RECIPE TITLE "Moroccan Fish Tangine" Excerpted from: Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table Copyright© 2003 by Leanne Ely
- 3 garlic cloves
- 3 tablespoons ground cumin
- 3 tablespoons paprika
- 3 tablespoons tomato puree
- 6 tablespoons lemon juice
- 6 whitefish fillets
- 3 tomatoes, sliced
- 2 bell peppers, seeded and thinly sliced
- Salt and ground black pepper to taste
- Chopped cilantro
All-Clad 2-pc. Stainless Oval Fish Skillet with Fish Turner With an oblong shape, this fish skillet is perfect for whole fish or large fillets. It's from All-Clad, a professional quality pan that also serves you well as you sear pork tenderloin and cuts of beef. The fish skillet comes with a fish turner, also from All-Clad. It is sturdy and broad, ideal for turning larger pieces of fish or meat, keeping them fully intact.
- In a medium bowl, mix together the garlic, cumin, paprika, tomato puree, and lemon juice. Place the fish in a 9 ´ 13-inch pan and spread this mixture over the fish; cover and chill for about 30 minutes to let the flavors penetrate the fish.
- Preheat the oven to 400 degrees F.
- Arrange half of the tomatoes and peppers in a baking dish. Cover with the fish, in one layer, and then arrange the remaining tomatoes and peppers on top. Salt and pepper to taste.
- Cover the baking dish with foil and bake for about 20 minutes, until the fish flakes easily with a fork. Sprinkle with chopped cilantro and serve.
54 Calories; 1g Fat (19.1% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; Omg Cholesterol; 44mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Serving Suggestions: Steamed kale, brown rice, and a green salad. Pass the baby carrots around the table, too!
|Salmon: A Cookbook
Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramatic yet simple whole roasted version show the incredible versatility of salmon—it's perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.
|Salmon: The Cookbook
High in omega-3 and low in fat, salmon is the world's healthiest and most popular fish. The best salmon recipes from Whitecap Books are here in one indispensable volume.
Salmon: The Cookbook is complete with full color photos and more than 120 recipes that feature both Atlantic and Pacific salmon. Conveniently organized by meal course, this cookbook includes appetizers, soups, salads and entrees, as well as marinades, curing and different cooking methods.
The easy-to-follow recipes in Salmon range from simple dishes with few ingredients to the more elaborate, such as: - Salmon Pastrami - Home-style Salmon Roe Cured with Apple Juice and Sea Salt - Salmon Sorrel Chowder - Roasted Salmon Fillets with Mango Chili Glaze - Cedar Plank Salmon - Candied Salmon
|Fish: The Complete Guide to Buying and Cooking
From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.
|The Diabetes Seafood Cookbook: Fresh, Healthy, Low-Fat Cooking
Meals that are naturally delicious, low-fat,. and diabetes-friendly!
. Naturally low in fat and packed with protein and. healthy omega-3 fats, seafood is a perfect choice for. fresh meals that fit well into a diabetes meal plan.. Unfortunately, most seafood cookbooks on the market. take what�s naturally a healthy ingredient and add heavy. cream sauces, fatty oils, or fried batters. The results are. unhealthy meals packed with fat and cholesterol that. could potentially wreck a diabetes self-care plan.. With The Diabetes Seafood Cookbook, author Barbara. Seelig-Brown has put together over 100 meals that. deliver seafood�s nutrition-dense benefits without. skimping on taste. Brown has refined the art of coaxing. delicious meals from healthy ingredients, while keeping. the process simple and approachable.
|Neptune's Table: Cooking the Seafood Exotics
Don Hubbard's Neptune's Table is an impressive collection of unusual and exotic seafood information including over 200 exciting, innovative, delicious recipes, plus preparation instructions that deal with such diverse subjects as cooking and serving octopus; extracting and preparing sea urchin roe; preparing calamari in unexpected ways (and a simple calamari cleaning method); using the shells of shrimp in cooking; cleaning, cooking, and dining on exotics like sea snails, abalone and limpets. Neptune's Table features chapters and recipes for scallops, oysters, crab, lobster, mussels, and most other sea creatures (except fish). Each chapter is introduced by a full-color original gyotaku (nature print) of the subject special created by Hubbard. From Smoked Oysters Wrapped in Bacon, Scallops and Leeks on Linguine, and Baked Potato Stuffed with Avocado and Shrimp to Abalone Rellenos, Crawfish Court Bouillon, and Sea Urchin Roe Omelet, Neptune's Table is a "must" for every seafood lover's culinary reference shelf! -- Midwest Book Review