FISH WITH PEAS & LETTUCE
Perfect for when you're eating solo
Provided by Good Food team
Categories Lunch, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Mix together the lettuce, spring onions and peas in a microwave-proof dish. Drizzle with olive oil. Sit fish fillet on top, spoon over crème fraîche, then season. Cover with cling film, then pierce film.
- Microwave on Medium for 6-8 mins until the fish is cooked. Lift fish off the lettuce, then give lettuce and peas a good stir. Spoon lettuce mix and sauce onto a plate, then sit fish on top.
Nutrition Facts : Calories 281 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.24 milligram of sodium
SEVEN-LAYER SALAD
This makeover of a Midwestern classic tops layers of lettuce, peas, bell pepper and tomatoes with a creamy, tangy dressing. The salad stays fresh underneath until it's served and gets even better when held overnight.
Provided by EatingWell Test Kitchen
Categories Healthy Salad Recipes
Time 30m
Number Of Ingredients 16
Steps:
- Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
- Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled.
Nutrition Facts : Calories 121 calories, Carbohydrate 11.4 g, Cholesterol 13.3 mg, Fat 6.5 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 2 g, Sodium 323.6 mg, Sugar 4.7 g
FISH FILLETS STEAMED IN LETTUCE LEAVES WITH LEMON-DILL SAUCE
Steps:
- Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
- While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
- Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.
PEAS WITH LETTUCE
CAMBRIDGE EIGHT
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan, add the peas, lettuce hearts, bouquet garni, salt, sugar and water. Simmer with the lid on for 40 minutes. Remove the lettuce and strain the peas, reserving the liquid. The amount of liquid should be very little but reduce it to about 2 tablespoonfuls, whisk in the cream and pour over peas. Cut lettuce hearts into quarters and place on the peas.
FISH TACOS IN LETTUCE "SHELLS"
Baked tilapia, flaked and placed in romaine lettuce leaves with tomatoes, cilantro, and avocado salsa verde.
Provided by SlimCookins
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet.
- Bake in the preheated oven until cooked through, 8 to 10 minutes.
- Shred tilapia; place equal portions in each romaine leaf.
- Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
- Top prepared tacos with salsa verde and cherry tomatoes.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 8 g, Cholesterol 41.4 mg, Fat 5.7 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 0.9 g, Sodium 658.8 mg, Sugar 1.2 g
TUNA FISH PEA SALAD
An easy, QUICK, but absolutely delicious recipe that's great on sandwiches, with crackers, or even on its own. Kids love it too!
Provided by erinelz
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. Add the mayonnaise, garlic powder, and pepper, and stir to mix well.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 7.1 g, Cholesterol 16.8 mg, Fat 0.7 g, Fiber 2.3 g, Protein 16.7 g, SaturatedFat 0.2 g, Sodium 159.7 mg, Sugar 2.3 g
FRESH PEAS STEWED WITH LETTUCE
Provided by Florence Fabricant
Categories easy, quick, weekday, one pot, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the butter in a saucepan. Add the scallions and shredded lettuce, tossing to coat. Cook, uncovered, until wilted, about four minutes.
- Add the peas, savory or marjoram, salt and sugar, stirring gently to combine the ingredients. Cover the pan tightly and cook until the peas are just tender, stirring once or twice, about eight minutes. Serve hot.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 81 milligrams, Sugar 5 grams, TransFat 0 grams
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