Meanwhile, remove tough stems from spinach. Rinse spinach thoroughly and drain. Heat a nonstick skillet over medium-high heat. When skillet is hot, add spinach and stir-fry just to wilt leaves, about 30 seconds. Arrange spinach in a single layer on serving plates. Top with baked fish. Serve immediately.
Per serving: 138 calories (22 percent fat), 3 grams fat (1 gram saturated), 1 gram fiber, 59 milligrams cholesterol, 324 milligrams sodium, 3 grams carbohydrate, 87 milligrams calcium
-- Source: "American Heart Association Low-Fat Low-Cholesterol Cookbook" (Times Books)
Pan-Fried Trout With Almonds and Fresh Thyme
Makes 4 servings
1/2 cup flour
1/2 cup toasted almonds
1 tablespoon fresh thyme leaves, stripped off the stem, or 1 tablespoon dried thyme
2 teaspoons salt
freshly ground black pepper to taste
4 rainbow trout, cleaned, heads and tails intact
2 tablespoons peanut or extra-virgin olive oil
lemon wedges for garnish
Combine flour, almonds, thyme, salt and pepper in a food processor and pulse until almonds are pulverized. Salt and pepper the cavities of the trout. Put flour mixture in a wide bowl and dredge the outside of the trout in it. Heat oil in a skillet over medium heat for 3 minutes. Place trout in skillet for 3 to 5 minutes per side, or until flour browns crisp and golden. Serve with lemon wedges.
Per serving: 450 calories (44 percent fat), 22 grams fat (3 grams saturated), 3 grams fiber, 124 milligrams cholesterol, 913 milligrams sodium, 13 grams carbohydrate, 195 milligrams calcium
-- Source: "Entertaining 101" by Linda West Eckhardt and Katherine West Defoyd (Doubleday)
Broiled Mahi-Mahi in Escabeche Sauce
Makes 4 servings
4 tablespoons olive oil (divided use)
4 (4- to 5-ounce) mahi-mahi steaks, skinless and boneless
salt and freshly ground pepper to taste
1 large red bell pepper, cored, seeded and cut into 1/4-inch dice
2 tablespoons chopped shallots
4 tablespoons capers
2 tablespoons red-wine vinegar
1/4 teaspoon hot pepper sauce or 1/4 teaspoon red pepper flakes
4 tablespoons chopped chives
Preheat grill or broiler until very hot. Brush 2 tablespoons oil over steaks and season with salt and pepper. Marinate about 15 minutes at room temperature.
Heat 2 tablespoons oil in small saucepan. Add red pepper, shallots and salt and pepper to taste and saute, stirring, over medium-high heat for 3 minutes. Add capers, vinegar and pepper sauce and cook several minutes more. Keep warm.
Grill or broil fish 2 to 3 minutes on each side or until done. (Test for doneness by inserting sharp point of a paring knife in center of fish.) Remove and pour sauce over fish. Sprinkle with chopped chives.
Per serving: 248 calories (53 percent fat), 15 grams fat (2 grams saturated), 1 gram fiber, 90 milligrams cholesterol, 674 milligrams zTC sodium, 6 grams carbohydrate, 17 milligrams calcium
-- Source: "Pierre Franey Cooks With His Friends" by Pierre Franey (Artisan)
Grilled Salmon and Asparagus With Pasta
Makes 4 servings
1 (1-pound) salmon fillet
1 1/2 pounds asparagus
6 tablespoons butter
2 to 3 tablespoons fresh lemon juice
1 pound uncooked linguine
salt and freshly ground pepper
Remove skin and any bones from salmon and cut fillet on the diagonal into 1/4-inch slices. Set aside.
Peel asparagus, using a sharp knife or vegetable peeler. Fill a large pan (wide enough to hold the asparagus lying down) three-fourths-full with water and bring to boil. Drop asparagus into water and cook at a rapid boil for 2 to 3 minutes or until barely tender. Drain immediately and run asparagus under cold water. Drain and pat dry. Cut asparagus into bite-size pieces.
Melt butter in small saucepan and stir in lemon juice.
Bring a large pot of water to boil. Drop in linguine and cook until just tender. Drain and toss with just enough olive oil to give it a light coating. Season with salt and pepper.
While pasta is cooking, brush two baking sheets with lemon butter. Lay out salmon slices on one sheet and brush the top side of the slices with lemon butter. Toss asparagus pieces with remaining lemon butter and spread on second sheet. Place asparagus under a preheated broiler and broil 4 to 5 minutes, turning once or twice. Broil salmon for 2 minutes. Divide pasta evenly among 4 plates. Arrange equal portions of asparagus and salmon on top of pasta. Serve with lemon wedges.
Per serving: 792 calories (37 percent fat), 32 grams fat (13 grams saturated), 7 grams fiber, 110 milligrams cholesterol, 511 milligrams sodium, 87 grams carbohydrate, 70 milligrams calcium
-- Source: "Fish and Vegetable Cookbook"
Pub Date: 3/25/98