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Shanghai Black Cod over Veggies with Coconut Rice

Nothing says summer like a meal on the grill. No-mess foil packets make this Asian-inspired black cod over veggies easy. Pair with coconut rice, and finish with a sweet summer sensation: strawberries and mango puree over angel food cake.

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Fire up the grill for Florentine-inspired appetizers featuring slices of rustic bread and bright, fresh veggies. Dress the garden-fresh produce with tangy pesto-spiked vinaigrette to lock in summertime flavor.

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recipe

Ingredients:

  • VINAIGRETTE
  • 1/2 cup extra virgin olive oil, divided
  • 6 tablespoons BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • 6 tablespoons red wine vinegar
  • 1 clove garlic, finely chopped
  • Salt and ground black pepper
  • PANZANELLA
  • 1 1/2 pounds tomatoes, cored, seeded and cut into 1-inch pieces
  • 1 loaf (1 pound) rustic Italian, whole-wheat or French bread (10 to 12 inches long), sliced into 1-inch pieces, cut in half
  • 2 large bell peppers, any color, quartered
  • 1 medium zucchini, halved lengthwise
  • 1/2 English cucumber, peeled, halved lengthwise, sliced thin
  • 1 shallot, sliced thin
  • 1/4 cup shredded fresh basil, plus more for garnish

Directions:

FOR VINAIGRETTE:
WHISK
together ¼ cup oil, pesto, vinegar and garlic in small bowl; season with salt and pepper.

FOR PANZANELLA:
GENTLY
toss tomatoes with 1/2 teaspoon salt in a large bowl. Transfer to colander and set over bowl or in sink; set aside to drain for 15 minutes, tossing occasionally (this will allow water to drain out).

HEAT grill to medium-high. Brush bread pieces on both sides with some remaining oil (you will need about 2 to 3 tablespoons); sprinkle with a little salt. Grill for about 30 seconds on each side or until nicely browned. Set aside.

BRUSH peppers and zucchini with a little remaining oil (about 1 tablespoon will be needed); grill on each side for about 4 minutes. Cool; cut into bite-size pieces.

ADD tomatoes, cucumber, shallot and basil to large bowl. Add grilled vegetables and vinaigrette; toss to coat. For appetizers, spoon a few tablespoons vegetable mixture over each bread slice and serve bruschetta-style. For a light entrée, serve two bread slices with about 1 cup of the vegetable mixture. Garnish with additional shredded basil, if desired.

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nutrition

Nutrition Facts

Serving Size: 20 appetizers or 4-6 light entree servings

Servings Per Recipe: 0

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Steaming fish in foil packets is perfect for summer entertaining, and this spicy Steamed Shanghai Black Cod with Summer Vegetables makes the most of Asian flavors and fresh vegetables. Adapted by Liz of FoodCharmer.com, you'll want to make this Chinese cuisine-inspired fish year-round. See step-by-step photos on the Nestlé Kitchens blog.

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    recipe

    Ingredients:

    • 4 tablespoons sesame oil, divided
    • 6 cloves garlic, chopped
    • Grated peel and juice from 1 Mandarin orange or tangerine
    • 1/4 cup chicken stock
    • 1/4 cup MAGGI Seasoning Sauce
    • 1/4 cup sake or dry white wine
    • 1 bunch green onions, half bunch sliced thinly lengthwise and other half diced for garnish
    • 4 quarter-sized slices fresh ginger, finely chopped
    • 1 tablespoon packed light brown sugar
    • 1 to 3 teaspoons red pepper flakes
    • 2 teaspoons ground cinnamon
    • 4 (4 to 5 ounces each) about 1-inch-thick Alaskan or Black Cod fish fillets (can use other white fish such as wild halibut, red snapper, orange roughy or talapia)
    • 1 bunch thin asparagus spears, cut on diagonal into 2-inch pieces (about 2 1/2 cups total)
    • 2 zucchini, sliced into 1/4-inch circles (about 1 1/2 cups total)
    • Heavy-duty foil
    • 2 tablespoons toasted sesame seeds for garnish

    Directions:

    PREHEAT oven to 450° F.

    HEAT 1 tablespoon sesame oil in large skillet over medium heat. Add garlic; cook, stirring frequently, for about 4 minutes or until brown.

    COMBINE remaining 3 tablespoons sesame oil, browned garlic, orange juice and grated peel, chicken stock, seasoning sauce, sake, thinly sliced green onions, ginger, brown sugar, chili flakes and cinnamon in large bowl. Mix well.

    ARRANGE four 12 x 13-inch pieces of foil on work surface. Divide asparagus and zucchini evenly down center of each foil sheet. Place one fish fillet over vegetables.

    FOLD up foil sides to create small foil bowl. Pour about one quarter cup of the sauce over fish and vegetables for each packet. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place on 15 x 10-inch jelly-roll pan or rimmed baking sheet.

    BAKE for 17 to 20 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate. Top with sauce, diced green onions and toasted sesame seeds. (This is also great served over rice.)

    Cook's Tip:
    Fish packets are also great on the grill! Preheat grill to medium. Place packets on grill; cover and cook over indirect heat for 20 minutes or until fish is opaque in center and vegetables are crisp-tender. Remove from grill and open carefully.

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    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 4

      *Percent Daily Values are based on a 2,000 calorie diet.

      Rate & Review

      Coconut Rice is a favorite in many countries. In this Colombian-inspired recipe, coconut milk and lime zest add flavor elements to this easy-to-prepare dish. Often served with fish and seafood, it is also wonderful with spicy foods. Great for any occasion.

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      recipe

      Ingredients:

      • 1 can (11.8 oz.) coconut water
      • 1/2 teaspoon salt
      • 1 cup medium grain rice
      • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
      • Grated lime zest (optional)

      Directions:

      BRING coconut water to a boil in medium pot on medium heat. Add salt and rice. Reduce heat to medium-low; cover. Cook for 12 to 15 minutes, stirring occasionally until water is almost absorbed. Add evaporated milk. Cook, covered, stirring occasionally for an additional 10 to 15 minutes or until rice is tender. Some additional water maybe needed to reach desired texture of rice. Remove from heat. Stir in grated lime zest, to taste, if desired.

      reviews

      Review This Recipe
      •  Star(s)

        MMMmmmm!!!!

        Tiffany from St. George

        This was very good. It had just the perfect flavor of coconut without overpowering the rice. However, I used coconut milk instead of coconut water and it turned out perfect. I think I'm going to make this all the time now instead of regular rice. Yummy!!!

      •  Star(s)

        coconut rice

        elaine hilton from little falls, NJ

        Easy, creamy and rich. I never have had coconut rice. This is sooooo good! Everyone will LOVE this great spin on everyday rice.

      •  Star(s)

        Coconut Rice

        Connie Ladd from CINCINNATI, OH

        Excellent recipe. The texture and taste are great and so easy and quick to make. My family loved it. We have it for breakfast.

      •  Star(s)

        Coconut Rice

        Jennifer Shierling from WATERTOWN, NY

        It was different , very easy to make. But not too crazy on it. We prefer southern style.

      •  Star(s)

        Nice twist on a simple dish

        CHERYL PETERSEN from ELBOW LAKE, MN

        This was a very easy side dish to make. The hint of coconut was not too strong. I added the lime zest - but I don't think I would do that again. Very nice compliment to Shrimp.

      •  Star(s)

        COCONUT RICE

        LYNNE KRIEGER from YACOLT, WA

        VERY GOOOD. MY FAMILY REALLY ENJOYED THIS DISH. I SERVED THIS BAKED CHICKEN BREASTS AND STEAMED VEGGIES. BIG HIT. THANK YOU.

      •  Star(s)

        Coconut Rice

        Joanie Shields from HIGH POINT, NC

        This is an excellent and easy to prepare side dish. A nice tasty change. Love it.

      •  Star(s)

        coconut rice

        Joan Randall from CAPE CORAL, FL

        As a lover of Thi food, this recipe was very appealing to me! It was succlent and full of coconut flavor. I live in a small town and could not find coconut water, so I diluted coconut milk and loved the outcome!

      •  Star(s)

        this was ok

        latoya singleton from wilkes barre, PA

        the recipe, so ok nothing to jump for. You always have to make sure that you are doing the recipe really well or it will be soggy

      •  Star(s)

        coconut rice

        louise colle from MASSAPEQUA PARK, NY

        I am not a big fan of white rice, however, this was suprisingly delicious. It is very easy to make which I truly appreciate. My 9 year old twins who are reluctant to try different foods, really loved this too. They want me to make it again soon.

      •  Star(s)

        ELEGANT RICE

        Sunny Hollins from WATERTOWN,NEW YORK

        IN ORDER TO GET FAMILY MEMBERS TO EAT MORE RICE, I AM CONSTANTLY TRYING NEW AND DIFFERENT RECIPES. THIS ONE WAS A HIT WITH MY FAMILY, ESPECIALLY WHEN I ALTERNATED LIME-HERB GRILLED SHRIMP TO THE MEAL PLATTER. SO GLAD IT WAS AVAILABLE FOR ME TO TRY. NEXT TIME I PLAN TO PAIR IT WITH GRILLED SALMON AND SAUTEED SPINACH. THIS A WINNER.


      nutrition

      Nutrition Facts

      Serving Size: 7 servings

      Servings Per Recipe: 0

      • Calories: 130
      • Calories from Fat: 15
      • Total Fat: 1.5g (2% of DV)
      • Saturated Fat: 1g (5% of DV)
      • Cholesterol: 5mg (2% of DV)
      • Sodium: 200mg (8% of DV)
      • Carbohydrates: 26g (9% of DV)
      • Dietary Fiber: 0g (0% of DV)
      • Sugars: 5g
      • Protein: 3g
      • Vitamin A: 0% of DV
      • Vitamin C: 0% of DV
      • Calcium: 6% of DV
      • Iron: 4% of DV

      *Percent Daily Values are based on a 2,000 calorie diet.

      Rate & Review

      Rich but low-cal fruits turn this simple, airy cake into ambrosia. A dollop of whipped cream adds even more indulgence.

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      recipe

      Ingredients:

      • 1 pint fresh strawberries, quartered
      • 1/2 cup red wine (optional)
      • 3 tablespoons sugar
      • 1 mango, peeled, pitted and cut into ½ cubes
      • 1 tablespoon fresh lemon juice
      • 1/2 angel food cake, cut into 6 pieces
      • 1 lime for grated peel
      • 1 pinch fresh ground pepper

      Directions:

      COMBINE strawberries, wine and sugar in medium size bowl. Set aside.

      PLACE mango and lemon juice in food processor or blender. Puree until smooth.

      ASSEMBLE dessert by pouring ½ cup of strawberry mixture over 1 slice of cake.

      DRIZZLE 3 tablespoons of mango puree over cake and plate.

      SPRINKLE each dessert with grated lime peel and black pepper.

      reviews

      Review This Recipe
      •  Star(s)

        Nice light tasting finish to a summer meal

        Anna from Superior, WI

        This dessert received high accolades from my dinner guests. This was an nice variation of strawberry shortcake with mango sauce and yummy wine marinated strawberries. Exciting flavor yet not too rich. It seemed that one mango didn't make quite enough sauce for 3 tablespoons per serving. I used 2 mangos. Pureed alone they were a little too thick so I added 1/2 cup apple juice. This provided more sauce, a little extra sweetness and a perfect consistency to drizzle over the cake. This was so flavorful, quick and easy, I will make this frequently while ripe strawberries are in season!!


      nutrition

      Nutrition Facts

      Serving Size: 0

      Servings Per Recipe: 6

        *Percent Daily Values are based on a 2,000 calorie diet.

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