Broccoli-stuffed Fish

This fish recipe was AMAZING!! It was really easy too, but looked like it took forever. I made a few changes, though. The recipe calls for sole, but I used tilapia that I got from Costco. I cut the fillets in half because each fillet is about 8 ounces, and you need 4, 4 oz fillets. Also, the filling made enough for 8, not 4!
Also, the sauce calls for white wine. I couldn't taste this at all, so you can omit it and use more milk instead. I ended up having to use a lot more milk because the sauce was way too thick.


http://www.recipe.com/broccoli-stuffed-sole/?sssdmh=dm17.594078&esrc=nwdr050412&email=3850933366

4 (This recipe made enough filling for 8)   4-ounce fresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick

1 cup frozen cut broccoli, thawed (I used leftover fresh broccoli that I had cooked the night before and chopped it up really small)

1 beaten egg

 

1 8-ounce container soft-style cream cheese with chives and onion

 

1/4 cup grated Parmesan cheese

 

3/4 cup herb-seasoned stuffing mix (This is about 1/2 a box of Stove Top)

 

2 tablespoons milk (I had to use more since the sauce was so thick)

2 tablespoons dry white wine (I couldn't really taste this, so you can substitute with more milk or chicken broth)

 

Directions

1.

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up, securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.

I uncovered it for the last 5 minutes to let it brown a little.

 

2.

Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.

Nutrition information

Per serving: Calories 376, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 172 mg, Sodium 500 mg, Carbohydrate 11 g, Fiber 1 g, Protein 29 g. Daily Values: Vitamin A 29%, Vitamin C 20%, Calcium 14%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet

Broccoli Shrimp Pasta Toss

I used this recipe that I found online, with a few minor changes:

1 package whole wheat linguine pasta
5 minced garlic cloves
2 T. butter
1/4 c. olive oil
One large head of broccoli cut into small florets
salt and pepper
16 oz package cooked, deveined shrimp
1 c. chopped, fresh spinach
1/2 c. shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a shallow pan, arrange broccoli in a single layer and add just enough water to cover the bottom of pan and broccoli halfway, cover. Bring water to a boil and simmer broccoli for 6 minutes and drain. Meanwhile, remove tails from shrimp and rinse. When pasta is done cooking, drain in a colander. In the pasta pot, add olive oil and butter and heat slowly. When butter is melted, add garlic and cook for about one minute. Toss in broccoli and shrimp and fresh spinach, stir to heat up shrimp and wilt spinach, this only takes a minute. Add pasta, salt and pepper and toss. Remove from heat, add cheese, and toss.

A 1-1/4 c. serving is about 200 calories.

My son, who doesn't eat anything, had three plates full!!!

Salmon with Cucumber Dill Sauce

I got this recipe from our friends, the Tilton's.

Preheat oven to 500 degrees.

Place a large piece of aluminum foil over a baking sheet. Place salmon fillet on the center of the foil. Brush with melted butter. Sprinkle with salt and pepper, lay a few sprigs of fresh dill on top, and some slices of lemon. Wrap the fish in the foil so it's tightly sealed. Bake for 20-25 minutes for a 4 lb fillet. You will know it's done if the meat flakes easily.

Remove fillet from foil onto a platter. Serve with cucumber dill sauce.

Cucumber Dill Sauce

1 c. sour cream or whole milk yogurt
1/4 c. Best Foods Mayonnaise
1 large cucumber, finely shredded
2 T. fresh dill or 1 T. dry dill
1/4 t. garlic salt
1/4 t. onion salt
1/4 t. salt
1-2 T. lemon juice
1 T. olive oil

Mix sour cream and mayonnaise with a whisk to remove lumps. Add cucumber, reserving liquid from shredding to be added later if desired. Add all other ingredients and stir together. Thin with cucumber juice if desired. If possible, make sauce a day ahead of time to allow flavors to develop.