FRUIT FISH
A fun fruity fish makes a great party snack or picnic treat.
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Fill mini foil baking cups with strawberry slices, cut grapes, banana slices, orange sections, blueberries and cream cheese. Place filled cups in 6 of the egg carton indentations on 1 side of carton.
- Spread softened cream cheese on apple slice; decorate with fresh fruit as desired to look like a fish.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 10 g, TransFat 0 g
FRUITED FISH
I served this fish at a banquet. The theme was tropical-and this sweet treat caught everyone's eye!-Becky Vroon, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cut dough into three pieces: 6-1/2 in., 2 in. and 1-1/2 in. long. On a greased baking sheet, pat or roll the 6-1/2-in. piece into an oval, about 1/3 in. thick, for fish's body. (See diagrams above right for dimensions.) , On a lightly floured surface, roll the 2-in. piece into the circle; cut in half. Position the half circles at the end of body for tail; press to seal edges. Roll the remaining piece into a square; cut in half diagonally. Place the triangles above and below body for fins; press to seal edges. , Bake at 350° for 13-15 minutes or until golden brown. Cool on the baking sheet for 5 minutes before carefully removing to a wire rack to cool completely. , In a bowl, beat cream cheese, sugar and vanilla until fluffy. Transfer fish to a serving platter. With a sharp knife, cut out a small triangle for mouth. Spread cream cheese mixture over entire fish. Arrange fruit as shown in photo. Refrigerate until serving.
Nutrition Facts :
SEAFOOD RISOTTO (RISOTTO AI FRUITTI DI MARE)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Rice Shellfish Tomato Seafood Clam Mussel Scallop Squid Simmer
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
- 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
- 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
- 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
- 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.
EILEEN'S FRUIT SALSA FOR FISH OR CHICKEN
I made this up when we were having fish. Everyone loved it, and it has been used ever since. Easy to make. I use a plastic spoon to serve so as not to have the acid in the salad cause the taste to change when a metal spoon is used.
Provided by VIEJA
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put all into a bowl except oil and lemon.
- Add the 1/2-1 Fresh lime or lemon juice squeezed over all.
- Add approximately 1-2 TBL of olive oil.
- Let flavors meld for at least 1 hour. You can refrigerate or not.
- Enjoy.
- Eileen Baker.
Nutrition Facts : Calories 104.6, Fat 3.7, SaturatedFat 0.5, Sodium 42.9, Carbohydrate 19.5, Fiber 2.7, Sugar 14.2, Protein 1
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