Seafood Recipes (other than salmon!)

[Shadow]

Index of Seafood recipes by variety:

For any type of fin fish

Ginger Broiled Fish (from cmcole)
Skillet Any-Fish Florentine -- 33g protein, 9g ECC (from Gaelen)

Halibut

Simple Grilled Halibut (from LisaS)

Mahi Mahi

Broiled Mahi Mahi in a balsamic zucchini tomato spinach marinade (from Kevinpa) -- 40g protein, 3g ECC

Sardines

Portugese Style Grilled Sardines with Lemon Pepper Vinaigrette (from Gaelen)

Shellfish (clams, crayfish, lobster, mussels, oysters, scallops, shrimp)

Bay Scallops in Chili-Orange Broth -- 23g protein, 9g ECC (from Gaelen)
Canadian Vanilla Maple Black Tea & Lime Digby Scallop Seviche Wrapped with Prosciutto (from cmcole, from the Celestial Seasonings website)
Spicy Shrimp and Pasta Casserole (adapted from Paula Deen's "Home Cooking" -- 22g protein, 8g ECC
Stolen Shrimp Gratin in Mornay Sauce over Grilled Vegetables (from Emeril Legasse, Emeril Live)

Smoked fish (all kinds of smoked fish)

Creamed Finnan Haddie (Smoked Haddock) with Vegetables -- 23g protein with 10g ECC (and fish pot pie variation)

Tilapia

Tilapia in Wine Sauce (from cmcole) -- protein depends on size of fillet, ECC about 1g per serving

Tuna

Grilled Tuna Steaks (from Poodlewoman)
Seared Pepper Ahi Tuna with Cucumber Salad
Seared Tuna with Soy Wasabi Glaze (from Karen Barnaby's cooking class) -- 41g protein, 5g ECC


and don't forget LisaS's link to the information on seafood recipes at www.aboutseafood.com and Gabe's recipe for Raw Pickled Herring in the Salmon thread!

[Shadow]

SEARED TUNA With SOY WASABI GLAZE (from Karen Barnaby's cooking class) -- 41g protein, 5g ECC

Recipe By : Karen Barnaby, via TracyJ on the PPBBS
Serving Size : 1 steak Preparation Time : 20 min.
Categories : seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 oz. tuna steaks -- Ahi, 6oz. steaks ~ 3/4-in. thick
vegetable oil
sea salt and freshly ground black pepper
6 Tbsp. unsalted butter -- cold
3 green onions -- thinly sliced
2 Tablespoons fresh lime juice
3 Tbsp. soy sauce
1 Tbsp. prepared wasabi -- (1 to 2)
.

Brush tuna steaks on both sides with the oil and season with salt and pepper. Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.

Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna: it's best rare to medium rare.

While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified. Serve the tuna immediately, drenched with the sauce. Serves 4, 6 oz portions each.

TracyJ's class notes: If you are worried about the wasabi having too much bite, it becomes milder when heated. If you want the extra bite, stir the wasabi in to the glaze after you've removed it from the heat. Brought to the PPBBS by TracyJ.

Per Serving: 421 Calories; 26g Fat (55.8% calories from fat); 41g Protein; 5g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 921mg Sodium.

[Gaelen]

(originally posted to the yahoo! group PPBBS by Gaelen)

All I did to 'de-carb' this casserole is substitute 1 lb. of cooked spaghetti squash for the 8 oz. of cooked angel hair pasta that she used. You could also use 8 oz of Dreamfield's pasta or tofu shred, but I think I'm going to like the taste of the spaghetti squash in this with the cheese sauces and the salsa. With Paula's original amount of cooked angel hair pasta, the serving ECC was only 20g carbs, so it was pretty easy to decarb. You could even use half spaghetti squash and half angel hair if you didn't want to eliminate the pasta entirely. Not tested yet...but it looks very promising. ;) Enjoy!
Gaelen

****************
Spicy Shrimp and Pasta Casserole (inspired by a recipe from Paula Deen, presented on an episode of Paula's Home Cooking)

Recipe By : Gaelen, adapted from a recipe of Paula Deen's
Serving Size : 12 Preparation Time : 1 hr.
Categories : seafood, casserole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter -- for greasing pan
2 eggs
1 1/2 cups half and half
1 cup plain yogurt
1/2 cup Swiss cheese -- grated
1/3 cup crumbled feta cheese
1/3 cup fresh parsley -- chopped
1 teaspoon dried basil -- crushed
1 teaspoon dried oregano -- crushed
1 pound spaghetti squash -- cooked
16 ounces salsa -- thick and chunky, mild or to taste
2 pounds shrimp -- cleaned, peeled, and deveined
1/2 cup Monterey Jack cheese -- grated

Preheat the oven to 350 degrees F.

Grease a 9 x 13" lasagne type pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended.

Spread 1/2 of the cooked spaghetti squash evenly over the bottom of the prepared pan. Cover the squash with the salsa.

Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp.

Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.

NOTES:
Paula originally used 9 oz. cooked angel hair pasta...I just substituted 1 lb. of cooked spaghetti squash. She also mentioned that you could use sour cream instead of yogurt. Yield: "1 9x13 pan" (about 12 generous servings)
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Per Serving : 213 Calories; 10g Fat (42.9% calories from fat); 22g Protein; 9g Carbohydrate; 1g Dietary Fiber; 172mg Cholesterol; 399mg Sodium.

[Gaelen]

this is a link to a recipe Emeril did tonight that he called 'Stolen Shrimp'. It's Shrimp Gratin in Mornay Sauce, on a bed of grilled vegetables. If you substitute ground almonds or other favorite chopped nuts for the 1 cup of breadcrumbs, it would be perfectly on plan. Enjoy!

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31281,00.html

[Gaelen]

Portugese-Style Grilled Sardines with Lemon-Pepper Vinaigrette
12 fresh sardines (approximately 1 pound)
extra virgin plive oil
sea or kosher salt and freshly ground pepper to taste

Preheat grill. If sardines aren't cleaned, use kitchen shears to slit them from jawline to tail, scale if needed and rinse insides/outsides thoroughly.
Wash the sardines and soak in cold water for 10 minutes. Pat dry with a towel.
Grill the sardines for 3 to 5 minutes until just cooked through (but make sure the outer skin is browned and crispity.)

Lemon-Pepper Vinaigrette:
1/2 cup fresh lemon juice
1 small shallot, coarsely chopped (about 1/4 cup red onion--Gaelen)
1/4 cup extra virgin olive oil
1 teaspoon coarse black pepper
1/4 teaspoon sea salt

Place lemon juice and shallot/onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified. Add pepper and salt and blend for 5 seconds. Drizzle over the grilled sardines.

(Gaelen's notes: I only made up about a third of the vinaigrette, so just whisked everything together...no need to drag out the blender for a half-cup of dressing/sauce!)

[LisaS]

do you grill the sardines butterflied/open or closed? 3-5 total or per "side" ?
When I was little, my grandma would eat sardines on wasa/rye crisp and I'd join right in with her - then my tastes changed (ewww).
Now I feed canned sardines to the dogs (sometimes) and tasted one a few weeks ago and actually thought - I could almost eat that. So fresh grilled sardines intrigue me.

[Gaelen]

Calico (bay) scallops, the little ones that I can afford, are available all year long, but the quantities are especially abundant over the winter and up until about May. I generally keep a pound of frozen bay scallops in the freezer for quick meals; they freeze well and separately (like berries) so it's easy to just measure out a cup when you need them.

This was my quick lunch today...if you can get fresh clam meat, it's also very good with clams.

Scallops in Chili-Orange Broth -- 23g protein, 9g ECC

1 cup frozen bay scallops (about 4 oz.)
1 tablespoon of butter
1 large mushroom, diced (about 1/8 cup)
1 cup of baby spinach leaves, loosely packed
1/2 tsp of granulated garlic
1 /2 tsp of chili powder or ground dried chiles, or to taste
2 tablespoons of fresh orange juice (lime juice works well here, too)
2 tablespoons of plain yogurt (you can also use sour cream)

Melt the butter in a saucepan over medium heat. Stir in the chopped mushrooms, spinach, garlic and chili powder, and toss in the melted butter until well-coated and the spinach begins to wilt.

Put the frozen scallops in the pan, and toss them with the spiced spinach and mushrooms. Cook for 2-3 minutes until the scallops have thawed enough to release some of their liquid and each is separated.

Stir in the orange juice. Cook on medium heat for 2-3 more minutes, or until the liquids have reduced by about half. Remove from the heat, and stir in the yogurt just until blended in.

I generally eat this like a soup, because the broth is really tasty. You can also ladle the vegetables and scallops onto a plate, and drizzle the sauce around/over them--they'd be great as a sauce for some spaghetti squash. You can also add more spinach and mushrooms if you'd like more vegetables. The recipe serves one, but can easily be multiplied to feed more people.

Nutritional information (from fitday.com): 275 calories as 16g fat, 23g protein, 10g carbs, 1g fiber

[Gaelen]

Finnan Haddie is traditional Scottish smoked haddock. My grandfather used to make this at his diner, creamed on toast points, for special weekend breakfasts. Traditional creamed finnan haddie usually includes butter, cream, onions, chopped hard-cooked eggs, occasionally potatoes, and is usually served on toast points with a thickened cream sauce.

I usually keep the potatoes, use half and half, don't often have the eggs around to include, but always include vegetables in my simmer and sauce. Even rinsed, finnan haddie is pretty salty, so I never add salt to this. This very rainy Saturday morning, I was in the mood for finnan haddie, and I had all the ingredients.

The creamed Finnan haddie can also be ladled into a pie plate or individual crocks, topped with mashed cauliflower and butter, and broiled for a few minutes to make a traditional seafood pie or individual seafood pot pies. When I do this, I always use the cauliflower or daikon radish substition for the potatoes in the simmered filling, to save carbs for the mashed cauliflower "piecrust." Enjoy!

Creamed Finnan Haddie with Vegetables -- 23g protein with 10g ECC

Recipe By : Gaelen
Serving Size : 3 Preparation Time : 30 min.
Categories : seafood, breakfast, savory pie

Amount Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound smoked haddock -- (finnan haddie)
1/2 cup chopped onions
1 tablespoon butter -- unsalted
1/2 cup potato -- shredded
1 1/2 cups spinach leaves, whole -- chopped
1 cup half and half
freshly ground black pepper, to taste

Melt the butter in a heavy skillet, and cook the chopped onions and shredded potatoes on medium heat until softened (about 5 minutes.)

Add the smoked haddock, chopped into bite-sized pieces, and toss with the onions and potatoes. Stir in the half and half and freshly ground black pepper.

Cover the pan and simmer about five minutes. While the mixture simmers, coarsely chop the spinach leaves. After the mixture has simmered about five minutes, uncover and stir in the spinach. Continue to simmer until the sauce is thickened and the fish and potatoes are tender--about 10 more minutes.

Serve in a bowl garnished with chopped tomatoes, chopped hard cooked eggs, or fresh chopped parsley. This dish would work with any smoked fish (salmon, lake trout, cod, etc.) If using salted fish, or if smoked fish is too strong for you, make sure you soak the salted fish in several changes of water for 24 hours, or soak the smoked fish in water for about 30 minutes before adding the fish to the pan..

CAULIFLOWER or DAIKON RADISH Variation: You can reduce the carb counts even further by substituting 1 cup of chopped cauliflower florets for the shredded potato. If you do that, nutrient information per serving changes to: 249 Calories; 14g Fat (50.4% calories from fat); 23g Protein; 8g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 672mg Sodium.

FISH POT PIE Variation: Substitute shredded daikon radish for the shredded potato. Ladle one cup of the mixture into each of three buttered pot-pie sized dishes or ramekins. Top each pot-pie with 1 1/2 cups of mashed cauliflower, and dot with butter. Bake the pies for 10 minutes under the broiler, just until the cauliflower gets golden and crsipy on top. Mashed cauliflower adds 3g ECC to each serving.

Yield: 3 cups, or 3 individual fish pot pies
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Per Serving : 260 Calories; 14g Fat (48.3% calories from fat); 23g Protein; 11g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 663mg Sodium.

[Mitra]

Gaelen, I love smoked haddock. My fishmonger also has a variant called Arbroath smokeys. I'm not sure about the "traditional half and half" as I've never seen such a thing this side of the water ;), but maybe it was single cream? Anyway, it'll be featuring on my menu soon, I suspect :).

[Gaelen]

Lisa, I grilled the sardines, closed, for about 3 minutes total on a hot George Foreman grill because I was too lazy to fire up the Weber grill for a single meal. A Foreman grill, or any contact grill that cooks on both sides at once, will be a shorter cooking time than an open grill like a charcoal or gas grill, or a grill pan on the stove. If you're using a grill that only cooks on one side at a time, start at 3 minutes per side, and aim for crispity skin--that's the best part.

Usually, sardines are too small to 'butterfly,' but if you get really thick ones (thicker than an inch), then butterflying them would work.

Mitra, my traditional 'half and half' was pretty Americanized, wasn't it? ;) If single cream is heavier/more fat content than whole milk, but lighter/less fat content than whipping or double cream, then single cream is what you want. I usually use half and half, but when that's running short, whole milk works just fine, too--you just need to let it simmer longer so that it thickens up. I edited the recipe to reflect that it's really just 'cream' that's traditional in the recipe.

I ate one serving of the finnan haddie, froze one, and made one into a pot pie for tomorrow. It was just the perfect thing today!

[Gaelen]

Skillet Any-Fish Florentine -- 33g protein, 9g ECC

1 tablespoon pesto sauce (any brand that is under 5g ECC per 1/4 cup will work)
1 1/2 teaspoons butter
2 oz. fresh unsweetened orange juice
2 tablespoons roasted red pepper, diced
5 oz. orange roughy (any fish fillets will work...use your favorite!)
1 cup fresh spinach, shredded
1 oz slice swiss cheese, low sodium

Melt the butter and pesto sauce in the appropriate size skillet. Stir in the orange juice and roasted red pepper, and lower the heat to medium (low if using frozen fish fillet(s) so it can simmer longer and get the fish cooked through.)

Put the fish fillet(s) into the skillet, and spoon some of the sauce over the fillet(s). Cover with the shredded spinach. Tear the swiss cheese slice into pieces to cover the center of the skillet without touching the edges.

Cover the skillet and simmer/steam on low for 10 minutes, or until the cheese is melted, the sauce and spinach have formed a nice thick sauce, and the fish flakes easily. Serves one; all amounts in the recipe can be multiplied for additional servings.

Gaelen's Notes: You really could make this with any fish. I had orange roughy, but salmon, tilapia, haddock or red snapper would all be great prepared this way. Even a strong fish like shark, monkfish or mackerel would taste great sauced and baked like this. I made one serving in an 8" skillet on the stovetop. For two servings, I'd double the ingredients and use a 10" skillet. For four, I'd maybe get out the 12" skillet, depending on the size of the fillets. More than four servings: I'd make the sauce on the stovetop, put half the sauce in the bottom of a suitably sized baking dish, lay the fish fillets in the dish, layer the rest of the sauce, spinach and cheese over the fish and bake covered at 400 deg. F. for 20 minutes, or until the fish flakes easily. I did use a non-stick pan; the sauce does bake down so that the pesto-spinach-cheese gets a bit crispity on the edges.

Nutrient info for one serving: 360 calories, 33g protein (count will vary depending on the fish used), 11g Carbs - 2g Fiber (9g ECC), 20g Fat

[cmcole]

Ginger Broiled Fish


2 Tbsp butter
1 Tbsp grated ginger root
1 clove garlic -- minced
½ tsp wasabi powder
½ cup dry white wine
3 Tbsp light soy sauce
1 tsp balsamic vinegar
2 Tbsp scallions -- minced, white part only
1 Tbsp sesame seeds -- toasted
2 pounds fish fillets -- cod, sole, haddock

Melt in a skillet. When butter begins to foam, add garlic and ginger. Stir after one minute. Add wasabi, wine and soy sauce; stir to combine. Simmer for five minutes. Remove from heat. Divide fish into 6 portions. Place fish in a well-oiled, pre-heated pan. Pour sauce over fish; broil for 10 minutes or until opaque. Garnish with sesame seeds and scallions.

I have made double the sauce recipe and reserved some for serving. 2 carbs per serving. This also works well with boneless chicken breasts.

[cmcole]

Seared Pepper Ahi Tuna with Cucumber Salad

Cucumber’s sensual flavour and cool texture will excite all of the senses. The essences of Asia give the ahi tuna exotic appeal.

1 medium cucumber, peeled and sliced into thin round slices
1/4 red onion, chopped
1/2 cup rice wine vinegar
2 tablespoons granulated sugar
1 tablespoon sesame seeds
2 8-ounce ahi tuna steaks, about 1 inch thick
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper
1 teaspoon oriental sesame oil
1 tablespoon soy sauce
2 tablespoons dry sherry
1 tablespoon chopped green onions

Mix the cucumber, onion, vinegar, and sugar in medium sized bowl. Cover and marinate for 30 minutes in refrigerator. Top with sesame seeds when ready to serve.

Sprinkle tuna steaks on both sides with kosher salt and coarse black pepper, pressing gently to adhere. Heat sesame oil in a large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and pink in centre, about 2 minutes per side. Transfer tuna steaks to plates and keep warm.

Add soy sauce and sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with green onions. Serve with cucumber salad.

Recipe compliments of Diane Brown, author of "The Seduction Cookbook, Culinary Creations for Lovers"

[cmcole]

Tilapia in Wine Sauce


Tilapia is a very mild white fish and the sauce is a perfect compliment. Even non-fish eaters might like this low carb recipe. Tilapia in Wine Sauce serves 4 with 1.3 carbs per serving.

4 Tilapia fillets
2 tbsp lemon juice
2 tbsp Holland House white cooking wine
4 tbsp butter
4 tbsp Atkins Bake Mix
1 cup heavy cream
1 cup water
¼ tsp pepper
3/4 tsp dry mustard
1 tsp Worcestershire Sauce
½ tsp dry tarragon
½ tsp parsley
¼ cup scallions including green tops
2 tbsp grated Parmesan cheese

Sprinkle fillets with lemon juice, wine, salt and pepper. Refrigerate for several hours.

In a saucepan over medium heat, melt butter. Blend in Atkins Bake Mix and cook, stirring, until bubbly. Pour in water, then slowly pour in heavy cream and continue stirring until sauce boils and thickens. Add the pepper along with the mustard, Worcestershire, tarragon, parsley, scallion, and cheese. Reduce heat and simmer, stirring occasionally for 5-8 minutes. While sauce is simmering, place fish in a large frying pan. Fill with 2 inches of water. Cover and bring to boil. Once boiling, cook three minutes per side or until cooked through and flakey. Place fish on 4 dinner plates and distribute sauce evenly.

[poodle_woman]

Grilled Tuna
2 Tuna Steaks 6 OZ
Olive Oil
Salt (Prefer Kosher)
Pepper to taste
2 tbs Reduced Salt Soy sauce
1 Clove Garlic minced
1 Tbs Grated Fresh Ginger

Rub tuna steaks with olive oil, salt and pepper. Let stand for 10-30 minutes. Combine rest of ingredients; and smear on tuna steaks on both side let stand 5 minutes to add flavor. Sear of hot grill for 45 seconds a side. Lower grill if gas and cooked turning once to desired wellness. I did mine to medium rare. Enjoy. My best guess is that each steak will be about 1 ecc as most of the garlic and ginger fall off leaving just flavor….

[Gaelen]

My best guess is that each steak will be about 1 ecc as most of the garlic and ginger fall off leaving just flavor….

And even if they didn't, 1 clove garlic (5g ECC) and 1 T. grated fresh ginger (2g ECC), divided by two, would only add 3.5g ECC to each tuna steak, so enjoy those flavors!

[kevinpa]

Broiled Mahi Mahi in a balsamic zucchini tomato spinach marinade.
4 servings 3 ecc 40 protein

I had some nice Mahi Mahi filets so I started looking for a recipe but I didn't find any that sounded like what I was looking for. So I made one up.
I was looking for a marinade that hinted of sweet and put this together:

6 green onions( 6 inch long) thin sliced
3 roma tomatoes diced
1 small zucchini diced
1 teaspoon corse sea salt
1/4 c. balsimic vinagar
1/4 c heinz 1 carb ketchup
1/4 c. sf Davinci simple syrup
1/4 c. chopped spinach
1 teaspoon vanilla

In a mixing bowl I combined the above ingredients.
I than took four 8 oz. Mahi Mahi filets and put them in a 8 X 8 and topped with marinade then covered and refridgerated for about 3 hours.
It looked like this:
http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00004.jpg

After removing from the refridgerator I baked the fish in marinade for 30 min in a 350 oven.
I than transfer the fish to a greased wire rack in a broiler pan and broiled the filets 5 inches from a high broil for 8 min.

Then plated the filets covered with the marinade and served it with a side of fresh steamed green beans.

http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00007_888578.jpg

[cmcole]

http://www.celestialseasonings.com/justforfun/recipes/cvm_limedigby.php

Canadian Vanilla Maple Black Tea & Lime Digby Scallop Seviche Wrapped with Prosciutto
2 lbs Fresh Digby scallops
One bag Canadian Vanilla Maple Black Tea (http://www.celestialseasonings.com/products/black/cvmd.php)
The juice of 6 good limes
The zest of two Limes
1/4 cup of tomato fine dice
1/4 cup of fine diced red onion
20 small pieces of Prosciutto thinly sliced about 6cm x 2cm in size
Combine all the ingrediance together with out the Prosciutto and let sit in the fridge for 48 hours.

Remove the scallops from the liquid and individually wrap the scallops with the Prosciutto. Serve chilled as an appetizer or as finger food.

http://www.celestialseasonings.com/images/justforfun/recipes/chefmatt02.jpgChef Matt, formerly Executive Chef at the Gatsby Mansion and Restaurant in Victoria B.C. created several delicious appetizers inspired by Celestial Seasonings teas and The World Tea Party-Victoria 2004. We hope you enjoy his tea-inspired creations as much as we did. Bon appetit!

[LisaS]

just wanted to pop this link in somewhere - so I'll put it here even though it also has info about salmon:
http://www.aboutseafood.com/index.cfm

check the recipe search too!

[LisaS]

Simple Grilled Halibut
14-16 oz Halibut steaks
~1/3C Italian Dressing (used Bernsteins Cheese & Garlic Italian)
10-12 Juniper Berries

I marinated the halibut in Italian dressing for about 10-15 mins on the countertop. Then lightly crushed the juniper berries and put them on top (one side), pressing in slightly. Grilled outside with some mesquite chip smoke for about 6 mins total, turning once. Delicious.