ezRecipe-Zee: Cooking Recipe: How to make Flounder, Red Pepper Cream, And Asparagus Risotto

Flounder, Red Pepper Cream, And Asparagus Risotto

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Date Added:	February 29, 2008
Calories:	74
Serves:	4
Prep. Time:	0:00
Category:	Seafood / Shellfish, Main Dish

Ingredients:

2     tablespoons   extra-virgin olive oil
4                   flounder fillets - (8 oz ea)
                    Salt
                    Freshly-ground black pepper
1     pound         asparagus
                    cut into 1" lengths
1                   box garden vegetable risotto mix - (5.5 oz)
                    = (Buitoni recommended)
1/2   cup           jarred roasted red peppers
1/2   cup           store-bought alfredo pasta sauce
                    Fresh basil

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 450 degrees.
Pour oil into a 13- by 9-inch baking dish. Arrange fish over oil, folding the ends under the middle to create little pockets. Sprinkle fish with salt and pepper. Roast for 5 minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fish warm. Remove asparagus and reserve.
Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 74

Calories from Fat 79.2%

Total Fat

Cholesterol

0mg

Sodium

1mg

Carbohydrate

Dietary Fiber

Protein

Points 2

Exchanges: 1/2 Vegetable

Rating: ()

Added On: February 29, 2008

* SEMI-HOMEMADE COOKING with Sandra Lee - (Show # SH-1B07) - from the TV FOOD NETWORK