Italian-style Baked Red Snapper

Ingredients

4 red snapper fillets, about 4 oz each
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 onion, diced
3 garlic cloves, peeled and minced
3 large tomatoes, peeled and chopped
8 Nicoise olives, pitted and sliced
2 tablespoons drained capers
1 tablespoon minced anchovies
1/4 cup (1/3 oz) chopped fresh basil
1 tablespoon chopped fresh oregano
1 bay leaf
1/4 cup (1/3 oz) chopped fresh flat-leaf (Italian) parsley
1/2 lemon, cut into 4 wedges
4 fresh flat-leaf (Italian) parsley sprigs

Method

1. Preheat an oven to 350°F (180°C).
2. Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
3. To make the sauce, in a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and saute, stirring frequently, for 2 minutes.
4. Add the tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
5. Pour the sauce over the fillets and top with the chopped parsley.
6. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
7. To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.

Makes 4 servings.

Source: Cooking for Healthy Living

Pork Belly and Cabbage Cooked in White Wine

Ingredients

180 to 200 g pork belly thin slices
1/2 medium-size cabbage
salt and ground black pepper to taste

Seasoning

3 tbsp white wine
1/3 tsp salt
2 tsp olive oil

Method

1. Cut meat into 4 to 5 cm in length. Mix with some salt and pepper.
2. Tear by hand the cabbage into pieces.
3. Layer the pork and cabbage alternately in a pot. Add seasoning ingredients. Cover and cook over medium heat.
4. When the liquid boils, turn down heat and simmer until the pork is fully cooked and the cabbage pieces are tender.
5. Taste and adjust with salt and pepper before serving.

Source: Hong Kong magazine

Chinese-style Stewed Dried Black Mushroom

Ingredients

2 oz black mushrooms
1/2 cup vegetable stock or 1 can vegetable broth
1 slice ginger
2 stalks green onion

Seasoning

1/2 tsp salt
1-1/3 tsp sugar
1 tsp dark soy sauce

Method

1. Soak and trim stems of mushrooms. Squeeze out excess water and steam with stock, ginger, green onion and 1 tsp wine for 20 minutes. Discard ginger and green onions.
2. Cook mushroom and stock together with 3 tbsp oil. Add seasoning and cook until sauce nearly dries up. Add 1 Tbsp sesame oil and remove to serving platter. Garnish with tomato and cucumber flowers. Serve hot.

Source: Hong Kong magazine

Whole Cauliflower au Gratin

Ingredients

1 large head of cauliflower (1-1/2 to 2 lb)
1/4 cup water
2 Tbsp flour
1/3 cup plain yogurt
1 cup skim milk
1/2 cup shredded cheese
2 Tbsp gated Parmesan cheese
2 Tbsp dry bread crumbs

Method

1. Pull off any outer green leaves from the head of cauliflower. Cut off protruding stem end close to the head, making it even with the bottom of the head of cauliflower. Cut a 1/2-inch deep “X” in the base of the cauliflower. Place cauliflower, flower side down, and water in a large microwaveable bowl. Cover with plastic wrap. Microwave on HIGH 10 minutes or until tender.
2. Remove and let stand, covered for 5 minutes.
3. Whisk together yogurt and flour until well blended. Gradually add milk, whisking until all ingredients are well blended. Microwave 3-4 minutes or until thickened, stirring after 2 minutes.
4. Remove from microwave and add shredded cheese. Stir until cheese melted.
5. Place cauliflower in shallow casserole dish and pour sauce over.
6. Mix Parmesan cheese and bread crumbs together. Sprinkle over cauliflower. Broil for 2-3 minutes in the oven until topping is lightly browned. Serve hot with cooked Brussels sprouts and canned stewed tomato.

Makes 12 servings of side dish (about 1/2 cup each).

Source: Canadian magazine

Lobster and Crab in Rich Cream Sauce

Ingredients

3 ounces Neufchatel cheese, or reduced-fat cream cheese
vegetable cooking spray
1 teaspoon vegetable oil
2/3 cup sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup plus 2 tablespoons all-purpose flour
3 cups 1% low-fat milk
1 egg yolk, lightly beaten
1/4 cup sherry
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dry mustard
1/8 teaspoon paprika
Dash of ground red pepper
2 cups coarsely chopped lobster meat (2 [8-ounce] lobster tails)
1/2 pound lump crabmeat, drained
3 cups hot cooked long-grain rice (cooked without salt or fat)
paprika (optional)
lemon twists and fresh parsley sprigs to garnish (optional)

Method

1. Freeze cheese 15 minutes or until firm; cut into 1/4-inch cubes, and set aside.
2. Coat a large skillet with cooking spray. Add oil, and place over medium-high heat until hot. Add mushrooms and onion. Saute until tender.
3. Add flour and cook 1 minute, stirring constantly. (Mixture will be dry and crumbly.)
4. Combine milk and egg yolk in a bowl, stir well. Gradually add to flour mixture, stirring well. Cook over medium heat 15 minutes or until thickened, stirring constantly.
5. Add cheese, stirring with a wire whisk until smooth.
6. Stir in sherry and next 6 ingredients. Reduce heat, and simmer 3 minutes, stirring constantly.
7. Add lobster and crabmeat. Simmer an additional 8 minutes or until lobster is done, stirring frequently. Serve over rice. Sprinkle with paprika, and garnish with lemon and parsley, if desired.

Makes 6 servings.

Source: Cooking Light magazine