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Tag: seafood

  • Mini-Crab Bites – Quick Recipe

    Mini-Crab Bites – Quick Recipe

    How to Make Mini-Crab Bites – Quick Recipe

    This quick and healthy recipe makes a great appetizer for a party. Feel free to substitute canned tuna for crab if desired; just omit the tarragon and replace with chives.


    20 min prep time


    7servings


    4 crab bites

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl combine all ingredients, except cucumbers, and mix well.
    2. Place cucumbers on serving platter and top with a spoonful of crab salad.
    Low Carb
    Seafood
    Appetizers
    Holidays & Entertaining
    Snacks
    Quick & Easy
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    Nutrition facts

    7 Servings



    • Serving Size

      4 crab bites


    • Amount per serving



      Calories





      65

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      95mg

      32%

    • Sodium
      295mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%

    • Protein
      5g

    Ingredients

    crab meat (6-ounce, drained (15% leg meat))
    2 can

    light mayonnaise
    1/3 cup

    Dijon Mustard
    1 tsp

    green onions (sliced)
    2

    red bell pepper (finely diced)
    1/2

    lemon juice
    1 tbsp

    dried tarragon (dried)
    3/4 tsp

    sweet relish
    2 tbsp

    cayenne pepper or paprika
    1 pinch

    black pepper (freshly ground)
    1/8 tsp

    cucumber(s) (peeled and sliced into rounds)
    2

  • Mini Baked Crab Cakes

    Mini Baked Crab Cakes

    How to Make Mini Baked Crab Cakes

    These crab cakes make a great party appetizer or on top of a field green salad with lite balsamic vinaigrette.


    5 min prep time


    10 min cook time


    5servings


    2 crab cakes with about 1 tbsp dipping sauce

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    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
    2. In a medium bowl, crumble the piece of whole wheat bread into small (pea sized) pieces. Add the egg whites, hot pepper sauce, scallions, salt and pepper and mix well until bread is softened, then fold in the crab meat.
    3. Portion 10 patties onto the baking sheet. Spray the patties liberally with cooking spray and bake on the top rack of the oven for 5 minutes. Flip the patties with the spatula and spray again with the cooking spray. Bake for an additional 5 minutes.
    4. Remove from the oven and let the crab cakes rest for 5 minutes before serving.
    5. While the crab cakes cool, prepare the dipping sauce: combine apricot preserves, chili garlic sauce, and soy sauce in a small bowl.
    Low Carb
    Seafood
    Sides
    Foodie
    Lunch
    Dinner
    Appetizers
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    Nutrition facts

    5 Servings



    • Serving Size

      2 crab cakes with about 1 tbsp dipping sauce


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.3g

        2%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        9g

    • Protein
      8g

    • Potassium
      310mg
      7%

    Ingredients

    whole wheat bread
    1 slice

    egg whites
    2

    hot pepper sauce
    1 tbsp

    green onion (scallion) (minced)
    2

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fancy white (or lump) crab meat) (drained)
    2 (6-oz) cans

    nonstick cooking spray
    1

    lower sodium soy sauce
    1 tsp

    Thai style chili garlic sauce
    1 tsp

    no-sugar-added apricot preserves
    1/2 cup

  • Marinated Grilled Salmon – Foodie Recipe

    Marinated Grilled Salmon – Foodie Recipe

    How to Make Marinated Grilled Salmon – Foodie Recipe

    This is a great summer recipe for the grill. Pair salmon with a side of rice pilaf and grilled asparagus or summer squash.


    30 min prep time


    4servings


    1 filet

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. Whisk together all ingredients in a medium sized bowl except salmon.
    3. Pour marinade over salmon, coating both sides. Marinate in the refrigerator for 30 minutes.
    4. Remove slamon from marinade. Grill filets 4-6 minutes on each side and discard leftover marinade.
    Low Carb
    Grilling
    Seafood
    Lunch
    Dinner
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      1 filet


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%

    • Cholesterol
      80mg

      27%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%

    • Protein
      26g

    Ingredients

    lower sodium soy sauce
    2 tbsp

    olive oil
    1 tbsp

    small hot chile pepper (Serrano or other, equivalent of 1 Tbsp. minced chile pepper)
    1

    fresh ginger (grated)
    1 tbsp

    lemongrass (minced, if you can’t find lemongrass, sub with 1 Tbsp. lime juice)
    1 tbsp

    low-calorie brown sugar substitute
    1 tbsp

    salmon filets (4-ounces each, skinless)
    4

  • Malabar Mixed Seafood Curry

    Malabar Mixed Seafood Curry

    How to Make Malabar Mixed Seafood Curry

    The Malabar coast in the southern state of Kerala served as a large trade post for the spice trade. The coast has its own cooking styles and flavors as well as an abundance of fresh seafood. A variety of spices are blended with coconut to form the base of traditional Malabar curries.

    This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel. To order directly from the American Diabetes Association, click here.


    5 min prep time


    25 min cook time


    8servings


    3 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, dissolve tamarind paste in 2 Tbsp / 30 mL hot water and set aside.
    2. Place mussels in a large bowl of water to remove any remaining sand. Debeard mussels if necessary.
    3. Heat oil in a large, heavy-bottomed saucepan over medium heat. Add mustard seeds and curry leaves and sauté until fragrant. When seeds begin to splutter, add chopped onions and cook for about 5 minutes, or until lightly browned.
    4. Add ginger, garlic, green chili, and red chili flakes and sauté for 1 minute. Add the paprika, turmeric, coriander, cumin, cinnamon, and 2 Tbsp / 30 mL water and cook over medium heat for about 1 minute, or until spices are cooked. Add a little more water if the spices start to brown. Add chopped tomatoes, tamarind paste mixture, remaining ½ cup / 120 mL water, and salt. Simmer until tomatoes soften, about 5 minutes.
    5. Add coconut milk and mussels. Cover and cook for about 8 minutes, or until shells start to open. Then add prawns and squid rings and cook until prawns are opaque and mussels have all opened, about 5 minutes. Remove green chili.
    6. Serve garnished with cilantro.
    Indian
    Seafood
    Dinner
    Foodie
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      3 oz


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      300mg

      100%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      33g

    • Potassium
      540mg
      11%

    Ingredients

    tamarind paste
    1 tbsp

    water (hot)
    2 tbsp

    mussels (with shells) (cleaned and scrubbed)
    2 lbs

    sunflower oil
    2 tbsp

    black mustard seeds
    1/2 tsp

    curry leaves
    1 tsp

    onion(s) (chopped)
    1

    fresh ginger (grated)
    1 tsp

    garlic (finely chopped)
    1 tsp

    canned green chiles (slit open and seeds removed)
    1

    crushed red pepper flakes
    1/2 tsp

    paprika (smoked)
    1/2 tsp

    turmeric (ground)
    1/2 tsp

    coriander (ground)
    1 tsp

    cumin (ground)
    1/2 tsp

    ground cinnamon (ground)
    1/4 tsp

    water (divided)
    1/2 cup

    ripe Roma tomatoes (chopped)
    2

    sea salt
    3/4 tsp

    lite coconut milk
    1 cup

    large prawns (cleaned, shelled, and deveined)
    12

    whole squid (cleaned and cut into rings)
    2

    cilantro (finely chopped )
    1/4 cup

  • Kale Pesto Salmon

    Kale Pesto Salmon

    How to Make Kale Pesto Salmon

    Salmon is packed with heart-healthy omega-3 fats. Serve up this dish with roasted green beans and your favorite whole grain such as quinoa, farro or wild rice.


    20 min prep time


    4servings


    1 salmon fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray and set aside.
    2. In a blender or food processor, blend the kale, walnuts, garlic, olive oil, water, lemon juice, Parmesan cheese, and pepper until smooth.
    3. Lay the salmon filets skin side down on the baking sheet. Spread the top of each salmon filet with 1/4 of the pesto.
    4. Bake the salmon for 20 minutes.
    Low Sodium
    Low Carb
    Seafood
    Italian
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salmon fillet


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      19g

      24%

      • Saturated Fat
        2.9g

        15%

    • Cholesterol
      80mg

      27%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      28g

    • Potassium
      555mg
      12%

    Ingredients

    Nonstick cooking spray
    1

    kale leaves (chopped)
    2 cup

    walnuts (toasted)
    1/4 cup

    garlic
    1 clove

    olive oil
    1 tbsp

    water
    2 tbsp

    lemon juice
    1 tbsp

    Parmesan cheese (grated)
    2 tbsp

    black pepper
    1/4 tsp

    salmon fillets (4-ounce each)
    4

  • Jamaican Stuffed Fish With Ritz

    Jamaican Stuffed Fish With Ritz

    How to Make Jamaican Stuffed Fish With Ritz

    This recipe is a family favorite. The whole fish, normally yellowtail snapper or parrotfish, is stuffed whole, tied with strands of banana leaf, and placed on huge sticks where it is cooked over an open fire.


    4servings


    1⁄4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Rub the scored surface of the fish with oil, lime, and salt.
    2. Make the stuffing by combining the crushed crackers, thyme, hot chili, scallions, and melted butter in a medium bowl. Fill the cavity of the fish with the stuffing, and using a toothpick or metal skewer, secure the opening by weaving skewer to close fish. You can also stick toothpicks into the bottom of the fish at 2-inch intervals to secure.
    3. Preheat grill to medium-high heat and place on grill grate. Cook for 15–18 minutes, turning occasionally, until cooked through and crusted on the outside.
    Fiber Focused
    Grilling
    Caribbean
    Kid Friendly
    Seafood
    Vegetarian
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1⁄4 recipe


    • Amount per serving



      Calories





      335

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.1g

        11%

    • Cholesterol
      40mg

      13%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        6g

    • Protein
      25g

    • Potassium
      650mg
      14%

    Ingredients

    whole-wheat crackers (crushed)
    2 cup

    fresh thyme (minced)
    1 tsp

    whole trout (or use snapper, cleaned, scaled, and scored in a crisscross pattern)
    2 small

    Juice of 1 lime
    1

    olive oil
    1 tbsp

    hot chili (seeded and minced, such as a Scotch bonnet, serrano, or jalapeño)
    1

    green onion (scallion) (chopped)
    1 bunch

    buttery spread (melted)
    1 tbsp

    Kosher Salt (to taste)
    1 pinch

  • Indian Salmon Stir Fry

    Indian Salmon Stir Fry

    How to Make Indian Salmon Stir Fry

    In this stir fry, I give you alternative flavors instead of the traditional Asian ones. Asian flavors are bold and flavorful, but turn to this recipe for a change of pace.


    15 min prep time


    15 min cook time


    5servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat 2 teaspoons of the oil in a wok or heavy skillet over medium-high heat. Add the cumin, mustard seeds, and turmeric and stir fry for 1 minute until seeds begin to pop. Add the salmon and stir fry quickly but gently for about 3-4 minutes. Remove the salmon from the pan and set aside.
    2. Add the remaining oil to the pan. Lower the heat to medium. Add the onion and stir fry for about 6-7 minutes until onions are soft. Add in the garlic, ginger, and chili pepper and stir fry for 1 minute. Add in the cherry tomatoes and stir fry for 1-2 minutes until cherry tomatoes just begin to soften. Add back the salmon and stir fry very gently for 1 minute.
    Low Sodium
    Low Carb
    Indian
    Seafood
    Comfort Food
    Dinner
    Foodie
    Main Dish
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    Nutrition facts

    5 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      19g

    • Potassium
      540mg
      11%

    Ingredients

    vegetable oil (divided use)
    1 tbsp

    cumin seeds
    2 tsp

    brown mustard seeds
    1 tsp

    turmeric
    1/2 tsp

    salmon filet (skinless, cut into 1-inch cubes)
    1 lbs

    large onion (halved, peeled, and sliced into 1/2-inch slices)
    1

    garlic (minced)
    2 clove

    fresh ginger (peeled, grated)
    1 tbsp

    hot green chili peppers (finely minced, optional)
    1

    cherry tomatoes (halved)
    1 cup

  • Honey Soy-Glazed Salmon

    Honey Soy-Glazed Salmon

    How to Make Honey Soy-Glazed Salmon

    Add a savory, sweet flavor to salmon with this honey-soy glaze. Add a side of grilled summer vegetables and you’ll have yourself a tasty, balanced meal!


    5 min prep time


    2servings


    1/2 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Rinse salmon and pat dry with a paper towel.
    2. Heat a nonstick skillet over medium-high heat, and spray with olive oil spray.
    3. Brown salmon 2 minutes; turn and brown 1 minute. Season the cooked sides with salt and pepper. Lower heat to low, cover, and let cook 7-8 minutes. Remove from heat.
    4. Mix honey and soy sauce together. Pour over the salmon, cover, and let sit 1 minute. Serve.
    Asian
    Seafood
    Cooking for 1 or 2
    Lunch
    Quick & Easy
    Dinner
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 of recipe


    • Amount per serving



      Calories





      303

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%

    • Cholesterol
      96mg

      32%

    • Sodium
      366mg

      16%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        0g

        0%

    • Protein
      39g

    Ingredients

    wild-caught salmon fillet
    3/4 lbs

    Olive oil cooking spray
    1

    black pepper
    1 pinch

    salt
    1 pinch

    honey
    1 tbsp

    soy sauce (reduced-sodium)
    1 tbsp

  • Grilled Teriyaki Tuna Packet

    Grilled Teriyaki Tuna Packet

    How to Make Grilled Teriyaki Tuna Packet

    Grilling in foil packets allows for all the flavors to meld and clean up is a snap!


    10 min prep time


    20 min cook time


    4servings


    1 packet

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small sauce pan, whisk together the soy sauce, water, honey, and garlic. Bring to boiling, then reduce to a simmer. Simmer for 7 to 8 minutes or until the sauce is reduced to 1/4 cup. Set aside to cool.
    2. Preheat an outdoor grill to medium heat and spray one side of each sheet of foil with cooking spray.
    3. In a medium bowl, toss together vegetables, garlic and seasoning.
    4. Evenly divide the vegetables among the pieces of foil. Top the vegetables with a piece of tuna steak and drizzle 1 Tbsp. of prepared Teriyaki sauce over the tuna.
    5. Bring the ends of the foil together and fold over tightly, three times until sealed to make a packet.
    6. Grill the packets for 20 minutes. Be careful when opening the packets; the steam may be hot.
    Veggie Rich
    Grilling
    Seafood
    Lunch
    Main Dish
    Quick & Easy
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 packet


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      45mg

      15%

    • Sodium
      425mg

      18%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      30g

    • Potassium
      726mg
      15%

    Ingredients

    lower-sodium soy sauce
    1/4 cup

    water
    1/4 cup

    honey
    2 tbsp

    aluminum foil (12-inches long each)
    4

    nonstick cooking spray
    1

    fresh stir-fry vegetables (package)
    12 oz

    garlic (minced)
    2 clove

    seasoning (no-salt, (such as Mrs. Dash or Salt-Free Spike))
    1 tsp

    yellowfin ahi tuna steak (divided into 4 4-oz portions, fresh or frozen; if frozen, thaw before using)
    1 lbs

  • Grilled Trout With Fresh Herbs And Lemon Slices

    Grilled Trout With Fresh Herbs And Lemon Slices

    How to Make Grilled Trout With Fresh Herbs And Lemon Slices

    This terrific recipe was suggested by Aviva Goldfarb’s friend and food writer April Fulton. Aviva says, “I love making trout on the grill or in the oven—it always tastes wonderful, never too fishy, and adapts to a variety of flavors and preparation techniques. What makes it even better is that trout is on the ‘eco-best’ list of the Environmental Defense Fund’s Oceans Alive project. Serve with brown rice and grilled broccoli for a complete meal.”


    12 min prep time


    8 min cook time


    4servings


    1 trout

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Zest and juice the lemons.
    2. Preheat the grill to medium heat and oil the grates to prevent the fish from sticking. (Alternatively, bake the trout at 400°F for about 25 minutes.) In a small bowl, combine the chopped herbs, the zest of 1 1/2 lemons, and the juice of 1 lemon. Cut the other lemon into thin slices.
    3. Lay the trout on a cutting board, skin side up, and brush the skin with olive oil to coat. Flip the fish and rub the lemon-herb mixture over the flesh of the trout, season with the salt and pepper, and lay the lemon slices on top of one half of each trout. Close the trout around the herbs and lemon slices, and transfer the fish to the grill.
    4. Grill the fish with the lid closed, without flipping, for 8 minutes or until the flesh is opaque and flaky. Using a spatula, carefully transfer the trout to a plate to serve. Garnish the plate with a few fresh mint leaves and sprigs of rosemary, if desired.
    5. SLOW COOKER DIRECTIONS: Place each piece of fish on an individual piece of foil, stuff each with the spices and lemon. Close the trout around the herbs and lemon slices, and fold the foil into a packet to completely surround the fish. Place the packets in the slow cooker and cook on low for 8–10 hours or on high for 4–5 hours. (Slow cooker cooking times may vary—get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
    6. FLAVOR BOOSTER Season the fish with freshly ground black pepper or lemon-pepper seasoning at the table.
    Low Carb
    Grilling
    Seafood
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 trout


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      305mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      29g

    • Potassium
      570mg
      12%

    Ingredients

    fresh mint (finely chopped)
    2 tbsp

    fresh rosemary (finely chopped)
    2 tbsp

    lemon
    2

    whole trout ((about 7 ounces), cleaned, gutted, and heads removed (the fishmonger can do this for you))
    4

    Extra Virgin Olive Oil
    1 tbsp

    Kosher Salt
    1/2 tsp

    black pepper
    1/4 tsp