Dino's Bianca

Simple recipe from old college friend Dina D'Inocenzo, my favorite Italian!!

1 can tuna

oil, garlic, parsley, spaghetti, oregano

Put about 3 T olive oil in pan on medium heat.  Add tuna and garlic.  Simmer 5 minutes then add parsley.  Add 1 cup water and 1/4 cup oil.  Let simmer 15 minutes on low heat.  Add salt and pepper to taste.  Add oregano.  **Add 1 can minced clams along with tuna for more taste.  Cook pasta and combine!

Pan Roasted Salmon

Pan Roasted Salmon

Ingredients

• 2 (6-8oz) filets of center-cut salmon
• 2 tsp. ghee
• salt and pepper, to taste
• 2 tbsp. olive or avocado oil

Instructions

• 1
  Preheat oven to 350.
• 2
  Heat a cast iron skillet (or oven safe skillet) over medium-high heat.
• 3
  Season the flesh side of the salmon with salt and pepper, to taste.
• 4
  Add olive oil to skillet. When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 4 minutes.
• 5
  Flip and top each salmon with 1 tsp. of the ghee.
• 6
  Transfer to oven and cook until desired doneness-- about 5 minutes for medium-rare and 9 minutes for fully cooked through.
• 7
  Let rest for 2 minutes and serve immediately with the squeeze of lemon or whatever sauce you are serving it with!

the defined dish http://www.thedefineddish.com/

Crumb topped fish fillets

1/4 cup butter, melted
1 T minced parsley
1/2 tsp tarragon, dill, or thyme
1/2 tsp onion salt
dash of nutmeg
1 lb fish fillets, thawed if frozen.
Salt and pepper
2/3 cup dry bread crumbs
Mix well butter, parsley, tarragon, onion salt, nutmeg. Season fish lightly with  salt and pepper.  Place on lightly greased baking pan.  Pour on half the butter mixture.  Mix remaining butter mixture with crumbs. Sprinkle over fish.  Bake in preheated 350 degree oven for 10 - 12 minutes or till flaky.

Serves 4

Stuffed Flounder MEH

Simple and elegant.  Found this recipe while at Berlin High.


Fish Filling
2 pounds fresh or frozen flounder fillets (8 fillets)
1 3 oz can chopped mushrooms, or fresh
1/4 cup chopped onion
1/4 cup butter
1 7-oz can crab meat, drained, flaked
1/2 cup coarsely crushed saltine crackers
2 T snipped parsley
1/2 tsp salt
Dash pepper

*****
Sauce
3 T butter
3 T all-purpose flour
1/4 tsp salt
Milk
1/3 cup dry white wine
1 cup shredded Swiss cheese (4 oz)
Paprika

Preheat oven to 400

Thaw fish, if frozen.  Drain mushrooms,reserving liquid.  In a skillet cook onion in 1/4 cup butter about 3 minutes, till tender but not brown.  Stir drained mushrooms into skillet with flaked crab, cracker crumbs, parsley, 1/2 tsp salt, and the pepper.  Spread filling lengthwise over flounder fillets.  Fold fillets over filling, tucking fish under.  Place the filled fillets, seam side down, in a 9x12 baking dish.
Construct sauce:
In saucepan melt butter.  Stir in flour and salt.  Add enough milk to mushroom liquid to make 1 1/2 cups total liquid.  Add mixture with wine to saucepan.  Cook and stir till sauce is thickened and bubbly.  Pour sauce over fillets. Bake, uncovered, in 400 degree oven about 30 minutes or until fish flakes easily when tested with fork.  sprinkle with Swiss cheese and paprika.  Return to oven.  Bake 5 minutes longer or till cheese is melted.  Makes 8 servings.
*If filets are in pieces, press fish together to form 8 whole pieces.

Easy Salmon Cakes

From Eating Well - To boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.


3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce, (recipe follows)
1 lemon, cut into wedges

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

Tips & Notes

• Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Nutrition

Per serving: 324 calories; 10 g fat ( 1 g sat , 3 g mono ); 129 mg cholesterol; 21 g carbohydrates; 31 g protein; 7 g fiber; 585 mg sodium; 97 mg potassium.
Nutrition Bonus: 27% dv fiber, 171 mg calcium (15% dv)

Creamy Dill Sauce

• 1/4 cup reduced-fat mayonnaise
• 1/4 cup nonfat plain yogurt
• 2 scallions, thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill, or parsley
• Freshly ground pepper, to taste