Fish And Seafoods Recipes

Bean Salsa -- (recipe follows) 1/2 teaspoon grated orange peel 1 tablespoon orange juice 1 tablespoon vegetable oil 1 1/2 teaspoons chopped fresh thyme OR 1/2 teaspoon dried thyme leaves 1 clove garlic -- finely chopped 3/4 pound raw medium shrimp -- peeled and deveined BEAN SALSA 1 (15 ounce) can black beans -- rinsed and drained 1 medium mango -- peeled and chopped (about 1 cup) 1 small red bell pepper -- chopped (about 1/2 cup) 1/4 cup sliced green onions (2 to 3 medium) 2 tablespoons orange juice 1 tablespoon red wine vinegar 1/2 teaspoon grated orange peel

Prepare Bean Salsa; set aside. Mix remaining ingredients except shrimp in medium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook shrimp mixture in skillet, turning shrimp once, until pink. Divide salsa among 4 serving plates. Arrange shrimp on salsa.

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6 ounces uncooked medium noodles (about 3 cups) 1 tablespoon vegetable oil 3/4 cup chopped green bell pepper (about 1 medium) 1/2 cup chopped onion (about 1 medium) 2 tablespoons chopped fresh parsley 1/8 teaspoon ground red pepper (cayenne) 1/8 teaspoon pepper 2 cloves garlic -- finely chopped 1 tablespoon all-purpose flour 1 (16 ounce) can whole tomatoes -- undrained 1 (10 ounce) package frozen cut okra -- thawed 1 (6 ounce) package frozen cooked small shrimp -- thawed and drained 1 (6 ounce) package frozen crabmeat -- thawed, drained and cartilage removed

Cook noodles as directed on package; drain. Heat oil in 10-inch nonstick skillet over medium heat. Cook bell pepper, onion, parsley, red pepper, pepper and garlic in oil 3 minutes, stirring frequently. Stir in flour and tomatoes; break up tomatoes. Cook uncovered, stirring frequently, until mixture thickens and boils. Stir in okra, shrimp and crabmeat. Cook uncovered 5 minutes, stirring occasionally. Serve over noodles.

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1 pound cod or other firm lean fish fillets -- about 3/4 inch thick 8 sun-dried tomato halves (not oil-packed) 1/4 cup mayonnaise OR 1/4 cup salad dressing 2 tablespoons chopped fresh parsley 1/8 teaspoon pepper

Set oven control to broil. Grease rack of broiler pan. Place fish on rack in broiler pan. Broil with tops 4 inches from heat 8 minutes. Soak tomato halves in 1 cup very hot water about 5 minutes or until softened; drain and finely chop. Mix with remaining ingredients; spread on fish. Broil 1 to 2 minutes longer or until topping is light brown and fish flakes easily with fork.

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