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Healthy Recipes for Lent PDF Print E-mail
Written by San Fernando Valley Sun   
Thursday, 28 February 2013 05:17

CREATIVE SYNDICATE

(Family Features) Cooking nutritious - and delicious - meatless meals for Lent has never been easier. These recipes start with Alaska Seafood, which is additive-free, lean, and full of healthful vitamins, minerals, nutrients and heart-healthy omega-3 fatty acids.

To find more easy, delicious, and healthy Lenten recipes, visit www.wildalaskaflavor.com.

CREATIVE SYNDICATE

Cod Moroccan-Style with Mango-Carrot Slaw

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4

• 4 Alaska Cod fillets (4 to 6 ounces each), fresh, thawed or frozen

• 2 tablespoons olive oil, divided

• 1/2 cup finely chopped shallots (2 to 3 shallots)

• 1/4 cup chopped cilantro

• 2 teaspoons fresh grated ginger

• 1 can (14.5 ounces) vegetable broth, divided

• 1 teaspoon sugar

• 4 cloves garlic, chopped

• Large pinch of saffron

• 1 teaspoon cinnamon

• 1/2 teaspoon allspice

• 2 cups dry couscous

• 1/4 cup toasted almond slices

Mango Slaw:

• 1 mango, peeled and sliced (about 2 cups)

• 1/2 red bell pepper, finely sliced

• 1/2 cup shredded carrot

• 1/4 cup chopped cilantro

• 1 tablespoon fresh lime juice

• 1 teaspoon grated lime peel

• 2 teaspoons orange juice

• 1 tablespoon honey

• 1/2 teaspoon cinnamon

Rinse any ice glaze from frozen fillets under cold water; pat dry with paper towel.

Heat heavy nonstick skillet over medium- high heat. Brush both sides of cod with 1 tablespoon oil.

Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking.

Turn cod over, cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove from pan; keep warm.

In the same pan, sautÈ shallots in 1 tablespoon oil just until soft, about 2 minutes. Add cilantro, ginger, 1 cup vegetable broth, sugar, garlic, saffron, cinnamon and allspice; cook until thickened. Meanwhile, prepare couscous according to package directions, using remaining vegetable broth as part of the liquid.

Slaw: In large bowl, combine mango, bell pepper, carrot and cilantro. In separate small bowl, blend lime juice and peel, orange juice, honey and cinnamon. Pour dressing over slaw; toss.

For each serving: Place about 3/4 cup couscous on a plate; top with 1/2 cup mango slaw. Top with a cod fillet. Pour 1/4 cup shallot sauce over fish; garnish with 1 tablespoon toasted almonds.

Salmon Penne with Green Beans Vinaigrette

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 5 (2 cups each)

• 12 ounces whole wheat penne (or other pasta)

• 1/2 pound fresh green beans, trimmed and halved

• Finely grated zest and juice of 1 lemon

• 1 tablespoon fresh thyme leaves

• 1/2 teaspoon garlic salt

• 3 tablespoons olive oil, divided

• 12 ounces Alaska salmon, fresh, thawed or frozen

• Salt and freshly ground black pepper

• Lemon wedges and sprigs of thyme, for garnish

Cook pasta in boiling water for about 8 minutes, or according to package instructions, until al dente. Add green beans during the last 3 to 4 minutes of cooking time.

Drain pasta and beans, reserving 3 tablespoons cooking liquid, then return pasta, beans and reserved liquid to pan.

Add lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons olive oil.

While pasta cooks, rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.

Heat heavy nonstick skillet over medium- high heat.

Brush both sides of salmon with 1 tablespoon olive oil. Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking.

Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Break into large chunks (removing skin, if any); add to pasta. Cook and stir gently over medium heat for 1 to 2 minutes. Season to taste with salt and pepper. Garnish with lemon wedges and thyme sprigs.

Warm Halibut Potato Salad

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 6

• 1 pound small white or red new potatoes

• 4 Alaska halibut fillets (4 to 6 ounces each), fresh, thawed or frozen

• 1 tablespoon olive oil

• Pepper, to taste

• 1 teaspoon dried dill

• 2 tablespoons parsley, chopped

• 1 cup celery, chopped

• 1/2 cup red bell pepper, chopped

• 1 cup fresh (or canned) mandarin orange segments

• 1 tablespoon fresh dill, chopped

• 1/2 teaspoon seasoning salt

• 1 package (5 ounces) arugula

Dressing:

• 1/2 cup green onions, sliced

• 2 tablespoons olive oil

• 1/2 cup orange juice

• 2 tablespoons Dijon mustard

Boil potatoes in salted water just until tender; drain and cool slightly. Slice potatoes in 1/4-inch-thick rounds.

Meanwhile, rinse any ice glaze from frozen halibut under cold water; pat dry with paper towel.

Heat heavy nonstick skillet over medium- high heat.

Brush both sides of halibut with olive oil. Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking.

Turn halibut over; season with pepper and dried dill. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut, or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Break into large chunks (removing skin, if any).

Mix parsley, celery, red pepper, orange segments, fresh dill, and seasoning salt together in large bowl. Add potatoes to celery mixture; stir.

For dressing, sautè green onions in olive oil. Add orange juice and Dijon; whisk. While warm, pour dressing over salad. Add halibut chunks and mix gently.

To serve, portion a handful of arugula onto plates; top with halibut potato salad.

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Last Updated on Thursday, 28 February 2013 05:29