12oz fettuccine, uncooked
1 cup chopped fresh kale, stems removed
2 cloves garlic, halved
1/4 cup grated parmesan cheese
1/8 tsp salt
1 cup plain non fat yoghurt
1 tsp vegetable oil
1 lb medium shrimp, peeled and deveined
1 medium red bell pepper, cut into bite sized pieces

Prepare pasta according to package directions.  While pasta is
cooking, puree kale, basil, garlic, parmesan cheese and salt in food
processor until smooth.  Stir in ypghurt.  Place oil in large
skillet.  Saute shrimp and red bell pepper in skillet over medium low
heat for 4 min or until shrimp is bright pink and cooked through.
When pasta is done, drain well and transfer to serving bowl.  Add kale
mixture and toss well.  Add shrimp and bell pepper, tossing gently.

      1 7¾-ounce can salmon, drained and flaked (or tuna)
      ¼ cup dill pickle, chopped (can substitute relish for sweeter flavor)
      ¼ cup mayonnaise
      2 tablespoons catsup
      4 hot dog buns
      Soft butter

Heat oven to 350°.

Mix first 4 ingredients in a bowl.

Open buns and slice down center.

Butter each half.

Spread salmon (or tuna) filling evenly on buns.

Place on cookie sheet and bake for 10 minutes.
More Famous Recipes

INGREDIENTS

- 4 (4 oz. pieces) frozen fish (swordfish, salmon, catfish,
etc.), defrosted in refrigerator overnight

Marinade:

- 1-1/2 teaspoon ground ginger
- 2 teaspoon white pepper
- Salt and fresh ground pepper to taste
- 1/4 cup rice wine vinegar
- 1/4 cup lite soy sauce
- 1-1/2 teaspoon sesame seeds, toasted
- 1 teaspoon brown sugar
- 2 tablespoons minced green onions

DIRECTIONS

Combine the marinade ingredients in a large bowl and whisk together. Add the fish, cover, and let marinate in the refrigerator for 30 minutes.

Preheat the oven to broil. Discard the marinade. Place the marinated fish on a nonstick broiler pan. Broil for a total of 8-10 minutes, turning once.

1/2 cup butter, melted
Cajun seasoning to taste
7 (9 ounce) catfish fillets

Brush bottom of broiler pan with some of the melted butter. Sprinkle Cajun seasoning moderately over butter. Place fish fillets into the seasoned pan.
With a sharp knife, make 4 to 5 cuts in each fillet; the cuts should be 1/2 to 1 inch. Brush fillets with more butter. Place under broiler and broil 8-10 minutes or until almost done. Add more Cajun seasoning to fish in broiler then broil another 3-5 minutes or until fillets flake easily with fork and start to brown on top.
Makes 7 servings

1 tablespoon minced fresh ginger
1 & 1/2 teaspoons curry powder
1 teaspoon coarse ground pepper
4 (3-oz.) salmon fillets with skin
1 tablespoon olive oil
1 clove garlic, minced
3 green onions, chopped

Combine the ginger, curry powder, and pepper and rub the mixture onto the flesh sides of the salmon. Heat the olive oil in a skillet until the pan is moderately hot. Add the garlic and cook until it’s golden brown. Place the salmon skin side down in the pan and cook, covered, for 5 minutes. Turn the fish and cook, covered, for another 2 minutes. Add the green onions and cook for about half a minute. Serves four.

Nutrition Facts Per serving: 172 calories; 7 g fat; 23 g protein.

Vote for Us Here —> Blog Awards

Ingredients
3 cups snow pea pods, trimmed
4 4- to 5-ounce fresh skinless tilapia fillets or other white fish
Sea salt and freshly ground black pepper
1 teaspoon all-purpose flour
1 tablespoon olive oil
2 tablespoons butter
1/4 cup sliced almonds

Directions
1. In a large saucepan bring lightly salted water to boiling. Add pea pods. Cook for 2 minutes. Drain and set aside.

2. Meanwhile, season fish with salt and pepper; sprinkle with flour. Cook fish in hot oil for 4 to 5 minutes or until it is easy to remove with a spatula. (If necessary, cook fish half at a time.) Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Place peas on serving plates; arrange fish on top of peas.

3. Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets.

4. Makes 4 servings

10-3/4 oz can Healthy Request Cream of Mushroom Soup
1/4 cup skim milk
3/4 cup shredded Kraft reduced-fat Cheddar cheese
1/8 tsp black pepper
1 tsp dried parsley flakes
1 cup stewed tomatoes, coarsely chopped and undrained
6 oz can white tuna, packed in water, drained and flaked
2-1/2 cups diced cooked potatoes

In a large skillet sprayed with butter-flavored cooking spray, combine
mushroom soup, skim milk, Cheddar cheese, black pepper and parsley flakes.
Cook
over medium heat until cheese starts to melt, stirring occasionally. Stir in
undrained stewed tomatoes. Add tuna and potatoes. Mix well to combine. Lower
heat and simmer for 5 minutes or until mixture is heated through, stirring
often.

Serves 4 (1 cup)
237 Calories;5g Fat;20g Protein;28g Carbs;814mg Sodium;2g Fiber

2 fish filets about 6 ounces. can use red snapper ocean perch or grouper
1/4 tsp garlic powder
salt and black pepper to taste
1/4 cup of picante sauce
juice of 1/2 lime

Take a baking sheet and line with foil. grease the foil lightly. place the filets on the foil, sprinkle garlic salt and pepper on fillets. spoon picante sauce on fillets. then squeeze the lime over the fillets. bring up the sides of the foil and wrap the fish in them.bake at 350 degree oven for 15 minutes or til fish flakes easy with a fork.

Use any firm, white fish steaks such as halibut, swordfish, cod, or shark for this favorite Spanish tapa.

Fish in Saffron Sauce (Pescado en Amarillo)

1 Tbs (15 ml) olive oil
1-2 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped onion
2 Tbs (30 ml) finely chopped green bell pepper (capsicum)
2 Tbs (30 ml) finely chopped tomato
1 bay (laurel) leaf
2 Tbs (30 ml) brandy or Cognac
1/4 cup (60 ml) fish or chicken stock
Salt and freshly ground pepper to taste
Several strands of saffron
A grating of fresh nutmeg
3/4 lb (675 g) firm white fish cut into 1-inch (3 cm) cubes

Heat the oil in a skillet over moderate heat and saute the garlic, onion, and green pepper until tender but not browned, about 5 minutes.

Add the remaining ingredients except the fish and simmer for 5 minutes.

Add the fish and cook covered until the fish is firm and opaque, about 10 minutes.

Serves 4 to 6 as an appetizer.

Prep Time: 10 min | Total Time: 35 min
4 salmon fillets (4 oz. each)
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup Kraft Special Collection Sun-Dried Tomato Vinaigrette Dressing

PLACE salmon fillets, skin sides down, in 13×9-inch baking dish sprayed with no stick cooking spray.
MIX remaining ingredients until well blended; spoon over salmon.
BAKE at 375°F for 20 to 25 minutes or until salmon flakes easily when tested with fork.
Makes: 4 servings

CALORIES 190, FAT 7 g (sat 1 g), CHOL 60 mg, SODIUM 320 mg, CARB 5 g, FIBER 1 g, SUGARS 3 g, PROTEIN 24 g, DV VIT A 25%, DV VIT C 10%, DV CALCIUM 4%, DV IRON 10%