Fish and Seafood

  Ingredients 1 pound mild-flavored fish fillet, about 3/4 inch thick 3 tablespoons butter, melted 1 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon paprika Steps 1  Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches. 2  Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness. 3  Mix remaining ingredients; drizzle over fish. 4  Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

  Ingredients 1/4 cup cut-up bacon or salt pork 1 medium onion, chopped (1/2 cup) 2 cans (6.5 oz each) minced or whole clams* 1 medium potato, diced (1 cup) 1/2 teaspoon salt Dash of pepper 2 cups milk Steps 1  In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat. 2  Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup. 3  Stir clams, clam liquid, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender. 4  Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).

  Ingredients 1 salmon fillet, 1 1/4 pounds 2 tablespoons butter or margarine, melted 1/4 teaspoon salt 3/4 cup fresh white bread crumbs, 1 slice 1/4 cup grated Parmesan cheese 2 tablespoons thinly sliced green onions 2 teaspoons grated lemon peel 1/4 teaspoon dried thyme leaves Steps 1  Heat oven to 375°F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt. 2  Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon. 3  Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

  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 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.