BAKED BLUEFISH
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
- Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
- Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 29.7 g, Cholesterol 162.8 mg, Fat 28.5 g, Fiber 1.4 g, Protein 42.4 g, SaturatedFat 14.2 g, Sodium 845.7 mg, Sugar 3.7 g
BOSTON BLUEFISH WITH SPINACH AND SOUP
Make and share this Boston Bluefish With Spinach and Soup recipe from Food.com.
Provided by Dorel
Categories < 60 Mins
Time 50m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Spray a 1-1/2L to 2L dish with non stick spray. Preheat oven to 350°F.
- Spread thawed and squeezed dry spinach over bottom of dish.
- Place thawed fillets over spinach and sprinkle with salt and pepper.
- In a bowl mix the flour and water, add the soup and mix well.
- Spoon over fillets and top with shredded cheese.
- Bake 30-35 minutes.
Nutrition Facts : Calories 396.8, Fat 18.5, SaturatedFat 6.9, Cholesterol 131.6, Sodium 1013.4, Carbohydrate 13.2, Fiber 3.7, Sugar 2.3, Protein 44.4
HERBY SPINACH-AND-RICE SOUP WITH TURMERIC
Inspired by the Persian herbed-rice dish sabzi polo, this turmeric-tinted soup is bursting with spinach, parsley, and dill. The rice and diced potatoes absorb some of the liquid, giving this brothy soup more body. Yogurt, a cumin-infused oil, and a squeeze of lemon are the welcome and essential finishing touches to this healthy comforting dish.
Provided by Lauryn Tyrell
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Cook 2 tablespoons oil and cumin seeds in a small skillet over medium, swirling pan, until seeds are fragrant, darkened slightly in color, and sizzling, about 1 minute. Transfer to a bowl; let cool completely. (Oil can be stored in an airtight container at room temperature up to 1 week.)
- Heat a medium saucepan over medium; swirl in remaining 3 tablespoons oil. Add shallots and garlic, season with salt, and cook, stirring occasionally, until translucent, 3 to 5 minutes.
- Stir in rice, potato, and turmeric; cook, stirring, 1 minute. Add broth and 1 cup water; bring to a boil. Season with salt, reduce heat, and simmer, partially covered, until flavors meld and potato and rice are cooked and very tender, about 30 minutes. Remove from heat; stir in spinach, herbs, and lemon juice. Season with salt and pepper.
- Ladle into bowls. Whisk yogurt and spoon into the soup, along with cumin-seed oil and more herbs and lemon juice; serve.
BAKED BOSTON BLUEFISH
From an easy recipe card from the fish counter. Boston Bluefish is considered an oily fish with a rich, strong flavor and less white meat. The fat is distributed throughout the flesh keeping it moist during cooking. FYI-If you've never had bluefish before, it's strong taste doesn't work with any preparation the way a milder fish might. I used to have it broiled rather simply, with butter and lemon and a touch of paprika, which is fine but this will be a nice change of pace.
Provided by Oolala
Categories Lemon
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Oil baking dish and set aside.
- With the fish opened, place parsley, green onion, herbs and celery on flesh and season with salt and pepper.
- Close fish over but do not tie.
- Place in baking dish and sprinkle with oil and lemon juice.
- Bake 14 minutes in the hot oven.
SPINACH BISQUE
When my grandchildren were only 3 years old, they tried this "yummy" soup at a local restaurant and fell in love with it, so I immediately asked for the recipe. They still call it "Yummy Soup".
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven or soup kettle, combine spinach and cream. Cover and cook over medium-low heat until heated through. Add remaining ingredients. Cook, uncovered, stirring constantly, until cheese is melted and soup is hot.
Nutrition Facts :
BYRDHOUSE SPINACH SOUP
A rich and creamy spinach and mushroom soup, elegantly garnished with chilled shrimp.
Provided by SunnyByrd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
- Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.
Nutrition Facts : Calories 267.3 calories, Carbohydrate 21.2 g, Cholesterol 107.7 mg, Fat 12.2 g, Fiber 3.3 g, Protein 18.7 g, SaturatedFat 7.2 g, Sodium 707.5 mg, Sugar 9.4 g
SPINACH AND BLUE CHEESE SOUP
Provided by Craig Claiborne And Pierre Franey
Categories dinner, easy, lunch, quick, weekday, soups and stews, appetizer, main course
Time 20m
Yield Eight or more servings
Number Of Ingredients 11
Steps:
- Heat the butter in a kettle or saucepan and add the onions. Cook, stirring, about three minutes.
- Sprinkle the mixture with the flour and stir. Add the chicken broth and bring to the boil. Add the milk and cook about five minutes.
- Add the cheese and cook, stirring, until melted.
- Meanwhile, pick over the spinach and remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. Coarsely chop the spinach and add it to the soup. Cook, stirring, about five minutes. Add the cream, salt and pepper and bring to the boil.
- Meanwhile, cut the shrimp into small pieces. There should be about one cup. Add the shrimp to the soup and bring to the boil again. Serve.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 11 grams, Sodium 835 milligrams, Sugar 7 grams, TransFat 0 grams
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