Company Fish Roll-Ups

I did not choose to roll the fish. I used more of the filling. If you choose to roll-up the fish, you wouldn't want to use but about a tablespoon of the filling.







Printable Version Ingredients:
1 tablespoon butter
2 tablespoons flour
1/4 teaspoon paprika
1/8 teaspoon salt
1 1/4 cups milk
3/4 cup cheese, divided use
10 oz pkg. spinach thawed and squeezed dry
2 tablespoons sliced green onions
6 sole, haddock, or flounder fillets ( I used tilapia, but I'm not sure if I could have rolled it.)
Grated peel and juice of 1/2 lemon
3 cups cooked rice (I used this recipe)
Lemons for garnish
Directions for Cheese Sauce - Melt butter and remove from heat. Stir in flour, paprika, and salt. Gradually stir in milk. Cook until thickened. Remove from heat. Stir in 1/2 cup cheese. Add 1/3 cup of cheese sauce to spinach and green onions. Blend well. Sprinkle both sides of fish with lemon juice. Divide spinach on fillets, foll up. Place seam side down in baking dish. Sprinkle roll-ups with lemon zest. Spoon remaining cheese sauce over roll-ups. Bake 350 degrees 30-35 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese melts. Garnish with green onions. Serve with rice. Garnish with lemon twists.

Pirate Pasta

Don't have a clue why this is named Pirate Pasta. Giada said her mother made it for them when they were children and told them there were treasures in the pasta to find. You can find her recipe Here  I cut this recipe in 1/2, but I gave the the whole recipe. I still had some left-over for lunch some day this week.




Printable Version

Ingredients:
Kosher salt
1 pound Penne pasta
1 cup grated Romano cheese (6ounces)
1/4 cup extra virgin olive oil
8 ounces mushrooms, such as cremini, button or shitake, sliced
2 garlic cloves, peeled and left whole
Freshly ground black pepper
1/2 cup medium green olives (about 18) pitted and halved
1/4 cup tomato paste
2 tablespoons capers, drained and rinsed
1/2 teaspoon crushed red pepper flakes
One 10-ounce or two 5-ounce cans tuna in olive oil, such as Tonnino, drained
1/2 cup low-sodium chicken broth
1/2 cup chopped fresh basil
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8-10 minutes. Reserve about 1 cup of the cooking water, then drain the pasta. Place the pasta and 1/2 cup cheese in a large bowl and toss until coated.  In a medium skillet, heat the olive oil over medium-high heat. Add the mushrooms, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until the mushrooms begin to brown, 5-6 minutes. Add the olives, tomato paste, capers, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the tuna. Using a wooden spoon, break up the tuna into 1-inch pieces. Add the chicken broth and bring the mixture to a boil. Remove the garlic and discard.  Pour tuna mixture over the pasta. Add the remaining 1/2 cup cheese and the basil, and toss until coated, using the reserved cooking liquid to loosen the sauce. Season with salt and pepper.