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KONA SNAPPER Preheat oven 350. Lightly coat the fish with parmesan and saute in butter for about 1 min on each side to seal juices. Place fish in lightly greased casserole and top with salsa. Sprinkle cheddar on the center of the fish and jack cheese on the ends (or mix cheeses and sprinkle over all.) Bake 10-12 min til fish is cooked. Garnish with parsley. Serves 2 @ 4 carb, 1 fiber (3 NET carbs), 405 Calories, 23 fat, 45 protein FISH & SEAFOOD 75 RECIPES
2 T butter 1/4 c chpd onion 8 oz crab 1/4 t curry 1/4 c cream & 1/4 c water 2 c cooked broccoli 1 c cheddar xanthan gum (thickener) 1/2 t salt 1 T lemon juice Preheat oven 350. Grease 1 qt casserole and put cooked broccoli in bottom. Sprinkle with cheese. Melt butter and saute onion. Add flour, curry powder and salt. Gradually stir in cream and water mixture. Cook til thickened (may have to add thickener). Add lemon juice and crab. Pour over broccoli. Bake 30 min.
Serves 2 @ 8 carb, 3 fiber (5 NET carbs), 561 Calories, 43 fat, 38 protein.
FISHY VOLCANOS 12 oz fish fillets (I used flounder) 6 oz can crab 1/4 c grated zucchini 1 T onion powder 1 oz pork rinds, crushed 1 T mayo 1 T mustard 1/3 c heavy cream 1 T soy protein isolate 1 T parmesan cayenne pepper, paprika
Preheat oven 325. Spray LARGE muffin tin with non-stick spray. Line 6 cups with fish fillet (or several if fillets are real small). In bowl, mix crab, zucchini, onion powder and pork rinds. Add remaining ingredients. Divide mixture among fish lined cups. Sprinkle each with little cayenne and paprika. Bake 30 min.
Serves 3 @ 3 carbs, trace fiber, 351 Calories, 20 fat, 40 protein
BROILED FISH W/CHEESE
12 oz flounder 2 T melted butter 1/2 c cheddar, shredded 1 T mustard 1 T ketchup or chili sauce
Brush fish with melted butter and broil 8-10 min til flaky. Combine remaining ingr and spoon onto fish. Broil 2-4 min til cheese bubbly and lightly browned.
Serves 2 @ 1 carb, trace fiber, 379 Calories, 23 fat, 40 protein
BROILED SALMON W/DIJON SAUCE
1/2 c mayo 2 T dijon 3 T parmesan black pepper 12 oz. salmon filets
Heat broiler, and broil salmon for about 12 min. Mix other ingredients and spread over salmon. Put back under broiler for another 5 min, or til salmon done. (If you put the sauce on too early, it gets really brown).
Serves 3 @ 1 carb, trace fiber, 469 cal, 38 fat, 33 protein.
KONA SNAPPER
12 oz snapper fillet (or flounder) 2 T parmesan cheese 1 T butter 6 T salsa 2 oz Monterey jack cheese, shredded 1 oz cheddar cheese, shredded salt and pepper to taste chopped parsley (optional)
Preheat oven 350. Lightly coat the fish with parmesan and saute in butter for about 1 min on each side to seal juices. Place fish in lightly greased casserole and top with salsa. Sprinkle cheddar on the center of the fish and jack cheese on the ends (or mix cheeses and sprinkle over all.) Bake 10-12 min til fish is cooked. Garnish with parsley.
Serves 2 @ 4 carb, 1 fiber (3 NET carbs), 405 Calories, 23 fat, 45 protein
FISH FLORENTINE
1 1/2 lb fish fillets 10 oz pkg frozen spinach, thawed, WELL DRAINED 8 oz shredded cheddar 1/2 c crushed pork rinds (optional) 2 T lemon juice 2 T white wine parsley, Old Bay, garlic powder, salt & ppr
Preheat oven 350. Spread spinach over bottom of 8-9" casserole dish. Arrange fillets over top. Sprinkle with lemon juice and white wine, and seasonings. Sprinkle with cheese, then pork rinds. Bake 30-40 min.
Serves 4 @ 5 carb, 2 fiber (3 NET carbs), 432 Calories, 22 fat, 51 protein
Next time, I would saute the spinach in a little oil and garlic first to give it some flavor and moistness.
FLOUNDER PICATTA
1/2 t salt, 1/4 t pepper 2 lbs flounder 4 T butter 2 T oil 2 T lemon juice 1/2 t grated lemon zest (optional) 1 T dried parsley 1 T capers chopped protein powder, soy isolate or baking mix
Combine protein powder, salt and pepper in bowl. Dredge fish to coat both sides. Melt 2 T butter with oil in skillet. Add fish and cook, turning once, til browned outside and cooked through (5-7 min.) Remove to platter and keep warm. Add remaining butter to skillet and cook over med high heat til browned, about 1 min. Stir in lemon juice, zest, parsley and capers and pour over fish.
Serves 4 @ 1 carb, trace fiber, 371 Calories, 21 fat, 43 protein (protein powder NOT included in nutritional count)
CRAB STUFFED SOLE
1 1/2 lb sole 6 oz can crab 2 oz cream cheese 2 T mayo 1 t tabasco 1 T chives 1 egg
Mix all ingredients. Lay fillets flat and top with generous amount of filling. Roll up fish and bake at 350 for 20-25 minutes.
Serves 4 @ 1 carb, trace fiber, 309 Calories, 14 fat, 42 protein
I had extra filling that wouldn't fit on the fish, so I just spooned it into the baking dish, and cooked along with the fish. It was great, and could be used as a main dish by itself!
SEAFOOD CREPES WITH CREAMY CHEESE SAUCE
Crepes: 4 eggs 4 T heavy cream dash salt and pepper Filling: 1 6 oz can crab 1 can sm shrimp 2 T butter 1/4 c cream 1 t dijon 1/4 c chicken broth Sauce: 4 oz cheddar 1/4 c heavy cream 1 t dijon dash nutmeg, salt, pepper
Crepes: Blend crepe ingredients. Heat a good small non-stick pan and melt some butter. Ladle about 1/4 cup of mixture and tip pan quickly to make thin, even coating. Allow to cook til starts to curl on ends and is set in center. Turn and cook about 30 sec. Remove to plate and repeat. Makes about 6. Filling: Melt butter, add crab and shrimp. Stir in broth, dijon and cream and simmer til sauce reduces. Sauce: Heat cheese, cream, dijon and seasonings til cheese melts. Assemble: lay out crepes, spread filling down center, roll up and top with cheese sauce.
Serves 3 @ 4 carbs, trace fiber, 636 Calories, 50 fat, 42 protein
SHRIMP W/TOMATO CREAM SAUCE
12 oz shrimp, peeled, deveined, uncooked 1 t oregano 2 T butter 1 med chopped tomato (5.8) 1/2 c heavy cream (4.0) 1/2 cup cheddar cheese (2.4)
Melt butter with garlic and oregano 1 min. Add shrimp and tomato and saute few minutes just til shrimp is pink. Stir in cream, then shredded cheddar and heat til cheese melts. Serve over Faux Rice or Pasta Nearly.
Serves 2 @ 7 carb, 1 fiber (6 NET carbs), 616 Calories, 46 fat, 43 protein ;
BAKED SALMON ITALIANNE
12 oz salmon 1/4 cup mayonnaise 2 T unsw. ketchup (2) 6 pieces sun-dried tomatoes (6.6) 4 strips bacon, cooked, cut in 1" pieces 1/4 cup chopped onion
Mix mayo and ketchup to make Russian Dressing. Heat tomatoes in water in microwave for few minutes to plump. Spray casserole dish with Pam. Lay salmon pieces in and cover with dressing. Cut up tomatoes and lay on top; sprinkle with chopped onion. Bake at 400 for 20-25 min. Put under broiler for just a few minutes to brown top.
Serves 2 @ 6 carb, 1 fiber (5 NET carbs), 430 Calories, 34 fat, 28 protein
SALMON W/BACON, TOMATO & CAPER VINAIGRETTE
12 oz. salmon 4 slices bacon, cooked 1 med. tomato, diced 1 t capers 2 t parsley 1/2 t prepared horseradish 1 pkg Splenda salt, pepper, olive oil
Brush salmon with olive oil, sprinkle with salt and pepper and broil for 12 minutes. In meantime, heat all ingredients except bacon. Remove salmon from oven, spoon sauce over and top with crumbled bacon.
Serves 2 @ 3 carb, 1 fiber (2 NET carbs), 295 Calories, 13 fat, 38 protein
SHRIMP SCAMPI
14 oz shrimp (raw, peeled) 4 T butter 4 T oil 3 garlic cloves splash lemon juice
Melt butter, add oil and garlic and saute 1 min. Add splash of lemon juice. Add shrimp and cook til pink (only takes a few minutes). Spoon shrimp and sauce over Faux Rice.
Serves 2 @ 1.5 carbs, trace fiber, 648 Calories, 52 fat, 42 protein
CRABMEAT AU GRATIN
1 T butter 1 T not/starch (or thickener) salt & pepper 1/2 cup heavy cream 1/2 cup water 1 can crabmeat 1 t lemon juice 1 cup shredded cheddar dash worcestershire sauce pinch paprika
Preheat oven 375. Melt butter in pan. Mix in not/starch and salt and pepper. Stir over low heat til well blended. Gradually stir in cream mixed with water. Cook, stirring til thick and smooth. Mix in cheese, worcestershire and paprika. When melted, stir in crab. Place in buttered casserole. Bake 25 min. Serve with Faux Rice.
Serves 2 @ 3 carb, trace fiber, 559 Calories, 47 fat, 31 protein
BENGAL SHRIMP CURRY
1 lb shrimp 1 T olive oil 1 T curry powder 1/2 cup onion, chopped 1 tomato, chopped 1/4 cup water
Saute onions in a little oil, sprinkle with curry powder. Stir in tomato and saute few minutes. Add shrimp, stir to coat evenly. When shrimp is done (few minutes), pour in water and stir.
Serves 2 @ 8 carb, 2 fiber (6 NET carbs), 294 Calories, 9 fat, 43 protein
CRAB STUFFED ZUCCHINI
2 medium zucchini 6 1/2 oz. can crabmeat 1 oz. cream cheese, softened 1/4 cup onion, chopped 1/2 med. tomato, seeded & chopped 1/2 tsp lemon juice 1 tbsp mayonnaise dash liquid smoke 1 cup mozzarella cheese, shredded (divided)
Preheat oven to 350. Discard ends of zucchini and cut in half lengthwise. Microwave 3 min. Scoop pulp of zucchini out, leaving shell. Chop pulp and mix with all ingredients, using only 1/2 cup mozzarella. Place zucchini shells in baking dish and fill with crabmeat mixture (it will overflow the shells). Top with rest of mozzarella and bake 20-30 minutes til cheese is lightly brown.
Serves 2 @ 11 carb, 3 fiber, (8 NET carbs), 401 cal, 26 fat, 33 protein
SZECHWAN ORIENTAL SHRIMP
12 oz. shrimp 1 Tbsp not/Starch (or 1/2 tsp guar gum) 1/2 cup salsa 1/4 cup sugar free cinnamon syrup 2 tbsp soy sauce 2 tbsp dijon mustard 2 tbsp peanut butter 1/4 tsp ginger 1/2 cup sliced mushrooms 1 cup snow peas
Cook snow peas in microwave. Mix all ingredients except shrimp and mushrooms in a bowl. Saute shrimp in little oil in pan and add mushrooms. When shrimp just about done, stir in sauce and stir to heat.
Serves 2 @ 11 carbs, 3 fiber, (8 NET carbs), 238 cal, 4 fat, 38 protein.
CRAB CAKES
12 oz crab meat 1 T pesto 1 egg 1 T heavy cream 1/2 cup crushed pork rinds 1 T mayo Old Bay, dash cayenne
Mix all ingredients. Form into 6-8 small patties and fry in butter on medium heat til golden brown and crispy.
Serves 3 @ .7 carbs, trace fiber, 236 Calories, 13 fat, 29 protein
Ways to Cook Fish from Last night I made halibut, which is similar to cod. It was rather boring when I made it a week ago in the same way I make fatty fish, so I changed my method.
Choose a baking pan slightly bigger than the fish. Put in olive oil (enough to lightly coat the bottom of the pan by turning it side to side) then add about the same amount of balsamic vinegar (this is carby but the amount that stays on the fish is minimal...try red wine vinegar if you don't have balsamic). Add sage and black pepper (or herbs of your choice). Mix around.
Take the defrosted fish fillets and coat them on all sides in the sauce. Put them in the pan in the middle of the sauce (careful not to overlap any pieces). I added some sun-dried tomatoes in oil to the top of the fish because I was in the mood for the flavor. If you're not on induction and your carb counts can handle it, they don't add all that much (keep it to about 4 silvers of tomato per serving).
Cover the pan with tin foil. Bake at 350 until the fish is almost done. Remove the foil and continue baking until done. The foil keeps the fish very moist which white fish needs to be to taste good. This was so good we each ate a pound of fish!
1. This works well on catfish. Put pecans in the food processor and make pecan meal. It doesn't have to be powder but it should be very fine. Wet the defrosted fish if needed and coat with the pecan meal. Fry fish on both sides in a pan with olive oil until done. 2. Did this the other night because our houseguest can't eat nuts (or salmon or most dark fleshed fishes). Dip the defrosted fish in beaten egg then coat lightly with soy protein powder (the plain stuff!!!). Fry on both sides until golden brown on the outside and done on the inside. Catfish has a flavour to it...for milder fish like cod you may want to add some seasoning to the soy protein powder before dipping the fish in it.
....
Baked Fish a la Neapolitan Serving Size: 6 Preparation Time :0:00
6 white fish fillets 2 tablespoons olive oil 1 onion, chopped 1 15 oz. can tomato sauce 2 cloves garlic, chopped 12 olives, pitted and chopped 1 tablespoon capers 1 tablespoon fresh parsley, chopped 2 ribs celery, finely chopped Salt and pepper -- to taste
Preheat oven to 375 degrees. Arrange fish in a single layer in an oiled, shallow, covered baking dish. Heat olive oil in a skillet and sauté onion until translucent. Add tomato sauce, garlic, salt and pepper. Cook, stirring occasionally for 5 minutes. Add olives, capers, parsley and celery. Continue cooking 2 minutes longer. Spoon sauce over fillets, cover and bake 25 minutes. ....
Greek Fish
This is a nice quick-and-easy for any kind of firm white fish like cod, monkfish, halibut, etc. I have not included any specific amounts since the flavours here are very strong and you should adapt them to your preferences.
Fish fillets Two cans of stewed tomatoes (seasoned or with other vegetables OK) Fresh or jarred garlic to taste Dried Oregano to taste Crumbled feta cheese to taste
Spray a baking dish with vegetable spray; place fish fillets in one layer in dish (fold under any very thin sections to keep thickness uniform.) In a small bowl, slightly crush or mash tomatoes; add oregano and garlic to taste. Spread tomato mixture over fish. Top with crumbled feta cheese. bake in 350 oven for about 30 minutes; check for doneness by inserting a fork in the thickest part of the fish, pull fork back slightly and check to see that fish flakes easily and is opaque all the way through. This makes excellent hot or cold leftovers. ....
Grilled Fish for Two
This recipe has won for me more that one cooking contest in Destin. It was given to me by a long-lines fisherperson who had access to large fish while they were out fishing for several weeks at a time. The measurement for the ingredients is not exact since it can be prepared for two or twenty-two. You just have to decide how hungry you are at the time.
Swordfish or any other thick fish Dale's Steak Seasoning McCormick Lemon-Pepper Seasoning Grated Parmesan cheese
Prepare a charcoal or gas grill for cooking as you would normally do. Approximately 15 minutes before the coals or gas grill is ready, using swordfish or any other thick fish, marinate for 15 minutes in Dale's. Steak Seasoning the amount of fish you want to cook. Remove the fish from the marinate and pat semi-dry with a paper towel. (A thick fish must be used so that it will not dry out while being cooked on the grill.)
Place marinated fish on the uncovered grill and sprinkle with McCormick. Lemon-Pepper Seasoning. Cook approximately 10 minutes, turn over, cook an additional 5 to 6 minutes. Sprinkle grated Parmesan cheese over the fish, close the top and cook an additional 5 to 6 minutes while the cheese melts. ....
Crab and Salmon Cakes
1 (6 oz.) skinless salmon fillet, cut into strips 1/2 cup heavy cream 1 tsp. salt 1/2 tsp. ground white pepper 1 lb. lump crabmeat, picked over for shells 1/4 cup finely diced, seeded tomato 2 tbsp. each snipped fresh chives and chopped parsley 1 tbsp. olive oil
In food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt and pepper; process until smooth. Transfer to medium bowl; stir in crabmeat, tomato, chives and parsley until well blended. Shape into 8 (3 inch round) cakes, about 3/4 inch thick.
In large non-stick skillet, heat oil over medium-high heat. Add 4 cakes; fry 21/2 minutes per side to brown. Drain on paper towel. Fry remaining cakes; drain.
Makes 4 servings. Per serving: 316 calories, 32 g protein, 2 g carbohydrates, 20 g fat, 0 fibre, 180 mg cholesterol, and 930 mg sodium. ....
Crab Cakes
2 to 2-1/2 cups pork rind crumbs (made from 3 oz. bag) 3 to 4 tbsp. water 2 cups cooked or canned crab (approximately 1 lb.) 1/3 cup minced onion 1/3 cup minced celery 1/3 cup minced green pepper 1 egg, beaten 3/4 cup mayonnaise 1 tsp. mustard 2 tsp. lemon juice 1 tsp. Worcestershire sauce 1/8 to 1/4 tsp. hot pepper sauce 1 tbsp. Old Bay seasoning 1 tbsp. minced parsley 1/4 tsp. pepper
Put pork rind crumbs in a large bowl, and mix with enough water to soften them. Flake the crab, remove any cartilage, and combine with the pork rind crumbs. Add the rest of the ingredients and mix well. Shape into 8 to 10 patties (pack them pretty tightly so they don't fall apart). Heat 2 to 4 tbsp. vegetable oil in a skillet, and sauté on each side until golden brown. Alternately, you could broil them.
*I omitted the salt from this recipe because the pork rinds I used (Bakenets) were already pretty salty. It originally called for 1 tsp. of salt.
Makes 8 servings ....
Oyster Stew
1 8oz can Oysters in juice(I use Pacific Pearl Cove brand, 2g carbohydrates per serving which they say is 1/4 cup) 3/4 cup Whipping cream plus juice from oysters and water to make 2 cups liquid (it needs to look like the consistency of milk) 1/2 stick butter 1/2 tsp. Worcestershire sauce (I like a bunch of it!) Pepper to taste (I prefer fresh ground)
In a pot over medium heat melt butter, add seasonings, add liquids and bring to a simmer. Lower heat and add oysters, do not boil oysters they will get rubbery and icky tasting when overcooked. It is ready to eat when the oysters are warmed through. I usually can't help but taste it to make sure the seasonings are right, I like it a bit spicy, and you can add salt if you desire. It could be 4 servings, but I eat half of that batch myself. ....
Heavenly Fish
2 pounds fish filets 1/4 cup butter softened 3 tablespoons mayonnaise 1/2 cup Parmesan cheese 3 tablespoons chopped green onion Salt, pepper to taste Dash of Tabasco sauce or more if you like 2-3 tablespoons lemon juice.
Place fish filets in shallow baking dish. Squirt with lemon juice and let stand for 15 minutes. (I never do this part). Place fish under broiler for 5-7 minutes. While fish is broiling, mix together butter, mayonnaise, cheese, onion, and seasonings. Take fish out of oven. Spread mixture over fish and return to broiler for 2-3 minutes. ....
Salmon Patties - 1 can of salmon 3/4 cup of ground up pork rinds (hot & spicy are best) 1 egg
Combine the ingredients in a bowl and mix thoroughly. Smash the salmon up really well. Roll into balls and squish into patties. Fry the patties in about 1/4 inch of oil in a frying pan for about 4 minutes per side over medium heat, or until toasty brown. Enjoy! It makes 4 large patties with nearly 0 carbs each. ....
Garlic Parsley Prawns
425g raw prawns 50g butter 2 cloves garlic, crushed 2 Tbsp. finely chopped parsley
Place the prawns in a single layer in a baking dish. Gently melt butter and add the garlic and parsley. Drizzle over the prawns. Bake at 190 cup for about 15 minutes. Alternatively, place prawns on a barbecue plate and dot with garlic-parsley butter. Cook 1-2 minutes each side over glowing coals until hot. ....
Gingered Fish Parcels
4-8 small firm white fish fillets 1/2 cup chopped shallots 2 tsp. chopped fresh ginger Coriander leaves, to taste Cracked black pepper, to taste 2 Tbsp. lemon juice
For each person, make a foil parcel containing 1-2 fish fillets. Top fillets with remaining ingredients. Wrap securely. Fan Grill at 160 cup for 10-15 minutes or until the fish flakes when tested with a fork. ....
Shrimp Scampi
1 cup white wine 1/2 cup unsalted butter (no margarine) 3 tbsp. minced garlic 1 lb. shelled shrimp
Bake at 350 for about 6 to 7 minutes. Be careful not to overcook the shrimp. The shrimp are done when they turn pink. ....
Chilean Seabass with Zucchini
Good, tender and juicy whitefish. Serves 3 people. Don't go wild with the Serrano chile!
1 1/2 lb. Chilean Seabass fillets (or other firm whitefish fillets) 3 cloves garlic, minced 1 to 2 tbsp. cilantro, finely chopped (but I use lots more) 2 tbsp. oil-packed sun-dried tomatoes, chopped and drained 2 green onions, chopped 1 lime a dash white wine 2 to 3 small zucchini, sliced 1 Serrano chile, minced (Hot -- don't use too much!) Salt, pepper, paprika
Arrange Seabass fillets in a single layer on foil-lined broiler pan. Spread garlic, cilantro, sun-dried tomatoes, and green onions over them. Squeeze lime juice on 'em, sprinkle the wine, arrange the marrow around the fish, salt/pepper to taste, and add paprika for colour. Cover with foil and crimp the edges to form a seal. Bake at 450 degrees for 20 minutes. ....
Baked Alaska Salmon Fillet with Mustard Sauce
Yield: 6 servings
6 Salmon Fillets about 7 oz. each 1 1/2 oz. clarified butter 1 1/2 oz. Vegetable Oil 1 Lemon, thinly sliced
Mustard Sauce
1/4 cup Shallots, minced 1 oz. Butter 6 oz Dry white wine 1/2 cup Heavy cream 3/4 tbsp. Stone ground mustard 1/8 cup Chives, chopped 1/8 cup Parsley, chopped Salt to taste
Garnish
Miniature pear tomatoes Parsley sprigs
Arrange salmon fillets in baking pan, drizzle with combined butter and oil and tip with lemon slices. Bake in 400 degree oven 15 minutes or until flesh is no longer translucent.
To Prepare Mustard Sauce: Lightly sauté shallots in butter; add wine and reduce until nearly evaporated. Add cream; cook and stir until thickened. Add mustard, chives, and parsley. Season to taste with salt.
To Serve: Ladle serving of sauce on serving plate, arrange lemon topped salmon on sauce. Garnish with pear tomatoes and parsley sprigs. (recipe courtesy of Alaska Seafood Marketing Institute) Serves 6. ....
Grilled Salmon with Jalapeno Butter
Serves 4-
Jalapeno Butter:
3/4 inch fresh gingerroot 2 large cloves garlic 1 jalapeno, halved and seeded (more to taste) 1/4 cupt loosely packed fresh cilantro leaves 1/2 cup butter, softened
Fish:
1 1/1 lb fresh salmon fillets or steaks, cut 1 inch thick
To prepare the butter: Combine gingerroot, garlic and jalapeno in a blender container or food processor bowl; cover and process till finely chopped. Add cilantro; cover and blend or process till combined. Stir into butter. On a piece of waxed paper or plastic wrap, shape butter into a 6-inch long log. Seal and chill till serving time. (The butter is good on grilled meat, too).
Sprinkle the salmon with salt & pepper. Place in a well-greased grill basket or on a well-greases grill rack directly over medium coals. Grill for 4 to 6 minutes for each 1/2 inch of thickness. (Or, broil on the unheated rack of a broiler pan 4 inches from the heat for 4 to 6 minutes for each 1/2 inch of thickness). If the fish is thicker than 1 inch, turn it halfway through cooking. Fish is done when it flakes easily when tested with a fork.
To serve, place a 3/4 inch thick slice of jalapeno butter atop each piece of fish. Seal remaining butter and freeze up to 3 months. ....
Salmon with Lemon Parsley Sauce
8 (4-oz.) salmon filets 1/3 cup mayonnaise 2 tbsp onion, diced 1 tbsp fresh parsley, chopped 2 tsp lemon juice
Place salmon in a buttered or oiled 9" x 13" baking dish. Combine remaining ingredients until smooth. Spread evenly over each salmon filet. Bake at 425º for 15 minutes. ....
Baked Fish With Lemon & Black Pepper
1 pound Fish Fillets -- your choice 1/2 teaspoon Salt 1/8 teaspoon Turmeric 1/2 teaspoon Cumin Powder 1/2 teaspoon Fresh Ground Black Pepper 1 clove Garlic - minced 1 teaspoon Vegetable Oil 1 1/2 teaspoons Lemon Juice -- fresh squeezed
Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well. Cover and marinate for 50 - 60 minutes in the refrigerator. Preheat oven to 400 degrees F. Coat the bottom of an 8 x 8 inch baking dish with the vegetable oil. Place the fish in a single layer inside the baking dish, and pour the marinade on top. Bake uncovered for 20-25 minutes. The fish should be firm to the touch. Fish is done when it easily flakes with a fork. Sprinkle with lemon juice 5 minutes before serving.
Per serving: calories 106, fat 2.0g, 17% calories from fat, cholesterol 49mg, protein 20.3g, carbohydrates 0.7g, fiber 0.1g, sodium 328mg. ....
Fluffy Orange Roughy
4 Fresh Orange Roughy Filets 1/2 cup shredded parmesan cheese 3/4 cup Mayonaise 4 finely chopped green onions 1/4 cup lemon juice
Wash the filets gently under cool water, lay them down on a couple of paper towels and pat them dry with another paper towel. Spray a baking dish large enough to hold them all with Mazola cooking spray. Place the filets in the baking dish and spray the tops of the fish with the Mazola cooking spray. Place under a medium broiler for about 5 minutes. While they are cooking, mix the mayonnaise, lemon juice and parmesan cheese in a small bowl. Remove the filets from the oven and spread them with the mayonnaise mixture. Sprinkle the chopped onions on top. Turn the oven from broil to bake at 350 and put the fish back in the oven for about 10 minutes. They are done when they turn opaque and are tender. Great with spinach. ....
Salmon Mousse with Cucumber Sauce
450g/1 pound salmon fillet 55g/2 ounces blue cheese 115g/4 ounces cream cheese 120ml/4 fluid ounces sour cream 2 gerkins, finely chopped 1 sachet gelatine 1 stick celery, chopped 1 medium onion, finely chopped Salt 300ml/10 fluid ounces cream, whipped 1 tablespoon chopped dill Juice of 1/2 a lemon
Sauce:
1 cucumber 1 tablespoon chopped chives 1/2 teaspoon sugar 1 tablespoon white vinegar 150ml/5 fluid ounces sour cream
Skin, bone and flake the salmon and put in a large mixing bowl. Mix the cheeses and the sour cream together then combine with the salmon and add the gerkins. Dissolve the gelatine following the packet instructions and blend into the salmon mixture. Add the remaining ingredients and mix well. Pour into wetted molds and refrigerate for at least 2 hours, or until set.
To make sauce, peel and de-seed the cucumber and chop finely. Mix with all ingredients except the cream and leave for 30 minutes then strain off the liquid and mix with the cream. Unmold the mousse and serve with the sauce. ....
Things to do with Tuna
* As to tuna salad: try added a few walnuts and some chopped red onion (a few carbohydrates there, but not many) with your usual gobs of mayonnaise, and/or some chopped celery. * I also like tuna salad with mayonnaise, chopped red onion and chopped fresh cilantro (use lots of it! the dry stuff just doesn't compare). Another great spice to try is dill weed (fresh or dry) in with the mayonnaise, onion and celery (this is my usual combo now, I never get sick of it, and you can use the dill on any fish to great effect). * You can mix a can of tuna with some crushed pork rinds and a beaten egg, form into patties and gently fry them up in some olive oil for a dinner main course. Add spices (as above), or use grated Parmesan or Romano cheese instead of or in addition to the pork rinds. * How about a tuna melt? Top a couple of Wasa fiber rye crackers with some tuna (salad or just plain with mayonnaise to hold it together) and then place some thinly sliced cheddar cheese on top - put it under the broiler until the cheese is melted, and enjoy! A few sprigs of fresh cilantro really spice this one up. * How about tuna and some freshly made salsa (not too much - tomatoes plus onions do have a few carbohydrates) on the side - or make the tuna patties as above quite plain and top with salsa and a little sour cream for a treat. * I frequently make my tuna salad with some crumbled feta and season it with Cavender's Greek seasoning. * I do tuna casserole with cauliflower and rather cheesy cheese sauce. It might be too carby for Atkins induction. Oh yeah, partially cook the cauliflower before assembling the casserole, and drain it thoroughly.
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Salmon Muffins
1 can salmon, drained and shredded (I also pick out most bones and skin) 2 eggs 1/2 cup chopped green pepper 1/2 cup chopped red pepper 2 or 3 green onions, finely chopped 1/2 cup shredded cheddar
Mix everything together. This is salty enough for us; you might want to add more. Pam-spray a muffin tin and plop a muffin's worth of salmon into each cup. This makes about six bigger muffins. Bake at 325 until egg sets-about 20 or 25 mins. They aren't greasy when made like this and can be eaten hot or cold. I like them with extra mayo. ....
Halibut with Mint and Balsamic Vinegar
This recipe is so quick and easy you can prepare it in minutes.
4 halibut steaks, 1/2 inch thick, approx. 2 lbs. 1/4 cup extra virgin olive oil, preferable very strong. 1/4 cup balsamic vinegar 8 mint leaves, sliced thin 1 clove garlic, minced fine Salt and pepper to taste
Brush both sides of the fish with some of the olive oil and place on hot grill, barbecue or hot skillet. Cook 2 to 3 in on each side or until fish is done.
In another pan heat the remaining oil, the balsamic vinegar and the mint until just warm. Just before serving add the garlic to the sauce and spoon the sauce over the fish, serve at once. ....
Barbecued Catch of the Day
2 lbs. Fresh White Fish 6 lemons or limes 1 large onion, sliced 2 medium green peppers, sliced 3 scallions, trimmed, but whole 1/2 lb. fresh scallops or fresh small shrimp 1/4 cup white wine 1/4 cup Pickapeppa Sauce
Squeeze lemon juice over fish and refrigerate for a few hours. Remove and drain well. Place fish and all other ingredients on a large piece of aluminium foil. Close securely and bake at 350 degrees for about one half (1/2) hour. Also try this on barbecue grills and campfires. ....
Salmon or Tuna Patties
2 cups salmon 2 eggs , beaten 1/2 cup chopped onion 1 teaspoon pepper 2 teaspoons salt 1 teaspoon Worcestershire sauce 1 tablespoon lemon juice 1/2 tsp. red pepper (very optional in my opinion) 1 cup flour or substitute ( i left this out) (could use soy or almond flour)
Mix all ingredients together well. Form patties, fry in hot oil until brown, turning only once. I flattened them with a spatula and served them with a dollop of sour cream on top. ....
Marinated Red Snapper Seared in a Pepper Crust
Serves 2
2 tbsp. soy sauce 1 garlic clove, pressed in a garlic press or minced and mashed to a paste 2 tsp. lemon juice 1 tsp. Splenda 2 6-oz red snapper fillets (or any firm fish such as cod, salmon, etc.) 4 tsp. coarsely ground black pepper 2 tbsp. olive oil
In a sealable plastic bag, combine well the soy sauce, the garlic, the lemon and the Splenda. Add the red snapper fillets, coating them well, and let it marinate for at least 30 minutes. Remove the fillets from the bag, discarding the marinade, and pat dry. Press 2 tsp. of the freshly ground pepper onto each piece of fish, coating it thoroughly. In a heavy skillet, heat the oil over moderately high heat until it is hot but not smoking and in it sauté the fish for 2 minutes each side, or until it just flakes. Transfer the fish with a slotted spatula to paper towels and let it drain for 30 seconds. Serve with Tartar Sauce or fresh tomato salsa. ....
Easy Salmon and Broccoli Stirfry
Don't worry about any of the amounts...they are quite flexible.
2 lbs. salmon, cubed into bite-sized pieces (1"x1"x1" more or less) (Note on salmon...I buy it fresh from Costco, cube it, marinate it in fridge in olive oil and lemon juice and some seasoning, then freeze on cookie sheets being careful that the cubes don't touch each other. When frozen, transfer to ziploc bags and freeze the next batch. Now you have salmon to pour out directly into the frying pan without defrosting.) The timing of this recipe is formulated for frozen salmon.
1 large bunch (3-4 heads) fresh broccoli Olive oil for cooking 1/2 cup sherry Black and red pepper Salt Butter or other dairy (optional)
Cut off broccoli stalks from flowers. Chop stalks into small pieces (perhaps 1/2 to 2/3" cubed), put aside. Chop flowers into large bite-sized pieces. Heat a couple tablespoons of olive or other cooking oil in a pan with sides (wok shaped is perfect but a medium soup pot is fine).
Add broccoli stalks to oil and cook on high until they are cooked through but still quite crunchy. Season as you wish. The idea is to make them more highly seasoned than you would if you were eating them alone. This "layers" the dish. Seasoning should not be so strong you couldn't eat just a piece of stalk. I used black pepper, red pepper, and a bit of extra salt.
Add the fish and stir. When fish has a good coating of hot oil, add the sherry and salt to taste. If you would rather not cook with alcohol, you can leave it out. Stir, reduce heat to medium, and cover. Stir every 1-2 minutes.
When the fish is about 5 minutes away from being done (cooked through, flesh flakes), add the broccoli flowers on top. Do not stir. Optional: add 1/3 stick unsalted butter to top. Cover pot and let it continue cooking until broccoli flowers are bright green, cooked through, but have some crunch left.
Serve immediately (broccoli will continue to cook and get soggy). Top each plate with a bit of sour cream, cream, or yoghurt if you wish, or add butter as described above. The dish will be fine dairy-free too.
Makes an entire large meal for 2 hungry people, or feeds 4 with medium portions if the meal includes other food.
I haven't worked out the carb count but it's low. If you don't use any dairy except for butter, and maybe a touch of heavy cream, and go easy on the sherry, it's very suitable for strict induction. ....
Quick and Easy Shrimp Dishes
* Sauté some shrimp in butter with garlic powder, salt and pepper. Towards the end of cooking, I top with shredded mozzarella. Let it melt. Eat with salad and blue cheese dressing.- from Vonnie * Sauté some thinly sliced garlic in clarified butter until it changes colour slightly, then throw in the shelled shrimp, sauté until the shrimp is no longer opaque and serve with a squeeze of lemon juice, pepper and salt. Yumm. - from Jeff * I do a similar dish with shrimp and mushrooms, in butter olive oil and garlic, sometimes with Parmesan. It's great served over cooked chopped spinach. - from Jamie
....
Shrimp Florentine
(adapted from recipe from Mrs. Voorhees)
4 packages frozen spinach, thawed and drained 3 lbs. shrimp - cooked 1/2 cup butter 3 eggs, beaten 1 1/2 cups heavy cream 1 1/2 cups water 1/2 cup dry white wine 1/4 cup chopped scallions Salt, pepper, paprika 2 cups (8 oz.) shredded cheddar cheese
Preheat over to 350. Spread shrimp in the bottom of a casserole dish and top with the spinach. Place beaten eggs, cream, water, wine, scallion and spices in a large saucepan and cook over medium heat until mixture starts to thicken, stirring constantly. Pour over the shrimp and spinach and top with cheese. Bake uncovered for about 35 minutes until bubbly. Serves 8. ....
Lime Broiled Catfish
1 tablespoon margarine 2 tablespoons lime juice 1/4 teaspoon pepper 1/4 teaspoon garlic powder 2 catfish fillets (6 ounces each)
Melt margarine in a saucepan. Stir in lime juice, pepper and garlic powder; mix well. Remove from heat and set aside. Place fillets in a shallow baking dish. Brush each generously with lime sauce. Broil for 5-8 minutes or until fish flakes easily with a fork. Remove to a warm serving dish; spoon pan juices over each fillet. Yield: 2 servings.
Nutritional Information
Serving Size: 1 fillet Calories: 254 Sodium: 156 mg Carbohydrate: 2 gm Protein: 31 gm ....
Amazon Pumpkin and Shrimp
Serving Size: 6
1 2-3 lbs. pumpkin 2 lbs. medium shrimp 2 large yellow onions, chopped 3 cloves garlic 4 large plum tomatoes 2 bunches cilantro Olive oil for sautéing Salt and pepper Tabasco Sauce, to taste
Line a roasting pan with heavy foil. Preheat oven to 350. Slice off top of pumpkin and save to use as cover/lid. Take out pumpkin seeds and strings.
Sauté chopped onions till translucent and beginning to caramelise in the olive oil. Chop and add garlic to the onions. Add salt and freshly ground pepper.
Clean and devein shrimp. Chop tomatoes and sauté with onions and garlic till the tomatoes have softened. Add shrimp and sauté until shrimp turn pink. Don't overcook!! Chop the cilantro and sprinkle over the shrimp mixture. Taste for salt and pepper. Fill the pumpkin with the shrimp mixture. Cover with lid. Bake until the pumpkin is soft.
Dish out shrimp and pumpkin together. ....
Crusty Coconut-Almond Fish
6 (3 oz.) fish fillets 1 egg 1 Tbsp. water 1 cup shredded unsweetened coconut ¾ cup toasted chopped almonds 2 Tbsp. olive or other vegetable oil
Sauce:
½ cup sour cream 2 Tbsp. lemon or lime juice 1 Tbsp. chopped parsley
Preheat oven to 425ºF. Place fish fillets on waxed paper. In a shallow bowl, stir together egg and water. In a second bowl, stir together coconut and almonds. Brush fish lightly with oil, dip in egg, then roll in coconut-almond mixture until well coated. Place on baking pan and bake 15 minutes or until fish flakes easily when tested with a fork.
Mix together the 3 sauce ingredients and drizzle over the cooked fish. Makes 6 servings.
Approximate nutrient value per serving: 297 calories, 25 grams protein, 19 grams fat, 8 grams carbohydrates, 51 milligrams cholesterol, 1 gram fibre. (This recipe can also be made using boneless, skinless chicken breasts instead of fish.) ....
Simple but Delicious Fish
2 Rainbow trout or salmon filets 1/2 cup heavy cream 1 tbsp. coarse brown mustard 1 tsp. dried dill
Mix cream, mustard, and dill. Pour over fish and bake in 375 degree oven for 20-30 minutes (depending on thickness of fish) until fish is just flaky in center. Do not overcook!! Serves 2. ....
Topping for any Baked or Broiled Fish
1/3 C mayonnaise 2 T chopped chives or green onions 2 T grated Parmesan cheese 1/2 tsp. Worcestershire sauce
Spread over fish and bake or broil as usual. ....
Prawn Curry
Take a handful of mushrooms & fry them for a while. Throw the prawns in. Decant off the liquid (to get rid of the salt, if you care about it) then fry a bit longer. Add one teaspoon of red curry paste & fry it all together for another minute. Add some coconut milk & let simmer for about 10 minutes, until the sauce has thickened. Eat with spoon :-)
Don't get me wrong, I love my low carb food, but this is the first time I've cooked an actual dish since I began, and I enjoyed it beyond words. I loved it, it was very filling, and what's more, I didn't even want to eat the last spoonfuls of sauce, so ha! Coconut doesn't set off my cravings :-)
Carb count is as estimated below:
1/4 block creamed coconut: 11.3g Carb content of prawns: 1 (to be on the safe side) Teaspoon curry paste 1 (ditto) Mushrooms: 3 (according to Dietwatch) Total about 16g carbs :-) ....
Blackened Catfish Fillets
Serves 6
6 genuine U.S. farm-raised catfish fillets ½ teaspoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon salt 1 tablespoon crushed dried thyme leaves 1/2 teaspoon paprika 1 stick butter ¼ cup dry white wine Juice of one lemon
Wash the catfish fillets and pat dry. Set aside. Combine all the dry ingredients in a small bowl and set aside. Melt the butter in a pan. Add the lemon juice and mix well. Dip the fillets into the butter mixture. Sprinkle the fillets liberally with the spice mixture on both sides, and set aside.
When ready to cook, heat a black iron skillet on the stove until very hot. Carefully place the fillets in the skillet and cook for about 2 minutes on each side. Keep moving with a spatula to prevent sticking. When the fillets are cooked, remove them from the skillet. Remove the skillet from the burner. Pour the butter mixture into the skillet, quickly adding the wine, and stir. Pour the pan juices over the fillets and serve immediately. ....
Salmon Roulades with Sesame
4 Salmon Filets ¼ cup sesame seeds 1 1/2 tbsp. olive oil 2 tbsp. vinegar (rice-wine) 3 tbsp. soy sauce Dash salt Dash pepper
1. Preheat broiler 2. Slice the filet (horizontally) 2/3 way down 3. Season all sides with salt and pepper (to taste) so that every side tastes good 4. Roll filet into a roulade and secure with toothpick 5. Place sesame seeds into dish 6. Place roulade into dish to thoroughly coat bottom and then drizzle sesame seed side with olive oil 7. Mix vinegar and soy sauce 8. lightly coat roulades with mixture 9. Cook for 5-6 minutes or until cooked through 10. Drizzle with remainder of mixture for serving ....
Baked Salmon with Mustard Dill Sauce
1 salmon fillet (about 1 1/2 pounds) 1 cup sour cream 2 tablespoons mustard 3 tablespoons fresh dill, chopped 3 tablespoons red onion, chopped fine Salt, pepper to taste Garlic powder to taste Olive oil
Mix sour cream, mustard, dill, onion, salt and pepper to taste in a bowl and let stand at room temperature for one hour. Preheat oven to 400 degrees. Sprinkle bottom of a glass baking dish with olive oil (or oil a cookie sheet if your piece of salmon is too long for the dish). Place the salmon in the dish (on the sheet) skin side down. Sprinkle top of it with salt, pepper, and garlic powder to taste. Take 1/3 cup of the sour cream mixture and spread it on top of the salmon. Bake for 20 minutes or until salmon is pink. Serve with additional sauce on the side (I only used half of what I made).
Fuzzy Navel Killer Shrimp
For the peanut dipping sauce:
1/4 cup smooth peanut butter 1 Tbsp. peeled and coarsely chopped fresh ginger root 2 cloves garlic, coarsely chopped 2 Tbsp. low-sodium soy sauce 2 Tbsp. fresh lime juice 1 Tbsp. rice wine vinegar or white vinegar 1/4 cup shrimp stock or clam juice 1 tsp. honey or equivalent sugar free substitute Kosher salt and freshly ground pepper 1/8 cup finely chopped cilantro 1/4 cup finely sliced green onion
Combine the peanut butter, ginger root, garlic, soy sauce, lime juice, vinegar, stock, and honey in a food processor and process until smooth. Season with salt and pepper. Spoon into a medium bowl, fold in the chopped cilantro, and sprinkle the green onion on top. May be refrigerated, covered, for one day.
With honey carbs 42g dietary fiber 6.1g figure .6g per shrimp
Serve at room temperature. Makes 2 cups.
For the Spicy Shrimp:
1/2 cup olive oil 2 Tbsp. fresh lime juice 2 Tbsp. Hot sauce or hot chillies of your choice 2 Tbsp. coarsely chopped fresh ginger root 2 cloves garlic, coarsely chopped 2 Tbsp. coarsely chopped cilantro 48 large shrimp, shelled and deveined Kosher salt and freshly ground pepper
Combine the oil, lime juice, chiles, ginger root, garlic, and cilantro in a large shallow pan or baking dish. Add the shrimp and toss to coat. Refrigerate, covered, for two hours -- no longer. Preheat a gas or charcoal grill to high. Remove the shrimp from the marinade, shaking off the excess (discard the used marinade). Grill until just cooked through, two to three minutes on each side. To serve, arrange the shrimp on a large serving platter and accompany with a bowl of the peanut dipping sauce.
Carbs 14.2 Dietary Fiber 1.4 per shrimp .3g Carbs Total shrimp and dip .9g per shrimp......yum yum ....
Herb Crusted Salmon:
2 pounds salmon fillet Salt and pepper 1 shallot 4 cloves garlic 1 or 2 tablespoons fresh dill 1 or 2 tablespoons fresh lemon thyme 1 or 2 tablespoons fresh cilantro Lemon zest 1 yellow chile 1 lemon, juiced 3 tablespoons olive oil
Oil the bottom of a casserole dish. Place salmon in dish and sprinkle with salt and pepper. Chop and combine the following in a bowl: shallots, garlic, herbs, lemon zest, chile, lemon juice, olive oil. Cover salmon with mixture, and place in a preheated 350 degree oven for 25 to 30 minutes or until a fork pulls out smoothly from thickest part of the salmon.
Artichokes Sautéed in Herb Infused Butter:
2 tablespoons olive oil 2 tablespoons butter 1/2 white onion, diced 4 cloves garlic Chile flakes to taste 1 tablespoon fresh lemon thyme 1 tablespoon fresh chives 2 large globe artichokes halved, trimmed, choke removed Water - enough to steam artichokes
In a large skillet over medium high heat, add butter and oil. Sauté onions, garlic, chile, herbs, reduce heat, making sure garlic doesn't burn. Once oil is infused, place artichoke, heart side down, into oil. Sauté for a few minutes, and then add enough water to steam them. Cover and reduce heat. Steam artichokes gently for up to 2 hours, or until flesh removes from leaves easily. More water will need to be added to the pan periodically. Serve with lemon-garlic-butter for dipping.
Tuna Salad
1 can tuna (well drained) 2 chopped hardboiled eggs, A little chopped onion (2 slices) or 2 cut up scallions, Some chopped herb (parsley, dill, cilantro) or 1/4-1/2 tsp dried herb, 1/2 tsp. dried mustard 1/4 tsp. paprika 1 tbsp. cider vinegar or lemon juice A big handful of chopped lettuce (you could use celery or green pepper, but why?) Mayonnaise to taste
I use solid white or chunk white, whichever I can get that doesn't have hydrolized soy protein (aka MSG). ....
“Salmon Fritter/Burger Things"
1 can (14.75 oz) Pink salmon 1/2 oz. cream cheese (softened) 1 egg 1 T onion - finely minced And the old stand-by: pork rinds :-) 1 T Liquid Smoke (or whatever your taste buds can stand) Couple of shakes of Old Bay seasoning.
Drain and mush the salmon with a fork (and pick through it for bones, if you're like me!) Scramble the egg in a bowl. Add the salmon and cream cheese to the egg. Squish up enough pork rinds to stiffen the mixture to something approximating hamburger texture (I used about 6 mid-size rinds). Heat approximately 2-4 T oil in skillet. Grab a handful of salmon stuff and form into a patty. Fry till golden brown. Yummmmm! The pork rinds help it keep its shape while the cream cheese keeps it pretty moist.
Yield: 4 Salmon Fritter/Burger things. Breakdown for each:
Cal: 240 Fat: 22 g Protein: 14 g Carbs: <1 ....
Stuffed BBQ Shrimp
I take shrimp, peeled, deveined and split but not all the way through. Place a thin strip of mozzarella cheese in the split, then wrap it back up with half slice bacon. Grill or broil for a few minutes. Dip in SF BBQ sauce. This is an old restaurant recipe I used to work for.
If you can't find suitable SF BBQ sauce, just sprinkle the shrimp with BBQ seasoning before you wrap with bacon.
By the way, pork rinds are great with "pop corn" shrimp. Just roll the shrimp in egg batter, then dip into crushed pork rinds seasoned with cayenne or your favourite spices. ....
Shrimp Stir Fry
1/4 cup of tomato, chopped 1/2 cup green peppers, chopped 1 Tbsp. of soy sauce 1/2 cup chopped scallions (green onions) 2 Tbsp. olive oil 1 tsp. garlic salt 2-3 cups of large, frozen shrimp Pepper to taste
Heat olive oil in large, non stick frying pan. Add garlic salt and soy sauce. Add shrimp, green peppers, tomatoes, and scallions. Cover with a lid and cook for 5 minutes, stirring occasionally. Uncover and cook the remainder of the time until most of the liquid is cooked off. Add pepper to taste.
Be careful to stir frequently when cooking off liquid so that the shrimp doesn’t burn.
Makes one serving (I like to eat a lot). Total carbs= 8.7 This seems like a lot of carbs, but you get your meat and good veggies in there too. ....
LC Tuna Melt
I miss tuna melts so I just made one with somewhere around 0-2 carbs! I took my usual tuna salad, mixed in shredded cheddar, spooned it into a little custard cup, topped it with more cheddar and zapped it for a few seconds in the microwave. If you pop it into the broiler once the tuna is hot the cheese gets bubbly and crusty... munch away with a fork - very tuna-melt-y and no bread is needed! If you can spare the carbs you could make it even better by laying a slice of tomato over the hot tuna before you top everything with cheese and broil it.... ooooh perfect chilly weather lunch! ....
Shrimp in Cream Cilantro Sauce
2 tbsp. unsalted butter 2 tbsp. minced shallots 1 tbsp. minced garlic ½ lb. Raw shrimp, shelled and deveined ¼ cup minced fresh cilantro ½ cup chicken stock ½ cup heavy cream Kosher salt Freshly cracked pepper
In hot, heavy saucepan, melt butter over medium heat. Add shallots, and sauté until almost translucent; stir in garlic and sauté for a few seconds. Quickly add in shrimp, then season with salt and pepper. Stir-fry until shrimp barely begin to turn to turn pink; sprinkle with cilantro. Pour in stock and stir; let cook for about 1 minute. Mix in cream. Remove shrimp from sauce when they begin to curl inwards (if you wait for them to curl in tightly they will be over cooked!). Place in serving dish(es) and keep warm. Cook sauce, stirring, until it begins to brown slightly, thicken, and bubble. Remove from heat and pour sauce over shrimp. Delicious with steamed haricots verts. ....
Fresh Lobster Salad
1 cup extra virgin olive oil 6 oz. orange juice (16 grams of carbs) 2 tablespoons minced shallots 1 teaspoon minced garlic 1 tsp. honey (8 grams of carbs) Salt Freshly ground black pepper 6 cups fresh baby arugula, washed and patted dry 1 pound cooked lobster meat, sliced 1/4-inch thick 1/4 pound fresh haricots verts, stemmed and blanched 1/2 cup cured black olives, pitted and halved 2 hard boiled eggs 1 tablespoon finely chopped fresh parsley leaves
In a mixing bowl, whisk the oil and orange juice until emulsified. Whisk in the shallots and garlic. Season with the honey, to taste. Season with salt and pepper. Toss the arugula with 1/3 of the dressing. Season with salt and pepper. Mound the greens in the center of each plate. Toss green beans and olives with 1/3 of the dressing. Season with salt and pepper. Mound the beans on top of the greens. Toss the lobster with the remaining dressing. Season with salt and pepper. Mound the lobster on top of the bean mixture. Slice the eggs thin.
Season with salt and pepper and garnish the salad with the eggs. Garnish with parsley.
Yield: 4 servings ....
Sesame Salmon with Wasabi Sauce
One hefty salmon steak 2 Tbsp. sesame seeds Oil for sautéing Soy sauce 1 tsp. wasabi powder 1 tsp. water 1 Tbsp. heavy cream Salt to taste Slivered red bell pepper (for garnish) Slivered green onion (scallion, for garnish)
Make wasabi sauce: mix wasabi powder and water to make a paste, let stand for 10 minutes. Mix in heavy cream and season to taste with salt. Watch it in tasting, this stuff is *hot*, but if you have any residual sinus congestion, it will be taken care of.
Coat the fish with sesame seeds and sauté in oil on both sides, in a skillet, until it flakes (i.e., is just done).
Season to taste with soy sauce. Transfer to a serving plate and top with the wasabi sauce, sprinkle with a garnish of finely slivered red bell pepper and green onion, and serve. (The green onion is prettiest if also slivered rather than chopped, but it's more of a hassle to prepare it that way.)
I've made this with other types of fish, good but salmon is the best. I have also breaded it with a mixture of sesame seeds and a spoonful of Atkins baking mix. Good, a little higher in carbs. You can count the carbs in the sesame seeds if you want, but they are mostly undigested I suspect, just like flax seeds. ....
Best Canned Tuna Recipe
Chopped spinach, steamed (or boiled) until soft. Drain well, add a half stick of butter and stir until melted. I get 3 servings per frozen package.
Make your basic tuna salad - add mayonnaise, garlic powder, a little dill pickle relish, or whatever you like. Spread 1/3rd of the spinach on a plate, out a large scoop of the tuna salad on the spinach, cover with one or two slices of provolone cheese (or Swiss - use your favourite) and stick in the microwave until the cheese melts.
It's really good and extremely nutritious. And except for cooking the spinach, it's fast. ....
Smoked Chile Butter-Brushed Shrimp w/ Tomatillo Salsa - from Cin
Recipe to serve 8
Smoked Chile Butter
2 sticks unsalted butter, soften (I used salted) 2 chipotle peppers in adobo (I pureed the whole can and used about 2 T.) 2 cloves garlic, minced 2 T. chopped shallots 1 lime, juiced Salt and pepper (I omitted because I used salted butter and the chipoltes are hot enough w/o the added pepper)
Place all ingredients in food processor and process until smooth.
Tomatillo Salsa
10 tomatillos, husked & washed, 5 cut in half & 5 coarsely chopped 3 T. fresh lime juice 1/4 c. finely chopped red onion (I used yellow) 1 jalapeno, finely chopped. 2 T. olive oil 1 T. honey (Used 1 packet Splenda) Salt and Pepper to taste 1/4 coarsely chopped cilantro
Place the 5 halved tomatillos and the lime juice in a blender and blend until smooth. Place the 5 coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the blended mixture and toss to coat. Add the olive oil and honey (Splenda), S & P. Fold in the cilantro just before serving. Now, what I did: I find raw tomatillos to be a bit - well - raw! Simmered the entire mixture (less the cilantro) for about 10-15 minutes. This really mellowed the flavours. Then add the cilantro just before serving.
Shrimp:
48 large shrimp, shelled and deveined, tail intact.
Preheat grill or grill pan. Using bamboo (pre-soaked) or medal skewers, thread shrimp. Grill the shrimp on both sides for 2-3 mins, brushing with the chile butter every 30 seconds. (I melted the butter.) Remove shrimp to platter and immediately brush with more butter, sprinkle w/ S & P (I didn't, didn't need it!) Serve with salsa. I ran this recipe thru DietPower, which I use to log all my food intake and exercise. It came out as 7.14 carbs w/ 1.2 fibre per serving. This is going to become a new fav around here! I'll keep some of the butter on hand for meat, fish and veggies. Enjoy! .... .... Tuna Salad
1 can tuna, drained One big dollop of cottage cheese One big dollop mayonnaise About 1/2 cup celery 1 or 2 chopped hard boiled eggs. Sometimes I'll eat this on a stick of celery or on pieces of cheese instead of eating it straight out of the bowl.
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