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Broiled Red Snapper with Lemon-Asparagus Veggie Toss

Entrees
Miso Glazed Cod with Panko-Crusted Potato-Broccoli Croquettes
Broccoli, Cheese & Tomato Frittata
Mushroom, Onion & Cheddar Burgers
Sweet Potato, Chipotle Chicken & Black Bean Burritos

Broiled Red Snapper with Lemon-Asparagus Veggie Toss

Serves 4 (1 serving = 1 fillet and 1 ¼ cups veggie toss)
 
1 pound asparagus, cut into ½- to 1-inch pieces, leaving tips whole
4 tablespoons plus 1 teaspoon olive oil, divided
¾ teaspoon salt and pepper, divided
4 Dr. Praeger’s California Veggie Burgers, uncooked (not defrosted), cut into ½-inch cubes
1 tablespoon fresh lemon juice
1 tablespoon fresh basil, plus more for garnish, chopped
1 teaspoon Dijon mustard
1 teaspoon honey
4 red snapper fillets
¼ cup fresh basil, chopped
 
1.     Preheat the oven to 450°F.
2.     Toss asparagus pieces in 1 tablespoon olive oil and ¼ teaspoon each salt and pepper.
3.     Put the Dr. Praeger’s California Veggie Burgers cubes and asparagus pieces on a baking sheet lined with foil. Bake until the veggie burger cubes are crispy and the asparagus pieces are slightly browned; reserve.
4.     Set broiler on high.
5.     Whisk together 3 tablespoons olive oil, fresh lemon juice, Dijon mustard, honey, ¼ teaspoon each salt and pepper; reserve.
6.     Brush fish fillets with remaining 1 teaspoon olive oil and sprinkle with remaining salt and pepper. Broil fish until cooked through, 3 to 4 minutes.
7.     Toss the veggie burgers and asparagus with the reserved olive oil vinaigrette and chopped fresh basil.
8.     Arrange one fillet on a plate and drape with ¼ of veggie burger toss.
 

Other quick ideas for using Dr. Praeger’s Veggie Burgers

Make a fajita bar: Cook Tex Mex Veggie Burgers according to package directions, then serve with sizzling fried onions, green and red bell pepper strips alongside all the trimmings: black beans, rice, salsa and chopped cilantro Make a quick, spicy sauce for California Veggie Burgers: Combine light coconut milk, red or green curry paste, a touch of salt and sugar and bring to a boil. Reduce heat, simmer for ten minutes, then serve with burgers over jasmine rice. Make a veggie breakfast scramble with sautéed onions and garlic, wilted spinach, halved cherry tomatoes, a combination of eggs and egg whites and some grated cheese. During the last minute or two of cooking, add in a diced, cooked California Veggie Burger. Make veggie calzones: Saute onions and garlic. Add defrosted, uncooked California veggie burgers, part-skim ricotta and mozzarella, cheese, dried oregano, basil, salt and pepper. Spread ¼ pound of defrosted pizza dough into a circle, add ¾ cup filling, and fold dough in half to make a calzone. Brush with egg white and bake in oven until browned. Make a Greek salad with chopped tomato, red onion, lettuce, feta cheese and alight, olive oil-and-red wine vinegar dressing. Instead of store-bought grape leaves, bake California veggie burgers, cut into strips and lay on top of salad before serving.