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Tag: seafood

  • Zucchini and Shrimp Stir Fry

    Zucchini and Shrimp Stir Fry

    How to Make Zucchini and Shrimp Stir Fry

    Who doesn’t like a good stir-fry? No need to order take out, we have you covered! This recipe is fast, simple, and jam-packed with flavor without all the fat and carbs of regular stir-fry’s.

     


    20 min prep time


    20 min cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the sauce: combine the broth, hoisin sauce, soy sauce, corn starch, garlic, and ginger in a small bowl and whisk until well mixed. Set aside.
    2. Heat oil in a large skillet or wok over medium high heat. Add onions to the pan and saute until the become translucent. Add shrimp and saute until the shrimp turn slightly pink, approximately 3 minutes. Remove shrimp and onions from the pan and place in a bowl.
    3. Add bell pepper, carrots, and snow peas to the pan. Cover and cook for 5 minutes, stirring occasionally.
    4. Re-whisk the sauce in case the starch has settled, then add the sauce mixture to the vegetables and stir until the sauce thickens. Add the cooked shrimp and onions and the zucchini noodles and toss to combine and coat everything with the sauce. Cover the skillet and cook for 5 minutes or until the zucchini is cooked through. Garnish with green onions and sesame seeds and serve.
    Seafood
    Asian
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      580mg

      25%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        13g

    • Protein
      28g

    • Potassium
      902mg
      19%

    Ingredients

    chicken or vegetable broth
    1/2 cup

    hoisin sauce
    1/4 cup

    lower sodium soy sauce
    1 tbsp

    corn starch or arrowroot powder
    2 tsp

    garlic (minced)
    3 clove

    fresh ginger (minced)
    1 tsp

    jumbo shrimp (shelled and deveined)
    1 lbs

    red onion (sliced)
    2/3 cup

    red and/or yellow bell pepper (sliced)
    2

    carrots (shredded)
    2

    snow peas
    1 cup

    zucchini (cut into noodles/spiralized)
    2

    green onion (sliced)
    1

    sesame seeds
    1 tbsp

  • Sancocho de la Costa

    Sancocho de la Costa

    How to Make Sancocho de la Costa

    Esta variación de sancocho utiliza pescado en vez de carne.


    15 min prep time


    45 min cook time


    8servings


    1 taza

    Print Recipe >

    Step-By-Step Instructions:

    1. Caliente el aceite en una cacerola grande y sofría 1/2 cebolla, ajo, pimiento, y 1 cucharada cilantro por 3–4 minutos. Añada el jugo de almejas y el agua y cocine hasta hervir.
    2. Agregue la yuca y la leche, tape y hierva suave- mente por 20 minutos.
    3. Añada las papas, zanahorias, plátano, pescado, y jugo de lima y caliente por 15 minutos. Añada las arvejas y col (repollo) y hierva suavemente por 5 minutos.
    4. Combine 1/2 cebolla y 1/2 taza cilantro en un envase pequeño. Adorne cada porción con 1 cda de esta mezcla.
    Latin American
    Mexican/Southwestern
    Seafood
    Recetas en español
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    Nutrition facts

    8 Servings



    • Serving Size

      1 taza


    • Amount per serving



      Calories





      205

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      14g

    Ingredients

    aceite oliva
    1 cda.

    cebolla (pelada y picada fina, dividida)
    1

    ajo (machacado)
    diente

    pimiento rojo (dulce o picoso) (en trozos pequeños)
    1/4 taza

    cilantro picado (dividido)
    1 cda más 1/2 taza

    jugo de almejas
    2 tazas

    agua
    4 tazas

    yuca (casava) (pelada y cortada en 4 pedazos)
    1 lbs

    leche sin grasa
    1 cda.

    papas medianas (peladas y cortada en trozos)
    2

    zanahorias medianas (cortadas en cuadritos)
    2

    plátano maduro (cortado en pedazos de 1 pulgada)
    1/2

    pescado de carne blanca firme (halibut, corvina, bacalao) (picado en pedazos pequeños)
    1/2 lbs

    pescado de carne blanca suave (lenguado) (picado en pedazos pequeños)
    1/2 lbs

    jugo fresco de lima (limón verde)
    1/2 cdta.

    arvejas (guisantes dulces) frescas o congeladas
    1/2 taza

    col (repollo), picada fina
    1/2 taza

    cebolla blanca, picada
    1/2 taza

  • Salmon and Asparagus Gremolata

    Salmon and Asparagus Gremolata

    How to Make Salmon and Asparagus Gremolata

    Parchment paper packets are a simple and elegant way to steam fish along with vegetables and seasonings. If you don’t have parchment paper, you could use aluminum foil instead. Make extra gremolata and use it to add zest to steamed vegetables or baked chicken another night.


    15 min prep time


    10 min cook time


    2servings


    1 packet

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F
    2. Cut off a 15 x 10-inch sheet of cooking parchment and fold in half to for a 7.5 x 10-inch rectangle. Starting at the bottom of the fold, cut into a half-heart shape. Open and spray with cooking spray. Repeat with a second sheet. Place one filet of salmon skin side down centered on half of each parchment heart. Top each filet with half of the shallots, pepper, and asparagus.
    3. Fold the other heart halves over the fish and asparagus. Seal each packet by forming a small fold at the top of the heart and continuing to fold the edge until reaching the bottom. Twist the point to shut tightly. Place the sealed packets on a baking sheet, and bake for 10 minutes.
    4. Meanwhile, make the gremolata: finely chop the parsley and garlic together. Add the lemon zest, and continue chopping until well blended.
    5. Remove the parchment packets from the oven. Let stand for 3 minutes. Being careful to prevent steam burns, cut an X in the center of each packet. Test to be sure the salmon flakes easily when tested with a fork. If necessary, return the packets to the oven for 1 to 2 minutes to finish cooking.
    6. Transfer packets to a plate and open the rest of the way. Sprinkle each with 2 teaspoons of gremolata.
    Low Carb
    Seafood
    Cooking for 1 or 2
    Dinner
    Foodie
    Main Dish
    Quick & Easy
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 packet


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      22g

    Ingredients

    nonstick cooking spray
    1

    salmon fillet with skin (cut into 2 servings)
    8 oz

    shallot (thinly sliced)
    1

    black pepper
    1 pinch

    asparagus spears (Trimmed and cut into 1-inch pieces)
    8

    fresh parsley
    1/4 cup

    garlic
    1/2 clove

    lemon zest
    3/4 tsp

  • Grilled Salmon with Mango and Tomato Salsa

    Grilled Salmon with Mango and Tomato Salsa

    How to Make Grilled Salmon with Mango and Tomato Salsa

    Mango and other fruit can add a slight sweetness to any salsa. It works particularly well with this slightly spicy salmon dish. Grilling salmon fillets with the skin on makes them easier to flip and helps prevent sticking. Oiling your grill grates can also prevent sticking: dip a balled up paper towel in oil and rubbing lightly over clean grill grates.

    You could also cook the salmon in the oven: Preheat oven to 425 degrees and bake the salmon in a shallow baking pan for about 10 minutes or until cooked through.


    15 min prep time


    10 min cook time


    6servings


    1 salmon filet (4 oz) with 1/2 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the grill to medium high heat.
    2. In a small bowl, combine chili powder, cumin, garlic powder, cinnamon, and salt. Sprinkle the spice mixture evenly over the salmon fillets.
    3. Lightly oil the grill grates with the canola oil. Place the salmon on the grill, skin side down. Cook uncovered for 7 to 8 minutes, turning halfway through. The salmon is done when it flakes easily with a fork.
    4. While salmon is cooking, combine mango, tomatoes, cilantro, and half of the lemon juice in a medium bowl.
    5. Remove salmon from grill and spritz with remaining lemon juice. Serve each fillet with 1/2 cup salsa.
    Low Carb
    Grilling
    Seafood
    Vegetarian
    Quick & Easy
    Main Dish
    Gluten-Free
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 salmon filet (4 oz) with 1/2 cup salsa


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      23g

    • Potassium
      640mg
      14%

    Ingredients

    chili powder
    1 tbsp

    cumin
    1 tbsp

    garlic powder
    1/4 tsp

    ground cinnamon
    1/4 tsp

    salt
    1/4

    salmon with skin on (cut into 6 (4-oz) fillets)
    1 1/2 lbs

    canola oil
    1 tbsp

    diced mango
    1 1/2 cup

    diced tomatoes
    1 1/2 cup

    lemon (juiced, divided use)
    1

    chopped fresh cilantro
    1/2 cup

  • Pan-Seared Scallops with Vegetable Ribbons

    Pan-Seared Scallops with Vegetable Ribbons

    How to Make Pan-Seared Scallops with Vegetable Ribbons

    Here’s an elegant dish for a special occasion. It’s sure to impress, but it’s also surprisingly easy to pull together!
    *If possible, use fresh scallops or scallops that are free of preservatives (for example, scallops that have not been treated with salt or STPP).

    Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here. 
     


    15 min prep time


    20 min cook time


    5servings


    1 cup vegetables with 3 oz scallops and 1 tbsp parmesan

    Print Recipe >

    Step-By-Step Instructions:

    1. Using a vegetable peeler, slice zucchini and carrots into thin “ribbons” and set aside. NOTE: If you have a spiralizer, you can use that to cut the zucchini into carrots.
    2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add scallops to pan and sear for 3-5 minutes; then flip and sear for another 2-3 minutes until cooked through and slightly browned on both sides. Remove from pan and set aside and cover to keep warm.
    3. Lower heat to medium and add remaining 1 tsp olive oil to the pan. Add garlic and shallot and saute for 2 minutes.
    4. Pour white wine in pan and scrape browned bits from the bottom of the pan to deglaze it. Let wine simmer for 3 minutes until reduced by half, then add margarine and pepper. Add vegetable ribbons to wine sauce to coat. Cover pan and allow vegetables to cook for 5 minutes.
    5. To serve, place 1 cup of vegetables in a bowl with about 3 oz scallops; then top with 1 tbsp Parmesan cheese.
    Seafood
    Dinner
    Gluten-Free
    Main Dish
    Vegetarian
    Foodie
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    Nutrition facts

    5 Servings



    • Serving Size

      1 cup vegetables with 3 oz scallops and 1 tbsp parmesan


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      15g

    • Potassium
      550mg
      12%

    Ingredients

    medium zucchini (about 6 oz each)
    2

    medium carrots
    4

    olive oil (divided use)
    1 tbsp plus 1 tsp

    scallops*
    1 lbs

    garlic (minced)
    2 clove

    shallot (thinly sliced)
    1

    white wine
    1 cup

    trans-fat-free margarine
    2 tsp

    fresh ground black pepper
    to taste

    freshly grated parmesan cheese
    5 tbsp

  • Citrus Macadamia Alaska Pollock Lettuce Wraps

    Citrus Macadamia Alaska Pollock Lettuce Wraps

    How to Make Citrus Macadamia Alaska Pollock Lettuce Wraps

    A rub of citrus zest and ginger give this wild Alaska pollock lettuce wrap its bright zing, which pairs wonderfully with the bed of tropical fruit salsa.


    10 min prep time


    6 min cook time


    4servings


    3 lettuce wraps

    Print Recipe >

    Step-By-Step Instructions:

    1. In a non-reactive or glass bowl, combine the pineapple, mango/peach/nectarine, jalapeno, red onion, and lime juice; set aside.
    2. Rub Alaska pollock fillets with citrus zests and ginger; season lightly with salt and pepper. Heat a large pan over medium-high heat. Sauté fillets in avocado oil until lightly browned, turning once during cooking (about 2 to 3 minutes per side). Cook just until fish is opaque throughout.
    3. Cut each fillet into 3 strips, and top each lettuce leaf with 1 fillet strip. Top lettuce wraps with 1/4 cup tropical salasa, 1 tsp macademia nuts, 1/2 tsp tahini, and garnish with radish.
    Seafood
    Dinner
    Foodie
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 lettuce wraps


    • Amount per serving



      Calories





      362

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      100mg

      33%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        15g

    • Protein
      32g

    • Potassium
      875mg
      19%

    Ingredients

    fresh or canned pineapple tidbits (drained)
    1 1/2 cup

    mango, peach, and/or nectarine (cut into bite-sized pieces)
    1 1/2 cup

    jalapeño pepper (minced)
    1 tbsp

    red onion (minced)
    1 tbsp

    lime (juiced)
    1/2

    Alaska pollock fillets (6 oz each)
    4

    orange zest
    1 tbsp

    lime zest
    1 tbsp

    fresh ginger (grated)
    2 tbsp

    salt and pepper to taste
    1 pinch

    avocado oil
    2 tbsp

    butter lettuce
    12 leaves

    tahini
    2 tbsp

    macadamia nuts (chopped)
    1/4 cup

    radishes (julienned)
    2

  • Tarragon-Mustard Cod

    Tarragon-Mustard Cod

    How to Make Tarragon-Mustard Cod

    This recipe featured in:

     


    10 min prep time


    10 min cook time


    4servings


    4 oz fish

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450 F.
    2. In a small bowl, mix together the mustard, tarragon, butter, 1 Tbsp of the olive oil, water, lemon juice, and garlic; set aside.
    3. Sprinkle the cod with the salt and pepper. In a shallow ovenproof skillet, heat the remaining ½ Tbsp of olive oil over medium-high heat. Add the cod and sear on one side for 4 minutes. Turn the cod over and sear for 2 minutes on the other side.
    4. Pour the mustard sauce over the cod and place the skillet in the oven; roast for 2 to 3 minutes. Serve the cod with the lemon wedges.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Quick & Easy
    Main Dish
    Lunch
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz fish


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      365mg

      16%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      21g

    • Potassium
      240mg
      5%

    Ingredients

    lemon (cut into wedges)
    1

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    cod filets (cut into 4 portions)
    1 lbs

    garlic (minced)
    1 clove

    lemon juice
    1 tbsp

    water
    1 tbsp

    olive oil (divided)
    1 1/2 tbsp

    butter (softened)
    1/2 tbsp

    fresh tarragon (finely chopped)
    1 tbsp

    coarse Dijon mustard
    2 tbsp

  • Succulent Salmon With Caramelized Onions

    Succulent Salmon With Caramelized Onions

    How to Make Succulent Salmon With Caramelized Onions

    Aviva Goldfarb says: My friend and neighbor Christine Dallaire shared this awesome recipe. You can serve it for an elegant dinner party or a special family dinner. Serve with cooked farro and Green Beans With Lemon and Garlic. Flavor Boosters: Double the dill and add 1/4 tsp salt-free lemon-pepper seasoning to the spice blend. Serve the salmon with fresh lemon wedges.


    15 min prep time


    20 min cook time


    4servings


    3 oz salmon, 2 Tbsp onions

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350° F. Heat the olive oil in a large, heavy ovenproof skillet over medium heat, and add the onions. Cook for 8 to 10 minutes, stirring occasionally, until they are golden.
    2. Meanwhile, in a small bowl, combine the ginger, dill, salt, and pepper; set aside. Top the onions with the lemon slices and then the salmon, and top the salmon evenly with the spices. Transfer the skillet to the oven and cook the salmon for about 20 minutes, until it is cooked through. Remove from the oven and serve immediately. Green Beans With Lemon and Garlic make a great side dish for the salmon.
    3. Slow Cooker Directions: Cut the salmon fillet into pieces that will fit into the slow cooker. Combine the onions in the bottom of the slow cooker. Place each piece of salmon onto a separate piece of aluminum foil large enough to fold into a packet. Sprinkle the spices evenly over the salmon pieces and top with lemon slices. Fold the foil into a packet, and place the packets into the slow cooker on top of the onions, stacking as needed. Cook on low for 6 to 8 hours or on high for 3 to 4 hours (for thinner fillets check for doneness sooner). Remove the salmon from the packets, then top with the onions before serving.
    Low Carb
    Seafood
    Dinner
    Holidays & Entertaining
    Lunch
    Main Dish
    Slow Cooker
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz salmon, 2 Tbsp onions


    • Amount per serving



      Calories





      215

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      65mg

      22%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      24g

    • Potassium
      520mg
      11%

    Ingredients

    salmon
    1 lbs

    lemon (halved top to bottom and thinly sliced)
    1/2

    black pepper
    1/8 tsp

    salt
    1/4 tsp

    dried dill
    1/4 tsp

    ground ginger
    1/4 tsp

    sweet onion (halved top to bottom and thinly sliced)
    1/2

    olive oil
    1 tbsp

  • Spiced Shrimp With Grilled Lemon

    Spiced Shrimp With Grilled Lemon

    How to Make Spiced Shrimp With Grilled Lemon

    This recipe featured in:

     


    5 min prep time


    6 min cook time


    5servings


    3 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium high. If you think your shrimp will fall through the grilling rack, prepare a fish basket to grill the shrimp. Coat the inside of the basket with cooking spray.
    2. Drizzle the shrimp with the olive oil. Combine the cumin, chili powder, coriander, salt, and black pepper and rub onto the shrimp.
    3. Add the shrimp directly to the grill rack or place in a single layer in the fish basket. Grill the shrimp for about 2 to 3 minutes per side or until cooked through. Meanwhile, add the lemon halves, cut side down, to the grill, and grill for 3 to 4 minutes, just until the lemon is slightly charred.
    4. Add the grilled shrimp to a platter. Garnish with the grilled lemon halves and minced parsley.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Mexican/Southwestern
    Grilling
    Quick & Easy
    Lunch
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    5 Servings



    • Serving Size

      3 oz.


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      150mg

      50%

    • Sodium
      205mg

      9%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      20g

    • Potassium
      280mg
      6%

    Ingredients

    fresh parsley
    2 tbsp

    lemon (halved)
    3

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    ground coriander
    1/4 tsp

    chili powder
    2 tsp

    ground cumin
    2 tsp

    olive oil
    1 1/2 tbsp

    shrimp (peeled and deveined, tails on)
    1 lbs

  • Slow-Roasted Citrus Cod

    Slow-Roasted Citrus Cod

    How to Make Slow-Roasted Citrus Cod

    This recipe featured in:

     


    20 min prep time


    25 min cook time


    4servings


    4 oz fish

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 300 F. Toss together the fennel, orange and lemon slices, and jalapeño pepper in a 9-by-13-inch baking pan.
    2. Lay the cod pieces next to the citrus mixture. Scatter the thyme sprigs over the fish. Drizzle with the olive oil and sprinkle with the salt and pepper.
    3. Roast the fish for 25 to 30 minutes, or until it is opaque and cooked through. Serve the fish with the roasted fennel and citrus.
    CKD Dialysis
    Kidney-Friendly
    Seafood
    Main Dish
    Lunch
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz fish


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      21g

    • Potassium
      440mg
      9%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    olive oil
    2 tbsp

    fresh thyme
    4 sprig

    white fish (cut into 4 portions)
    1 lbs

    jalapeño pepper (halved, seeded, and thinly sliced)
    1/2 small

    lemon (unpeeled, thinly sliced, seeds removed)
    1

    orange (unpeeled, thinly sliced, seeds removed)
    1

    fennel bulb (thinly sliced)
    1 small