Grape Spring Onion Sauce Over Fish Or Veggie Recipes

GRAPE SPRING ONION SAUCE OVER FISH OR VEGGIE

Grape Spring Onion Sauce over Fish or Veggie image

Finally made this myself and the sauce is superb! Good on chicken besides a firm white fish. Love the idea of another use for grapes as sometimes the two of us can't eat them quickly enough. Adapted from www.encyclopedia.com "The grape sauce is a delightful addition to the sea bream, which is a mild-tasting WHITE fish. Mashed potato works really well as it soaks up all the flavours of the sauce. Make sure you don't throw away the green stalks of the spring onions as this adds a tasty element to the grapes." Times do NOT include reheating mashed potatoes. This goes fast so do your prep ahead.

Provided by WiGal

Categories Potato

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

16 ounces fish fillets
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
salt, to taste
pepper, to taste
2 tablespoons unsalted butter
3 green onions, separated
2/3 cup green seedless grape, halved
salt, to taste
black pepper, to taste
1/4 cup white wine
1 garlic clove, minced
2 cups mashed potatoes

Steps:

Preheat the oven to 200C/400F/gas mark 4.
Notice that the onion is separated and cut differently, WHITE is chopped, and later GREEN is bigger pieces.
Use roasting pan that is about the same size as fillets will be when laid in, spray with cooking spray, place fish, drizzle with olive oil, lemon juice, salt, and pepper.
Roast for about twelve minutes or until the fish is soft when prodded with a fork.
MEANWHILE make sauce --in a saucepan, melt the butter, add the chopped WHITE part of the spring onions.
Saute until soft.
Add grapes, with a pinch of salt, black pepper, white wine, and garlic.
Cover and simmer, about 5 minutes, or until the grapes are soft.
With scissors snip the GREEN part of the spring onions over the grapes.
Serve fish over mashed potatoes topped with grape sauce.

Nutrition Facts : Calories 604, Fat 17.1, SaturatedFat 8.7, Cholesterol 159.4, Sodium 819, Carbohydrate 49.5, Fiber 4.2, Sugar 12, Protein 56.8

VEGETABLES IN CREAMY ONION SAUCE

Vegetables in Creamy Onion Sauce image

The original of this slightly tweaked recipe was found in the February/March 2010 issue of the Taste of Home magazine.

Provided by Sydney Mike

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 carrots, peeled, sliced (about 1/2 lb)
4 cups cauliflower florets, small
3 cups broccoli florets, small
2 teaspoons vegetable oil
3 green onions, sliced thin
1 (8 ounce) container PHILADELPHIA Chive & Onion Cream Cheese Spread
1/3 cup 2% low-fat milk

Steps:

In a steamer, cook carrots and cauliflower for 3 or 4 minutes.
Add broccoli and steam another 4 or 5 minutes or until vegetables are just crisp tender.
Meanwhile, heat vegetable oil in a small saucepan over medium-high heat.
Add onions and cook, stirring constantly for 1 minute.
Add cream cheese spread and milk, cooking and stirring constantly for 2 to 3 minutes or until cream cheese is melted.
Transfer vegetables to a serving dish.
Top with the cream cheese sauce.

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