Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette

Ingredients

• 1 ahi tuna steak, 6 ounces
• 2 teaspoons five-spice powder, available on spice aisle
• 1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
• Cooking spray or vegetable oil, for brushing the grill pan
• 5 ounces, half a sack, mixed prewashed baby salad greens
• 2 radishes, sliced
• 1/4 European cucumber, thinly sliced
• 1/2 teaspoon wasabi paste
• 1 tablespoon rice vinegar or rice vinegar
• 1 tablespoon soy sauce
• 3 tablespoons -virgin olive oil
• Salt and freshly ground black pepper

Directions

Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat. 

Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Linguine with Shrimp Scampi

Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
See this recipe on air Saturday Jul. 23 at 12:00 AM ET/PT.
This recipe is available for a limited time only.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 3 servings
User Rating: 5 Stars

Ingredients:

• Vegetable oil
• Kosher salt
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Directions:
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of
salt and the linguine, and cook for 7 to 10 minutes, or according to the
directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter
and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be
careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt,
and the pepper and saute until the shrimp have just turned pink, about 5
minutes, stirring often. Remove from the heat, add the parsley, lemon zest,
lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in
the pot. Immediately add the shrimp and sauce, toss well, and serve.

Mahimahi with Onion, Capers, and Lemon

An intense Mediterranean topping really brightens the flavor of this fish.

Yield: Makes 4 servings
Active time: 35 min
Total time: 35 min

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, halved lengthwise, then thinly sliced crosswise
• 3 tablespoons water
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons capers (in brine), rinsed, drained, and coarsely chopped
• 2 1/2 tablespoons fresh lemon juice
• 4 (6-oz) pieces mahimahi fillet (1 1/2 to 2 inches thick) with skin
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh flat-leaf parsley

Directions:

 Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.

Preheat broiler.

Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.

Serve fish topped with onion mixture and sprinkled with parsley.

California sushi

Ingredients:

• 2 Japanese or European cucumbers
• About 2 cups imitation crab meat
• 2 packages powdered sushi flavoring, 2.6oz each
• 6 cups uncooked rice (wash and cook)
• 1/2 to 1 cup mayonnaise
• 1 avocado, peeled and sliced thinly
• 1 bottle Nori Furikake

How to Prepare:
Strip cucumbers, slice thinly lengthwise, lightly salt, and set aside. After rice has cooked, spoon out into a large bowl, and while still hot, sprinkle in sushi flavoring. Mix well and set aside to cool.

Spread 1/2 of the cooled rice in a 9x13" pan. Rinse the cucumbers and pat dry. Layer ingredients in the following order: mayonnaise, sliced avocado, crab, cucumber, and remaining rice. Lightly press down and sprinkle with nori furikake. The mixture may be slightly chilled. Cut into squares.

Seafood Marinara

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup white wine
• 3 cups good quality tomato sauce
• 1/4 teaspoon red pepper flakes
• 10 large shrimp, peeled and deveined
• 10 scallops, rinsed
• 1/4 cup chopped parsley
• 12 ounces Angel hair pasta (Vermicelli), cooked and drained

How to Prepare:
In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Add garlic and cook for 30 seconds. Add white wine and simmer for 2 minutes. Stir in tomato sauce and red pepper flakes. Bring sauce to a simmer and stir in the shrimp. Cook for 1 minute and stir in scallops. Simmer for 2 minutes. Stir in parsley and toss with pasta. Serve immediately.

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

St. Martin Shrimp with Linguine

Ingredients:

• 1/3 cup olive oil
• 1 Tbsp butter
• 3 cloves garlic, cut in half
• 1 can (32oz) tomatoes, drained
• 1 can (4oz) button mushrooms
• 1/8 teaspoon rosemary
• basil to taste
• 1 lb. cooked shrimp, tails removed
• 1 lb. pasta
• 1/3 cup heavy whipping cream
• 3/4 cup parmesan cheese

How to Prepare:
Heat olive oil, butter and garlic. When garlic is lightly browned, remove and discard. Strain the tomatoes very well. Add tomatoes and simmer for 10 minutes or until soft. Add mushrooms and cook 5 minutes more. Add rosemary and basil, cook 5 minutes more. Add shrimp and heat thru. Cook pasta. Add cream to sauce, heat thru, and serve on pasta, with parmesan cheese.

Sole Florentine

Ingredients:

• 2 packages (10 oz each) frozen chopped spinach, thawed and drained
• 1 lb. fresh or frozen sole or flounder fillets, thawed
• 3 Tbsp chopped onion
• 2 Tbsp butter or stick margarine
• 3 Tbsp all purpose flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground nutmeg
• 1 1/2 cups fat-free milk
• 1 Tbsp. Parmesan cheese
• 1/4 tsp. paprika

How to Prepare:
Sprinkle spinach in a 13x9x2in. baking dish coated with nonstick cooking spray. Top with fillets.

In a saucepan, saute onion in butter until tender. Stir in the flour, salt, pepper, and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350 degrees for 20 minutes or until fish flakes easily with a fork.

Pan Poached Salmon Piccata

Ingredients:

• 1/2 cup water
• 2 Tbsp. lemon juice
• 1/8 tsp. chicken bouillon granules
• 2 (4oz.) salmon fillets
• 1 Tbsp. butter
• 2 Tbsp. capers
• ground black pepper to taste
• 1 Tbsp. chopped fresh parsley

How to Prepare:
Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at the thickest part; or until fish flakes easily with a fork. Remove from pan; keep salmon warm.

Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Protein: 22.7g.
Total fat: 18g.
Sodium: 385mg.
Cholesterol: 82mg.
Carbohydrates: 1.8g.
Fiber: 0.4g.

Shrimp Pad Thai

Ingredients:

• 8 ounces rice-stick noodles
• 1/4 cup tomato-based chili sauce
• 1/4 cup fresh lime juice
• 3 tablespoons soy sauce
• 2 tablespoons light-brown sugar
• 1 tablespoon anchovy paste
• 4 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1 pound peeled and deveined medium shrimp
• 3 cups bean sprouts, plus more for garnish
• 8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
• 1 large egg, lightly beaten

ASSORTED GARNISHES (OPTIONAL)

• 1/3 cup chopped dry-roasted peanuts
• Pinch of red-pepper flakes
• 3 cups bean sprouts, plus more for garnish
• 1/4 cup fresh cilantro
• Lime wedges

How to Prepare:
1. Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

2. In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

3. Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

Crab and Avocado Salad

Ingredients:

• 3 Tbsp. mayonnaise
• 2 Tbsp. lime juice
• 1 tsp. cumin
• 1/2 tsp. paprika
• 1 lb. lump crab meat, cooked
• 2 celery stalks, thinly sliced
• 1 medium Haas avocado, peeled, pitted, and cubed
• salt and pepper
• 2 bunches watercress, washed, stems removed (or use mixed baby greens)

How to Prepare:
In a large bowl, mix mayonnaise, lime juice, cumin, and paprika. Add crab meat and celery. Mix well; add salt and pepper to taste. Gently stir in avocado cubes.

Divide watercress on four plates; top with salad.

Carbohydrates: 5.5g
Net Carbs: 2g.
Fiber: 3.5g
Protein: 25.5g.
Fat: 18g.

Spaghetti with Clam Sauce

Ingredients:

Ingredients:

• 1 pound uncooked spaghetti (or linguine)
• 2 tablespoons vegetable or olive oil
• 2-4 cloves garlic, minced
• 2 (6.5 ounce) cans chopped clams, drained and liquid reserved
• 1/2 cup chopped fresh parsley
• 1/2 cup dry white wine
• 1 teaspoon dried basil
• 1/4 teaspoon white pepper

How to Prepare:
1. Cook pasta according to package directions; drain.

2. In a medium skillet, heat oil. Add garlic.

3. Stir in reserved liquid from clams and parsley; cook and stir 3 minutes. Add clams, wine, basil, and pepper.

4. Simmer on low heat for 5 minutes.

5. Pour sauce over pasta and serve immediately.

Calories: 421
Carbs: 69
Fat: 7
Protein: 17

Shrimp with Basil and Fresh Tomatoes

• 
  
  12 ounces fresh or frozen peeled and deveined medium shrimp
• 
  
  1 tablespoon cooking oil
• 
  
  1 large onion, chopped (1 cup)
• 2 cloves garlic, minced
• 2 cups chopped, plum or common tomatoes
• 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
• 1 tablespoon drained capers (optional)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces spaghetti or other pasta, cooked and drained
• 1/4 cup finely shredded Parmesan cheese
• Fresh basil leaves (optional)

Directions
1. Thaw shrimp, if frozen. Set aside.

2. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onion and garlic in hot oil for 2 minutes or until onions are crisp-tender. Remove onion mixture from the wok.

3. Add shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque.

4. Return onion mixture to the wok. Add tomatoes, basil, capers (if desired), salt, and pepper. Stir all ingredients together. Cook and stir for 1 minute more or until heated through. Serve immediately over hot cooked spaghetti or other pasta. Sprinkle with Parmesan cheese. Garnish with fresh basil leaves, if desired. Makes 4 servings.