Seafood recipes, from dill-stuffed shrimp to tuna with white asparagus and ...
Dill-stuffed Shrimp With Baked Lemon
■ 2 lemons
■ 4 heaping tablespoons sugar
■ 24 large shrimp
■ 4 tablespoons freshly snipped dill
■ 1 tablespoon minced garlic
■ 3 tablespoons extra-virgin olive oil
■ Salt and paprika
Preheat the oven to 450 degrees or preheat the grill. (Or you may bake the lemons in the oven and broil the shrimp.) Cut the pointed tips from the lemons, just enough so they will sit flat.
Cut the lemons in half, then place them (flesh sides up) in a baking pan. Sprinkle with sugar. Bake for about 10 minutes, until the sugar melts and the pulp is soft. Meanwhile, peel the shrimp and slice each one almost in half through its front to make a hinged shrimp so it looks like an “X”. Mince the dill and sprinkle it over the insides of the shrimp. Close the shrimp. Mix the garlic and oil. Brush it on the shrimp and sprinkle with salt and a pinch of paprika.
Grill or broil the shrimp until done, 2 to 3 minutes per side. Serve with the baked lemons, squeezing some of the lemon juice over the shrimp.
Makes 4 to 6 servings.
Strawberry Avocado Ceviche
■ 14 ounces fish fillets such as swordfish, snapper or cobia
■ 2 tablespoons fresh lime juice
■ 1/2 cup fresh-squeezed lemon juice
■ 1 tablespoon extra-virgin olive oil
■ 1 to 2 teaspoons Tabasco sauce
■ Kosher salt and black pepper, to taste
■ 11/2 cups fresh strawberries, plus 4 small ones for garnish (about a pint)
■ 1 tablespoon mild honey
■ 1 medium avocado
■ 2 tablespoons cilantro or flat-leaf parsley leaves
Remove any remaining bone from the fish with a tweezers. Cut the fish in 1/3-inch cubes and transfer to a medium glass or ceramic baking dish. Add the citrus juices, olive oil and Tabasco sauce. Season the fish with salt and pepper and toss to coat. Cover with plastic wrap and refrigerate for 2 to 6 hours, stirring halfway through. Set a fine-mesh sieve over a bowl, Remove the fish from the refrigerator, pour it into the sieve and let it drain, reserving the juices, as you prepare the other ingredients.
Cooking Asparagus In The Oven - News
Be careful not to pierce foil with the asparagus. Cook in oven for about 15 minutes. Serve with juices from the foil, adding some more lemon juice. Lay four pieces of foil on a table. Spread with onion slices. Place each fish fillet on top of the onion
Add the asparagus and cook until crisp-tender, about 8 to 10 minutes. Drain and let cool. Slice the tuna crosswise about 1/2-inch thick. Lay each slice between two sheets of plastic wrap, and flatten with a rolling pin or the bottom of a heavy pan.
Preheat oven to 375. Place carrots, honey, cinnamon, paprika and olive oil in a baking dish and mix well so carrots are coated with the mixture. Bake for 20 minutes then add drained chickpeas to dish and cook for an additional five minutes. 2.
Take advantage of our fantastic Australian seafood in this Balmain bug salad with fresh asparagus and baby spinach. Preheat oven to 230°C. Line 2 baking trays with non-stick baking paper. To prepare the bugs: use a sharp knife to cut off the heads as
Remove from oven and let cool for 5-10 minutes. Use a fork to scrape out the stringy squash. Discard the shell. Preheat grill or grill pan to high. When hot, dip a kitchen towel into canola oil and brush grill. Hold 1 stalk of asparagus by both ends.
Solar Baked Lasagna with Asparagus - Sun Ovens - Solar Cooking
Solar Baked Lasagna with Asparagus
This is another recipe from Weight Watchers. The lightened up béchamel sauce uses cornstarch to add body without adding as much fat. It’s an acceptable substitution (not to mention that it’s much easier to make) if you want to cut back on calories. If not go ahead and use the real thing; butter and all.
Sun Oven Asparagus Lasagna
Ingredients
1 1/2 pounds asparagus, trimmed and cut into 1/4-inch pieces
2 cups low-fat milk
1 tablespoon cornstarch
1 1/2 teaspoons unsalted butter
3/4 teaspoon salt
Freshly ground pepper
1 bunch green onions, thinly sliced
1/2 cup freshly grated Parmesan cheese
8 no-boil lasagna noodles
1 cup part-skim ricotta cheese
Preparation
Set Global Sun Oven out to preheat. Spray a 9-inch square baking dish with cooking spray.
Bring 3 cups of water to boil in a sauce pan. Add the asparagus and cook for 2 minutes. Drain and set aside to cool.
Whisk together the milk, cornstarch, flour, butter, salt, and pepper in a saucepan over medium heat. Cook, whisking constantly, until the sauce thickens and comes to a boil, about 5 minutes. Remove from heat, stir in the green onions and 1/4 cup of the Parmesan cheese.
Spread 1/4 of the sauce into the prepared baking dish; top with 2 lasagna noodles, then spread 1/3 of the ricotta and 1/3 of the asparagus over the noodles. Repeat the layers two times with the sauce, noodles, ricotta, and asparagus. End with the last 2 noodles and the remaining sauce. Cover the dish with tin foil then cover with a dark tea towel and bake the lasagna in the Sun Oven until heated through and noodles are soft. Remove the tea towel and the foil, sprinkle with the remaining Parmesan cheese and bake until the cheese is bubbling, about 2o minutes longer. Let stand 10 minutes before serving.
Makes 4 servings.
@ Just got home... I'm cooking asparagus too, with sesame seeds, but on stovetop not in the oven. Also making crab cakes!
Chicken and salmon in the oven, asparagus steaming, rice cooking...dinner in 20 minutes!