Potato Crusted Flounder Stuffed With Fire Roasted Red Peppers And Chorizo Topped With Roasted Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FLOUNDER FRANCESE WITH TOASTED ALMONDS, LEMON AND CAPERS



Flounder Francese with Toasted Almonds, Lemon and Capers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

2 ounces (1/4 cup) sliced almonds
4 flounder fillets, 6 to 8 ounces each
Salt and pepper
3 large eggs
A splash heavy cream
4 tablespoons extra-virgin olive oil, divided
3 tablespoons butter, divided
1/2 cup dry white wine, eyeball it - a couple of glugs
Handful flat-leaf parsley, finely chopped
1 lemon, zested and juiced
3 tablespoons capers
2 cloves garlic, finely chopped
1 pound triple washed spinach, tough stems removed, coarsely chopped
1/4 teaspoon grated or ground nutmeg, eyeball it

Steps:

  • Toast almonds over moderate heat and reserve.
  • Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.
  • Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.
  • Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.

THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

  • If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
  • Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
  • Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
  • Arrange a rack in the center of the oven and preheat to 450 degrees F.
  • Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

RED POTATO AND TOMATO SALAD



Red Potato and Tomato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper

Steps:

  • Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
  • In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

OVEN-ROASTED TOMATO SAUCE



Oven-Roasted Tomato Sauce image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Three 32-ounce cans whole peeled tomatoes
6 cloves garlic, smashed
4 sprigs fresh oregano
4 sprigs fresh rosemary
Two 2-inch Pecorino-Romano rinds, plus grated Pecorino-Romano, for serving
1/4 to 1/3 cup extra-virgin olive oil, plus additional for drizzling
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
One 16-ounce box pasta, such as spaghetti
4 tablespoons unsalted butter

Steps:

  • Preheat oven to 425 degrees F.
  • Strain liquid from tomatoes and reserve for another use (works great for Bloody Marys or adding to tomato or minestrone soup).
  • Divide the tomatoes between 2 sheet trays and spread into an even layer. Add 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary and 1 Pecorino rind to each tray. Drizzle half the olive oil over each tray. Sprinkle half the red pepper flakes over each tray and season with salt and pepper. Roast, rotating sheet trays halfway through, until the tomatoes are just beginning to char on the bottom, about 25 minutes.
  • Add the tomatoes to a large saucepan and crush with a potato masher until you reach desired consistency. Bring to a simmer and season with salt and pepper, and drizzle with more olive oil.
  • Cook the pasta 2 minutes less than indicated on the box instructions. Transfer cooked pasta to sauce in saucepan, toss and cook for an additional 2 minutes. Finish with butter and grated Pecorino.

BAKED FLOUNDER WITH PEPPERS AND TOMATOES



Baked Flounder With Peppers and Tomatoes image

I have made this a few times using different fish, halibut, haddock and even sole with great results. Points 4.

Provided by Dancer

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

24 ounces fillets flounder
1/4 teaspoon kosher salt
fresh ground pepper
2 bell peppers, red and yellow, 6 ounces each
olive oil flavored cooking spray
8 ounces sweet onions, chopped
3 large garlic cloves
2 tomatoes, 12 ounces total, seeded and chopped
1 tablespoon minced fresh tarragon or 1 teaspoon crushed dried tarragon
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 350 degrees.
  • Place the fillets in an oven proof baking dish.
  • Sprinkle with salt and pepper.
  • Set aside.
  • Char the bell peppers using either a gas range burner or the broiler.
  • Quickly place in a paper bag to steam.
  • Remove when cool enough to handle.
  • Remove the skin and seeds and chop.
  • Coat a nonstick skillet with cooking spray.
  • Sauté the onion and garlic until onions are wilted.
  • Add the peppers and tomatoes and cook stirring over high heat for 3 minutes.
  • Stir in the tarragon and vinegar.
  • Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque.
  • Serve immediately.

Nutrition Facts : Calories 209.1, Fat 2.4, SaturatedFat 0.6, Cholesterol 81.7, Sodium 254.6, Carbohydrate 12.4, Fiber 2.7, Sugar 5.5, Protein 34.1

POTATO-STUFFED RED BELL PEPPERS



Potato-Stuffed Red Bell Peppers image

Found this recipe in a magazine, not sure which one. I did add a few things to the orginal recipe though.

Provided by Marsha D.

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

3 large baking potatoes
3 large red peppers, halved
1 1/2 cups sour cream
7 ounces gouda cheese, shredded
1 bunch green onion, chopped
4 tablespoons butter
3 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon seasoning salt (I used Greek seasoning salt)
1/4 teaspoon paprika

Steps:

  • Preheat oven to 450'.
  • Bake the potatoes as you would regular for a hour or til done. Take out of oven and cool 15 minutes.
  • While potatoes are baking, Cut red peppers in half and clean insides out.
  • Blanch red peppers in hot water for 5 minutes, drain and cool.
  • Slice potatoes in half and scoop out inside of potatoes in a large bowl. Discard the shell.
  • In the large bowl with potatoes add sour cream,butter, Gouda cheese, green onions, parsley flakes, salt and black pepper and Greek seasoning salt. Blend well.
  • Place red pepper halves in a baking dish or a foil pan and spoon potato mixture inside the pepper shell. Sprinkle paprika over top of potatoes.
  • Heat grill or oven.
  • Place red peppers in the foil pan on the rack of the grill and close lid and grill for 15 minutes. (if using oven bake 15 minutes with foil over top of dish).
  • Remove from grill or oven and enjoy.

Nutrition Facts : Calories 396.8, Fat 28.5, SaturatedFat 17.4, Cholesterol 88, Sodium 591.9, Carbohydrate 24.4, Fiber 3.9, Sugar 7.4, Protein 12.4

STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO SAUCE



Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce image

These roasted yellow peppers are filled with a savory mix of quinoa seasoned with garlic and parsley and tossed with Manchego or Parmesan cheese. The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce. You'll get plenty of Vitamin C and lycopene from both the peppers and the sauce in this dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, main course, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 8

4 medium-size yellow bell peppers
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup chopped fresh parsley
1 1/2 cups cooked quinoa
2 ounces Manchego cheese or Parmesan, grated (1/2 cup)
Salt and freshly ground pepper
1 1/2 cups marinara sauce

Steps:

  • Roast the peppers over a flame, under a broiler or on a grill until uniformly charred. Place in a plastic bag or a tightly covered bowl and allow to cool. When cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
  • Carefully cut away the stem from the peppers. Cut a slit down the side of each pepper, from the stem end to the bottom. Gently open out and remove the seeds and membranes; tip out the juice. Try to keep the peppers in one piece. Set aside.
  • Heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.
  • Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the peppers. One at a time, lay a pepper in the dish and fill with the quinoa mixture. I do this by gently opening up the pepper, mounding the filling onto one half, and folding the other half back over the filling, overlapping the edges slightly. Lay the peppers in the dish. Cover the baking dish with foil or a lid and bake the peppers for 20 minutes. Meanwhile, reheat the tomato sauce.
  • Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 896 milligrams, Sugar 6 grams, TransFat 0 grams

More about "potato crusted flounder stuffed with fire roasted red peppers and chorizo topped with roasted tomato sauce recipes"

JAMIE'S ROASTED STUFFED PEPPERS | JAMIE OLIVER RECIPES - TESCO …
Method. Preheat the oven to gas 4, 180°C, fan 160°C. Halve and deseed the peppers and bash the unpeeled garlic cloves. Put it all in a large roasting tin, drizzle with 1 tbsp oil and season …
From realfood.tesco.com


RECIPES THAT START WITH JARRED ROASTED RED PEPPERS
Dec 2, 2021 23 Great Recipes That Start with Jarred Roasted Red Peppers. Jarred or canned roasted red peppers are naturally sweet, perfectly tender, and full of flavor. They're super …
From allrecipes.com


28 DELICIOUS RECIPES USING JARRED ROASTED RED PEPPERS
16. Chicken Pesto Panini. Roasted red peppers are an easy way to upgrade sandwiches and paninis like this over-the-top chicken panini. Stacked with smoky-sweet roasted red peppers, …
From delallo.com


POTATO-CRUSTED FLOUNDER STUFFED WITH FIRE-ROASTED RED PEPPER
Recipes lifted and tried from TV shows, magazines, blogs, newspapers and friends. ... Wednesday, August 26, 2009. Potato-Crusted Flounder Stuffed with Fire-Roasted Red …
From aviewfrommytable.blogspot.com


FLOUNDER WITH ROASTED RED PEPPER SAUCE RECIPE - SPARKRECIPES
Process for 1-2 minutes until the almonds are ground. Heat the sauce in a saucepan until warm. For the flounder, bring a skillet of salted water to a simmer. Add the flounder. Simmer, …
From recipes.sparkpeople.com


CLASSIC STUFFED PEPPERS WITH TOMATO SAUCE: HEARTY
Nov 3, 2021 Preheat oven to 350° F. Line a baking pan with 1/2 inch of sauce (*optional) Place your pepper halves on the bottom of the baking dish and stuff with a generous portion of meat mixture. Spoon over tomato sauce on top of …
From thekitchenprescription.com


20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
Jun 15, 2022 Simply mix jarred artichokes, jarred roasted peppers, cream cheese, mayonnaise, parmesan cheese, and seasonings into a bowl. Transfer it to a baking dish and bake until everything is ooey-gooey and absolutely …
From insanelygoodrecipes.com


BOB EVANS POTATO CRUSTED FLOUNDER COPYCAT RECIPE
Apr 6, 2022 Place fish fillets on a plate or work surface. Spread each of the fillets with 2 tablespoons of the remaining tartar sauce mixture. Sprinkle each with 3 tablespoons potato flakes. Place fillets on rack. Place in preheated oven. …
From secretcopycatrestaurantrecipes.com


POTATO CRUSTED FLOUNDER STUFFED WITH FIRE ROASTED RED PEPPERS …
Repeat with remaining potatoes. Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until …
From tfrecipes.com


POTATO CRUSTED FLOUNDER RECIPES
Add the oil and balsamic vinegar, and then season with the salt and pepper. Place the tomatoes on a rack, and then place the rack on a sheet pan. Roast for 30 to 45 minutes until the edges …
From tfrecipes.com


ROASTED RED PEPPER SAUCE (QUICK AND EASY) - FIFTEEN …
Dec 20, 2022 Moving on: throw those ingredients into a high-powered blender, and also add some lemon zest, lemon juice, olive oil, salt, and black pepper: Blend on high for about 30-60 seconds, until completely smooth: You can see …
From fifteenspatulas.com


POTATO-CRUSTED FLOUNDER STUFFED WITH FIRE-ROASTED RED PEPPERS …
Rate this Potato-Crusted Flounder Stuffed with Fire-Roasted Red Peppers and Chorizo Topped with Roasted Tomato Sauce recipe with 3 large vine-ripened tomatoes, 3 tbsp olive …
From recipeofhealth.com


Related Search