SAUTEED YELLOW SQUASH AND TOMATOES
Make and share this Sauteed Yellow Squash and Tomatoes recipe from Food.com.
Provided by smiles4u
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Without peeling, slice squash in 1/2" diagonal slices.
- In medium sized skillet, melt butter or margarine and saute onions until golden.
- Add squash and remaining ingredients, toss to combine.
- cover and cook 10 - 15 minutes over medium heat until tender.
SWORDFISH WITH SAUTEED VEGETABLES
My husband says, "wow!" when I prepare swordfish this way.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add swordfish. Seal bag and turn to coat; refrigerate for 30-45 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill swordfish, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish just turns opaque., Cut zucchini and yellow squash lengthwise into 1/4-in. slices, then widthwise into 3-in. pieces. In a large skillet, saute the onions and rosemary in oil for 1-2 minutes or until onions are tender. Add squash; saute for 5-6 minutes or until crisp-tender. Add potatoes and tomatoes; cook just until heated through. Sprinkle with salt and pepper; toss to coat. Serve with swordfish.
Nutrition Facts : Calories 638 calories, Fat 35g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 630mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 5g fiber), Protein 52g protein.
SAUTEED SWORDFISH WITH FENNEL
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Quarter fennel and cut awaytough base. Slice quarters thin.
- Using a small saute pan, nonstick if possible, heat one tablespoon olive oil and add the fennel, garlic and ginger. Season with salt and pepper and cook, stirring frequently, over moderate heat until the fennel is tender (about 10 minutes). Remove to a heated plate and keep warm.
- Add remaining tablespoon oil. Season swordfish with salt and pepper and cook on both sides until lightly browned and cooked to desired degree.
- Cut the steak in half. Place each half on an individual plate with the sauteed fennel on the side. Garnish with lemon and serve.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 6 grams, Protein 47 grams, SaturatedFat 6 grams, Sodium 974 milligrams, Sugar 6 grams, TransFat 0 grams
SWORDFISH WITH TWO-SQUASH, POTATO AND TOMATO SAUTé
Steps:
- For Fish:
- Place fish in glass baking dish. Combine mustard and lime juice in small bowl. Gradually whisk in oil. Add shallots, rosemary and generous amount of pepper. Spoon marinade over fish, turning to coat. Let stand at room temperature 30 minutes or chill 3 hours.
- For vegetables:
- Cook potatoes in large pot of boiling water until just tender. Drain. Cool. Slice potatoes. (Can be prepared 3 hours ahead. Cover and chill.) Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle fish with salt. Without removing marinade, grill fish until just cooked through, about 4 minutes per side. Place fish on platter.
- Meanwhile, heat oil in large skillet over medium heat. Add shallots and rosemary; cook until shallots are tender, about 5 minutes. Add all squash; sauté until crisp-tender, about 8 minutes. Add potatoes and tomatoes; stir until heated through. Season with salt and pepper.
- Spoon vegetables around fish. Garnish with rosemary sprigs, if desired.
SAUTEED SUMMER SQUASH AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.
SAUTEED SQUASH WITH TOMATOES & ONIONS
My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
SWORDFISH WITH TOMATOES
Provided by Barbara Kafka
Categories dinner, easy, quick, main course
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except swordfish in a glass or ceramic dish (14 by 11 by 2 inches). Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
- Remove from oven, uncover and stir well. Arrange pieces of fish in the dish so that the skin is toward the edge of the dish. Spoon some of the tomatoes over the fish. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 10 minutes. Prick plastic to release steam.
- Remove from oven and uncover. With a large spatula pile fish on a platter and allow to stand, loosely covered for about 3 minutes. Meanwhile transfer tomato mixture to a blender and process until smooth.
- Serve sauce over fish.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED TOMATOES, SQUASH, AND POTATOES
This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 8
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
- Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
- Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.
Nutrition Facts : Calories 62 g, Cholesterol 1 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 80 g
LEMON THYME SWORDFISH WITH ASPARAGUS
Steps:
- In a blender or food processor, process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl, and stir in the milk, 1 1/2 teaspoons of the lemon juice, parsley, basil, and 1/2 teaspoon of the dried thyme. Cover and chill in the refrigerator.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the fish in an 8x8 inch baking dish. Pour the water and the remaining lemon juice into the dish. Place the bay leaf in the water, and sprinkle the remaining 1/2 teaspoon of dried thyme over the fish. Cover the dish with foil.
- Bake in a preheated oven for 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
- Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- When fish is done, transfer to a serving platter and arrange the asparagus next to the fish. Serve with the cottage cheese sauce.
Nutrition Facts : Calories 191 calories, Carbohydrate 7.2 g, Cholesterol 46.1 mg, Fat 5.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 1.6 g, Sodium 221.6 mg, Sugar 2.8 g
SWORDFISH STEAKS WITH TOMATO-BASIL SAUCE
My own invention, a quick and easy "something". I thought it would make a nice combination, and wasn't disappointed. Whenever available, I substitute fresh basil for the dried spice.
Provided by FlemishMinx
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Salt and pepper the swordfish steaks.
- In a saute pan just large enough to hold the steaks, heat the oil, and quickly brown the swordfish on both sides, but not cooking completely.
- Remove them from the saute pan and set aside.
- In the same pan, add the tomatoes and the basil.
- Cook for a few minutes, until the tomatoes begin to break down.
- Return the fish to the pan, covering them with the sauce.
- Cover the pan, and cook at a low simmer for 4-5 minutes until they are done.
- Serve!
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