Fish And Seafoods Recipes

4 fillets of red snapper, 1 cup red wine, 1/2 cup cream, green pepper corns, salt, 1 tablespoon cornstarch, butter.

Brown fish slightly on both sides, place on plate & keep warm. Bring wine to a boil for 1 minute, add cream and peppercorns stir until boil, add cornstarch stir until sauce starts to thicken. Pour sauce over fish and serve with rice or boiled potatoes.

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8 ounces uncooked fettuccine 8 ounces frozen peeled and deveined cooked medium shrimp -- thawed and drained 1 tablespoon lemon juice 3/4 cup fat-free mayonnaise or salad dressing 1/4 cup chopped fresh parsley 1/4 cup finely chopped red onion (about 1 small) 1/4 cup fat-free Italian dressing 1 teaspoon Creole or Cajun seasoning 1/2 teaspoon pepper

Cook and drain fettuccine as directed on package. Rinse with cold water; drain. Toss shrimp and lemon juice in large bowl. Mix remaining ingredients. Add mayonnaise mixture and fettuccine to shrimp; toss. Cover and refrigerate 1 to 2 hours to blend flavors.

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4 catfish, orange roughy or red snapper fillets (1 1/2 pounds) 1/4 cup pesto 20 strips roasted bell pepper (from 12-ounce jar)

Heat oven to 425º. If fish fillets are large, cut into 4 serving pieces. Place fish in greased square baking dish, 8 × 8 × 2 inches. Spread pesto evenly over each piece of fish. Top each piece with 5 roasted pepper strips. Cover and bake about 18 minutes or until fish flakes easily with fork.

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