Hy-Vee’s seafood cases are filled with Responsible Choice options that can turn family dinner into a culinary adventure. These recipes also work well for families who want to stretch their food budgets. Affordable doesn’t have to be boring. In the recipes below, a zesty sauté jazzes up scallops. The elegant presentation of a roasted red pepper, kalamata olive and arugula salad transforms tilapia. Or consider a classic cloppino that brings several types of fish together in a savory stew.
Creamy Scallop, Tomato & Spinach Sauté
Serves 4 people. All you need:
- 1 (16 oz) box angel hair pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/2 cup white wine, optional
- 1 (14 oz) can petite diced tomatoes, drained
- 1/2 cup heavy cream
- 1/4 tsp red pepper flakes
- salt and pepper, to taste
- 1/4 cup shredded Parmesan cheese
- 1 cup fresh spinach
- 1 pound frozen bay scallops, thawed
All you do:
- Bring a pot of salted water to a rolling boil; add angel hair pasta and boil until cooked, about 5 to 6 minutes. Drain pasta and set aside.
- In a large sauté pan, heat 2 tablespoons oil. Add the garlic and shallot; sauté until fragrant. Add white wine and cook until reduced by half. Add petite diced tomatoes, heavy cream, red pepper flakes, salt and pepper; reduce for 3 to 5 minutes.
- Add spinach and scallops and cook until opaque, 2 to 3 minutes. Toss pasta in pan until sauce coats all ingredients. Season to taste with salt and pepper.
Seared Tilapia with Roasted Red Pepper, Kalamata Olive & Arugula Salad
All you need:
- 1/2 cup thinly sliced roasted red peppers
- 1 tbsp minced shallot
- 1 garlic clove, minced
- 1/4 cup chopped pitted kalamata olives
- 3 tbsp fresh basil leaves, cut in chiffonade*
- 1 cup baby arugula
- juice of 1/2 a lemon
- 1 tbsp olive oil
- salt and black pepper, to taste
- 4 tilapia portions
- olive oil, as needed
All you do:
- Stir together the roasted red peppers, shallot, garlic, kalamata olives, basil, lemon juice and 1 tablespoon olive oil; season with salt and black pepper to taste.
- Heat a sauté pan over medium-high heat; add 1 tablespoon olive oil. Season tilapia fillets with salt and black pepper and place in the sauté pan. Cook for 4 to 5 minutes per side or until fish flakes easily with a fork.
- Toss the arugula with the pepper mix and place atop each tilapia fillet; serve immediately.
All you need:
- 3 tbsp olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 tsp salt
- 4 large garlic cloves, finely chopped
- 3/4 tsp dried crushed red pepper flakes, plus more to taste
- 1/4 cup tomato paste
- 1 (28 oz) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 5 cups fish or vegetable stock
- 1 bay leaf
- 1 1/2 pounds littleneck clams, scrubbed
- 1 1/2 pounds mussels, scrubbed, debearded
- 1 pound assorted firm-fleshed fish fillets such as cod or salmon, cut into 2-inch chunks
All you do:
- Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots and salt and sauté until the onion is translucent, about 10 minutes.
- Add the garlic and 3/4 teaspoon red pepper flakes, and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the fish and simmer gently until the fish are just cooked through and the clams are completely open, stirring gently, about 5 minutes longer (discard clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes. Discard the bay leaf.
- Ladle the soup into bowls and serve with crusty baguette bread.