Fish And Vegetable Bstillas Recipes

VEGETABLE PASTILLA

Vegetable Pastilla image

Provided by Food Network

Categories dessert

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 green zucchini, sliced on bias
2 yellow squash, sliced on bias
2 eggplants, sliced on bias
1 pound spinach, cleaned and Sauteed in garlic and olive oil
2 medium onions, sliced
Salt and pepper to taste
1 pound couscous, steamed with tomato juice and 1 teaspoon ground cumin and 1 teaspoon ground coriander
1 pound melted butter
Filo dough sheets
Powdered sugar
Ground cinnamon

Steps:

6 ramekins (4-inch diameter by 3-inch depth) or 9 to 10-inch deep dish pie pan.
Preheat oven to 425 degrees F.
Season all the vegetables with salt and pepper and grill, keeping them separate. Cook the couscous separately, as instructed, and reserve in a ceramic mold. In the ramekins or pie pan, place 2 sheets of filo, buttering between layers. Begin to layer all vegetables, ending with the couscous. In between each layer add pressure in order to mold. Fold flaps of filo over to seal. Seal with butter, turn out onto a sheet pan, and brush top with butter. Bake for 25 minutes. Sprinkle with powdered sugar and ground cinnamon. If using a pie pan, cut into wedges and serve.

SKILLET FISH AND VEGETABLES

Skillet Fish and Vegetables image

Looking for a seafood dinner? Then check out this flavorful fish and vegetables skillet recipe that is ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 (14 1/2-oz.) can ready-to-serve chicken broth
1 cup fresh baby carrots, quartered lengthwise
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1 3/4 cups uncooked instant brown rice
1 lb. orange roughy fillets
1/4 teaspoon garlic-pepper blend

Steps:

In 12-inch nonstick skillet, combine broth, carrots, celery and parsley flakes. Bring to a boil. Reduce heat to medium-low; cover and cook 3 minutes.
Uncover skillet; return to a boil. Stir in rice. Top with orange roughy fillets; sprinkle with garlic-pepper blend. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until liquid is absorbed and center of fish flakes easily with fork. Garnish with fresh parsley sprigs if desired.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 25 mg, Fiber 3 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g

FISH AND VEGETABLES

Fish and Vegetables image

Provided by Barbara Kafka

Categories dinner, easy, quick, one pot, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound boneless swordfish or tuna steak, about 1/2-inch thick
2 teaspoons kosher salt
4 ounces mushrooms, wiped clean with a damp cloth and thinly sliced lengthwise (about 2 cups)
2 cups broccoli florets
4 ounces green beans, trimmed and quartered crosswise (about 1 1/3 cups)
4 ounces carrots, cut into 1-inch-thick matchsticks (about 1 1/3 cups)
1/4 cup fresh lemon juice
2 tablespoons olive oil
Freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh herbs, such as mint, dill or parsley

Steps:

Place fish in the center of an oval dish 14 by 9 by 2 inches. Sprinkle with salt. Top with the mushrooms and broccoli. Arrange green beans and carrots around the fish.
Mix lemon juice, oil, pepper and herbs together in a small bowl. Pour over the fish and vegetables.
Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes, or until carrots are cooked. Prick plastic to release steam.
Remove from oven and uncover. Serve hot.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams

VEGETABLE FISH DINNER

Vegetable Fish Dinner image

My family loves fish and when I plan to serve it, I always fix it in the microwave. It doesn't dry out and is a lot better then frying. This one dish meal is so delicious and will become a favorite of your family as well.-Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 orange roughy fillets (6 ounces each)
2 tablespoons minced chives
2 teaspoons minced fresh thyme
1 medium lime, thinly sliced
3 cups frozen Italian vegetables, thawed
2 teaspoons butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place fish fillets in an 8-in. square microwave-safe dish. Sprinkle with chives and thyme. Top with lime and vegetables. Drizzle with butter; sprinkle with salt and pepper. , Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork and vegetables are heated through.

Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 517mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 6g fiber), Protein 31g protein. Diabetic Exchanges

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