RECEIPE FOR FISH TACOS RECIPES

Name: Fish Florentine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut); 1 tablespoons extra virgin olive oil; 1 tablespoon salted butter; 1 cup red bell pepper chopped; 2 cloves garlic minced; 9 ounces fresh baby spinach (from two bags); 2 ounces 1/3 less fat cream cheese (I like Philadelphia); ¼ cup half & half cream; 3 tablespoons grated Parmesan cheese; kosher salt; fresh black pepper

FISH FLORENTINE – THE BEST FISH RECIPE! - SKINNYTASTE

Fish Florentine – The BEST Fish Recipe! - Skinnytaste image

This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!

Provided by Gina

Categories Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

Ingredients

4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)
1 tablespoons extra virgin olive oil
1 tablespoon salted butter
1 cup red bell pepper chopped
2 cloves garlic minced
9 ounces fresh baby spinach (from two bags)
2 ounces 1/3 less fat cream cheese (I like Philadelphia)
¼ cup half & half cream
3 tablespoons grated Parmesan cheese
kosher salt
fresh black pepper

Steps:

In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
Heat a separate skillet on medium high heat, add remaining oil and butter.
Season fish on both sides with salt and pepper and place on the hot pan.
Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
Divide the spinach mixture on the bottom of each plate and top with piece of fish.

Nutrition Facts : ServingSize 1 fish filet with scant 1/2 cup spinach, Calories 351 kcal, CarbohydrateContent 6 g, ProteinContent 43 g, FatContent 16.5 g, SaturatedFatContent 6.5 g, CholesterolContent 78 mg, SodiumContent 300 mg, FiberContent 2 g, SugarContent 2 g

CHICKEN FETTUCCINI ALFREDO – INSTANT POT RECIPES

Chicken Fettuccini Alfredo – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
2 lbs boneless and skinless chicken breasts
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp butter
5 cloves garlic (minced)
2 cups heavy cream
2 1/2 cups chicken broth
1/4 tsp kosher salt
1 pinch ground nutmeg
1 lb dry fettuccini noodles (broken in half to fit flat in pot)
3/4 cup Parmesan cheese (shredded)
3 tbsp fresh basil (cut into thin ribbons)

Steps:

Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function. Season the chicken with salt and pepper.
When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add butter to the Instant Pot. When butter is melted, add garlic and cook for 1 minute or until it just begins to brown.
Mix in cream, broth, salt and nutmeg and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add (broken in half) noodles, ensuring all noodles are submerged. Nestle chicken breasts in sauce in an even layer, turning once to coat.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Turn the pot off by selecting CANCEL. Carefully remove the chicken to a cutting board and slice into bite-sized pieces.
Return chicken to the pot, stir in parmesan cheese and serve immediately, garnished with basil.

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