Tilapia Scaloppine

"I often eat at Macaroni Grill and order their Pollo Scaloppine. I thought I might try and adapt it at home using a mild fish. My husband was amazed at what I came up with. It's good with salad, brown rice and crusty bread."

Ingredients

Original recipe makes 4 servingsChange Servings
 2 tablespoons extra virgin olive oil
 2 tablespoons butter
 1 tablespoon minced garlic
 1 pound tilapia fillets
 salt and ground black pepper to taste
 1/2 cup sliced fresh button mushrooms
 2 tablespoons drained capers
 1/2 cup white wine
 1 lemon, juiced

Directions

1. Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds.
2. Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.

Italian Style Flounder

"This is a very easy and delicious dish my mother used to make. I'm sure it can be used with other fish besides flounder. My mother also used to place American cheese on top before baking, which was very good. Enjoy!"

Ingredients

Original recipe makes 4 servingsChange Servings
 2 pounds flounder fillets
 1/2 tablespoon butter
 salt and pepper to taste
 1 tablespoon lemon juice
 1/2 cup diced fresh tomato
 2 teaspoons dried basil
 1 teaspoon garlic powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange flounder in a medium baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, and garlic powder.
3. Cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

Stephan's Broiled Salmon Pesto

"This salmon is coated with a thick layer of pesto, sort of like icing on a cake. The prepared side is then placed under the broiler, and the pesto forms a browned crust. Equally good cold--the entire dish can be made a day in advance for cold service, or the leftovers served cold at lunch the next day. Goes well with rosemary and garlic roasted red potatoes and any green vegetable."

Ingredients Edit and Save

Original recipe makes 4 servings
 2 pounds salmon fillets
 2 lemons
 1 1/2 cups pesto

 1/2 cup white wine

Directions

1. Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Marinate 15 minutes.
2. Preheat broiler.
3. Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
4. Place fish under the broiler about nine inches from heat source. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned crust. Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the whole flank if serving at the table.

Penne with Shrimp

"A light but tasty Italian dish!"

Ingredients

Original recipe makes 8 servings
 1 (16 ounce) package penne pasta
 2 tablespoons olive oil
 1/4 cup chopped red onion
 1 tablespoon chopped garlic
 1/4 cup white wine
 2 (14.5 ounce) cans diced tomatoes
 1 pound shrimp, peeled and deveined
 1 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
3. Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Pesto Cream Sauce

"This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's really delicious!"

Ingredients

Original recipe makes 8 servings
 1 (16 ounce) package linguine pasta
 2 tablespoons olive oil
 1 small onion, chopped
 8 cloves garlic, sliced
 1/2 cup butter
 2 tablespoons all-purpose flour
 2 cups milk
 1 pinch salt
 1 pinch pepper
 1 1/2 cups grated Romano cheese
 1 cup prepared basil pesto
 1 pound cooked shrimp, peeled and deveined
 20 mushrooms, chopped
 3 roma (plum) tomato, diced

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Garlic Alfredo Tilapia

"My version of Ruby Tuesday's New Orleans Seafood, minus the shrimp. I merged a few different recipes and came up with this. It comes pretty close! Three fillets are usually enough for my husband, my toddler, and myself. I serve this with rice and steamed broccoli, to really feel like Ruby Tuesday's recipe!"

Ingredients

Original recipe makes 4 servings
 4 tilapia fillets
 2 tablespoons olive oil
 1 tablespoon Creole seasoning, or to taste

 3 tablespoons butter
 2 cloves garlic, minced
 1 cup Alfredo sauce

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.
3. Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
4. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.

Baked Halibut Steaks

"An Italian-style vegetable and feta cheese topping is the perfect enhancement to delicious baked halibut."


Ingredients

Original recipe makes 4 servings
 1 teaspoon olive oil
 1 cup diced zucchini
 1/2 cup minced onion
 1 clove garlic, peeled and minced
 2 cups diced fresh tomatoes
 2 tablespoons chopped fresh basil
 1/4 teaspoon salt
 1/4 teaspoon ground black pepper
 4 (6 ounce) halibut steaks
 1/3 cup crumbled feta cheese

Directions
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.