Deviled Fish and Pasta
List of Ingredients
12 ounces fresh or frozen cod, orange roughy, or flounder fillets
1-1/2 cups dry white wine or chicken broth
1 cup packaged dried small shell macaroni
1 8-ounce carton plain low-fat yogurt
1 stalk celery, thinly sliced (1/2 cup)
1 tablespoon Worcestershire sauce
2 teaspoons Dijon-style mustard
1/4 teaspoon salt
Dash ground red pepper
1/4 cup grated Parmesan or Romano cheese
2 tablespoons fine dry bread crumbs
1 tablespoon snipped chives
1 tablespoon margarine or butter, melted
Paprika
Fresh chives Recipe
Thaw fish, if frozen. Measure thickness of fish fillets.
In a large skillet bring wine or broth to boiling. Add fish. Return to boiling; reduce heat. Cover and simmer until fish just begins to flake when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish). Drain fish; discarding liquid. Cut fish into bite-size pieces.
Meanwhile, cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a large mixing bowl stir together yogurt, celery, Worcestershire sauce, mustard, salt, and red pepper. Add fish and pasta. Toss gently to coat. Spoon pasta mixture into four au gratin dishes.
Toss together Parmesan or Romano cheese, bread crumbs, 1 tablespoon chives, and margarine or butter. Sprinkle crumb mixture over pasta mixture. Sprinkle with paprika.
Bake in a 400 degree F. oven about 15 minutes or until heated through and crumbs are golden. If desired, garnish with additional chives.
Makes 4 main-dish servings.
Recipes from Krista Mauler
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