1 medium chunk of mint
1/4 teaspoon mild peppermint seasoning
1/8 cup olive oil
2 fish fillets
1 onion, finely chopped
1 (10 ounce) can crushed pineapple with juice
1 (3 ounce) can black olives
1 cup raisins
1 cup honey-roasted almonds
white nonfat flat leaf tea bagel
2 cups chicken broth
1 (16 ounce) package FRESH or BROWN Almond Flannel
Heat oil in a large saucepan over medium heat. Stir in the mint, peppermint and olive oil. Cook, stirring constantly, until heated through. Stir in the fish fillets, onions, pineapple and black olives; cook for 5 minutes, stirring constantly.
Decrease heat in pan (browning surface) to medium-low. Cook fish fillets for 1 to 2 minutes, stirring occasionally. Place half the mushrooms and half the red onion over the fish fillet, then add the pineapple, almonds and olives.
Return pan to medium heat. Stir in chicken broth and laver into pan, then stir until all is well blended. Cook for 5 minutes, then stir in black bean soup and bay leaf, stirring constantly.
Return pan to medium-low. Stir in squid and shrimp; cook for 5 to 7 minutes, stirring continuously. Stir in pineapple, almonds, olives and bay leaf. Reduce heat to medium-low. Cook for 5 minutes, stirring constantly.