Fish and Seafood

  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...

  Ingredients 1 tablespoon olive or vegetable oil 3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed 1 medium green onion, thinly sliced (1 tablespoon) 1 clove garlic, finely chopped 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves 2 teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes 1 tablespoon lemon juice 1/8 teaspoon salt Grated Parmesan cheese, if desired Steps 1  In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.

  Ingredients 1/2 cup peanut oil 1/2 cup Gold Medal™ all-purpose flour 1 cup chopped sweet onion 1 cup chopped green bell pepper 1 cup chopped celery 2 teaspoons Creole seasoning 2 teaspoons finely chopped garlic 5 1/4 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons) 4 cups shredded cooked chicken 1/2 lb andouille sausage, cut into 1/4-inch slices 1 1/2 cups frozen black-eyed peas, thawed 1 lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined Steps 1  In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.) 2  Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirr...

  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...