Healthy "Nicoise Style" Salad

Not only is this dish pretty on the plate, it's quick and easy to make.
Submitted by: CD13369833

This is a bit of a take on ratatouille and can be eaten alone, or with a bit of rice or couscousSubmitted by: JANEE12

I made this recipe up after having been to the supermarket and found scallops and fish in the reduced price section. Both items were marked 75% off, needing to be eaten that day.
We both enjoyed the flavours and I am sure that many variations can be made from the basic recipe. I bought ready washed baby spinach leaves, so the preparation was very simple and one pan cooking always appeals as we live on a small boat.
This is the first time I have tried to write down something I have cooked, so I hope the instructions are clear.Submitted by: PEJAYAR

A fresh seafood medley infused with a mild garlic, white wine, cream sauce. Served over whole grain pasta and topped with fresh parmesan, this filling dinner couldn't be simpler to prepare or more pleasing to the palette.Submitted by: UNIV_MAMA2

Yes, you heard it correctly, only 25 calories per ounce! A 5 oz. serving of Red Snapper will set you back only 125 calories, provide nearly half of your day's protein at 27 gm., and only 1.5 total gm. of fat. With numbers like these, one can certainly splurge and cook with a little bit of butter and not
feel guilty.

Red Snapper, if found in your local market, should be snapped up (no pun intended) and made a part of your regular meal time entree at least once a week. It's relatively reasonable in price and can be prepared in a variety of ways, including sauteed, broiled, baked, poached, and in stews. It is a fairly firm white fish that a little goes a long ways to satisfying your hunger.

Red Snapper can be purchased filleted, as steaks, or whole (ideal for baking with a white wine braise). Just remember, as with all fish, it doesn't take much time to cook - or overcook. Once overcooked, any fish should be given to the cat. If baked, it's best to preheat your oven to 425F (210C), take your fillet or steak in an oven proof pan, drizzle a little olive oil or melted butter, salt and pepper, and bake on lower rack uncovered for 8 to 10 minutes max for a 3/4 to 1 inch thickness. Check it at 8 minutes, it should feel tender like the mound on top of your hand between the thumb and index finger. Remove it from the oven and let it set for a minute in the hot pan, then transfer to a heated serving platter. A squeeze of lemon, fresh minced basil or dill and you'll have yourself an entree that will be every bit as good as you will find in any fine restaurant.

Another great way of preparing Red Snapper is by a high heat saute for about 2 minutes, then pouring a half cup of white wine or fish stock with minced garlic and shallots, reducing the heat, cover, and cook another 5 minutes. This preparation is what is featured in this post. Remember an important factor, whenever possible, please select fresh cuts of fish. Smell it, it should have an almost odorless scent of the sea or fresh stream. If purchasing whole, make sure the fish scales are intact, shiny, and not dried out. The eyes should be clear and not milky or cloudy. If the fish department smells fishy when approaching it, turn around and walk away.Submitted by: CD13909262