Poached Skate With Pesto Sauce Recipes

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POACHED SKATE WITH PESTO SAUCE

Provided by Bryan Miller And Pierre Franey

Categories     dinner, quick, weekday, main course

Time 10m

Yield Four servings

Number Of Ingredients 9



Poached Skate With Pesto Sauce image

Steps:

  • Arrange the skate wings in a skillet large enough to hold all the fish in one layer. Cover with water and add the vinegar, thyme, bay leaf, parsley, salt and peppercorns. Bring to a gentle rolling boil and turn off the heat. Let sit for four to five minutes.
  • Drain the fish and transfer them to warm serving plates on top of the orzo. Drizzle some pesto sauce over all and serve immediately.

4 boneless, skinless skate wings, about 1 1/2 pounds
4 tablespoons white-wine vinegar
4 sprigs fresh thyme, or 1 teaspoon dried
1 large bay leaf
4 sprigs fresh parsley
Salt to taste
8 whole peppercorns
Orzo with fresh tomato (see recipe)
Pesto sauce (see recipe)

PESTO SPAGHETTI SQUASH

When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!

Provided by Shyla Lane

Categories     Side Dish     Vegetables     Greens

Time 1h40m

Yield 6

Number Of Ingredients 11



Pesto Spaghetti Squash image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
  • Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
  • Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g

1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, sliced
1 cup kale, stems removed and leaves chopped
4 white mushrooms, sliced
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons prepared pesto
¼ cup grated Parmesan cheese

BASIC PESTO SAUCE

The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.

Provided by Samin Nosrat

Categories     quick, sauces and gravies, side dish

Time 20m

Yield 1 2/3 cups

Number Of Ingredients 6



Basic Pesto Sauce image

Steps:

  • Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
  • Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
  • Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams

1/2 cup pine nuts, lightly toasted
3/4 cup extra-virgin olive oil
2 garlic cloves
2 cups packed basil leaves (2 1/2 ounces/75 grams, from 1 big bunch or 2 small bunches)
1 cup finely grated Parmesan cheese (3 ounces/85 grams)
1/2 teaspoon kosher salt, more to taste

POACHED SKATE WINGS WITH TOMATOES AND OLIVE OIL

Provided by Florence Fabricant

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11



Poached Skate Wings With Tomatoes and Olive Oil image

Steps:

  • In an enamel, stainless steel or anodized aluminum skillet large enough to hold the skate wings in a single layer, simmer the wine with the onion and bay leaf for a few minutes. Add the vinegar.
  • Place the skate wings in the wine mixture and simmer until they just turn opaque, six to eight minutes. Remove the fish from the liquid and cut each skate wing into two portions. Allow to cool to room temperature.
  • To serve, place the skate wings on a serving platter or individual plates and season each with salt and pepper. Top with tomatoes, scallions, basil and capers. Drizzle with olive oil. Serve at room temperature.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 806 milligrams, Sugar 3 grams

1 1/2 cups dry white wine
1 small onion, sliced
1 bay leaf
3 tablespoons white-wine vinegar
2 large skate wings, 8 to 10 ounces each
Salt and freshly ground black pepper
2 ripe tomatoes, peeled, seeded and finely chopped
1/2 cup finely chopped scallions
2 tablespoons minced fresh basil
1 tablespoon drained capers
1/2 cup extra-virgin olive oil

EASY PESTO PASTA

This supper couldn't be easier. Make our filling pesto pasta recipe for a quick, family-friendly dish you can throw together with storecupboard ingredients

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Pasta, Snack, Starter, Supper

Time 5m

Number Of Ingredients 3



Easy pesto pasta image

Steps:

  • Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.

Nutrition Facts : Calories 336 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.23 milligram of sodium

500g pack spaghetti , fresh or dried
2-3 tbsp pesto from a jar, or see tip below to make your own
50g parmesan (or vegetarian alternative), shaved or grated

POACHED CHICKEN BREASTS WITH ARUGULA PESTO SAUCE

Categories     Food Processor     Chicken     Garlic     Poach     Quick & Easy     Low Cal     Parmesan     Pine Nut     Arugula     Chill     Gourmet

Yield Serves 6

Number Of Ingredients 11



Poached Chicken Breasts with Arugula Pesto Sauce image

Steps:

  • Make arugula pesto sauce:
  • In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
  • In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4 inch thick. Serve chicken with sauce.

For arugula pesto sauce
3 cups packed arugula (about 3/4 pound), washed well and spun dry
1/3 cup pine nuts, toasted golden and cooled
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 large garlic clove, chopped
3 tablespoons olive oil
1/4 cup hot water plus additional if desired
3 cups chicken broth
2 cups water
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved

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