Fish and Seafood

  Ingredients 8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti 4 cups fresh baby spinach leaves 1 1/2 cups halved cherry tomatoes 3 teaspoons olive oil 1 medium onion, finely chopped (1/2 cup) 1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed 3 cloves garlic, finely chopped 1/4 teaspoon crushed red pepper flakes 1/2 cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton) 1/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton) 1/4 teaspoon salt 1/8 teaspoon pepper 3 tablespoons chopped fresh parsley 2 tablespoons butter Steps 1  In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm. 2  While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minute...

  Ingredients 2 cans (6 oz each) tuna in water, drained 1/2 cup chopped celery 1/4 cup chopped onion 1/2 cup mayonnaise or salad dressing 1 teaspoon lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper 8 slices bread Steps 1  In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper. 2  Spread tuna mixture on 4 bread slices. Top with remaining bread slices.

  Ingredients 2 teaspoons finely chopped shallot 1/2 teaspoon finely chopped garlic 1 tablespoon white wine vinegar 1 teaspoon lemon juice 1 teaspoon finely chopped fresh thyme leaves 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons olive oil 3/4 lb small new potatoes, halved 4 (4 oz each) salmon fillets, skin on 2 cups cherry tomatoes 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained 6 oz frozen green beans (from 12-oz bag), cooked as directed on bag 3 tablespoons pitted, sliced kalamata olives Steps 1  Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. 2  In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil. 3  In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side d...

  Ingredients Lemon-Herb Aioli 1/4 cup mayonnaise 2 tablespoons plain Greek yogurt 1 tablespoon chopped fresh chives 2 teaspoons chopped fresh dill weed 1 teaspoon grated lemon peel 2 teaspoons fresh lemon juice 1 clove garlic, finely chopped Fish Sticks 1/2 cup Gold Medal™ all-purpose flour Salt and pepper Paprika 1 egg 1/4 cup milk Several dashes hot sauce 1 1/2 cups Progresso™ panko crispy bread crumbs 1 lb cod fillets, cut into sticks Canola oil for frying Steps 1  In small bowl, stir together Lemon-Herb Aioli ingredients. Cover with plastic wrap; refrigerate until ready to serve. 2  Gather 3 wide, shallow dishes. In first dish, stir together flour, dash salt, dash pepper and dash paprika. In second dish, beat egg, milk and hot sauce with whisk. In last dish, stir together bread crumbs, dash salt, dash pepper and dash paprika. 3  Coat fish sticks with seasoned flour, dip into egg mixture to coat, and then bread crumb mixture, pressing bread crumbs into fish if ne...

  Ingredients 1/3 cup butter or margarine 1/3 cup Gold Medal™ all-purpose flour 1 carton (32 oz) Progresso™ chicken broth (4 cups) 4 cups (1 qt) half-and-half 1/2 cup dry white wine or water 1/2 cup chopped drained roasted red bell peppers (from 7-oz jar) 12 oz cod fillet, cut into 1-inch pieces 12 oz uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled 1/2 cup basil pesto 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Steps 1  In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally. 2  Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.