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Marinated Swordfish

On April 16, 2013   /   Recipes, Seafood   /   Leave a comment

Photo: Served with side of Rutabaga Fries and Steamed Asparagus

Ingredients:

  • 1 lb. swordfish steak, about 1″ thick
  • 2 tbsp. olive or vegetable oil
  • 2 tsp. lemon juice
  • 2 lg. cloves garlic, crushed
  • 1/2 tsp. dried oregano leaves
  • 1/8 tsp. salt
  • Dash of pepper
  • 4 lemon wedges

Directions:

Cut fish steaks into 4 serving pieces. Place in ungreased square baking dish, 8 x 8 x 2 inches. Mix oil, lemon juice, garlic and oregano; pour over fish. Cover and refrigerate, turning fish occasionally, 4 hours.

Remove fish from marinade; reserve marinade. Broil or Grill

Broil: Place fish on rack in broiler pan; brush with marinade. Set oven control to broil and/or 550 degrees. Broil fish with tops 2-3 inches from heat until light brown, about 5 minutes. Turn carefully; brush with remaining marinade. Broil until fish flakes easily with fork, 5-8 minutes longer.

Grill: Either grease the grill or use a greased hinged-wire “cage”. Grill over medium high heat, 8-10 minutes each side. (Fish should flake easily, don’t overcook.)

Serve: Sprinkle with salt and pepper; garnish with lemon wedges. 4 servings – 260 calories each.

Thank you to Andover Diet Center for sharing this recipe

 

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Grilled Fish with Fresh Salsa Topping

On April 16, 2013   /   Recipes, Seafood   /   Leave a comment

Such a simple dish, and so delicious! Can use salmon, swordfish, halibut, tilapia or any favorite.

 

Ingredients:

Cooking spray

1 1/2 pounds salmon, wild, steaks or filet, or other favorite fish

3 tomato(es), Roma, or other, seeded and chopped

1/2 onion(s), medium, chopped

1 jalapeno chili pepper, seeded and finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

1 lime(s), juice only

1 tablespoon cilantro, fresh, chopped

1 clove garlic, fresh, finely minced

Preparation:

Chop all vegetables and herbs and combine in a small bowl. Add lime juice and stir together. Salt and pepper to taste. Heat an outdoor or indoor grill pan to medium heat. Pat salmon dry with paper towel. Salt and pepper salmon, then spray tops with cooking spray. Place salmon on grill and cook for about 3 to 4 minutes per side until cooked through. Remove from grill, top with salsa and serve.

 

Thank you to Andover Diet Center and The Diabetic Skillet for sharing this receipe

http://andoverdietcenter.com

 
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Chilli Lime Shrimp and Chicken Lettuce Wrap

On August 16, 2012   /   Recipes, Seafood, Vegetables   /   Leave a comment

 

Chilli Lime Shirmp and Chicken Lettuce Wrap

Ingredients

  • 1 lb shrimp, peeled
  • 1/3 lb chicken breast tenders
  • 1 head romaine lettuce or butter lettuce
  • 2 limes, juiced
  • 1/2 lemon, juiced
  • 1 teaspoon lime zest
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon mustard powder
  • salt and pepper, to taste

Instructions

  1. Add olive oil to a large skillet over medium-high heat. Once it is nice and hot, add your chicken. Add the seasonings directly on top of the chicken.
  2. Once the chicken begins to become white on the sides, flip it and add the shrimp. Stirring until cooked.
  3. Wrap in lettuce leaves and enjoy!
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Grilled Fish

On August 1, 2012   /   Recipes, Seafood   /   Leave a comment

Grilled Fish

Ingredients
■1 teaspoon ground cumin
■1 tablespoon dried oregano
■1 tablespoon chili powder
■2 teaspoons coarse salt
■4 tablespoons (1/4 cup) extra-virgin olive oil
■1/4 cup finely chopped cilantro, plus sprigs for garnishing
■2-pound fillet of striped bass or red snapper, skin intact
■Lime wedges, for garnishing
Directions
1.Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours.
2.Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.
3.Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs. Serve immediately, or within 1 hour at room temperature.

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Grilled Salmon Skewers

On August 1, 2012   /   Recipes, Seafood   /   Leave a comment

Salmon Skewers

Ingredients:

 Soak skewers in water
Prep salmon & remove skin.
Rub with 1-2 teaspoons olive oil, add salt & pepper if you like.
Rub on rosemary
Squeeze lemon juice over the salmon and let it sit for 20 minutes or more.
Prep and cube tomatoes and peppers for skewers.
Cut salmon into cubes
Put salmon and vegetables on skewers, alternate as desired.
Grill or BBQ the skewers rotating often until salmon flakes.

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Graham Masala Flounder

On July 30, 2012   /   Recipes, Seafood   /   Leave a comment

Graham Masala Flounder

Ingredients

For the fish, dip two pieces of skinless flounder in milk (that you didnt use from your morning coffee allowance. You can also use water or lemon juice) Sprinkle generously with indian “Graham Masala” powder (found at most asian stores and often in supermarkets. But the best flavours are the true indian spices) I fill my rice cooker 1/2 way with water, then add the fish to the steaming bowl and turn it on. Cooks perfectly every time. When done, squirt with lemon and add sea salt/pepper per taste. This would also cook up nicely in a pan, but steaming makes it melt in your mouth, so I never fry it.

Grilled eggplant, zucchini and beefsteak tomatoes with a Herb de Provence rub.

Preparation time: 25 minutes

Cooking time: 40 minutes

Yield: 6

Ingredients

Herb de Provence Grilling Rub

1/4 cup diced onion (I use use leek or green onion)

1 tablespoon chopped fresh oregano

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon fresh lavender

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

salt and pepper

Vegetables

1 medium eggplant, sliced into ½-inch thick circles

2 green zucchini, sliced on the bias in ½-inch pieces

1 yellow or red pepper (paprika) cut in half.

1 large beefsteak tomatoes, sliced

2 cloves garlic, minced

1 tablespoon olive oil

1 cup loosely packed fresh basil leaves

salt & pepper

Directions

Herb de Provence Grilling RubPurée onion, herbs, oil, lemon juice and a bit of salt and pepper in a food processor. Chill until ready to use.

Vegetables

Preheat barbeque grill to medium high heat.

Grill paprika (yellow pepper) eggplant and zucchini slices for just 3 minutes on either side, then remove to a large dish. (Dont add any oil or spices before grilling) Cut the cooked yellow pepper into strips after it is roasted.

Now toss vegetables with Herb de Provence Rub, as well as with minced garlic.

Preheat oven to 190 C / 375 F

Brush an 8 or 9-inch cast iron skillet with olive oil and arrange eggplant, zucchini and tomato slices in a circular fashion, overlapping each other closely, inserting basil leaves and paprika strips occasionally between the slices. Season lightly and place a circle of parchment paper directly over the tian. (This helps seal in the juices)

Bake or grill roast the tian for about 40 minutes, until vegetables are tender, and most of the liquid from the tomatoes has been absorbed. Let tian sit for at least 15 minutes, before serving.

Tian can be served warm, at room temperature or chilled.

Note that you can cut down the olive oil if desired. This makes a big pot… enough for 3-4 meals, so enjoy hot now, then pack for a cold lunch the next day. Because this uses 2 limited foods (eggplant and tomato) you most likely want to share this. (Or layer one side with all veggies and one side with just the zucchini, paprika, & basil so you can have an unrestricted portion to eat guilt free later.

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Spicy Tilapia

On July 18, 2012   /   Recipes, Seafood   /   Leave a comment

Spicy Tilapia

Ingredients

• 2 tablespoons extra virgin olive oil• 3 cloves garlic, minced or pressed• 1 tsp / 5 ml paprika• 1 tsp / 5 ml ginger• 1 tsp / 5 ml fresh ground black pepper• 1 tsp / 5 ml dried mustard• 1 tsp / 5 ml oregano• 1 tsp / 5 ml chili powder• 1 pinch cayenne pepper• 4 tilapia filets, thawed

Preparation

  1. Preheat oven to 400ºF/ 205ºC. Line your baking sheet with parchment paper.
  2. In a medium-sized bowl combine olive oil, garlic and seasonings.
  3. Dip each filet into the seasoning and place it on the baking sheet.
  4. Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.
  5. Bake for 10 minutes
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Shrimp, Scallops & Asparagus

On July 15, 2012   /   Recipes, Seafood   /   Leave a comment
Shrimp, Scallop & Asparagus
Ingredients

1 tbsp of garlic
1 tsp of coconut oil
1 tbsp of lemon juice
1 lb of fresh asparagus
1 pkg of shrimp and or scallops
1 1/2 tsp of low sodium soy sauce
1 tsp splenda
sea salt and Mrs Dash garlic and herb seasoning

Directions

In a large frying pan or wok, heat coconut oil and garlic, add asparagus cook till still firm, add shrimp and or scallops cook until done. Add lemon juice, salt, splenda, seasonings and soy sauce stir well and enjoy!

Credit: http://www.ideallyyou.ca

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Citrus Glazed Salmon

On July 15, 2012   /   Recipes, Seafood   /   Leave a comment

Citrus Glazed Salmon

Ingredients

  • Four 6-ounce fresh salmon filets
  • 1 1/2 tablespoons olive oil
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cayenne pepper

In a baking dish combine the olive oil and the lemon juice.  Lay salmon in it and turn to coat.  In a small bowl combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper.  Sprinkle over each side of salmon filets.  Set aside to marinate for 30 minutes.

Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray.  Add the salmon and cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily

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Garlicky Broiled Salmon

On July 10, 2012   /   Recipes, Seafood   /   Leave a comment

Garlicky Salmon

Ingredients

4 6-ounce pieces skinless salmon fillet

4 medium tomatoes, halved

2 tablespoons olive oil

kosher salt and black pepper

1/2  teaspoon paprika

8  sprigs fresh thyme

4  cloves  garlic, sliced

Directions

  1. Heat broiler. Place salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet.
  2. Drizzle with oil and season with ¾ teaspoon salt and ¼ teaspoon pepper. Sprinkle salmon with paprika. Scatter thyme and garlic over the top.
  3. Broil until salmon is opaque throughout and tomatoes are tender, 8 to 10 minutes.
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