|
◊◊◊◊
Go to recipe lists at bottom of page
◊◊◊◊
|
Phase 2 Main Dish Recipes
Salmon with Dill Cream Sauce Two servings.
Cook 2 pieces of salmon fillets as desired. Poached is good, or sautéed in a small amount of oil. Season lightly, so that seasonings do not overpower the flavor of the dill sauce.
Dill Cream Sauce
½ cup fat-free half & half 1/2 teaspoon dried dillweed (or 2 tablespoons fresh, chopped dill) 1 teaspoon white cooking wine 1 1/2 teaspoons flour (for thickening) Salt & white pepper (to taste) Pinch of ground Nutmeg (optional)
Mix and stir over medium-low heat until thickened. Serve immediately over hot salmon.
Greek-Style Fish Fillets Four servings. Meal in a skillet. From www.meals.com. This gourmet-style entrée takes less than 40 minutes to make and 20 minutes of that is maintenance free. Serve with a mixed green salad and a cold glass of tea.
1 tablespoon olive oil 1 small onion, thinly sliced 2 (14.5 oz.) cans recipe-ready diced tomatoes, undrained 1 MAGGI Vegetarian Vegetable Bouillon Cubes 1 pound firm white fish fillets 1 3/4 cups frozen green beans 1/4 cup sliced ripe olives, drained 2 cups hot cooked couscous 1/4 cup crumbled feta cheese (optional)
HEAT oil in large skillet. Add onion; cook, stirring occasionally, until tender. Stir in tomatoes with juice and bouillon; cook, stirring occasionally, until bouillon is dissolved.
PLACE fish over sauce; spoon some sauce over fish. Reduce heat to low; cover. Cook for 15 to 20 minutes or until fish flakes easily when tested with a fork.
DISTRIBUTE beans and olives over fish; cover. Cook for 5 minutes or until beans are tender. Serve with couscous. Sprinkle with cheese, if desired.
Parmesan Orange Roughy Fillets Four servings. From http://www.parkview.com.
1 pound orange
roughy
Arrange fillets in a 13x9x2-inch baking pan coated with nonstick vegetable spray. Combine remaining ingredients; spread mixture evenly over fillets. Bake at 375 degrees for 12 to 15 minutes.
Orange Roughy in Wine One serving. From www.virtualcities.com.
1 or 2 orange roughy fillets 1 wineglass good red wine plus more as needed chopped shallots to taste chopped onion to taste herbs to taste (such as basil, dill, parsley) salt and pepper
Place fish in skillet or shallow pan. Pour glass of wine around it and add shallots, onion, and herbs to your liking. Season with a little salt and pepper and simmer, uncovered, over very, very low heat.
Turn fish after about 20 minutes. If wine cooks away, add a little more. Cook for 45 minutes total, or to the doneness you desire. To speed up the cooking, heat can be turned up. Red Snapper can be substituted for the orange roughy.
This page on-line December 2, 2003
Since 12/20/03 after moving site to new Web host.
|
