SCRUMPTIOUS SEAFOOD LINGUINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 minutes, or until al dente; drain.
- Melt butter in a large skillet over medium heat. Saute garlic until tender. Stir in cream, and cook until thickened, about 5 minutes. Add imitation crab, shrimp, Parmesan cheese, and salt and pepper. Reduce heat to low, and cook for 2 to 3 minutes, until heated through.
- Transfer cooked linguine to a serving platter, and top with seafood sauce. Garnish with parsley.
Nutrition Facts : Calories 582.3 calories, Carbohydrate 54.2 g, Cholesterol 230 mg, Fat 28.7 g, Fiber 3.6 g, Protein 26.5 g, SaturatedFat 16.7 g, Sodium 699 mg, Sugar 2.5 g
FISH LINGUINE
Steps:
- Put the olive oil into a hot, thick-bottomed, high-sided pan. Grate in the garlic and fennel and soften, then add the anchovies and red onion. Saute, but do not brown. Add the salt then lay the red mullet fillets, skin side up, on top. Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing. Put in a good glug of olive oil, some pepper and the chile. Turn the heat down and add the juice from 1/2 the lemon and some fennel tops.
- Meanwhile cook the linguine in boiling, salted water until al dente.
- Gently toss the linguine and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops.
PANDORA (FISH) WITH LINGUINE
Sounds a little crazy, but it's good to try new things. From the Oct. 10, 2008 edition of Athens' Plus Magazine. Pandora is supposedly the tastiest fish from Greek waters. This recipe originally listed "1.5 packets linguine." Well, a greek package of linguine should run about 50g so 1.5 should be about 75 grams. As well, this listed "Half wine glass of olive oil" I'm listing it as a 1/2 c or 112.5 mL based on the conversions given to me by Evelyn/Athens here:http://www.recipezaar.com/bb/viewtopic.zsp?t=220845 Prep time depends on how long one takes to gut the fish.
Provided by ThatSouthernBelle
Categories Greek
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the fins with a sharp knife.
- Hold the fish in one hand and with the other put the tip of the knife blade into the gut opening and cut as far as the head.
- Open out the gut, separate the two halves, and remove the tail, spine and head.
- Remove the small bones with tweezers and rinse the fillets well.
- Saute these in the oil for 2 minutes in a frying pan and add one shot of grappa.
- Add half the salt, the pepper, half the rosemary and the 60 ml of water and simmer for 4-6 minutes.
- Boil the linguine according to the instructions and drain.
- In another pan, saute the onion in oil until golden.
- Add the mushrooms and continue to saute for 1 minute, stirring constantly.
- Add the rest of the spices, the rest of the rosemary and then the rest of the grappa.
- Add the 120 ml of water and cook for anther 2 minutes to release the mushrooms' juice.
- Mix the linguine and mushroom mix in a large bowl.
- Serve with the fillets.
Nutrition Facts : Calories 268.6, Fat 23.3, SaturatedFat 3.2, Sodium 392.4, Carbohydrate 13, Fiber 1.2, Sugar 1.8, Protein 3.4
BAKED PANDORA (FISH) WITH VEGETABLES
One day when I decide that I like fish, I'll try it. Pandora is known as one of the tastiest fish in Greek waters. From Athens' Plus Magazine issued on Oct. 10, 2008
Provided by ThatSouthernBelle
Categories Greek
Time P1DT28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the aromatic oil at least 24 hours before use.
- Put the olive oil and aromatic herbs in a glass jar with a tight-fitting lid.
- Close the jar and shake vigorously.
- Strain before use.
- Preheat the oven to 180C and lay the vegetable slices in a baking dish.
- Baste with the aromatic oil and bake for 6-8 minutes.
- Put the tomatoes wrapped in foil and the fish in another baking dish and baste with the oil.
- Remove the vegetables from the oven and bake the fish at 180C for about 20 minutes.
- Halfway through, turn the fish over, baste on the other side, add half the garlic and a little black and green pepper.
- When done, remove from the oven.
- Let the tomatoes cool for a little, open the foil and add a little aromatic oil, the rest of the garlic, the salt and pepper.
- To serve, split open the fish, divide into portions and serve with the vegetables.
Nutrition Facts : Calories 422.4, Fat 36.9, SaturatedFat 5.2, Sodium 21, Carbohydrate 24.4, Fiber 11.7, Sugar 10.9, Protein 4.9
20-MINUTE SEAFOOD PASTA
Make a low in fat, satisfying dish in minutes - ideal for Friday nights
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
- Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.
Nutrition Facts : Calories 417 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.3 milligram of sodium
PAN SEARED LEMON TILAPIA WITH PARMESAN PASTA
Steps:
- Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
- Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
- Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 44.8 g, Cholesterol 50.2 mg, Fat 26.3 g, Fiber 2.6 g, Protein 34.8 g, SaturatedFat 5.2 g, Sodium 230.8 mg, Sugar 2 g
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RESTAURANT-STYLE LINGUINE WITH CLAMS
From onceuponachef.com
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 627 per serving
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
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- Heat a large skillet over medium heat, add the garlic followed by the tomatoes and a sprig of parsley, and stir-fry for a few minutes, stirring often.
- Bring a large pot of lightly salted water to a boil, then cook the pasta al dente, about 8 minutes for linguine.
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- Drain the pasta, reserving a cup of pasta water. Add the pasta into the skillet, and sauté all the ingredients for a minute. If your sauce it's too dry, pour in a little of the reserved pasta water.
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From anitalianinmykitchen.com
4.4/5 (14)Total Time 30 minsCategory Main Dish, PastaCalories 406 per serving
- While pasta is cooking, in a large frying pan add olive oil, seafood, chopped parsley, hot pepper flakes and salt to taste. Cook on medium heat until fish is cooked.
- Drain pasta (keeping 1/2 ladle of pasta water), add pasta to frying pan with pasta water, gently toss and cook for another 30-60 seconds, while tossing occasionally. Serve immediately, sprinkled with some chopped parsley. Enjoy!
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