Cod Fillets with Chayote Squash
Seafood and Butternut Squash Pasta Bake
Seafood and Butternut Squash Pasta Bake
Servings 2 People
Ingredients
- 1 lb. assorted diced raw seafood (Coleson's Catch prawns, scallops, salmon, cod, halibut, mahi-mahi, etc.)
- 4 c. pasta cooked
- 1 c. butternut squash cooked and pureed
- 1/2 c. onion diced and sauteed
- 1/2 c. spinach chopped and cooked (no liquid)
- 3 c. Half and half
- 6 eggs
- 1 c. breadcrumbs
- Salt and pepper
Instructions
- Whisk eggs with salt and pepper, add butternut squash puree and half and half and whisk.
- Stir in other ingredients including seafood and put in a baking dish and sprinkle with breadcrumbs.
- Bake at 325 F. for 1 hour or until firm and no longer any liquid in the middle.
Notes
Try using pumpkin instead of squash.
Codfish Cakes with Bacon Cream Sauce
Codfish Cakes with Bacon Cream Sauce
Servings 2 People
Ingredients
- 12 oz cooked codfish fillets (recommend poach or steam)
- 1/2 c. Bread Crumbs
- 1/2 c. Béchamel cooled (see below)
- 1/2 tsp. Allspice
- 1/2 c. Toasted Pecans finely chopped
- Béchamel
- 1 1/2 c. Half and half
- 1 Tbsp. Shallots
- 1 tsp. Allspice
- 1/2 c. Chicken Stock
Instructions
- Flake fish. Mix with other ingredients and shape into 3" rounds 2/3" thick. Coat with bread crumbs.
- Béchamel: Simmer; thicken with roux. Use 1/2 c. sauce to make Codfish cakes.
- Use the rest as sauce to pour over.
- Recommend adding chopped bacon to sauce before serving.
- Recommend adding chopped bacon to sauce before serving.
Cod with Roasted Red Pepper Cream Sauce
Cod with Roasted Red Pepper Cream Sauce
Servings 2 People
Ingredients
- 1 med. red pepper (roasted skinned and seeded), then pureed
- 1/4 c. Shallots diced
- 2 c. Heavy Cream
- 1/4 c. White Wine
- 1 Tbsp. Butter
Instructions
- Sauté shallots in butter and add white wine; reduce.
- Add cream and heat until just starting to boil.
- Add pureed roasted red pepper and cook for 2 minutes.
- Cook the cod as desired (broil, sauté, poach, or bake) and top with the sauce.
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