Fish and Seafood

  Ingredients 8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package) 8 Old El Paso™ taco shells (from 4.6-oz package) 1 bag (12 oz) broccoli slaw mix (about 4 cups) 1/3 cup light lime vinaigrette dressing or vinaigrette dressing 1/4 cup chopped fresh cilantro 1 package (1 oz) Old El Paso™ taco seasoning mix 4 tilapia or other mild-flavored, medium-firm fish fillets (about 1 lb) 1 tablespoon vegetable oil 1 cup prepared guacamole 1 cup crumbled cotija or feta cheese, if desired Steps 1  Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside. 2  In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces. 3  Spread each flour tortilla with 2 tablespoons guacamole. Place hard...

  Ingredients Sauce 1/2 cup dry white wine or chicken broth 1/4 cup fresh lemon juice 3 tablespoons finely chopped shallots 3/4 cup whipping (heavy) cream 1 teaspoon grated lemon peel 1/4 cup cold firm butter, cut into 4 pieces 1/4 teaspoon salt 1/8 teaspoon white pepper Tilapia 4 skinless tilapia fillets or other medium-firm fish fillets (6 oz each) 1/4 teaspoon salt 1 tablespoon vegetable oil 1/4 cup chopped toasted hazelnuts (filberts) or almonds Steps 1  In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half. 2  Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted....

  Ingredients Dressing 1 tablespoon honey 1 tablespoon rice vinegar 2 teaspoons grated gingerroot 1/2 teaspoon salt Salad 1/2 medium cucumber, cut in half lengthwise, thinly sliced 1/4 red bell pepper, diced 3 green onions, thinly sliced 1 teaspoon chopped fresh cilantro Fish 2 tablespoons Gold Medal™ all-purpose flour 1 teaspoon lemon-pepper seasoning 1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs 1 egg 4 tilapia or other white fish fillets (6 oz each) 4 tablespoons vegetable oil Steps 1  In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat. 2  On plate, mix flour and seasoning. On second plate, place bread crumbs. In bowl, beat egg with fork. Coat fish with flour mixture. Dip into egg; coat well with bread crumbs. 3  In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minutes longer or un...

  Ingredients Crispy Fish Fillets 3 tablespoons Gold Medal™ all-purpose flour 1 teaspoon lemon-pepper seasoning 1/2 teaspoon salt 1 1/4 cups Progresso™ plain panko crispy bread crumbs 2 eggs, beaten 4 tilapia or other white fish fillets (about 1 lb) 1/4 cup canola oil Zesty Lime Sauce 1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container) 1 teaspoon grated lime peel 2 tablespoons lime juice 1/4 teaspoon salt Steps 1  On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs. 2  In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork. 3  In small bowl, mix sauce ingredients. Serve with fish.

  Ingredients 1/2 lb fresh asparagus spears, cut in half 2 small zucchini, halved lengthwise, cut into 1/2-inch pieces 1 red bell pepper, cut into 1/2-inch strips 1 large onion, cut into 1/2-inch wedges, separated 2 tablespoons olive oil 2 teaspoons Montreal steak seasoning 4 tilapia fillets (about 1 1/2 lb) 1 tablespoon butter or margarine, melted 1/2 teaspoon paprika Steps 1  Heat oven to 450°F. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the steak seasoning; toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Place on lower oven rack in oven; bake 5 minutes. 2  Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat tilapia fillets dry with paper towels. Brush with butter; sprinkle with remaining 1 teaspoon steak seasoning and paprika. Place in baking dish. 3  Place baking dish on middle oven rack in oven. Bake fish and vegetables 17 to 18 minutes longer or until fish flakes easi...