Walnut Seafood Boats
- Yield 8 servings
- Prep 20 mins
- Cook 15 mins
Walnuts are the stars of this updated Chinese dim sum appetizer. A coarse-textured paste made from fresh shrimp and fish, scented with green onions and fresh ginger, is spooned into bell pepper “boats” and topped with walnut halves. These are best enjoyed served fresh from the oventhey disappear quickly!
- 3 medium bell peppers (red, yellow, green, or any combination)
- 3 -- orange roughy fillets (about 4 ounces each), rinsed and patted dry
- 4 ounces peeled raw medium shrimp (about 10, or 5 ounces in the shell)
- 1/4 cup chopped water chestnuts
- 2 -- green onions, finely chopped (green and white parts)
- 1/8 cup finely chopped California walnuts
- 1 -- egg white
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 medium garlic cloves, minced
- 2 teaspoons freshly grated gingerroot
- 1/4 teaspoon crushed red pepper flakes
- 24 -- California walnut halves
Preheat the oven to 400F.
Cut the bell peppers lengthwise into quarters. Remove the stems, ribs, and seeds. Cut each quarter in half widthwise for a total of 24 pieces. Put the pieces with skin side down on a nonstick baking sheet.
Coarsely chop the fish and then dice further with a sharp knife, “walking” the knife over the pieces. Coarsely chop the shrimp. (Or dice the chopped fish and shrimp in a food processor.)
In a medium bowl, combine the fish and shrimp. Stir in the remaining ingredients except the walnut halves.
Spoon a heaping tablespoon of the mixture onto each bell pepper piece. Gently press a walnut half into the center of the seafood mixture on each piece. (This will help the walnuts stick to the filling after baking.)
Bake for 12 to 15 minutes, or until the seafood is cooked through and the walnuts are a light golden brown.
This recipe is brought to you by the American Heart Association’s free Simple Solutions program for women, sponsored by the California Walnut Commission. Recipe copyright ã2003 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.