March 7, 2017
5 Recipes to Help You Tackle Your Fears of Cooking with Fresh Fish
Does the idea of handling a giant filet of fresh salmon fill you with dread? Do you order seafood at restaurants because you’re too afraid to try it at home? Have no fear – Chef Guy is here to help you overcome your fears of cooking with fresh fish!
Our ShopRite chefs are passionate about food and Chef Guy is no exception. There’s no reason to fear cooking fish at home; it’s as easy as any of your other favorite go-to meals and we have the recipes to prove it! Read on to find the perfect seafood dinner for your next meatless meal, Easter supper, or new dinnertime favorite!
Salmon Nicoise Salad
Servings: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes
- 1 lb salmon filet
- 1-2 tbsp olive oil
- Salt and pepper, to taste
- 1 bag (12 oz.) Birds Eye Chef’s Favorites Red Potatoes & Green Beans, cooked according to package directions
- 4 cups baby arugula and/or spinach
- 1 pint cherry tomatoes, halved
- 1/4 cup sliced black olives
- ½ cup banana peppers, sliced
- 4 radishes, sliced thinly
- 2 tbsp capers
- 1/2 cup Italian-style or Balsamic dressing
- Preheat oven to 450 degrees and line a cookie sheet with parchment paper. Place salmon on prepared cookie sheet. Brush with olive oil and sprinklr with salt and pepper. Cook at 450 degrees for about 12-15 minutes, or until the fish flakes easily with a fork. Let cool while you prepare the rest of the salad.
- In a large bowl, combine salad greens and dressing. Spread onto platter, then add toppings around the outside of the platter (toppings include red potatoes ,green beans, halved cherry tomatoes, black olives, banana peppers and radishes)
- Arrange salmon on top of the bed of greens. Drizzle with a little more olive oil and top with capers.
Serves: 4 | Prep Time: 5 minutes | Cook Time: 5 minutes
- 1/4 cup butter
- 1 shrimp
- 1 green onion
- 1 tsp McCormick Garlic Powder
- 1/2 tsp McCormick Parsley Flakes
- 1/4 tsp McCormick Black Pepper Ground
- 2 Tbs white wine
- Melt butter in large skillet on medium heat. Add shrimp, green onion, garlic, parsley and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in wine or lemon juice.
- Serve over cooked orzo, pasta or rice, if desired.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes
- 2 Tbs olive oil
- 1 cup chopped leeks
- 4 cloves garlic, sliced
- 1/2 cup dry white wine
- 1 (14.5-oz.) can diced tomatoes, undrained
- 1/2 cup low-sodium chicken broth
- 1/4 cup sliced black olives
- 1/4 cup sliced fresh basil, divided
- 4 (6-oz.) flounder fillets
- 1 Tbs crushed red pepper flakes
- In a large nonstick skillet, heat oil over medium heat. Add leeks and garlic; cook and stir until soft.
- Add wine; bring to boiling. Reduce heat and simmer 5 minutes. Add tomatoes with juices, broth, olives and half the basil. Simmer 5 minutes.
- Season fillets with salt and pepper to taste, and arrange over tomato mixture. Cover and simmer 10 minutes or until fish flakes easily with a fork; turn once halfway through cooking.
- To serve, top fillets with sauce and sprinkle with remaining basil and red pepper flakes.
Flounder Spinach Roulades
Serves: 4 | Prep Time: 8 minutes | Cook Time: 15 minutes
- 1/4 cup dried cranberries
- 1 Tbs Dijon mustard
- 1 1/2 tsp lemon juice
- 1 1/2 tsp light mayonnaise
- 1 1/2 tsp honey
- 2 Tbs olive oil
- 2 cups loosely packed spinach, coarsely chopped
- 1 cup cooked pearl couscous
- 4 (8-oz.) flounder fillets (1/2-inch thick)
- Preheat oven to 400°F. Coat a large baking dish with nonstick cooking spray. Place cranberries in a small microwave-safe bowl; add 2 tablespoons water. Microwave on HIGH 30 to 60 seconds or until cranberries are plump; drain, and set aside.
- For the mustard sauce, in a small bowl combine mustard, lemon juice, mayonnaise and honey. Add olive oil, whisking until well combined. In a medium bowl combine spinach, couscous, cranberries and 2 tablespoons of the mustard sauce. Season with salt and pepper to taste; toss to coat.
- To assemble the roulades, place fillets on a clean work surface. Distribute spinach mixture evenly over top of each fillet. Starting with the tail end, roll to enclose filling; secure with a toothpick. Place roulades, seam side down, in baking dish. Drizzle remaining mustard sauce evenly over fillets.
- Bake 15 to 18 minutes or until fish flakes easily with a fork. Remove toothpicks, and serve.
Linguine and Clams
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes
- 9 oz angel hair or linguine pasta, uncooked
- 2 Tbs butter or margarine, melted
- 1 Tbs olive oil
- 1 (8-oz.) pkg. sliced fresh mushrooms
- 1 shallot, finely chopped
- 3/4 cup thinly sliced red bell pepper
- 1/2 cup chopped sun-dried tomatoes
- 1 lb littleneck clams, washed
- 4 slices bacon, cooked and crumbled
- 1 cup whipping cream
- 2 cups fresh baby spinach leaves
- 2 Tbs chopped fresh basil
- Cook pasta according to package directions; drain well and set aside.
- Meanwhile, heat butter and oil in a large skillet over medium-high heat. Add mushrooms, shallots, bell pepper and sun-dried tomatoes; cook, stirring constantly, until tender. Add clams and bacon, stirring well.
- Add whipping cream and spinach; cook, stirring constantly, until thoroughly heated and clams open (discard any clams that do not open). Top with basil and cook 1 minute more. Serve over pasta.