Secondi Piatti-Pesce (Main Course-Fish)

FLOUNDER WITH LEMON WINE SAUCE

This is a simple preparation for fish, and any thin fish (like tilapia) can be used as a substitute for the flounder. We make this often during the year. Serve warm with lemon wedges if desired.

Ingredients:
4 Flounder Fillets
1 Cup Flour
1 Tsp. Salt & 1 Tsp. Pepper
2 Tbsp. Olive Oil
6 Tbsp. Butter
3 Tbsp. Lemon Juice
1/2 Cup White Wine (like Chardonnay)
2 Tbsp. Fresh Parsley, Chopped

Directions:
Combine the flour, salt and pepper. Dredge the flounder fillets in the flour mixture. Meanwhile, heat the olive oil and 2 Tbsp. of butter in a sauté pan over medium heat. Place the fillets in the sauté pan, making sure not to overcrowd the pan. Saute for 2 minutes per side, until golden brown. Transfer fillets to a serving dish. Drain the grease from the skillet. Add the remaining 4 Tbsp. of butter to the skillet and melt. Add the lemon juice, white wine and stir to blend. Pour the lemon wine sauce over the fillets and serve with chopped parsley and lemon wedges.

flounder

SHRIMP SCAMPI

It’s hard to resist this dish, especially when served with garlic crostini or fresh semolina bread for dipping into the white wine, butter garlic sauce. This recipe can easily be served over linguini. I doubt you will have any leftovers!

Ingredients:
6 Tbsp. Extra Virgin Olive Oil
4 Tbsp. Butter
¼ Tsp. Red Pepper Flakes
8 Garlic Cloves, Sliced Thin
25 Large Shrimp, Peeled & Deveined
Salt & Pepper to taste
¼ Cup White Wine
2 Tbsp. Lemon Juice
¼ Cup Fresh Parsley, Chopped Fine

Directions:
Heat the olive oil and the butter in a skillet over medium heat. Add the red pepper flakes and sliced garlic. Saute until the garlic is a light golden brown (watch the color-it will turn fast). Add the shrimp along with a pinch of salt and pepper, and sauté for a few minutes, as soon as the shrimp are cooked through. Remove the garlic and shrimp from the skillet. Add the white wine and lemon juice to the skillet and cook for 4-5 minutes, stirring the pan while the sauce reduces. Season with salt and pepper to taste, and add the chopped parsley. Return the shrimp and garlic to the skillet and stir until all flavors are combined. Serve in a decorative bowl with bread for dipping or over a bowl of linguini, if desired.

Shrimp Scampi

BAKED STUFFED SHRIMP

This baked stuffed shrimp recipe is one of my favorites. I always include this dish on my Christmas Eve buffet. The stuffing can be used to top scallops, salmon, or any type of fish. Serve with lemon wedges and enjoy!

Ingredients:
20 Large Shrimp, Washed and Deveined
1 Cup Ritz Crackers, Crushed
1 Cup Seasoned Breadcrumbs
¾ Cup Melted Butter
1 Tbsp. Lemon Juice
3 Garlic Cloves, Minced
2 Tbsp. Fresh Parsley, Chopped
½ Tsp. Salt
½ Tsp. Pepper
Lemon Wedges (Garnish)

Directions:
Split the shrimp, butterfly style, leaving the shell on the tail only. Place the shrimp in a buttered baking dish. Combine the remaining ingredients to make the stuffing. Mound the stuffing mixture over the center of each shrimp. Bake in a preheated 450 degree oven for approx. 10-12 minutes, or until shrimp are baked through and red in color. Garnish with lemon wedges if desired.

shrimp

BAKED SCALLOPS

This recipe is also perfect for a Christmas Eve buffet. The topping for the scallops is the same as the ingredients used in the baked shrimp recipe. This makes preparing both dishes at the same time a bit easier. Serve with lemon wedges and enjoy!

Ingredients:
2 lbs. Sea Scallops, Remove Muscle & Rinse
1 Cup Ritz Crackers, Crushed
1 Cup Seasoned Breadcrumbs
¾ Cup Melted Butter
1 Tbsp. Lemon Juice
3 Garlic Cloves, Minced
2 Tbsp. Fresh Parsley, Chopped
½ Tsp. Salt
½ Tsp. Pepper
Lemon Wedges (Garnish)

Directions:
Place the scallops on a buttered baking dish. Combine the remaining ingredients to make the topping. Place the mixture on top of the scallops. Bake in a preheated 450 degree oven for 10-12 minutes, or until the scallops are baked through. Garnish with lemon wedges if desired.

scallops

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