Category: Seafood

Crab-stuffed Portobello Mushroom Burgers

2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons chopped basil
2 teaspoons chopped fresh rosemary
4 Portobello mushroom caps (4” wide) washed and stemmed.
1/2 cup mayonnaise
Juice of one lemon
2 teaspoons lemon zest
1 tablespoon butter
1/2 pound fresh lump crabmeat, diced
4 hamburg buns

In a small bowl whisk together oil, vinegar, basil, rosemary. Place with mushrooms in resealable plastic bag; close and turn to thoroughly coat mushrooms. Marinate 15 minutes.

Remove mushrooms from marinade; reserve marinade. Place mushrooms in center of cooking grate. Grill 16 minutes, turning once halfway through and brushing occasionally with reserve marinade.

Meanwhile, in a small bowl mix mayonnaise, lemon juice and lemon zest. Set aside. In small skillet melt butter. Add crabmeat and heat through, stirring frequently. Toast buns.

Spread mayonnaise mixture on bottom and top half of each toasted bun. Place Portobello mushrooms, cap-side up, on bottom half of each bun. Fill mushrooms caps with equal amounts of crabmeat. Cover with top half of bun. Makes 4 servings.

(Adapted from “Grill Out Times”)

Herbed Fish in a Packet

Best with fresh herbs, cut herb amounts in half with dried herbs – use what “sprigs ” are available in winter.

4 firm fish fillets, such as scrod, salmon, haddock, tuna (5 to 6 ounces each)
2 tablespoons chopped fresh basil
2 teaspoons cropped fresh thyme, rosemary, tarragon or dill
dash of salt and ground black pepper
3 tablespoons fresh lemon juice
1 tomato, thickly sliced
4 lemon slices, or 8 lime slices
4 sprigs of thyme, rosemary, tarragon, basil or dill
4 teaspoons capers

Rinse fish and set aside. Preheat oven to 450

For each fillet, fold a 12 x 15 inch piece of cooking parchment in half to form a 12 x 7 1/2 inch rectangle and trim the corners to form a half heart shape. Open the parchment and place a fish fillet to one side of the center fold. Top the fillet with 1 1/2 teaspoons chopped basil, 1/2 of second herb of choice, sprinkle with salt and pepper and 2 teaspoons of lemon juice.

Cover with a slice of tomato, one lemon or two lime slices, sprig of herb, sprinkle on a teaspoon of capers. Fold the parchment over the fish and then, starting at one end and working around to the other end, carefully fold the cut edges two or three times to form a sealed packet.

Place the packets on an unoiled baking sheet and bake 15 -20 minutes – slightly longer for thick fillets. Avoid steam as you open packet to check the fish – it is done when fish flakes easily.

Place an open packet before each diner and serve with couscous or rice.

Yield: 4 servings

Cal. 172; Prot.33.6g; Fat,1.8g; Carb. 3.7g; Chol. 135 mg. Sodium 135 mg.

Adapted from: Moosewood Restaurant Low Fat Favorites

Baked Fish with Oatmeal-Herb Crust

A simple low fat main course. Try with a fruit salsa.

1 1/2 pounds skinless, boneless fish fillets, such as whitefish, perch, sole
1 tablespoons canola oil
2 tablespoons lemon juice
1/4 cup minced fresh herbs, such as tarragon, chervil, fennel, parsley, thyme, basil, or chives, alone or in combination
1/2 cup old fashioned rolled oats
1/2 teaspoon salt
1/4 teaspoon ground pepper

Place fillets in a single layer in a dish. In a small bowl whisk together oil, lemon juice and 1 tablespoon herbs. Pour over fish and marinate in refrigerator for 30 minutes.

In a blender combine oats and remaining herbs. Heat oven to 450 degrees. Dip the fillets in the oatmeal mixture and place on baking pan coated with nonstick cooking spray. Bake 8 to 10 minutes, or until the fish flakes easily.

Yield: 4 sewings.

Cal. 222; Prot.33; Fat 6g; Carb.7.5mg; Fiber 1.2g; Choi. 82mg; Sodium 410mg

Adapted from: Herbal Palate Cookbook