Ingredients:
1 can (26 oz.) DEL MONTE® Chunky Spaghetti Sauce With Garlic & Herb
3/4 cup red wine
2 to 2-1/2 lb. seafood (such as firm white fish, shrimp, clams, mussels and crab)
1/3 cup parsley , chopped
Procedure:
- In 5-quart saucepan, bring spaghetti sauce and wine to boil. Reduce heat; cook 5 minutes, stirring occasionally.
- Cut fish into 1-inch chunks. Shell and devein shrimp. Scrub clams and mussels.
- Add seafood. Cover and cook 4 to 5 minutes over medium-high heat, stirring occasionally until fish and shrimp are opaque and clams and mussels are open.
- Stir in parsley and serve immediately with bread sticks or warm French bread.
Original Post: delmonte.com
Ingredients:
2 eggs, beaten
1 can (14.5 oz) College Inn® Chicken Broth with Lemon and Herb, divided
1/2 cup Parmesan cheese
1 TB fresh parsley, chopped
1/4 cup flour, seasoned
1 pound orange roughy fillets
1 TB butter
1 TB vegetable oil
1 TB cornstarch
Procedure:
- In a small bowl mix eggs, 1 TB broth, Parmesan cheese and parsley. Lightly coat fish fillets in flour then egg mixture.
- Place oil and butter in large skillet and heat on medium-high, being careful to not burn the butter.Place fish in hot oil and cook till golden brown on both sides and fish is tender and flaky; remove and keep warm.
- Mix cornstarch and 1 TB broth.
- Place the remainder of the broth in skillet and heat to a gentle boil, add cornstarch mixture and cook stirring till slightly thickened. Serve over fish.
Original Post: delmonte.com
Ingredients:
Foil
4 (5 oz. each) Salmon Fillets
1/2 cup thinly sliced green onions
1/2 cup thinly sliced red or yellow bell pepper
1 can (14-1/2 oz.) DEL MONTE® 50% Less Salt Cut Green Beans, drained
2 Tbsp. grated lemon zest
Fresh lemon juice
Black pepper
Procedure:
- Preheat oven to 425°F. Cut 4 12x12-inch squares of foil.
- Place fish in center of foil squares. Top with onion and bell pepper.
- Place green beans along sides of fish. Sprinkle with lemon zest.
- Bring 2 sides together and fold to seal. Seal remaining ends and place on rimmed baking sheet.
- Bake 12 to 15 minutes. Remove packet and open by folding back edges. Test fish for doneness by flaking with fork. Place packets on dinner plates and season fish and vegetables with lemon juice and freshly ground pepper. Garnish with thin slices of lemon and green onions, if desired.
Original Post: delmonte.com
Ingredients:
1 medium onion, sliced
2 Tbsp. olive oil
1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes With Basil, Garlic & Oregano
1/2 tsp. hot pepper sauce
1/4 tsp. ground cinnamon
1-1/2 lb. firm fish (sea bass, halibut or red snapper)
12 stuffed green olives, halved crosswise
Procedure:
- Cook onion in oil in skillet until tender.
- Add undrained tomatoes, pepper sauce and cinnamon; cook 3 minutes.
- Add fish and olives; cook 4 to 6 minutes or until fish flakes easily with fork.
Original Post: delmonte.com
Ingredients:
2 tablespoons olive oil
1 small onion, thinly sliced
2 cans(14.5-ounce each) CONTADINA Recipe Ready Diced Tomatoes, undrained
2 each vegetarian vegetable bouillon cubes
1 pound firm white fish fillets
1 can (14-ounce) cut green beans, drained
1 can (2 1/4-ounce) sliced ripe olives, drained
3/4 cup feta cheese, crumbled
Hot cooked couscous
Procedure:
- Heat oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 2 to 3 minutes or until tender. Stir in tomatoes and juice and bouillon; cook, stirring occasionally, for 2 to 3 minutes or until bouillon is dissolved.
- Place fish over sauce; spoon some sauce over fish. Reduce heat to low. Cook, covered, for 15 to 20 minutes or until fish flakes easily when tested with fork.
- Distribute beans, olives and cheese over fish. Cook, covered, for 2 to 3 minutes or until cheese is softened. Serve with couscous.
Original Post: delmonte.com
Ingredients:
1/8 tsp. dried thyme, crushed
1/2 lb halibut or other firm white fish 2
Tbsp vegetable oil 1 medium onion, chopped
1 clove garlic, crushed
3 Tbsp. flour
2 cans (14 oz. each) low-salt chicken broth
1 can (15-1/4 oz.) DEL MONTE® Whole Kernel Golden Sweet Corn, No Salt Added, undrained
1 can (14-1/2 oz.) DEL MONTE Whole New Potatoes, drained and chopped
Procedure:
- Sprinkle thyme over both sides of fish. In large saucepan, cook fish in 1 tablespoon hot oil over medium-high heat until fish flakes easily when tested with a fork. Remove fish from saucepan; set aside.
- Heat remaining 1 tablespoon oil in same saucepan over medium heat. Add onion and garlic; cook until onion is tender. Stir in flour; cook 1 minute. Stir in broth; cook until thickened, stirring occasionally. Stir in corn and potatoes.
- Discard skin and bones from fish; cut fish into bite-sized pieces.
- Add fish to soup just before serving; heat through. Stir in chopped parsley or sliced green onion, if desired.
Ingredients:
1 can (14.5 oz) DEL MONTE® Diced Tomatoes with Garlic and Onion
¼ cup hot salsa
¼ cup fresh lime juice
1-1/4 lb. red snapper
1/3 cup diced cucumber
1/3 cup sliced green onions
¼ cup diced green pepper
1 tsp. canola oil
Chopped cilantro
Lime wedges
Procedure:
- Drain tomatoes, reserving juice. Combine reserved juice, salsa and lime juice. Pour half this mixture over fish and marinate in refrigerator for 30 minutes. Do not leave fish in marinade longer than 30 minutes.
- Combine tomatoes with remaining marinade, cucumber, onions, green pepper and oil. Chill.
- Remove fish from marinade; season to taste with salt and pepper. Place on grill (in a grill basket) on medium heat and cook 2 – 3 minutes per side or until fish flakes easily with a fork.
- Top fish with salsa and garnish with chopped cilantro and lime wedges.
Original Post: delmonte.com