Fish and Seafood

All fish should be cooked skin side down (unless skinless fillets are used) until the interior of the fish turns opaque and fish reaches an internal temperature of 145° (about 10 min. per inch of...

Easy
Serving size varies

In a shallow dish, combine flour, salt and pepper; coat both sides of each fillet in flour mixture. In a large nonstick skillet, heat 1 tbsp. oil over medium heat; sauté fillets until opaque (10...

Easy
Serves 4

Lightly season fish with salt and pepper; place in an 8" or 9" glass baking dish coated with 1 tsp. oil. In a large nonstick skillet over medium-high heat, heat 2 tsp. oil. Add onion and jalapeño...

Moderate
Serves 2

In small bowl, combine first 4 ingredients; divide in half and set aside. On wooden skewers, arrange tuna, peppers and onions alternately; brush half of olive oil mixture over skewers. To Grill...

Easy
Serves 4

Brush both sides of tuna with olive oil; sprinkle with seasoning blend. Refrigerate, covered, 30 min. In a medium mixing bowl, combine remaining ingredients; refrigerate, covered, until ready to...

Easy
Serves 4

In large pot of boiling salted water, cook pasta according to pkg. directions; drain and set aside. In small skillet, heat olive oil over medium heat; add tuna to pan, sautéing until slightly pink...

Moderate
Serves 6

In small pan, combine breadcrumbs, almonds and salt; set aside. Rinse fillets with cold water; pat dry with paper toweling. Pour milk into 9" glass pan; place fillets in milk and refrigerate 30...

Moderate
Serves 4

In a small mixing bowl, combine 1/2 cup mayonnaise, 1 tbsp. parsley, lemon juice, capers and 1/3 of the garlic; refrigerate aioli until ready to use. In a large skillet, heat 2 tbsp. olive oil...

Easy
Serves 6

In a medium bowl, whisk together all ingredients until combined. Serve immediately or store covered in the refrigerator up to 2 days.

Very Easy
Makes about 1 1/4 cups

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