PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
SERVINGS - 2
INGREDIENTS
* 2 cups uncooked basmati rice
* 2 eggs
* 4 ounces smoked haddock, or other white fish
* 1 bay leaf
* 1 cup milk, or as needed
* 1 tablespoon butter
* 1 teaspoon curry powder
* 4 green onions, chopped
* 1/4 cup frozen green peas
* salt and pepper to taste
* 1/2 cup low-fat plain yogurt
DIRECTIONS
1. Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
2. Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
3. Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.
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Kedgeree 
Tags: haddock, kedgeree
27.Aug.08 
Fish and Seafood, Pasta and Rice 
Comments (0)
PREP TIME 20 Min
COOK TIME 10 Min
READY IN 1 Hr
SERVINGS - 16
CRAB CAKE INGREDIENTS
* 3/4 pound crabmeat
* 1 cup plain bread crumbs
* 3/4 cup mayonnaise
* 1 egg, beaten
* 2 green onions, minced
* Hot sauce, to taste
* Salt and pepper, to taste
* 2 tablespoons vegetable oil
MANGO SALSA INGREDIENTS
* 1 mango, peeled, pitted and diced
* 1 red onion, diced
* 3 tablespoons chopped fresh basil
* 3 tablespoons chopped fresh cilantro
* 1 lime, juiced
* Minced jalapeno, to taste
* Salt and pepper, to taste
DIRECTIONS
1. Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
2. Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side. Top with salsa.
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Caribbean Crab Cakes
Tags: caribbean, crab cakes
21.Aug.08 Fish and Seafood Comments (0)
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
SERVINGS - 4
INGREDIENTS
* 2 tablespoons extra virgin olive oil
* 1 1/2 cups thinly sliced white onions
* 2 tablespoons minced garlic
* 4 cups seeded, chopped plum tomatoes
* 1 1/2 cups dry white wine
* 2/3 cup sliced stuffed green olives
* 1/4 cup drained capers
* 1/8 teaspoon red pepper flakes
* 4 (6 ounce) fillets sea bass
* 2 tablespoons butter
* 1/4 cup chopped fresh cilantro
DIRECTIONS
1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
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Cuban Sea Bass
Tags: cuba, cuban, sea bass
19.Aug.08 Fish and Seafood, Foods by Country Comments (0)
PREP TIME 30 Min
COOK TIME 45 Min
READY IN 1 Hr 15 Min
SERVINGS - 6
INGREDIENTS
* 1/2 cup butter, divided
* 1 (8 ounce) package uncooked medium egg noodles
* 1/2 medium onion, finely chopped
* 1 stalk celery, finely chopped
* 1 clove garlic, minced
* 8 ounces button mushrooms, sliced
* 1/4 cup all-purpose flour
* 2 cups milk
* salt and pepper to taste
* 2 (6 ounce) cans tuna, drained and flaked
* 1 cup frozen peas, thawed
* 3 tablespoons bread crumbs
* 2 tablespoons butter, melted
* 1 cup shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
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Tuna Noodle Casserole
Tags: casserole, tuna
18.Aug.08 Casseroles, Fish and Seafood Comments (0)
PREP TIME 1 Hr
COOK TIME 55 Min
READY IN 1 Hr 55 Min
SERVINGS - 12
INGREDIENTS
* 1 (15 ounce) container ricotta cheese
* 2 eggs
* 2 cups shredded Cheddar cheese
* 1 cup shredded mozzarella cheese
* 1 cup grated Parmesan cheese
* 1 medium onion, minced
* 1 tablespoon minced garlic
* 2 tablespoons chopped fresh parsley
* 1 teaspoon freshly ground black pepper
* 2 (16 ounce) jars Alfredo pasta sauce
* 16 no-boil lasagna noodles
* 2 pounds cooked and cubed lobster meat
* 1 (10 ounce) package baby spinach leaves
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
2. In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.
3. Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
4. Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.
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Lobster Lasagna
Tags: lasagna, lobster
12.Aug.08 Fish and Seafood, Pasta and Rice Comments (0)
