Seafood Recipes

Honey-Glazed Tilapia ~ added July 23, 2012

2 tbsp soy sauce
2 tbsp honey
600 g tilapia fillets (about 4)
1 tbsp light olive oil
1 lime, cut into wedges

Combine soy and honey in a small bowl. Brush over fish.

Heat large fry pan over medium heat. Add oil, then fish. Cook for appx. 3-5 min. per side. Serve with lime wedges.

Baked Salmon with Vegetables

4 salmon fillets
2 cups chopped fresh spinach leaves
1 cup sliced mushrooms
1 tomato, chopped
¼ cup Extra-Virgin Olive Oil Sun-Dried Tomato Dressing

Heat oven to 375˚ Place fish fillets, skin sides down, in 13 x 9 inch baking dish, sprayed with cooking spray.

Mix remaining ingredients until blended, spoon over fish.

Bake 20 – 25 min. or until fish flakes easily with fork.

Cajun Shrimp

340 g frozen peeled cooked shrimp, medium or large
2 tbsp butter
1 minced garlic clove
1 large red pepper, thinly sliced
1 tsp Cajun seasoning
2 green onions, thinly sliced

Rinse frozen shrimp with cold running water to remove any ice crystals. It’s not necessary to thaw. Melt butter in a large frying pan over medium high heat. Add red pepper. Stir-fry until it begins to soften, about 3 min.

Add shrimp and Cajun seasoning. Continue to stir-fry until shrimp are completely thawed and hot, 4-6 min. Stir in green onions. Serve with rice alongside a crisp green salad.

Curried Coconut Mussels

2 kg fresh mussels
1 tbsp olive oil
1 red onion, sliced
2 tbsp curry powder
3 large tomatoes, chopped
393 mL can light coconut milk
1 tsp salt
½ cup chopped cilantro

Rinse mussels. If any are open, firmly tap on the counter. If they do not close, discard. Heat a large pot over medium. When hot, all oil, then onion. Cook, stirring occasionally until onion softens, 3 min. Stir in curry powder and cook 1 min. Add tomatoes, coconut milk and salt. Increase heat and bring to a boil, stirring often.

Add mussels, Cover and cook, stirring occasionally until they open, 7 to 9 minutes. Discard any mussels that don’t open, then stir in cilantro. Serve mussels in large deep bowls with crusty multi-grain bread for dipping.

Serves 4: 412 calories / 22 g protein / 23 g carbohydrates / 28 g fat

Golden Fish Cakes

1 lb. Skinless firm white fish fillets (such as cod or haddock)
½ cup dry bread crumbs
2 green onions, thinly sliced
¼ cup chopped fresh parsley
1 egg, lightly beaten
2 tsp Dijon mustard
¼ tsp salt
¼ tsp pepper
4 tsp olive oil
4 lemon wedges

In food processor, pulse fish just until in small pieces, but not paste; transfer to a large bowl.

Stir in bread crumbs, green onions, parley, egg, mustard, salt and pepper. Shape into 8 patties (about ½” thick).

In skillet, heat oil over medium heat; fry fish cakes, turning once, until golden and hot throughout, 8-10 min. Serve with lemon wedges.

Spaghetti with Tuna Sauce

1 tbsp. olive oil
1 onion, chopped
2 garlic cloves, minced
1 tsp dried oregano
½ tsp pepper
1 can (28oz) tomoatoes
2 tbsp tomato paste
½ tsp grated lemon rind
2 cans solid white tuna, drained
1/3 cup black olives, pitted
12 oz spaghetti
¼ cup chopped fresh parsley
¼ tsp hot pepper flakes

In large skillet, heat oil over medium het, fry onion, garlic, oregano and pepper, stirring occasionally, until onion is softened.

Add tomatoes and mash to break up; stir in tomato paste and lemon rind. Reduce heat and simmer until thickened and spoon drawn through sauce leaves space that fills in slowly, about 10 minutes.

With fork, break tuna into chunks, ass to sauce along with olives. Warm thoroughly.

Boil water and prepare pasta. When ready, strain and serve with tuna sauce on top. Add fresh parsley and optional hot pepper flakes.

Super-Easy, Super-Fast Fish Skillet

½ cup chopped red onions
2 tbsp sundried tomato dressing
19 oz. stewed tomatoes, undrained
1 green pepper
½ cup pitted black olives
Sole or Haddock fillets

Cook onions in dressing in skillet. Add tomatoes, peppers and olives. Top with fish. Cover.

Cook 8-10 min. until fish flakes.



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