These dishes are light as well as fast-n-easy. I had a hard time
deciding whether to classify them as minute meals or lighter fare!
Bon Appetit!
This is a tasty Mediterranean seafood dish in which the juices from the fish mingle well with the vegetables to make it's own delicious sauce. Accompany it with rice and a green salad and you have a great late Summer meal.
Serves 6
2 lbs. Red Snapper fillets
1 tsp salt
1/2 tsp fresh cracked black pepper
5 T. Olive oil
2 med. Red Onions, sliced
2 bell Peppers (Red, Yellow or Green), sliced
1 tsp. minced garlic
6 med. tomatoes,cut into 1/2 slices
3 T. chopped parsley
1/4 cup fresh chopped basil
Juice of a lemon
Preheat oven to 400 degrees.
Remove bones that may remain in snapper fillets. Season fish with
1 tsp salt and 1/4 tsp. pepper.
In large skillet, heat 3 T. olive oil over med. heat. Add the
onions and cook for 3 minutes. Add the peppers and cook for
another 3 minutes. Add garlic and tomatoes. Lower heat, cover and
cook for 5 minutes. Remove from heat and add the parsley, basil, and remainig
salt and pepper.
Rub 1 T. of olive oil in a baking dish just large enough to hold the fish in one
layer. Arrange the cooked vegetables in the bottom of the dish, place the fish on top.
Sprinkle with lemon juice and rest of olive oil.
Bake the fish in the oven for 8-10 minutes. Serve the fish with
vegetables, drizzle juices from the baking dish over the top.
Serves 4-6
2 med. carrots, peeled
2 med. leeks, tender part only, cleaned
5 celery stalks
salt and pepper
1/4 tsp. dried tarragon or oregano
1 bay leaf
3 1/2 lbs skinless chicken breasts and/or chicken pieces
1 1/2 cup dry white wine
1 1/2 cup chicken broth
Cut vegetables into 1 1/2 inch julienne strips.
Toss vegetables with salt and pepper, tarragon, and bay leaf. Strew a third of them in the bottom of a large/deep saucepan.
Season the chicken pieces with salt and pepper, bury them in layers with the rest of vegetables. Pour in the wine and enough chicken broth just to cover the chicken.
Bring to a simmer, cover, and simmer slowly for 25-30 minutes, or until chicken is done (juices run clear when pierced with fork). Let the chicken steep in its liquid for 10 minutes - it will pick up flavor.
Degrease liquid and remove the bay leaf. Serve with rice or new potatoes.
Serves 4-6
1 1/2 cups vegetable or chicken broth
1 cup couscous
4-6 red, orange, green, or yellow bell peppers
(or in combination)
1/2 cup currants, raisins, or sun-dried cherries
3 scallions, chopped
3-4 T. chopped fresh dill
3-4 T. chopped fresh mint
2 T. lemon juice
2 T. Olive oil
Preheat oven to 325 degrees.
Place stock in small saucepan and bring to a boil. Add the couscous, cover, and remove pan from heat. Set aside for 5 minutes.
Slice tops off peppers, reserve the tops. Scoop out the insides and discard. Chop the reserved tops. Stand the peppers in a baking pan just large enough to hold them snugly.
Remove couscous from pan and place in mixing bowl. Add the chopped pepper and remaining ingredients and mix well. Divide the couscous mixture evenly among the peppers and place in oven.
Cook for about 45 minutes, or until the peppers are soft.
A nice spring salad mix would accompany this dish well.
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