Friday, February 24, 2012

Radical Cooking - Quick and Easy Fish Meals for Lent

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com




Here's some quick, meatless meal ideas especially for Lent but don't stop there.


These fish-y ideas make great (and easy) dinner party fare, too, and we should all be eating more fish anyway.


Vegetarians will like these ideas, too.

But here's the best part.... none of these "recipes" requires specific measurements.


Now, isn't that just too radical??
Easy, great, meatless meals without recipes.....


Am I just fishing for complements or what???



Poached Orange Salmon
Cook some rice according to package directions.  Set aside and keep warm.


Put about 1/2 an inch of orange juice into a frying pan.  Add salmon fillets. 


Thinly slice your favorite vegetable (carrots, broccoli, zucchini, yellow squash or whole snow peas are all nice - use any or all - frozen veggies right from the package work well too.... no need to thaw) and spread out over the top of the fish in the pan.


Cover the pan (use foil if your pan doesn't have a lid).


Cook over low until the salmon flakes easily and is cooked through - about 10 minutes according to the thickness - and the veggies are cooked the way you like them.


Serve over rice spooning some of the pan juices over the top.


Salsa Fish
Cook some rice or pasta according to package directions.  Set aside and keep warm.


Some fresh fruit (particularly mango, pineapple, peaches or papaya) would be nice to serve with this, too, so if you happen to have some around, peel, cut and dice into serving size pieces.  Canned fruit is OK, too.  Set this aside as well.


To cook the fish, put about 1/4 inch of water, vegetable broth or white wine into a frying pan.  Add your favorite skinless, mild white fish (like flounder, haddock, cod or tilapia).


Pour (to taste) your favorite salsa over the top. 


Cover (use foil if your pot doesn't have a lid). 


Cook on low till fish flakes and is cooked through - about 10 minutes according to the thickness of the fish. 


Serve over rice or pasta, spooning some of the pan juices over the top.  


Garnish with the fruit you've prepared.  If you have a lot of fruit you can serve it in a bowl along side the fish.   No fruit?  That OK, too!




Italian Fish Parmesean
Cook some rice or pasta according to package directions.  Set aside and keep warm.


To round things out, make a salad or saute some broccoli sauteed with garlic and olive oil. (Frozen plain, frozen broccoli cooked according to package directions is good, too!)  Keep the salad cold and/or the broccoli warm while making the fish. 


To cook the fish, put about 1/4 inch of water, vegetable broth or white wine into a frying pan.  Add you favorite skinless, mild white fish (like flounder, haddock, cod or tilapia). 


Pour (to taste) your favorite thick pasta sauce over top. 


Cover (use foil if you don't have a lid).  


Cook on low till fish flakes and is cooked through - about 10 minutes according to the thickness of the fish. 


Sprinkle mozzarella cheese or queso blanco (Mexican white cheese) over top of the cooked fish and replace cover.  Cook until cheese melts - a minute or so depending on how thick the slices/shreds of cheese are. 


Serve over cooked pasta (spooning some of sauce over the top) with the salad or broccoli




Fish Florentine
Cook some rice according to package directions.  Set aside and keep warm.


If you've got them and feel like it, steam some fresh carrots and/or mushrooms.  Keep them warm, too.


To cook the fish, put about 1/4 inch of water, vegetable broth or white wine into a frying pan. Add you favorite skinless, mild white fish (like flounder, haddock, cod or tilapia). 


Cover (foil is OK if you don't have a lid).


Cook on low till fish flakes and is cook through - about 10 minutes according to the thickness of the fish. 


Remove fish and keep warm. 


Put a few handfuls of fresh spinach into the pan juices.  Cover and steam briefly to wilt the spinach - about a minute according to the size, thickness and age of the spinach.  (Baby spinach will steam much faster than mature spinach - just don't over cook the spinach... you don't want mushy...unless, of course, you really prefer mushy.) 


Portion the steamed spinach on plates and top with cooked fish.  


Dust the fish with a little something to make it look nice (paprika, Old Bay seasoning, a pinch of bread crumbs, chopped parsley or toasted wheat germ etc.)


Serve with the prepared rice, carrots and/or mushrooms.

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