Fresh Vegetable Recipes - Any simple fish and vegetable recipes?

Any simple fish and vegetable recipes?

I dont really cook... but a very special guy loves to eat and i want to surprise him... and the biggest problem is he doesnt eat meat. Help!

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This is an easy and impressive menu- you can cook the noodles and green beans ahead of time, so no stress at dinner. The salmon is wonderful and easy too- just make sure you do use a cast iron pan. Enjoy! BLACKENED SALMON ¾ lb. (3 sticks) unsalted butter, melted in a skillet 6 fish fillets ½ to ¾ inch thick Seasoning mix: ( or by Zatarains or Tony’s creole seasoning mix) 3 tbsp. sweet paprika 3 tsp. Salt 3 tsp. Onion powder 3 tsp. Garlic powder 1 tsp. Ground red pepper (preferably cayenne) 1 tsp. White pepper 1 tsp. Black pepper 1 ½ tsp. Dried thyme leaves 1 ½ tsp. Dried oregano leaves Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degrees oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heating serving plate. Buttered Noodles 1 package (12 ounces) dried egg noodles 1/4 cup (4 tablespoons) butter, preferably unsalted Salt and pepper to taste Chopped fresh parsley for garnish Cook the noodles in lightly salted water according to package directions. Drain and return to pot. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn. Pour the butter over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately. Green Beans Almondine 1 lb. fresh green beans 1/2 c. cooking oil 1/2 tsp. salt 1 toe garlic, whole 1 c. sliced almonds Wash and slice green beans 1 1/2 inches long. Toast almonds in oven until light brown. Bring 3 quarts of salted water to a boil. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green. Refrigerate. When ready to serve, cover the bottom of a skillet with cooking oil. Add garlic, then green beans and stir fry until heated through. Fold in almonds and serve.
my favorite dish in the world (even though i love meat) is veggie stir fry.... the best things to use are Chinese or baby broccoli, portobela mushrooms, asperigus, and calliflour... put the things that take the longest to cook in first (asperigus last so it doesnt over cook).... also, add a little soy sauce (not to much so it overpowers it) and put in sesame oil... it makes it soooo good and taste like it took you hours to make when it takes like 10 minutes
Fish and broccoli Rice I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house. Fish and rice are a tasty change of pace from traditional meat-and-potato fare. PREP TIME 5 Min COOK TIME 35 Min INGREDIENTS 1 1/2 cups boiling chicken broth 1/2 cup uncooked long grain rice 1/4 teaspoon Italian seasoning 1/4 teaspoon garlic powder 1 (10 ounce) package frozen chopped broccoli, thawed and drained 1 tablespoon grated Parmesan cheese 1 (2.8 ounce) can French-fried onions, divided 1 pound fresh or frozen fish fillets, thawed 1 dash paprika 1 cup shredded Cheddar cheese DIRECTIONS In a greased 11-in. x 7-in. x 2-in. baking dish, combine the broth, rice, Italian seasoning and garlic powder. Cover and bake at 375 degrees F for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika. Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted
this a very simple and delicious recipe. Honey soy fish Ingredients (serves 4) * 4 firm white-fleshed fish fillets * Cooked rice and bok choy, to serve * Marinade * 2 tablespoons thick soy sauce * 1 tablespoon oyster sauce * 2 tablespoons sweet chilli sauce * 2 tablespoons honey * 1 garlic clove, crushed * 5cm piece ginger, peeled, grated Method 1. Make marinade Combine all ingredients in a jug. Mix well. Place fish in a single layer into a ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 1 hour, if time permits. 2. Cut 4 large sheets of baking paper. Place fish onto baking paper. Drizzle each fillet with 1 tablespoon of marinade. Wrap each piece of fish up in baking paper to form 4 secure parcels. 3. Place fish parcels onto a microwave-safe plate in a single layer. Cook on MEDIUM (50%) power for 10 to 12 minutes, or until fish flakes when tested with a fork. 4. Arrange fish on rice and serve with bok choy.
Salmon is the easiest fish to prepare. May I suggest a side of al dente' spinach. Depending on your guys taste buds, you can lightly season the Salmon with Tony Chachere's or Lemon-Pepper. Salmon has a strong flavor, so you can substitue chilean sea-bass or rainbow trout. These are mostly salt-water fishes and should be served with a leafy green vegetable. Also a rosemary seasoned, garlic mashed potatoes. If your mans mouth doesn't melt, his buds are broken :o) I sincerely hope this helps,
Simple Fish & Vegetable Stir-Fry Ingredients: 4 ounces whiting fish fillets or tilapia fillets (cut into pieces) 5 stalks broccoli 1 cup mushrooms (diced) 4 slices tomatoes 3 leaves cabbage (torn) 1 carrot (diced) 1/2 tablespoon fat-free salad dressing 1 teaspoon soy sauce 1 dash black pepper Steps: 1. Mix all ingredients in a skillet and cook on a stove top flame low heat. 2. Cover with a lid right away let steam until fish is done usually only 5-7 minutes depending on thickness of fish. 3. Then pour out excess liquid and serve the rest. Good luck & enjoy! =)
This is very impressive and delicious. 3 Ears Corn on the Cob 1 TBSP Butter 2 pieces Salmon filet Lots of ground Pepper 1 TBSP Oil Salt With a sharp knife, one row at a time, slice through the center of each corn kernal from one end of the ear to the other. Then, over a large bowl, using a soup spoon, scrape the corn to remove all the insides. The outside of the corn kernals should remain attached to the cob, and the creamy centers should end up in the bowl. This is easiest if you stand the ear on one end in the middle of the bowl. (This is the hard part. The rest is easy.) Put the corn cream in a sauce pan, heat gently and add the butter and salt to taste. Spread the ground pepper out on a plate and put the salmon on it skin side down (even if you have removed the skin) to cover the skin side with pepper. Fry the salmon skin side down. Cover if you like your salmon cooked through. If you like it rare, just leave the skillet uncovered. Cook until the fish is to your liking. Put the warmed corn in the center of a dark plate and place the salmon skin side up (it will now be dark and crispy on that side) To be really fancy. Fry julienned leek in an inch of olive oil until browned (careful they will turn quickly) you can do this ahead as they will not hold the heat anyway. Use this garnish on top of the fish. Also, cut sugar snap peas in half on the diagonal, blanch for 3 minutes, drain, return to the pan and add 2 tsp butter and seasoning to taste. Put these in a circle around the corn. The salmon is smooth and rich, the corn is sweet and creamy and the pepper wakes up the taste buds. When you add the oniony and crispy leeks and the crunchy snap peas you have a five star meal.
ORANGE ROASTED SALMON 2 oranges, sliced into rounds 1 onion, thinly sliced 1 1/2 Tbs. olive oil 5 6 oz. salmon fillets 1 Tbs. lemon pepper 1-1/2 tsp. garlic powder 1 Tbs. dried parsley 1/2 C. orange juice 1-1/2 Tbs. lemon juice 1 Tbs. honey Preheat the oven to 400 F. In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture. Place the dish in the pre-heated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 F. Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon. Bake for 12-15 minutes in the pre-heated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices. Makes 5 servings. Serve with a baked potato, glazed sprouts and carrots (see recipe below) and a garden salad. GLAZED SPROUTS AND CARROTS 1/2 c. water 1 c. halved fresh Brussels sprouts 2 medium carrots, sliced 1 tsp. cornstarch 1/2 teaspoon sugar 1/4 tsp. salt, optional 1/8 tsp. ground nutmeg 1/3 c. orange juice In a saucepan over medium heat, bring water to a boil. Add vegetables. Cover and simmer for 6-8 minutes or until almost tender; drain and return to pan. In a small bowl, combine cornstarch, sugar, salt if desired, nutmeg and orange juice; stir until smooth. Pour over the vegetables. Bring to a boil over medium heat; cook and stir for 2 minutes. Makes 4 servings. POACHED HALIBUT WITH GREEN BEANS AND RED POTATOES 1 lb. red potatoes 2-1/2 tsp. kosher salt 1 lb. green beans, trimmed 3 tbsp. unsalted butter 2 tbsp. chopped fresh chives 1/4 tsp. freshly ground black pepper 4 (6-oz.) pieces halibut 2-1/2 c. dry white wine Place the potatoes in a large pot with enough cold water to cover them by 2 inches. Add 2 teaspoons of the salt and bring to a boil. Reduce heat and simmer until almost fork-tender, about 15 minutes. Add the green beans and cook 5 minutes more, until just tender. Drain and set aside. In the same pot, melt the butter over low heat with the chives, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Quarter the potatoes and return them to the pot with the green beans. Stir gently to combine. Season the fish with the remaining salt and pepper and place in a large skillet. Pour in just enough wine to reach halfway up the sides of the fish. Bring to a simmer over medium-low heat. Cook 6 to 8 minutes, covered, until the fish is opaque. Serve with the beans and potatoes. Spoon any extra chive butter on top of the fish. Tip: You can replace the halibut with any firm-fleshed white fish, like swordfish. The fillets should be1 inch thick. Makes 4 servings. BLACKENED SALMON FILLETS 2 Tbs. ground paprika 1 Tbs. ground cayenne pepper 1 Tbs. onion powder 2 tsp. salt 1/2 tsp. ground white pepper 1/2 tsp. ground black pepper 1/4 tsp. dried thyme 1/4 tsp. dried basil 1/4 tsp. dried oregano 4 salmon fillets, skin and bones removed 1/2 C. unsalted butter, melted In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 C. butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 the remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2-5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until fish is blackened and easily flaked with a fork. Makes 4 servings. Serve with double-stuffed potatoes (see recipe below) a green salad and vegetable of your choice. DOUBLE-STUFFED POTATOES 4 large baking potatoes, scrubbed and dried 2 tbsp. butter or margarine 1/2 c. chopped onion 3/4 c. shredded Cheddar cheese, divided 1/4 c. sour cream 2 tsp. dried chives Salt and pepper Pierce each potato several times with a fork. Microwave on HIGH about 10 minutes. Rotate potatoes and microwave again until tender (about 3 minutes more.) Pre-heat oven to 350 F. Melt butter in a medium skillet over low heat. Add onion to skillet and cook until translucent (about 5 minutes.) Slice off potato tops and scoop out the inside of the potatoes, leaving the shells intact. Place the pulp in a medium bowl and mash. Add onion, 1/2 cup of the cheese, sour cream, chives, and salt and pepper to the potatoes. Mix well. Spoon the potatoes back into the shells and sprinkle with the remaining Cheddar cheese. Place in a casserole dish and bake until heated through (about 10 minutes.)