Creamed Fish Recipe Recipes Recipe For Zucchini

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CREAMED ZUCCHINI WITH GARLIC & BASIL



Creamed Zucchini with Garlic & Basil image

Made simply with grated zucchini, butter and cream, this creamed zucchini makes an easy and elegant summer dish.

Categories     Vegetables & Sides

Time 20m

Yield 4

Number Of Ingredients 7

1¾ pounds zucchini (preferably smaller zucchini, as they are less watery)
3 tablespoons unsalted butter
3 cloves garlic, minced
5 tablespoons heavy cream
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons fresh chopped basil

Steps:

  • Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk. Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.
  • Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed. Taste and adjust seasoning if necessary. Serve warm.
  • Make Ahead Instructions: The whole recipe ahead of time. Just cover and refrigerate. You can reheat it in the microwave right before serving.

Nutrition Facts : Calories 179, Fat 16g, Carbohydrate 8g, Protein 3g, SaturatedFat 10g, Sugar 5g, Fiber 2g, Sodium 461mg, Cholesterol 49mg

BAKED FISH WITH ZUCCHINI



Baked Fish With Zucchini image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/4 cup Filippo Berio® Olive Oil
1 medium zucchini, diced
2 medium tomatoes, diced
1 tablespoon red wine vinegar
1 tablespoon freshly minced scallions
1/4 teaspoon freshly ground black pepper
1 pound fish steaks, 1 inch thick

Steps:

  • Preheat oven to 400 degrees F.
  • In a large skillet, saute zucchini and tomatoes in olive oil over medium heat for 5 minutes. Remove skillet from heat and stir in vinegar and scallions. Sprinkle with pepper.
  • Arrange fish steaks in one layer in a medium oiled baking dish. Pour tomato and zucchini mixture over fish. Bake for 15 minutes or until fish is done.
  • Recipe provided by Low Cholesterol Olive Oil Cookbook

BAKED FISH WITH TOMATOES, ZUCCHINI, AND OLIVE SAUCE



Baked Fish with Tomatoes, Zucchini, and Olive Sauce image

This recipe is practically foolproof and easily adaptable to just about any fish and any vegetables you like or have around the house. Tasty! Serve over rice with a fresh green salad on the side.

Provided by THELMALU99

Categories     Seafood     Fish     Tilapia     Baked

Time 1h20m

Yield 2

Number Of Ingredients 12

2 (4 ounce) fillets tilapia
1 splash dry white wine
salt and ground black pepper to taste
2 tablespoons olive oil, divided
1 medium onion, diced
4 cloves garlic, minced
3 large plum tomatoes, chopped
1 large zucchini, sliced and quartered
¾ (6 ounce) can chopped black olives
¼ cup dry white wine
20 sprigs cilantro, chopped
½ teaspoon hot sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange tilapia in a baking dish. Add a splash of white wine and season with salt and pepper.
  • Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until garlic is fragrant and onion is tender, about 3 minutes. Add tomatoes. Cover and simmer until tomatoes begin to release their juices, about 4 minutes.
  • Add zucchini, olives, and wine; simmer for 5 minutes. Add cilantro and hot sauce. Season with salt and simmer for 3 to 4 minutes longer. Spoon sauce over and around tilapia and drizzle with remaining olive oil. Cover tightly with foil.
  • Bake in the preheated oven until fish flakes easily with a fork, about 45 minutes.

Nutrition Facts : Calories 434.9 calories, Carbohydrate 23.2 g, Cholesterol 40.9 mg, Fat 22.5 g, Fiber 6.9 g, Protein 27.9 g, SaturatedFat 3.2 g, Sodium 677.1 mg, Sugar 8.8 g

BAKED FISH WITH MUSHROOMS AND ZUCCHINI



Baked Fish With Mushrooms and Zucchini image

Light and delicious. Tilapia is listed but any kind of fish will work with this recipe. This was served with rice pilaf and sauteed spinach.

Provided by LizzyGirl09

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 tilapia fillets
1 medium onion, sliced
1 medium zucchini, diced
2 cups sliced mushrooms (portabella recommended)
2 tablespoons butter
1/4 teaspoon marjoram or 1/4 teaspoon thyme
salt and pepper, to taste
1/4 teaspoon paprika

Steps:

  • Preheat oven to 450 degrees. Spray a nonreactive pan with non-stick cooking spray. Add fish filets and sprinkle with salt and pepper.
  • Melt butter over medium heat. Add onions, mushrooms, zucchini, tarragon, and salt and pepper to taste; sautee for five to seven minutes or until vegetables are tender.
  • Top fish with mushroom-zucchini mixture and sprinkle with paprika. Bake, covered, for twelve to twenty minutes, depending on thickness of filets. Fish will flake easily with a fork when cooked through.

CREAM CHEESY CUBED ZUCCHINI WITH LEMON AND OREGANO



Cream Cheesy Cubed Zucchini with Lemon and Oregano image

I didn't start out trying to make a creamy zucchini recipe, but when I glanced in the fridge and saw the last crumbled remains of fresh cream cheese, I knew those green cubes sizzling away in the skillet were about to get enriched. While I'd normally have a hard time feigning such excitement over squash, I'm actually quite thrilled with how this came out.

Provided by Chef John

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
4 cups cubed zucchini
½ teaspoon lemon zest
1 pinch red pepper flakes
salt and freshly ground black pepper to taste
cayenne pepper to taste
2 tablespoons cream cheese
2 teaspoons chopped fresh oregano

Steps:

  • Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
  • Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
  • Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 4.7 g, Cholesterol 8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 34.1 mg, Sugar 2.2 g

CREAMY ZUCCHINI



Creamy Zucchini image

Here's a different treatment for zucchini that's a favorite in our home. Even though the creamy Parmesan sauce is homemade, the recipe's cooking time is short. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

4 medium zucchini, julienned
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
6 ounces cream cheese, cubed
1 cup half-and-half cream
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Dash ground nutmeg
Shredded Swiss cheese

Steps:

  • In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.

Nutrition Facts :

ZUCCHINI IN SOUR CREAM SAUCE



Zucchini in Sour Cream Sauce image

"Someone shared this zucchini recipe with me years ago. Light and refreshing, it complements any meat you serve it with," pens Sandi Laskowski of Rapid City, South Dakota. Reduced-fat sour cream helps keep the calorie count down, while dill boosts the flavor. Try Sandi's sauce over chicken or grilled fish.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

3 cups cubed unpeeled zucchini
1/4 cup water
2 tablespoons chopped onion
1/2 teaspoon salt
1/2 teaspoon chicken bouillon granules
1/4 teaspoon dill weed
1 tablespoon butter
1 teaspoon sugar
1/2 teaspoon lemon juice
1/4 cup reduced-fat sour cream
1 tablespoon all-purpose flour

Steps:

  • In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened.

Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 320mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

EASY SOUR CREAM AND ONION FISH



Easy Sour Cream and Onion Fish image

In this quick and easy weeknight fish recipe, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.

Provided by Ali Slagle

Time 30m

Yield 4 servings

Number Of Ingredients 9

1½ cups sour cream
2 Tbsp. onion powder
1 lemon
1 small bunch of chives
½ cup panko breadcrumbs
2 Tbsp. olive oil
Four 6 oz. fish fillets (cod, salmon, halibut, or trout)
1 big head of crisp lettuce
Salt and pepper, to taste

Steps:

  • Heat the oven to 450°F. In a medium bowl, stir together 1½ cups sour cream and 2 tablespoons onion powder. Zest 1 lemon into the bowl. Snip ¾ of 1 small bunch of chives into the bowl with scissors (hold on to the rest). Stir to combine and season to taste with salt and pepper. In a small bowl, stir together ½ cup panko breadcrumbs and 2 tablespoons olive oil. Season with salt and pepper.
  • Pat dry four 6 oz. fish fillets (cod, salmon, halibut, trout) that are max 1½ inches thick. Transfer to a parchment-lined sheet pan, season with salt and pepper, and cover the flesh with a thin layer of the sour cream mixture (reserve the rest). Press the panko mixture on top, then bake until the fish flakes easily and the panko is browned, 10 to 12 minutes per inch of thickness. (If your fish is cooked through before the panko's browned, broil for a minute or two.)
  • Meanwhile, squeeze the juice from half the lemon (about 1½ tablespoons) into the remaining sour cream mixture. Slice 1 big head crisp lettuce (romaine, iceberg).
  • Divide the lettuce between plates and season with salt and pepper. Drizzle with olive oil and the juice from the remaining lemon. Add the fish to the plates, then snip the remaining chives over. Eat with the sour cream and onion dip.

ZUCCHINI-WRAPPED FISH FILLETS



Zucchini-Wrapped Fish Fillets image

Provided by Shelley Wiseman

Categories     Vegetable     Quick & Easy     Basil     Halibut     Zucchini     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

2 (6- to 7-inch-long) zucchini, trimmed
3 tablespoons extra-virgin olive oil, divided, plus additional for brushing
16 fresh basil leaves
4 (6-ounce) pieces halibut or salmon fillet (preferably wild salmon), skinned
1 tablespoon fresh lemon juice
Equipment: a Y-shaped vegetable peeler

Steps:

  • Shave zucchini lengthwise into very thin ribbons with peeler.
  • For each piece of fish, arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half. Brush zucchini with oil, then lightly season with salt and pepper. Lay 2 basil leaves across center of each group of zucchini slices.
  • Pat fish dry, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on zucchini, covering basil leaves. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.
  • Put 1 tablespoon oil in a 12-inch nonstick skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil. Lightly brush tops of zucchini and fish with oil.
  • Cover skillet and cook fish over medium heat, without turning, until barely cooked through, 6 to 9 minutes, depending on thickness of fillets (fish will continue to cook from residual heat).
  • Transfer fish to plates, then stir lemon juice and remaining 2 tablespoons oil into juices in skillet and season sauce with salt and pepper. Drizzle sauce over fish.

FISH FILLETS WITH TOMATO-ZUCCHINI SAUCE



Fish Fillets with Tomato-Zucchini Sauce image

Categories     Fish     Tomato     Sauté     Bass     Zucchini     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil
1 small onion, chopped
3 large garlic cloves, chopped
3 small zucchini, trimmed, cut into 1/2-inch pieces
1 1/2 teaspoons oregano
1 28-ounce can diced tomatoes in juice, drained, 1/2 cup juice reserved
4 6- to 7-ounce sea bass or other white fish fillets (such as orange roughy)

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender, about 3 minutes. Add zucchini and oregano and sauté until zucchini is beginning to soften, about 5 minutes. Add tomatoes and 1/2 cup reserved juice and bring to boil. Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; tent with foil to keep warm. Increase heat; boil mixture in skillet until liquid thickened to sauce consistency, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over fish.

FRIED FISH & ZUCCHINI WITH SPICY TOMATO SAUCE



Fried Fish & Zucchini With Spicy Tomato Sauce image

This attractive, spicy fish dish is very popular in Tunisia. Small cubes of salted eggplant can be substituted for the zucchini.

Provided by FDADELKARIM

Categories     African

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

4 fish fillets (flounder or sole)
salt & pepper
2 lemons
1/2 cup flour
1/2 cup breadcrumbs
1/2 teaspoon paprika
1/4 cup olive oil
3 zucchini, about 5 inches long
1/2 cup onion, chopped
2 cups canned tomato sauce
1/2-1 teaspoon harissa (depends on how spicy you want it)
1/2 teaspoon garlic, finely chopped
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
canola oil, for frying

Steps:

  • Wash & dry the fish fillets, season with salt & pepper then sprinkle with the juice of 1 lemon, set aside. Mix the flour, bread crumbs, & paprika together in a bowl.
  • Peel the zucchini & slice into 1/4 inch thick rounds. Heat the olive oil in a frying pan. Coat the zucchini with the flour mixture then fry on both sides until brown. Place on a plate covered with paper towels to remove excess oil.
  • In the same oil cook the onion until soft. Add the tomato sauce, harissa, garlic, salt & pepper. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Add the juice of the remaining lemon to the tomato sauce.
  • While that is cooking heat 1/2 inch of canola oil in a skillet. Dip the fish fillets in the flour mixture, beaten egg, & in flour mixture again. Fry in the hot oil until the fish is done, should be flaky. Drain on paper towels.
  • Place the fish & zucchini in a shallow serving dish & top with the sauce.

Nutrition Facts : Calories 520.5, Fat 17.9, SaturatedFat 2.9, Cholesterol 151.9, Sodium 1061.7, Carbohydrate 43.8, Fiber 7.4, Sugar 9.6, Protein 50.4

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