Halibut Baked In Foil with Zucchini and Tomatoes

Halibut Baked In Foil with Zucchini and Tomatoes

Why this recipe works. Cooking halibut en papillote – baking it in a tightly sealed package to steam it in it’s own juices – is a quick, mess-free way to enhance the fish’s mild flavor, and including vegetables in the pouch is a surefire path to an easy and satisfying meal. Using aluminum foil rather than parchment made packet construction simple. For vegetables, we started with zucchini (salted to remove excess moisture), which would cook in the same amount of time as the fish. To give our packets plenty of flavor without overpowering the halibut, we made a tomato “salsa,” which added just the right kick. A splash of white wine boosted the flavor even more. The sealed packets needed only 15 to 20 minutes in the oven to steam and baste the fish and soften the vegetables. A final garnish of chopped basil and lemon wedges makes the perfect finish. Cod, haddock, red snapper, and sea bass also work well in this recipe as long as the fillets are 1 to 1 1/2 inches thick. Be sure to open each packet promptly after begging to prevent over cooking.

1 lb. zucchini (2 medium), ends trimmed and sliced crosswise into 1/4-inch-thick rounds
Table salt
½ lb. plum tomatoes (2 medium), cored, seeded, and chopped into 1/2-inch pieces (about 1 cup)
2 tablespoons extra virgin olive oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon minced fresh oregano leaves
⅛ teaspoon red pepper flakes
Ground black pepper
4 tablespoon vermouth or dry white wine
4 skinless halibut fillets, 1 to 1 1/4 inches thick (about 6 ounces each)
¼ cup minced fresh basil leaves
1 lemon, cut into wedges

1. Toss zucchini with ½ teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, ¼ teaspoon salt, and 1/8 teaspoon pepper in medium bowl.
2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Distribute salted zucchini among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spoon quarter of tomato mixture over each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
3. Bake packets 15 minutes – 20 minutes until halibut registers 140°F. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.

Haddock, red snapper, cod, and sea bass also work well in this recipe and those that follow as long as the fillets are 1 to 1¼ inches thick. The packets may be assembled several hours ahead of time and refrigerated until ready to cook. If the packets have been refrigerated for more than 30 minutes, increase the cooking time by 2 minutes. Open each packet promptly after baking to prevent overcooking.

Melissa made in 2019!

• Total Time: 1 Hour

Source: America’s Test Kitchen (4 servings)

Shrimp and Pea Risotto

Shrimp and Pea Risotto

Shrimp and Pea Risotto

1 ½ cups, uncooked Arborio Rice
5 cups chicken broth
3 tablespoons unsalted butter, divided
1 tablespoon oil
⅓ cups onion, minced
1 clove garlic, minced
1 lb. small shrimp, shelled and deveined
½ cup frozen peas, unthawed
2 tablespoons Parmesan cheese, grated

1. Heat broth to a simmer in saucepan. Heat 2 tablespoons butter and oil in heavy 4 quart saucepan over medium heat.
2. Add onion and garlic, sauté until onion is soft but not brown.
3. Add rice; stir for about one minute until grains are coated.
4. Begin adding simmering broth ½ cup at a time, stirring until absorbed before adding next ½ cup broth.
5. Add shrimp after the rice has been cooking 10-12 minutes and continue to add the broth, ½ cup at a time.
6. When all broth has been added and grains are tender, stir in additional tablespoon butter, cheese and peas. Serve immediately.

9 WW Freestyle SmartPoints
• Prep: 10 Minutes
• Cook: 35 Minutes

Source: Rice Select (6 servings)

Sautéed Striped Bass with Lemon and Herb Sauce

Sautéed Striped Bass with Lemon and Herb Sauce
If you find sea bass to be strong-flavored, remove the pan drippings from the skillet before making the sauce for a milder final product. The wine-butter sauce is a good complement to the dish, especially with caramelized lemon notes.


4 (5-oz.) skin-on striped bass fillets (either hybrid striped bass or wild), patted dry
¼ teaspoon black pepper
1 teaspoon kosher salt, divided
1 lemon, halved lengthwise
3 tablespoons olive oil
2 tablespoons dry white wine
2 tablespoons cold unsalted butter
2 tablespoons chopped fresh parsley

1. Sprinkle fillets with pepper and 3/4 teaspoon salt; let stand 20 minutes.
2. Heat a large nonstick skillet over medium-high. Add lemons, cut sides down, and cook until lightly charred, about 5 minutes. Add olive oil, and place fillets, skin sides down, in skillet with lemon. Cook, undisturbed, until sides of skin begin to brown and fish is almost fully opaque, 5 to 7 minutes.
3. When the fillets appear to be approximately 90% cooked through, gently shake skillet. When cooked with patience, the fish will release itself from the pan, allowing you to flip the fillets without sticking. Flip fillets, and cook 1 minute. Transfer fish and lemons to plates. Cut each lemon half into 2 wedges. Wipe skillet clean.
4. Reduce heat to medium-low, and add wine, remaining 1/4 teaspoon salt, and butter. As butter melts, whisk to emulsify mixture. Spoon sauce over fillets. Sprinkle with parsley, and serve with a charred lemon wedge.

• Active: 30 Minutes
• Total Time: 30 Minutes

Source: Cooking Light (4 servings)

Cod with Hoisin Glaze

Quick and delicious!

Cod with Hoisin Glaze

Fresh ginger, sesame oil and chili paste give bottled hoisin sauce easy, delicious flavor. Serve the cod over steamed Chinese greens.


2 tablespoons hoisin sauce
2 teaspoons fresh grated ginger root
1 teaspoon toasted sesame oil
½ teaspoon garlic chili paste, or hot sauce (or less to taste)
1 pound, uncooked lingcod fillet(s), washed and patted dry
2 tablespoons fresh cilantro, minced
1 ½ tsp, toasted sesame seeds
Preheat oven to 425ºF.

To make glaze, in a medium bowl, combine hoisin sauce, ginger, oil and chili paste; mix well. Add fish to bowl; turn to coat both sides, making sure to rub in all of the glaze.

Place fish in a baking dish; cook until no longer translucent in center, about 8 to 12 minutes (depending on thickness of fish).

Remove to a serving plate; garnish with cilantro and sesame seeds.

1 WW Freestyle SmartPoint per serving
• Prep: 10 Minutes
• Cook: 12 Minutes
• Total Time: 22 Minutes

Source: Weight Watchers (Servings: 4 | Yield: 3 1/2 ounces fish per serving.)

Baked Herb Catfish

Baked Herb Catfish

2 tablespoons minced fresh parsley
1 teaspoon salt
¾ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon pepper
4 catfish fillets (6 ounces each)
2 tablespoons lemon juice
1 tablespoon reduced-fat butter, melted
1 garlic clove, minced

1. Combine the first seven ingredients; sprinkle over fillets on both sides. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets.
2. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.

• Prep: 20 Minutes
• Bake: 15 Minutes

Source: TASTE OF HOME (4 servings)

Shrimp Zoodles Parmesan for Two

Shrimp Zoodles Parmesan for Two
Baked Shrimp Parmesan over Zucchini Noodles – an easy, light and delicious shrimp dish made in under 30 minutes!


8 ounces peeled and deveined jumbo shrimp
fresh black pepper, to taste
1 large egg, beaten*
3 tablespoons whole wheat Italian seasoned breadcrumbs
1 tablespoon panko crumbs
1 tablespoon grated parmesan cheese
olive oil cooking spray
For the Zoodles:
1 teaspoon olive oil
2 cloves garlic, crushed with the side of a knife
1 ¼ cups crushed tomatoes, I always use Tuttorosso
kosher salt and pepper, to taste
2 medium zucchini (14 oz total), spiralized with the thicker blade, and cut into 6-inch lengths
1 ounce shredded mozzarella cheese

1. Preheat oven to 450°F. Spray a baking sheet with cooking spray.
2. Put the beaten egg in one bowl, and the breadcrumbs, panko and parmesan cheese a second bowl.
3. Wash and dry the shrimp. Season lightly black pepper, then put a few at a time in the bowl with the egg to coat. Then into the breadcrumb mixture to coat, then on a baking sheet.
4. Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes.
5. Turn shrimp over then cook another 3 minutes or until cooked though.
6. In a large oven safe skillet heat the oil over medium heat.
7. Add the garlic and cook until browned, about 2 minutes.
8. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes.
9. When the shrimp is done, add the zucchini noodles and cook 1 1/2 to 2 minutes tops, stirring to combine with sauce.
10. Place the cooked shrimp over the zoodles, top with cheese and place under the broiler 1 minute until the cheese melts.

Yield: 2 servings, Serving Size: 5 shrimp, 1/2 zoodles
Freestyle Points: 4

Source: Skinny Taste (2 servings)

Shrimp In Yellow Curry

Shrimp In Yellow Curry

2 tablespoons peanut or vegetable oil
1 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced galangal or ginger
1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1 tablespoon curry powder, or to taste
1 cup fresh or canned coconut milk
1 ½ to 2 pounds medium-to-large shrimp, peeled
Salt and freshly ground black pepper
2 tablespoons nam pla (fish sauce), or to taste
¼ cup minced cilantro or mint leaves

1. Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
2. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
3. Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

Source: New York Times (4 servings)

Pressure Cooker Indian Butter Shrimp

Pressure Cooker Indian Butter Shrimp

A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you’re a fan of Indian pickles—lime, lemon, mango, and the like—a spoonful of one or all three on the side would not be out of place.


¼ cup plain whole-milk yogurt
2 teaspoons ground cumin
2 teaspoons sweet smoked paprika
2 teaspoons garam masala
2 teaspoons fresh lime juice
1 ½ teaspoons kosher salt
1 teaspoon freshly grated peeled ginger
1 garlic clove, grated on a Microplane or minced
2 pounds large shrimp, peeled and deveined
4 tablespoons (1/2 stick) unsalted butter
2 shallots, minced
2 garlic cloves, grated or minced
1 ½ teaspoons grated peeled fresh ginger
¼ to ½ teaspoon crushed red pepper flakes, to taste
¼ teaspoon kosher salt, plus more as needed
1 28-ounce can diced tomatoes and their juices
1 cup heavy cream
½ teaspoon finely grated lime zest
Cooked basmati rice, for serving
Chopped fresh cilantro, for serving

1. In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
2. Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
3. Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
4. Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
5. Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.

• Marinate: 60 Minutes
• Start to finish: 45 Minutes

Source: New York Times Cooking (4 servings)

Baked Mediterranean Shrimp

Baked Mediterranean Shrimp
Serves 6 as an appetizer, 4 as a main course


1 lb. medium shrimp, peeled and deveined
1 cup crumbled feta cheese
2 fresh tomatoes, cut into large chunks
½ cup pitted kalamata olives
3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped parsley
2 cloves garlic, chopped
1 teaspoon oregano
Salt and pepper to taste
1 cup crumbled feta cheese
2 fresh tomatoes, cut into large chunks
½ cup pitted kalamata olives
3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped parsley
2 cloves garlic, chopped
1 teaspoon oregano
Salt and pepper to taste


Preheat oven to 350°F.

In a small, greased baking dish, layer shrimp, feta, tomatoes and olives.

Mix together oil, parsley, garlic, oregano and salt and pepper. Pour over shrimp.

Bake uncovered for 30-35 minutes, or until shrimp are cooked through and sauce is bubbly.

Serve with crusty bread or pasta.
Source: Central Market (4 servings)

Baked Catfish

We make this easy recipe last night!