GLEN'S SEAFOOD IN FILO BASKETS (LOW FAT)
I sometimes used white fish or mixed seafood (calamari, prawns, scallops and fish) to make up 250g. Refrigerated Filo pastry is easier to handle than frozen. I adapted this from recipes in Annette Sym's cookbook "Symply Too Good to be True".
Provided by Ninna
Categories Healthy
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut filo sheets into quarters and layer diagonally in greased ramekins, spraying with olive oil in between layers - 4 squares for each ramekin dish.
- Spray before cooking in 200c oven 10 minutes.
- Make white sauce by melting butter then stirring in flour until smooth and cooked.
- Add milk slowly, stir until thickened.
- Add seafood of choice, shallots, pepper and salt, lemon juice, cook until done (not too long).
- Pour seafood in filo baskets.
- Sprinkle each basket with cheese and serve with rice.
Nutrition Facts : Calories 438.6, Fat 10.9, SaturatedFat 5.7, Cholesterol 185.9, Sodium 1240.5, Carbohydrate 43.7, Fiber 0.6, Sugar 18.8, Protein 40.4
BREADED GARLIC AND DILL FISH - LOW FAT
This is a wonderful, healthy dish that's really easy to prepare. The toasted wheat germ in the breading mixture gives some added fiber as well. If panko bread crumbs aren't available where you are, fresh are a great substitute. Also, store bought dried bread crumbs can be easily used instead. If the crumbs are already seasoned, please adjust the amount of dill and garlic accordingly and omit the toasting step. This recipe was adapted from one that I found in my Moosewood Restaurant Low Fat Recipe Cookbook.
Provided by Kozmic Blues
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toast the panko bread crumbs on an unoiled baking sheet sheet in a 350 degree oven for about five minutes, or until lightly golden.
- This step is optional, but it adds a nice flavor.
- Increase oven temperature to 400 degrees.
- Rinse the fish fillets under cold water, pat dry and set aside while you mix the crumb topping.
- In a large shallow bowl, mix the panko, wheat germ, dill, mustard, garlic, salt and pepper until evenly combined.
- In a separate bowl, lightly beat the egg whites.
- Dip the fillets in the egg whites, and then dredge them in the breadcrumb mixture.
- Be sure to coat both sides evenly.
- Place the breaded fillets on a baking sheet that's been lightly sprayed with non stick cooking spray.
- Bake in the oven for about 20 minutes, or until the fish flakes easily with a fork.
- Serve with fresh lemon wedges.
PORTUGUESE FISH STEW
A Tyler Florence recipe. Absolutely delicious and easy; I use ground chorizo and frozen, bagged mixed seafood (crab, shrimp, scallops) from Trader Joe's.
Provided by Raquel Grinnell
Categories Perch
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft.
- Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer.
- Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
- Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil.
Nutrition Facts : Calories 216.9, Fat 6.8, SaturatedFat 1.2, Cholesterol 25.8, Sodium 953.9, Carbohydrate 23.6, Fiber 2.8, Sugar 2.2, Protein 15.9
SEAFOOD FILO PIE
I found this in a older copy of the magazine Austrlian Table. I reckon it would be a good way to use the enless supply of seafood we seem to catch. I love working with filo and I love fish pies, so I figure what's not to love about this! Aus tablespoons contain 4 teaspoons.
Provided by JustJanS
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C Bring the water to a simmer in a large frying pan on a low heat. Add all the seafood, bay leaf and sliced onion and poach for 5 minutes, covered, until just opaque. Remove the seafood and strain liquid reserving one cup full.
- Melt the butter in a heavy based saucepan on medium heat. Stir in the flour and cook stirring for a minute. Gradually add the milk and reserved poaching liquid stirring continuously. Simmer for a few minutes until thickened. Stir in the seafood, green onions and dill. Season to taste. Spoon into an 8 cup pie dish.
- Lay filo sheets on a flat surface. Spray every 2 layers with oil. Cut pastry into a round or square (depends on your dish) cut 1 cm larger than the dish.Top seafood mixture with filo sheets, spray with oil and bake for 35 minutes (until the pastry is golden). Serve with a simple green salad.
Nutrition Facts : Calories 613.3, Fat 24.9, SaturatedFat 8.7, Cholesterol 172.1, Sodium 637.2, Carbohydrate 32.4, Fiber 1.9, Sugar 1.8, Protein 61.5
CHICKEN IN FILO BASKETS (LOW FAT)
This was adapted from a couple of recipes in cookbook, Symply Too Good to be True by Annette Syms. The refrigerated Filo is easier to use, I find the frozen very hard to handle. I always serve this with steamed rice.
Provided by Ninna
Categories Savory Pies
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Layer each filo sheet diagonally in greased ramekins, spraying lightly between each sheet with olive oil spray - 4 quarters for each ramekin.
- Give each ramekin a final quick spray then bake for 10 minutes at 200degC (400degF).
- Melt butter for white sauce, stir in flour and cook stirring all the time until smooth.
- Add milk slowly, stir until thickened then add shallots, pepper, salt, lemon juice and cooked chicken; heat through.
- Spoon chicken mixture into filo baskets, sprinkle with cheese and serve with rice.
Nutrition Facts : Calories 560.3, Fat 25.7, SaturatedFat 9.2, Cholesterol 110.4, Sodium 412, Carbohydrate 42.3, Fiber 0.7, Sugar 18.6, Protein 38.9
BOUGATSA (CHEESE FILLED FILO PASTRY)
This recipe is from the Greek town of Ioannina. It can be made ahead and served cold or can be assembled up to 8 hours in advance and kept in the refrigerator until 1 hour before serving time. When ready, bake and serve.
Provided by Member 610488
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cheese, sugar, eggs and vanilla and beat with a mixer till creamy smooth.
- Brush the bottom of a 10x14x2 inch baking pan or dish with the butter. Have ready the filo sheets, keeping them covered with plastic wrap to prevent them from drying out. Lay a filo sheet in the bottom of the pan and brush with butter. Repeat, brushing with butter, 5 more times.
- Pour the filling mixture over the stacked and buttered filo sheets. Drizzle the filling with a little melted butter, then layer 5 more filo sheets on top, again brushing each sheet.
- Cover the pan and refrigerate until the butter firms up. Can be pre-assembled up to this point.
- Preheat the oven to 375 degrees F.
- With a sharp knife, score the surface of the pastry through the top 5 sheets of filo dough into 10 diamonds or rectangles. Bake until golden brown, 35 to 40 minutes. Transfer pastry to a rack and let cool for 10 minutes. Cut along the score marks and finish allowing to cool until warm or to room temperature. Dust with powdered sugar and serve.
Nutrition Facts : Calories 298.4, Fat 13.2, SaturatedFat 7, Cholesterol 136, Sodium 136, Carbohydrate 40.3, Fiber 0.4, Sugar 30.1, Protein 5.2
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- 1 Preheat oven to 180ºC. To prepare filling, place seafood mix, fish, wine, water, stock powder, carrot, capsicum and onion in an ovenproof dish. Cover with a lid or tinfoil and bake for 15-20 minutes or until fish and vegetables are cooked. Drain and reserve liquid to make sauce.
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