User Index Page for "Seafood Recipe"
(Articles 31-35 of 35)
Poached Salmon with Sun-Dried Tomatoes and Artichokes
... 1. Heat the olive oil in a large saute pan over medium heat. Add the shallots and cook for 3 minutes.
2. Increase the heat to high, add the wine, lemon juice, tarragon, sun-dried tomatoes and artichoke hearts and simmer for 1 minute. ... [full article]
Thank you mehnaz for bookmarking this article!
Nicoise Style Pan-Seared Halibut
... 1. Preheat the oven to 350°F.
2. Heat 1 tablespoon of olive oil over medium-high heat in a skillet large enough to accomodate all of the halibut fillets in a single layer. ... [full article]
Thank you mehnaz for bookmarking this article!
Pan-Roasted Scallops with Mandarins and Chickpeas
... 1. Peel and segment 2 of the oranges, reserving 2 tablespoons of the peel sliced into thin pieces.
2. Juice the remaining 2 oranges and reserve. ... [full article]
Thank you mehnaz for bookmarking this article!
Pan-Roasted Flounder Fillets with Fresh Lemon
... 1. Season the flounder fillets with salt, pepper and lemon juice, then drizzle with olive oil. ... [full article]
Thank you mehnaz for bookmarking this article!
Salad Greens with Swordfish, Pineapple and Coconut
... For the white wine vinaigrette:
1. Place the vinegar and the shallots in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 3 days.)
For the grilled swordfish:
1. Spray the grill grate with nonstick cooking spray and preheat the grill to medium-high. ... [full article]
Thank you mehnaz for bookmarking this article!