Fish and Seafood Recipes

• Place cucumber in small colander set over small bowl; sprinkle with 1/4 teaspoon salt. Drain 1 hour.
• For tzatziki sauce, stir yogurt, cucumber, 1 tablespoon lemon juice, 1/2 teaspoon lemon peel, 1/2 teaspoon garlic and 1/4 teaspoon salt in small bowl. Cover and refrigerate until ready to serve.
• Combine remaining 1 tablespoon lemon juice, 1/2 teaspoon lemon peel, 1/2 teaspoon garlic, 1/4 teaspoon salt and pepper in small bowl; mix well. Rub evenly all over salmon.
• Heat nonstick grill pan over medium-high heat. Cook salmon 5 minutes per side or until fish begins to flake when tested with fork. Serve tzatziki sauce.

• Prepare past according to package directions in large saucepan of boiling water until al dente. Drain, reserving 1/2 cup cooking water; return to saucepan and keep warm.
• Meanwhile, heat 2 teaspoons oil in medium skillet over medium heat. Add asparagus; cook 5 minutes, stirring occasionally. Add tomatoes, 1/4 teaspoon salt and 1/4 teaspoon black pepper, cover and cook over low heat 5 minutes, stirring occasionally. Add to pasta, cover to keep warm.
• Combine scallops, 1 teaspoon oil, lemon juice, garlic and remaining 1/4 teaspoon black pepper in large bowl; toss to coat.
• Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add scallops and remaining 1/4 teaspoon salt; cook about 3 minutes per side or until scallops are opaque.
• Stir in pesto and red pepper flakes, if desired, into pasta mixture. Stir in some of reserved pasta water to make a creamy sauce. Divide pasta mixture among serving bowls; top with scallops.

• Heat butter in large skillet over medium heat. Add garlic; cook and stir 1 to 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook 2 to 4 minutes or until shrimp are pink and opaque stirring occasionally
• Sprinkle with parsley; season with salt and pepper. Serve with lemon wedges, if desired

NOTE: Clarifying butter is a process that separates milk solids from the butterfat, producing a cooking fat with a high smoke point, making it perfect for sauteeing. To clarify butter, melt butter in small saucepan over low heat. Skim off white foam that forms on top, then strain remaining butter through cheesecloth. Discard cheesecloth and milky residue in bottom of pan. Clarified butter can be stored in airtight container in refrigerator up to 2 months.

• Preheat oven to 400 degrees F. Line shallow baking pan with foil. Spray foil with nonstick cooking spray
• Combine lentils, 2 cups water and 1/2 tsp salt in medium saucepan. Bring to a boil. Reduce heat; simmer 15 to 18 minutes or until lentils are just tender but not mushy. Drain
• Meanwhile, combine pesto, lemon peel and lemon juice in small bowl; mix well. Set aside
• Sprinkle salmon with remaining 1/2 tsp salt and 1/8 tsp black pepper. Place in prepared baking pan. Bake 10 minutes or until fish just begins to flake when tested with fork
• Heat oil in large nonstick skillet over medium heat. Add bell pepper and onion; cook and stir 3 minutes. Add squash; cook about 5 minutes or until crisp-tender, stirring frequently. Stir in lentils, 1/4 cup pesto mixture and remaining 1/8 tsp black pepper. Divide vegetables mixture evenly among four serving plates
• Cut salmon into four pieces; place on vegetable mixture. Spread remaining pesto mixture over salmon

• Heat 1 tablespoon oil in large skillet over medium heat. Add fennel and onion; cook and stir 5 minutes or until crisp-tender. Add tomatoes, orange peel and herbs de Provence; cook and stir 10 minutes
• Meanwhile, combine bread crumbs, cheese, garlic, paprika, pepper and salt in small bowl.
• Place halibut over vegetables; drizzle with remaining 1 tablespoon oil. Sprinkle brad crumb mixture over fish. Cover and cook 5 to 6 minutes or until fish begins to flake when tested with fork. Garnish with basil.

Tip:

• For a golden, crispy topping, preheat broiler. Place skillet under broiler; broil 1 to 2 minutes or until bread crumb mixture is golden brown. Sprinkle fish with minced basil, if desired.

• Wash fish fillets and pat dry with paper towels
• Heat olive oil in a large frying pan on medium and saute garlic for 30 seconds
• Add tomatoes, mint, salt, pepper and oregano. Bring to a boil then reduce to a simmer. Simmer for 10 minutes, until thickened
• Add water and continue to simmer for another 3-4 minutes
• Place fish in pan and allow to simmer for 15 minutes. Do not stir; simply shake the pan gently from time to time to avoid sticking
• Garnish with chopped parsley and serve immediately

Italian Salad Dressing

• Combine vinegar, garlic, honey, mustard, salt, onion powder, basil, oregano, red pepper flakes and black pepper in small bowl.
• Wisk in vegetable oil and olive oil in thin steady stream until well blended. Or combine all ingredients in jar with tight fitting lid; cover jar and shake until well blended. Store in refrigerator

Citrus Marinade

• For marinade, whisk lime juice, oil, green onions, tarragon, garlic powder, salt and pepper in medium bowl Place tuna in large resealable food storage bag; add marinade. Seal bag; turn to coat. Marinate in refrigerator 1 hour, turning occasionally.

Salad

• Prepare grill for direct cooking. Drain tuna; discard marinade. Grill 8 to 10 minutes or until tuna begins to flake when tested with fork, turning once. (or broil tuna 4 inches from heat, 8 to 10 minutes, turning once.) Slice tuna into 1/4 inch thick slices; set aside
• Bring 2 cups water to a boil in large saucepan over high heat. Add beans; cook 2 minutes. Drain; rinse under cold water.
• Place lettuce on large serving platter. Arrange tun, beans, potatoes, tomato, eggs, onions and olives on lettuce. Serve with dressing.

• Preheat oven to 450 degrees. Place fish on small baking sheet; season with salt. Spread mustard over fish. Combine flour and almonds in small bowl; sprinkle over fish. Press lightly to adhere Sprinkle with paprika, if desired.
• Bake 8-10 minutes or until fish is opaque in center and begins to flake with with fork. Serve with lemon wedges, if desired.