Page 19 - Florida Sentinel 8-17-18

Recipes
ALMOND & LEMON-CRUSTED FISH WITH SPINACH
Directions:
Zest and juice of 1 lemon, divided
1⁄2 cup sliced almonds, coarsely chopped 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
1 tablespoon plus 2 teaspoons extra-vir- gin olive oil, divided
1 teaspoon kosher salt, divided
Freshly ground pepper to taste
11⁄4 pounds cod (see Tip) or halibut, cut into 4 portions
teaspoons Dijon mustard
2 cloves garlic, slivered
1 pound baby spinach
Lemon wedges for garnish
Preheat oven to 400°F. Coat a rimmed baking sheet with cook- ing spray. Combine lemon zest, almonds, dill, 1 tablespoon oil, 1⁄2 teaspoon salt and pepper in a small bowl.
Place fish on the prepared baking sheet and spread each por- tion with 1 teaspoon mustard.
Divide the almond mixture among the portions, pressing it onto the mustard.
Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds.
Stir in spinach, lemon juice and the remaining 1⁄2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm.
Serve the fish with the spinach and lemon wedges, if desired. Tip: Look for U.S. wild-caught Pacific halibut, U.S. Pacific cod
or Atlantic cod from Iceland and the northeast Arctic.
SWEET POTATO FRITTERS WITH SMOKY PINTO BEANS
1 large sweet potato (about 1 pound)
3 tablespoons canola oil, divided
1 medium onion, chopped
2 large poblano peppers or small green bell pep- pers, chopped
1 15-ounce can pinto beans, rinsed
11⁄4 teaspoon smoked paprika (see Note), divided 3⁄4 teaspoon salt, divided
3⁄4 cup fine yellow cornmeal
1⁄4 cup all-purpose flour
3⁄4 teaspoon baking powder
1 large egg, lightly beaten
1⁄4 cup water
4 lime wedges for garnish
Directions:
Preheat oven to 425°F. Coat a baking sheet with cooking spray.
Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. (Alternatively, place in a baking dish and bake at 425F until tender all the way to the center, about 1 hour.) Set aside to cool.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and pep- pers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1⁄2 cup of the mix- ture. Add beans, 1⁄2 teaspoon paprika and 1⁄4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.
Whisk cornmeal, flour, baking powder, the remaining 3⁄4 teaspoon paprika and 1⁄2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.
Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1⁄4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Cook 4 fritters until golden brown, 1 to 2 minutes per side.
Transfer to the prepared baking sheet.
Repeat with the remaining fritters and oil.
Bake the fritters until puffed and firm to the touch, 8 to 10 minutes.
Serve the fritters with the reserved bean mixture and lime wedges, if desired.
PROSCIUTTO-WRAPPED SCALLOPS WITH SPINACH
12 large dry sea scallops, (about 1 pound 1⁄4 teaspoon lemon pepper
11⁄4 ounces very thinly sliced prosciutto, (about 3 slices), cut into 12 long strips 3 tablespoons extra-virgin olive oil
1 teaspoon freshly grated lemon zest 1 tablespoon lemon juice
1⁄4 teaspoon salt
Freshly ground pepper, to taste
12 ounces baby spinach
Directions:
Place rack in upper third of oven; preheat broiler. Coat a large baking sheet with cooking spray.
Pat scallops dry and sprinkle both sides with lemon pepper. Wrap 1 piece of prosciutto around each scallop.
Thread 3 scallops crosswise onto each skewer (securing the prosciutto to the scallop) and place on the prepared baking sheet. Broil until just cooked through, about 6 minutes.
Meanwhile, whisk oil, lemon zest, lemon juice, salt and pep- per in a medium bowl. Reserve 1 tablespoon vinaigrette in a small bowl.
Place spinach in a colander and rinse under cold water. Heat a large skillet over medium heat. When hot, add handfuls of spinach (with water still clinging to it) to the pan and cook, stir- ring, until just wilted, 2 to 3 minutes.
Drain the spinach and add to the medium bowl; toss to coat with the vinaigrette. Divide the spinach among 4 plates and top each portion with 3 scallops.
Drizzle the scallops with the reserved vinaigrette.
MOROCCAN-STYLE STUFFED PEPPERS
1 8- to 10-ounce bag microwavable brown rice or 12⁄3 cups cooked brown rice
4 medium-to-large bell peppers, tops cut off and seeded
1 pound lean (90% or leaner) ground beef
4 cloves garlic, minced
1⁄2 cup currants
2 teaspoons ground cumin
1 teaspoon ground cinnamon
21⁄2 cups low-sodium vegetable juice, such as V8, divided 1⁄4 cup chopped fresh mint, plus more for garnish
1 teaspoon freshly grated orange zest
3⁄4 teaspoon salt
1⁄4 teaspoon freshly ground pepper
Directions:
Heat rice according to package directions. (If using cooked rice, skip to Step 2.)
Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit
them.
Add 1⁄2 inch water to the dish and cover with a lid or inverted dinner plate.
Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up. Meanwhile, cook beef and garlic in a large
nonstick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes.
Stir in currants, cumin and cinnamon; cook for 1 minute. Stir in the rice and cook for 30 seconds more.
Remove from the heat and stir in 1⁄2 cup vegetable juice, cup mint, orange zest, salt and pep- per.
Spoon the beef mixture into the peppers.
Pour the remaining 2 cups vegetable juice into the dish and cover. Microwave on High until
the juice and filling are hot, 2 to 3 minutes.
Serve the peppers with the sauce; garnish with mint, if desired.
FRIDAY, AUGUST 17, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B