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Tag: seafood

  • Thai-Style Halibut with Mango Relish

    Thai-Style Halibut with Mango Relish

    How to Make Thai-Style Halibut with Mango Relish

    The balanced use of “sweet” and “heat” is notable in Thai cuisine. That goes for this dish, too. The “heat” comes from the thai chile peppers and the “sweet” from mango. Together they offer not just that distinctive sweet–heat pairing, but also a beautiful and mouthwatering salsa-like relish for fish.


    15 min prep time


    18 min cook time


    4servings


    1 fillet with rounded 1/3 cup relish

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat 1/2 tablespoon of the oil in a medium nonstick skillet over medium heat. Add the white part of the scallions and the chile pepper and sauté until the scallions begin to caramelize, about 3 1/2 minutes. Add the mango and soy sauce and cook, while stirring, until the mango is softened, about 7 minutes. Stir in the lime juice and green part of the scallions, transfer to a bowl, and set aside.
    2. Season the fish with the salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fillets and sauté until cooked through and lightly browned, about 3 minutes per side. (Note: Prepare in batches, if necessary.)
    3. Top the fillets with the mango relish, sprinkle with the cilantro, and serve.
    Asian
    Seafood
    Dinner
    Lunch
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 fillet with rounded 1/3 cup relish


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      70mg

      23%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g

    • Protein
      27g

    • Potassium
      790mg
      17%

    Ingredients

    grapeseed oil (divided)
    1 1/2 tbsp

    green onion (scallion) (thinly sliced, green and white parts divided)
    3 whole

    Thai chile pepper or 1/2 small jalapeño pepper (minced)
    1

    mango (firm and ripe, peeled, pitted, and cut into 1/2-inch cubes (2 cups))
    1 large

    soy sauce (naturally brewed, reduced-sodium)
    1 tsp

    Juice of 1/2 lime
    1 tbsp

    halibut (5-ounces each, patted dry)
    4 whole

    sea salt
    1/2 tsp

    black pepper (freshly ground)
    1/4 tsp

    fresh cilantro or basil (chopped fresh)
    1 tbsp

  • Swordfish Salad With Salsa Dressing

    Swordfish Salad With Salsa Dressing

    How to Make Swordfish Salad With Salsa Dressing

    On her first date with him, Robyn Webb’s husband ordered swordfish. All these years later, he still requests this salad once a month. If swordfish is not a favorite of yours, use salmon, halibut, haddock, or sea bass, all of which work wonderfully well in this dish.


    10 min prep time


    12 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a nonreactive pan, place the swordfish with the orange juice, olive oil, lemon juice, and cayenne pepper and marinate for 15 minutes.
    2. Coat an outdoor grill with cooking spray and set the rack 6 inches from the heat source. Set the heat to medium-high. Alternatively, coat an indoor grill pan with cooking spray and place it on medium-high heat.
    3. Grill the swordfish on each side for about 12-15 minutes, until opaque in the center. Remove the swordfish from the grill and allow to cool. Cut into 1-inch pieces.
    4. Combine all ingredients for the salsa. Toss the swordfish with the salsa.
    5. Combine the olive oil, red wine vinegar, and sugar. Whisk together well. Toss the greens with the dressing. Pile the swordfish salad on top of the lettuce. Top with almonds.
    Low Sodium
    Seafood
    Salads
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        15g

    • Protein
      25g

    • Potassium
      700mg
      15%

    Ingredients

    swordfish steaks
    1 lbs

    fresh orange juice
    1/2 cup

    olive oil
    2 tbsp

    fresh lemon juice
    1 tbsp

    cayenne pepper
    1/4 tsp

    medium orange (peeled, sectioned, and chopped into 1-inch pieces)
    1

    diced fresh or canned (in its own juice) pineapple chunks
    1 cup

    mango (peeled, diced)
    1/2 cup

    jalapeño pepper (seeded and minced)
    1

    orange juice
    3 tbsp

    red pepper (diced)
    1 tbsp

    cilantro (minced)
    1 tbsp

    olive oil
    1 1/2 tbsp

    red wine vinegar
    2 tbsp

    sugar
    1 tsp

    salad greens
    4 cup

    toasted slivered almonds
    2 tbsp

  • Summer Crab Salad

    Summer Crab Salad

    How to Make Summer Crab Salad

    This simple but elegant lunch is a nice break from a boring sandwich. Feel free to add red peppers if you want some added color and crunch.


    10 min prep time


    4servings


    about ½ cup crab salad and 1 lettuce leaf

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    Step-By-Step Instructions:

    1. In a medium bowl mix together all salad ingredients, except lettuce leaves.
    2. Serve 1/2 cup crab salad on each lettuce leaf. You could also serve on whole-wheat bread or crackers.
    Low Carb
    Seafood
    Dinner
    Gluten-Free
    Lunch
    Quick & Easy
    Salads
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      about ½ cup crab salad and 1 lettuce leaf


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%

    • Cholesterol
      60mg

      20%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      11g

    • Potassium
      295mg
      6%

    Ingredients

    white crab meat (6-ounce each, drained)
    2 can

    celery (diced)
    2 stalks

    green onions (sliced)
    2

    lemon juice
    1 tbsp

    light mayonnaise
    2 tbsp

    Plain Nonfat Greek yogurt (non-fat)
    1 tbsp

    black pepper
    1/8 tsp

    Dash hot sauce
    1

    large lettuce leaves
    4

  • Spinach Pesto Halibut

    Spinach Pesto Halibut

    How to Make Spinach Pesto Halibut

    This delicious spinach pesto could also be used for a spread on turkey or chicken sandwiches or wraps. If you don’t like halibut you can substitute cod or tilapia.


    15 min prep time


    10 min cook time


    4servings


    1 halibut fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Spray grill with cooking spray. Preheat grill and cook halibut over medium high heat for 4 or 5 minutes on each side.
    2. Place 1 cup of spinach, pine nuts, lemon juice and mayonnaise in a food processor and lightly pulse. While processing, slowly add olive oil until the mixture is creamy.
    3. Pour the pesto mixture in a bowl and add Parmesan cheese and pepper.
    4. Put 1 cup of spinach on each of 4 plates; top with a grilled halibut fillet.
    5. Spread pesto mixture evenly over grilled halibut filets.
    Low Carb
    Seafood
    Quick & Easy
    Dinner
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 halibut fillet


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      26g

    • Potassium
      740mg
      16%

    Ingredients

    nonstick cooking spray
    1

    halibut or other firm white fish
    4 (4-oz) fillets

    baby spinach leaves (divided use)
    5 cup

    pine nuts (toasted)
    2 tbsp

    lemon juice
    1 tbsp

    light mayonnaise
    1 tsp

    olive oil
    3 tbsp

    Parmesan (freshly grated)
    2 tbsp

    black pepper
    1/8 tsp

  • Smoky Seafood Stew

    Smoky Seafood Stew

    How to Make Smoky Seafood Stew

    This stew is great year-round, but it’s best in late summer when bell peppers are extra plump and abundant at the farmers’ market. When buying fresh clams, make sure they are still alive with their shells tightly closed. This recipe is Katie Cavuto’s rendition of the clambakes and lobster boils she loved as a kid.


    1 hr 15 min prep time


    45 min cook time


    6servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large pot over medium heat. Add the onion, celery, bell pepper, salt, and black pepper, and cook, stirring occasionally, until vegetables have softened, 6–8 minutes. Add the garlic, red pepper flakes, paprika, and tomato paste. Continue to cook, stirring, for 1–2 minutes.
    2. Pour in the broth and tomatoes with their juices. Bring mixture to a boil, then add the potatoes. Reduce heat to low and cover the pot. Simmer for 15–20 minutes, or until the potatoes are tender.
    3. When potatoes are tender, increase heat to medium and add the lemon zest, lemon juice, and clams. Cover the pot and cook for 3 minutes. Stir in the shrimp and fish, cover again, and simmer for about 5 more minutes, until the clams open and the fish and shrimp are firm and opaque. Stir in the parsley and oregano, and serve immediately.
    Seafood
    Comfort Food
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        8g

    • Protein
      18g

    • Potassium
      915mg
      19%

    Ingredients

    extra-virgin olive oil
    2 tbsp

    onion(s) (chopped)
    1 cup

    celery (chopped)
    1/2 cup

    red bell pepper (chopped)
    1 cup

    fine sea salt
    1/4 tsp

    freshly ground black pepper (divided)
    1/2 tsp

    garlic (minced)
    3 clove

    crushed red pepper flakes
    1/2 tsp

    smoked paprika
    1 tsp

    tomato paste (no-salt-added)
    1 tbsp

    low-sodium vegetable broth or low-sodium seafood stock
    4 cup

    no-salt-added canned crushed tomatoes
    1 (15-oz) can

    white potatoes (quartered)
    2 cup

    lemon zest (freshly grated)
    1/2 tsp

    lemon juice (freshly squeezed)
    1 tbsp

    littleneck clams (soaked in water for 1 hour)
    1 lbs

    medium shrimp (peeled and deveined, tails left on)
    1/2 lbs

    white fish (such as hake or cod) (cut into 1-inch pieces)
    1/2 lbs

    chopped fresh parsley
    3 tbsp

    chopped fresh oregano
    2 tbsp

  • Skillet Fish With Spanish Tomatoes

    Skillet Fish With Spanish Tomatoes

    How to Make Skillet Fish With Spanish Tomatoes


    10 min prep time


    15 min cook time


    4servings


    3 ounces cooked fish and 1/2 cup tomato mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook fish 5 minutes on each side or until it flakes with a fork. Set aside on separate plate.
    2. Add the remaining ingredients to the skillet, reduce the heat to medium, cover, and cook 5 minutes or until thickened slightly. Spoon over fish. Serve in shallow bowls, if desired.
    Low Carb
    Seafood
    Comfort Food
    Quick & Easy
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      3 ounces cooked fish and 1/2 cup tomato mixture


    • Amount per serving



      Calories





      175

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      23g

    • Potassium
      555mg
      12%

    Ingredients

    Extra Virgin Olive Oil (divided use)
    1 tbsp

    tilapia fillets or any other lean white fish fillet (rinsed and patted dry)
    4

    tomato(es) (no-salt-added, diced)
    1

    green bell pepper (diced)
    1/2 cup

    pimiento-stuffed green olives (about 12 olives, coarsely chopped)
    1/2 cup

    fresh oregano leaves (dried)
    1/2 tsp

    salt
    1/8 tsp

  • Sicilian Swordfish And Eggplant Bundles

    Sicilian Swordfish And Eggplant Bundles

    How to Make Sicilian Swordfish And Eggplant Bundles

    Swordfish and eggplant are culinary ingredients that Sicilians inherited when they were under Arab rule. Before the arrival of the Arabs, swordfish was not eaten because of its reputation as being extremely difficult to catch. Sicilian fisherman learned how to catch swordfish from the Arabs. Even today, Sicilian fisherman use Arabic words instead of Italian ones when fishing. Serve this delightful dish with Baby Artichokes with Herb Sauce


    4servings


    1 bundle

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    Step-By-Step Instructions:

    1. Preheat broiler. Place eggplant slices on a baking sheet. Brush with 1 Tbsp olive oil, and bake for a few minutes until tender and cooked through. Remove from oven, and set aside.
    2. Heat remaining 1 Tbsp olive oil in a large skillet over medium heat. Add garlic, and cook until it releases its aroma. Do not let garlic turn brown. Stir in chopped and strained tomatoes, basil, pine nuts, 1/4 tsp salt, pepper, and pepper flakes. Stir and cover. Reduce heat to low. Simmer for 5 minutes.
    3. Meanwhile, place a large piece of wax paper on a work surface. Place fish fillets on wax paper, and cover with another piece. Use a flat-edged meat hammer to pound fish until they are very thin, about 1/4 inch. Check under the wax paper from time to time to make sure that fish is not tearing. Cut each piece in half to make 4 pieces.
    4. Top each piece of fish with thin layers of the eggplant slices. (If you have extra eggplant slices, reserve them as a garnish). Starting at the wide end, roll up fish, completely encasing eggplant. Use toothpicks or skewers to secure the rolls. Slowly remove lid from tomato sauce, and add rolls to simmering sauce. Cover, and cook for 10-15 minutes, turning once, or until fish is cooked through.
    5. Transfer fish to a serving platter, remove skewers, and top with remaining sauce. Season with remaining 1/4 tsp salt, if desired. Serve remaining eggplant slices along the sides of the dish.
    Seafood
    Italian
    Mediterranean
    Lunch
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 bundle


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.1g

        11%

    • Cholesterol
      35mg

      12%

    • Sodium
      405mg

      18%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        7g

    • Protein
      19g

    Ingredients

    medium eggplant (sliced lengthwise into paper-thin slices)
    1

    Extra Virgin Olive Oil (divided)
    2 tbsp

    garlic (minced)
    2 clove

    boxed tomatoes (chopped)
    1 cup

    boxed tomatoes (strained)
    1 cup

    basil (freshly chopped)
    2 tbsp

    pine nuts
    2 tbsp

    sea salt (divided)
    1/2 tsp

    pepper (freshly grated)
    1/8 tsp

    crushed red pepper flakes
    1 pinch

    swordfish fillets (boneless, divided into 2 filets)
    12 oz

  • Shrimp with Creamy Arugula Pesto

    Shrimp with Creamy Arugula Pesto

    How to Make Shrimp with Creamy Arugula Pesto

    Greek yogurt and cashews make for a deliciously creamy pesto to top poached shrimp or fish fillets.


    15 min prep time


    6 min cook time


    6servings


    Heaping 1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring water and salt-free seasoning to a boil in a medium saucepan. Reduce heat to just barely a simmer and add shrimp. Cook 6 minutes or until shrimp are pink and just cooked through.
    2. While shrimp is cooking, add the arugula, yogurt, garlic, olive oil, cashews, Parmesan cheese and black pepper to a blender or food processor. Blend until smooth.
    3. Drain shrimp and toss with the pesto while shrimp are still hot.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Seafood
    Italian
    Foodie
    Quick & Easy
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      Heaping 1/3 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      115mg

      38%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      280mg
      6%

    Ingredients

    water
    3 cup

    salt-free seasoning such as Salt-Free Spike or Mrs. Dash
    1 tbsp

    medium shrimp (peeled and deveined)
    1 1/4 lbs

    arugula
    4 cup

    Plain Nonfat Greek yogurt
    1/4 cup

    garlic
    2 clove

    olive oil
    1 tbsp

    unsalted cashews
    1/4 cup

    Parmesan cheese (shredded)
    1/4 cup

    black pepper
    1/4 tsp

  • Shrimp Lettuce Wraps

    Shrimp Lettuce Wraps

    How to Make Shrimp Lettuce Wraps

    If you don’t use all of the shrimp mixture in this recipe, you can also enjoy it cold on a lettuce wrap for lunch the next day.


    15 min prep time


    7servings


    1 wrap

    Print Recipe >

    Step-By-Step Instructions:

    1. Add cooking spray and sesame oil to a medium sauté pan over medium-high heat.
    2. Add bell pepper and onion and sauté until vegetables are softened and onions are clear.
    3. Add shrimp and sauté for 2-3 minutes, or until shrimp is partially cooked through.
    4. In a small bowl, whisk together soy sauce, Splenda Brown Sugar, chili garlic paste, ginger, garlic, lime zest, lime juice, chicken broth and peanut butter. Pour over shrimp and simmer until sauce begins to thicken and shrimp is cooked through.
    5. Add chopped chives and stir.
    6. Portion 1/4 cup of shrimp mixture in a lettuce leaf cup and top with diced avocado. Repeat for remaining 6 wrap, dividing avocado evenly among the 7 wraps.
    Low Carb
    Seafood
    Foodie
    Lunch
    Sandwiches
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    Nutrition facts

    7 Servings



    • Serving Size

      1 wrap


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      65mg

      22%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      11g

    • Potassium
      255mg
      5%

    Ingredients

    nonstick cooking spray
    1

    sesame oil
    1 tsp

    orange or red bell pepper (seeded and small dice)
    1

    small onion (small dice)
    1

    deveined shrimp (peeled)
    1 lbs

    soy sauce (reduced sodium)
    1 tbsp

    low-calorie brown sugar substitute
    1 tbsp

    Thai-style chili garlic paste
    1 tsp

    grated ginger
    1 tsp

    garlic (minced)
    1 clove

    small lime (zested and juiced)
    1

    low sodium chicken broth (reduced sodium, fat-free)
    1/4 cup

    peanut butter
    1 tbsp

    fresh chives (chopped)
    1 tbsp

    Boston lettuce leaves
    7

    avocado (diced)
    1/2

  • Shrimp Fajitas

    Shrimp Fajitas

    How to Make Shrimp Fajitas

    Serve this dish with jicama sticks and fresh guacamole. If you’d like, you can make this colorful dish even more vibrant by using different color peppers or purple onion.


    15 min prep time


    15 min cook time


    5servings


    2 fajitas

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat a large non-stick skillet with cooking spray. Cook the shrimp over medium heat for about 2 minutes. Remove the shrimp from the pan and set aside.
    2. Add the oil to the pan and heat. Add the bell peppers and onions and cook for about 7 minutes or until they begin to brown. Add the shrimp and any juices back to pan.
    3. Add the water and spices, including salt and pepper. Bring the mixture to a boil; reduce heat and simmer until the water evaporates. Serve the shrimp and peppers in the corn tortillas.
    Fiber Focused
    Seafood
    Mexican/Southwestern
    Main Dish
    Budget Friendly
    Gluten-Free
    Dinner
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    Nutrition facts

    5 Servings



    • Serving Size

      2 fajitas


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      150mg

      50%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      23g

    • Potassium
      470mg
      10%

    Ingredients

    nonstick cooking spray
    1

    medium shrimp (peeled and deveined)
    1 lbs

    olive oil
    1 tsp

    red bell pepper (sliced into thin strips)
    1

    green bell pepper (sliced into thin strips)
    1

    medium onion (sliced into thin strips)
    1

    water
    1/4 cup

    chili powder
    1/2 tbsp

    cayenne pepper (optional)
    1/4 tsp

    cumin
    1/4 tsp

    salt
    1/2 tsp

    black pepper
    1/2 tsp

    corn tortillas
    10