Fish and Scallop Sauté with Roasted Parmesan Broccoli | Publix Super Markets

Fish and Scallop Sauté with Roasted Parmesan Broccoli | Publix Super Markets

www.publix.com

Fish and Scallop Sauté with Roasted Parmesan Broccoli

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Cooking tools:

  • Chef's knife
  • Cutting board
  • Microplane
  • Mixing bowl
  • Saute pan
  • Skillet
  • Measuring spoon
  • Oven
  • Baking sheet
  • Aluminum foil
  • Fork
  • Tongs
  • Spatula
  • Measuring cup
  • Spoon
  • Wooden spoon
  • Oven mitt
  • Serving platter
  • Plate
  • Saucepan
  • Stove

Ingredients

  • 1 medium cubanelle pepper
  • 1 tablespoon fresh Italian parsley
  • 1 lemon, for zest
  • 2 1/2 teaspoons Greek seasoning, divided
  • 4 (6 oz) firm fish fillets (such as cod, halibut, or mahi-mahi; about 1 1/2 lb)
  • 2 tablespoons olive oil, divided
  • 1 (10 oz) bag frozen whole kernel corn
  • 1/2 cup sliced fresh green onions
  • 1 (8 oz) box frozen scallops in garlic cream sauce
  • Hot, cooked grits (optional for serving)
  • nonstick aluminum foil
  • 1 bunch fresh broccoli (3-4 stalks), halved
  • 2 tablespoons olive oil
  • 2 tablespoons Asiago peppercorn dressing
  • 1/2 cup Italian bread crumbs
  • 1/4 cup grated Parmesan cheese

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