Recipezaar: Diabetic,Seafood recipes

Tuna Al Tarocco

Tue, 20 Jan 2009 18:15:22 -0500

This recipe is from a newspaper article that said it was from the restaurant in New York, NY called Babbo. The recipe is a southern Italian dish. -- posted by Celticevergreen

Olive Garden Seafood Torcello

Wed, 21 Jan 2009 01:09:38 -0500

This is a copycat recipe of Olive Garden's Seafood Torcello. -- posted by Celticevergreen

Olive Garden Linguine With Anchovies and Mussels

Wed, 21 Jan 2009 14:42:42 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Olive Garden Spaghetti With Tuna

Wed, 21 Jan 2009 15:59:33 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Tom Yum Goong (Hot and Sour Soup Thai Style)

Wed, 21 Jan 2009 18:04:44 -0500

Quick and easy, light and satisfying Bangkok style Tom Yum Goong with a side of Ginger Snow Peas. -- posted by Celticevergreen

Algerian Spiced Fish Tagine

Thu, 22 Jan 2009 00:58:11 -0500

This recipe comes from a newspaper article that says that it is from the restaurant in New York, NY called Peccavi. -- posted by Celticevergreen

Fillet of Sole Ponte Vecchio Style

Thu, 22 Jan 2009 01:00:35 -0500

This recipe is from a restaurant in Florence, Italia. -- posted by Celticevergreen

Olive Garden Clams Bruschetta

Thu, 22 Jan 2009 13:56:28 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Canyon Ranch's Baked Fish & Chips

Thu, 22 Jan 2009 16:45:52 -0500

This is a delicious, healthy recipe that does not sacrifice flavour. Recipe is from the cookbook, "Canyon Ranch Cooking: Bringing the Spa Home", by Canyon Ranch & Jeanne Jones. -- posted by blucoat

Salmon Burgers With Lemon-Sour Cream Sauce

Fri, 23 Jan 2009 17:25:51 -0500

This is a fast, delicious, and healthy alternative to a traditional burger. This is a great way to get kids to eat fish (although they might prefer it with ketchup & a bun instead). This recipe is from Linda Stradley, cookbook author of "What's Cooking America". -- posted by blucoat

Healthy Halibut With Fennel in a Tomato Bean Sauce

Sun, 25 Jan 2009 23:33:22 -0500

A healthy recipe from Chef MD (John La Puma, MD) that combines fish, veggies and even beans. Recipe published as Diabetic friendly in Walgreen's Diabetes and You. -- posted by JanuaryBride

Noble House Stir-Fried Shrimp

Mon, 26 Jan 2009 00:37:27 -0500

A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. -- posted by Celticevergreen

Low-Fat Fish Cakes With Green Goddess Sauce

Tue, 27 Jan 2009 01:24:36 -0500

This is a fast and healthy recipe! Cornmeal adds crunch, and lime and mustard flavour, to these low-fat fish cakes. From the cookbook, "Better Homes and Gardens 3 Steps to Weight Loss: 150 Satisfying Recipes". Serve with Green Goddess sauce or whatever you enjoy. (Recipe makes 3/4 cup sauce.) Nutrition information per serving (includes sauce): 217 calories, 9 grams fat (2 grams saturated), 109 milligrams cholesterol, 20 grams protein, 12 grams carbohydrates, 1 gram dietary fiber and 337 milligrams sodium. -- posted by blucoat

Cod With Caesar Crust

Tue, 27 Jan 2009 18:58:41 -0500

This quick, low-fat, and delicious recipe is from "3 Fat Chicks on a Diet!". You can eliminate the anchovy paste and use a little Dijon mustard instead. Enjoy! -- posted by blucoat

Athenian Fish (20 Minute Meal)

Fri, 30 Jan 2009 11:49:15 -0500

A low calorie and SPEEDY recipe from Family Style Spring 2009, a Publix Publication. They say tilapia, snaper or mahi mahi all provide great results; I made it with grouper and that worked well. They also recommend serving with a salad of cucumbers, tomatoes and feta along with some pita bread and hummus. -- posted by JanuaryBride

Zuri's Salmon and Crabsticks Loaf

Wed, 11 Feb 2009 15:19:11 -0500

A fairly cheap and very easy main dish, which I made this way because I get so tired of the same old methods and ingredients. Instead of breadcrumbs I used butternut, which goes well with all fish. The butternut can be substituted with the same amount of sweet potato. Remember you don't have to peel butternut -- what a job that is! Slice in two and bake in the oven, the peel becomes soft, and the flesh can be scooped out. I used pre-prepared butternut chunks. Do adjust seasonings to taste, but it really does need a tangy mayonnaise. The ingredients are in almost all pantry cupboards! Cooking time includes roasting the butternut. -- posted by Zurie

Tuna and White Bean Salad

Wed, 25 Feb 2009 10:24:35 -0500

This makes a great main dish in the summer, or can be used as a side dish any time. It makes a great alternative to pasta salads when you're trying to be carb-conscious, and is very high in fiber. Servings are based on use as a side dish, and cooking time is refrigeration time. -- posted by Felix4067

Whispery Scrambled Eggs With Crabmeat and Herbs

Sun, 08 Mar 2009 00:39:02 -0500

"Whisking the eggs vigorously (even with an immersion blender) yields fluffy, whispery results" says Kim Sunee. This recipe is adapted with permission from her book, Trail of Crumbs; Hunger, Love and the Search for Home.;) These eggs deserve a delicious sparkling wine, but the right bottle matters. A highly crisp, golden Champagne won't work as well here as a fuller-bodied, rich rosé sparkler that will complement both the crabmeat and the protein of the eggs, and look beautifully festive as well. Rosé Champagnes are very pricey; opt instead for a top-notch California rosé sparkler such as Gloria Ferrer Brut Rosé 2005 from Sonoma, California. -- posted by Manami

Salmon With Cream Cheese, Spinach & Garlic

Sun, 08 Mar 2009 17:23:17 -0400

What a delicious way to get your salmon and your veggies!!! It's quick and easy to put together and is truly gourmet. They'll think you did alot more in the kitchen than you actually did (it'll be our little secret). I designed this for 2 but you can easily double or even triple this yummy recipe for your family or guests. -- posted by Realtor by day, Chef by night

Crusty Parmesan Flounder Fillets

Mon, 09 Mar 2009 11:55:10 -0400

This was a delicious and non fattening recipe that I invented and came out exceptionally well! I have to lose weight and lower my triglycerides so I am changing my style of eating...I hope you enjoy this as much as I did! -- posted by HotPepperRosemaryJelly

Mini Smoked Salmon Pizzas

Tue, 10 Mar 2009 14:52:00 -0400

Gyoza skins are the Japanese equivalent of wonton wrappers; you'll likely find both in the refrigerated section of the supermarket. If you can't find gyoza skins, substitute round wonton wrappers. They are baked instead of fried! :) Recipe by Julie Grimes Bottcher, Cooking Light Magazine, November, 2006 edition. -- posted by Manami

Tilapia With Pimiento Sauce

Sat, 14 Mar 2009 13:31:50 -0400

I found this recipe on a cooking blog that I frequently read, and it's so good. This dish is so easy because everything is prepared in one skillet, on the stovetop. The fish comes out with tons of flavor, and all the flavors complement each other very well. Any mild, white fish can be subtituted for the tilapia, too. Sometimes, I drain the tomatoes and add 1/4 c. white wine to the sauce. My picture shows this with Recipe #69063, and crusty bread might be good with this too. -- posted by Greeny4444

Salted Salmon and Tomato Salad With Onions (Aka Lomi Lomi Salmon

Sat, 14 Mar 2009 23:55:05 -0400

This is a traditional modern Hawaiian dish. It is perfect for those dog days of summer when you want a cool salad. ***NOTE*** Salted Salmon is also known as cured salmon. If it's not available at our supermarket, there is a recipe here Recipe #136947 that I have never tried, but looks just right! By the way, "lomi-lomi" meand massage-massage in Hawaiian, and that's what you do to make this salad. -- posted by HawaiiChef79

Diablo Shrimp & Bacon Wrap

Mon, 16 Mar 2009 21:25:55 -0400

This "recipe" was shared with me by a family friend. She really likes her shrimp. -- posted by KatyMomma

Flounder Francaise or Chicken Francaise

Tue, 17 Mar 2009 19:34:53 -0400

I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets. -- posted by Realtor by day, Chef by night

Asian Black Pepper Crab

Fri, 20 Mar 2009 02:34:11 -0400

I have adapted this to the finest crab in the world - the inimitable Atlantic blue crab, Callinectes sapidus, 'beautiful swimmers'. Nothing compares to their rich unctuous, mildly sweet, faintly briny, "ocean" flavor - nor to their absolute pugnacity & resoluteness in standing their ground. Insist your blue crabs are alive & fighting - they deteriorate rapidly when they expire (never fall for "they're just slow from the cold" - don't buy seafood from anyone who uses that line!). Atlantic blue crabs have suffered terrible population declines in the past 20 years - they seem to be making a comeback here in the past 2 to 3. We love going crabbing & using handlines while the traps sit through a tide n deeper water through a high tide. A wonderful book about our crabs is "Beautiful Swimmers - Watermen, Crabs and the Chesapeake Bay" by William W. Warner. I can't recommend this book highly enough. A most excellent summer read; oh & nice to know who you're eating. Serve al fresco with newspaper tablecloth, large pasta bowls if available, steamed rice, steamed Chinese broccoli or green beans, cucumber shavings in rice wine vinegar and a light bubbly ice cold beer. -- posted by Buster's friend

Spicy Dill Mayo Salmon (South Beach Diet Friendly)

Tue, 24 Mar 2009 18:09:16 -0400

Spicy Dijon and Mayo with Dill. Try with different types of fish (or shrimp, chicken, etc.) I used low-fat mayonnaise to make it South Beach Diet friendly. Note: for a quicker recipe nix the thyme, oregano, basil, even garlic. Note: for a better presentation, hold dill until the end and sprinkle over the top rather than mixing into sauce. Note: I've used regular jarred spices rather than fresh and they work just fine. -- posted by GoldsmithLissa

Healthy Spiced Pecan-Encrusted Tilapia (South Beach Diet/Diabeti

Wed, 25 Mar 2009 02:06:53 -0400

A tilapia with a spiced pecan crusting without the added unhealthiness of flour and cornmeal. I'm sure there are more cohesive and perhaps more technically encrusted versions...but this is quick, easy and very very healthy! -- posted by GoldsmithLissa

Wasabi-Ginger Glazed Tuna Steaks (South Beach Diet Friendly, Low

Wed, 25 Mar 2009 02:13:12 -0400

Quick and healthy recipe for tuna. Add more wasabi and/or ginger to make it spicier. We like it a lot hotter, but this version is more universal. If you're not dieting, serve on a bed of jasmine rice. If you are, serve with some mixed vegetables topped with salt and a splash of soy sauce. -- posted by GoldsmithLissa

Yogurt Cod

Fri, 27 Mar 2009 14:42:00 -0400

This is so simple a recipe that I hesitate to post it, but we love it and it is delicious! -- posted by Derf

Acadia's Sauteed Italian Flounder

Tue, 31 Mar 2009 10:39:22 -0400

This recipe was thought up on the spur of the moment for a simple and flavorful fish creation. *NOTE: Cooking time depends on the thickness of the fish. -- posted by Acadia

Tuna and Egg Salad Divine

Sun, 05 Apr 2009 21:59:19 -0400

DH asks me to make this once a week and I don't oblige because it's a great lunch or snack for him when I'm not home or don't feel like cooking. I'll either serve it cold to him on fresh wheat bread, or if I have time I will use Sourdough bread, add a slice of cheese, and make him a tuna melt. I prefer not to use a bunch of mayo or miracle whip, I don't like it to overpower the tuna. -- posted by Melvin'sWifey

Grilled Lemon Fish With Asparagus

Mon, 06 Apr 2009 21:12:15 -0400

This recipe can be used with any firm-textured fish, such as cod, tilapia or salmon. Fresh tasting and simple. Prep time includes marinating. -- posted by Chef Shantal

How to Grill Oysters

Mon, 20 Apr 2009 00:30:47 -0400

SUPER simple!!! Serve with a squeeze of lemon, BBQ sauce, cocktail sauce, horseradish, salsa. . .you name it! No shucking required. NOTE: make sure you buy LARGE oysters, as they are quite small when cooked and also make sure your heat is on HIGH or else the shells won't pop open. 2 dozen oysters will serve 4 as an appetizer or 2 as a main course. Recipe from Steven Raichlen's How to Grill. -- posted by JanuaryBride

The Realtor's Spicy Baked Shrimp

Wed, 22 Apr 2009 12:42:35 -0400

These shrimp are really zippy! They're pretty quick and easy, too. You can control the heat by reducing the chili sauce. When I make this for my little girl, I eliminate all but 1 tablespoon of the chili sauce and it's still great! She loves this dish and I'll bet you will, too! It serves 6 as an appetizer but only 2-3 as a main dish. -- posted by Realtor by day, Chef by night

Scallop Salad W/Baby Red Potatoes & Creamy Vinaigrette

Wed, 22 Apr 2009 12:44:22 -0400

This is such a nice refreshing main dish salad for a warm spring or summer evening. It's different than the usual ways we serve scallops and that's what I like about it. You need to boil the potatoes and cool them completely so do this earlier in the day. I make the vinaigrette then, too so the flavors have time to blend. The chilling time is not included in the prep time so be sure to remember this. I found this one in a magazine a while back. -- posted by Realtor by day, Chef by night

Mediterranean Salmon With White Beans

Thu, 23 Apr 2009 16:05:22 -0400

Quick and healthful main dish. From Southern Living magazine of February 2007. DH and I love this with brown rice. Can be made with other firm fish fillets. Canned tomatoes can be substituted for fresh, and other white beans can be substituted for the cannellini. -- posted by Deb G

North African Spiced Shrimp

Fri, 24 Apr 2009 10:58:11 -0400

Love the firy spice with shrimp, fresh surprised looking shrimp. The recipe from the LA Times Food & Drink Weekly will be used when our shrimp start coming in before too long. Since ours are fresh (netted 300 yards from the house often enough) we'll opt to keep head & shells on & cook the marinade as well. This is a perfect meal for newspaper covered table alfresco dining - with ice cold 8 ounce bottles of beer (the little ones stay cold better) in a galvinized pail of ice on the table & good conversation over leisurely shelling & slurping. Ok, maybe some tabouli & lightly steamed fresh Silver Queen corn on the side for the landlubbers to take respite from the heat. Good summer eating. The recipe originally stated this was for 6 servings & they served over couscous, rice or pasta - nah, down here we eat SHRIMP! -- posted by Buster's friend

Yellow Tomato Gazpacho With Shrimp

Sun, 26 Apr 2009 21:48:03 -0400

Here will be a lovely home for some big golden beefsteak & little yellow pear or cherry/currant tomatoes. Will play with this recipe using the green when ripe tomatoes as well.... & bigger shrimp - our local ones don't come that small (LOL). From Sunset who note - Brian Whitmer, chef at Moose's Restaurant in San Francisco, contributed this recipe. Garnish with yellow cherry tomatoes and sliced cucumbers, if desired. I'll be garnishing with whatever the garen is producing! -- posted by Buster's friend

Fish 'n' Chips for the Diabetic

Mon, 27 Apr 2009 00:46:55 -0400

From TOH Cooking for 2. These crunch fillets have just the right "kick" to them for my DH. Paired with a salad or "skinny" cole slaw, he can still have his fish 'n chips! -- posted by Denise in da Kitchen

Shrimp, Mango and Avocado Salad W/ Passion Fruit Vinaigrette

Wed, 29 Apr 2009 14:55:14 -0400

I have been on a big fruit and salad kick over the past couple days. I think am an trying to counteract that rainy London weather with eating things that remind me of places like the Caribbean or Mexico. This is what I threw together for lunch today and it ended up being pretty tasty. I used a lettuce that in the UK is called 'little gem lettuce' but romaine would work well too. -- posted by Sarah_Jayne

Shrimp En Brochette

Fri, 01 May 2009 03:23:52 -0400

A lovely grilled appetizer from The Times-Picayune. -- posted by Buster's friend

Citrus-Marinated Shrimp With Grilled-Onion and Orange Salad

Mon, 04 May 2009 14:40:22 -0400

This recipe was created for beauty guru Bobbi Brown by F&W Magazine, published in the January, 2005 edition, Grace Parisi gets its bold flavors from ingredients like chipotles, grilled onions and citrus juice. "Bobbi Bares All" Grilled shrimp needs a tart white for contrast, one with enough fruit to balance the heat of the chiles and the sharpness of the citrus. That means Sauvignon Blanc, especially lively examples from South Africa, such as the 2003 Neil Ellis or the 2003 Kanu. -- posted by Manami

Green Salmon (Or Chicken) Chili

Fri, 08 May 2009 02:39:13 -0400

A cross between a Green curry and a white chili, this recipe can be made with Salmon or chicken. -- posted by Chef #1228626

Fish Tacos With Yogurt Sauce

Fri, 08 May 2009 23:52:08 -0400

This is a quick, flavourful, and healthy recipe from Chef LaLa on a recent "Today Show". -- posted by blucoat

Spanish Sizzled Shrimp

Sat, 09 May 2009 00:31:18 -0400

No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods. From 'EatingWell.com' and posted for ZWT5. -- posted by FloridaNative

Salmon Spread

Sun, 10 May 2009 20:07:47 -0400

One day we were shopping at Costco in Albuquerque, New Mexico, and a sample lady gave us a sample of salmon spread on a cracker. It was absolutely DELICIOUS! The next day we returned and purchased the Bear & Wolf brand of Wild Alaskan Pink Salmon, which is the brand you should use if you can get it. You can even get it through their website. The next day the sample woman was not there, so we had to come up with the recipe by trial and error. I guess you could actually use any brand. If you have any questions e-mail me: AlanLeonetti@q.com -- posted by Alan Leonetti

The Melting Pot Mojo Fondue Broth

Fri, 15 May 2009 00:51:45 -0400

From Dave Ahem, co-owner of The Melting Pot in downtown Minneapolis. Source: Midwest Home Magazine, Sept. 2007 Savvy Host Recipes. -- posted by Chef #1228237

Caribbean Conch Chowder

Sun, 17 May 2009 02:50:06 -0400

Conch are readily available here, along with great big whelks, from the shrimpers who catch them in their nets. I love this chowder because it uses those, oh so hot & delicious, Caribbean hot peppers. This recipe is from www.globalgourmet.com. -- posted by Buster's friend

Lovely Lime Baked Fish

Mon, 18 May 2009 14:51:40 -0400

I found this on another site. It sounds really good. I love citrus and seafood! Posting for Zaar World Tour 5. -- posted by Realtor by day, Chef by night

Snappy Shrimp

Mon, 18 May 2009 14:52:03 -0400

This can be used as a main dish or as an appetizer. It sounds very quick and delicious. I found this on another site. I'm posting it for Zaar World Tour 5 for the Carribbean. -- posted by Realtor by day, Chef by night

New Orleans Shrimp Creole

Tue, 19 May 2009 17:54:34 -0400

I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible". -- posted by PaulaG

Danish Dilled Shrimp (Rejer)

Wed, 20 May 2009 02:10:30 -0400

An Allrecipes.com dish that could be served as an appetizer or a main dish. This would be a terrific buffet dish; would make a beautiful presentation. -- posted by Happy Hippie

Cajun Crab Croquettes With Zesty Remoulade Sauce

Fri, 22 May 2009 02:04:57 -0400

Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we prefer the texture of lump crabmeat. Serve with Zesty Remoulade Sauce, a lighter, easy version of the classic mayonnaise-based sauce that's commonly served with seafood. Make it a meal: Serve on arugula salad. From EatingWell Magazine December 2006 and posted for ZWT5. -- posted by FloridaNative

Egg, Sour Cream and Caviar Spread

Fri, 22 May 2009 02:05:19 -0400

This puts the luxe in deluxe! From the Woman's Day magazine, 1985. Refrigeration time not included in preparation time. -- posted by Molly53

Ahi Katsu With Wasabi Ginger Butter Sauce

Sat, 23 May 2009 18:19:24 -0400

Oh, this just sounded sinfully delicious when I received it in an email from gourmet-recipes-from-aound-the-world. A bit fiddly but I suspect worth every moment. This is one reserved for the innermost circle LOL! Thank you Fawnette! -- posted by Buster's friend

Red Curry Snapper

Sat, 23 May 2009 18:19:52 -0400

Men's Health -- posted by Jon W #2

Calamari in the Greek Style

Sun, 24 May 2009 02:48:50 -0400

This recipe will make good use of our Franchi Red Pear tomatoes, White Lightning eggplant & basil from the garden & the plentiful calamari from our waters. Received in email from gourmet-recipes-from-around-the-world. Thanks Petro B.! -- posted by Buster's friend

Ishikari Nabe

Mon, 25 May 2009 11:27:49 -0400

Hokkaido is Japans northernmost island. Its cool temperatures and wide open spaces have given it a reputation for great farm products, especially dairy, corn, and root crops like potatoes, onions, and carrots. Its bountiful seafood, like salmon and crab, are also famous throughout Japan. Ishikari nabe is a tasty hotpot that combines some of these famous products in a miso broth accented with melted butter. -- posted by Celticevergreen

Scandinavian Salmon Cheddar Pie

Mon, 25 May 2009 11:41:42 -0400

A wonderful use for canned or leftover salmon. Nice sauce for a bit of panache. Received in email - thanks Scandi pride! -- posted by Buster's friend

Thai Green Shrimp Curry

Wed, 03 Jun 2009 00:32:55 -0400

Summertime brings both the ocean & the green tailed river shrimp here. I Love curried shrimp in all its variations. Received this recipe in an email from gourmet-recipes-from-around-the-world, thank you Myrtle Killian! Serve with fluffy steamed rice or fresh naan bread with fresh chopped peppers (bird, fish, thai) & plenty of Thai basil. -- posted by Buster's friend

Spicy Mackerel With Chiles and Tomato

Sat, 06 Jun 2009 03:06:55 -0400

Spanish mackerel is a common catch-of-the-day here in the summer. It is also one of the less expensive fish to purchase. Nice fatty full of those omega fatty acids! This recipe is especially nice as it will make good use of our garden's chile & tomato bounty. Received this in an email from www.Chow.com - thanks, Chowhounds! -- posted by Buster's friend

Warm Lobster Salad With Arugula and Truffle Oil

Mon, 08 Jun 2009 02:07:12 -0400

I found this off of truffle-oil.com and am posting it here to save it. I haven't made it yet, so if someone has, please let me know how it is. One of these days I'll get around to buying some truffle oil and giving this a go. It sounds like it would be a very eye-appealing salad, too. The website offered the tips of using fresh herbs and not overcooking the lobster. I'm guessing on the yield and times, so please inform me of them when you make this. -- posted by Marla Jones

Smoked Trout Spread

Mon, 08 Jun 2009 02:34:53 -0400

This healthy, easy, and tasty recipe is from the James Beard award-winning "The New Mayo Clinic Cookbook". -- posted by blucoat

Artichoke and Ripe Olive Tuna Salad

Thu, 11 Jun 2009 12:03:32 -0400

An unusual and rich flavor combination! Serve this salad with sliced tomato on a bed of lettuce or on French bread. Adapted from Delish on msn. -- posted by Sharon123

Sauteed Snapper Acqua Pazza (Red Snapper Crazy Water)

Fri, 12 Jun 2009 02:02:16 -0400

Chef Andrea Apuzzo, of Andrea's Italian Restaurant, contributed this recipe for the upcoming French Market Creole Tomato Festival. It was published in The Times-Picayune. Can't wait to try with some garden fresh tomatoes & catch of the day a few weeks from now! -- posted by Buster's friend

Smothered Okra Wth Shrimp

Fri, 12 Jun 2009 02:02:54 -0400

A classic southern coastal dish. This version is from Chef Drextal Carter, of The Praline Connection in New Orleans. it was published n The Times-Picayune in anticipation of the French Market Creole Tomato Festival coming this weekend. I plan to make it when my own tomatoes & okra are ready (soon)! Use the freshest ripe red (or black or pink) robustly flavored tomatoes you can get. -- posted by Buster's friend

Marinated Tomatoes Stuffed With Rock Shrimp

Fri, 12 Jun 2009 02:16:54 -0400

An exquisitely elegant summer salad from Chef Klaus Happel, Veranda Restaurant (Intercontinental Hotel) in New Orleans in honor of this weekend's French Market Creole Tomato Festival. Use the Creole's if you can get them but otherwise make use of the best freshest summer tomatoes you can get. My black tomatoes are doing so well I suspect they'll be used in this fantastic summer salad. Plan ahead (marinating time not in prep time) - make the salad & marinate the tomatoes all day while you are at the beach; come in & voila! Comes together in a snap. Best of summer eating! -- posted by Buster's friend

Spicy Fish With Tamarind Sauce

Sun, 14 Jun 2009 21:36:04 -0400

From Diabetes Forecast. Looks awesome, posting here for safe-keeping. -- posted by Carianne

Italian Oven Roasted Fish With Black Olives-Dentice Alle Olive

Wed, 17 Jun 2009 14:30:44 -0400

Another recipe being stashed for when we start our summer fishing & eating from the garden routine. I believe this is adaptable to just about any ocean fish - we'll be trying with "catch of the day" for sure! Parsley is up already! From the badmancanner. -- posted by Buster's friend

Ceviche Shrimp and Feta

Tue, 30 Jun 2009 00:33:28 -0400

A Mediterranean spin on the traditional ceviche. Recipe from a Michelob ad. . . sounds yummy! Cooking time is actually refrigeration time. -- posted by JanuaryBride

Sake-Steamed Halibut With Ginger & Cabbage

Sun, 12 Jul 2009 09:48:45 -0400

Grace Parisi does it again! :) She steams delicate halibut with cabbage that has been sauteed with ginger and leeks until soft & buttery and a bit spicy. F&W Magazine, March 2009 edition. Healthy and delicious! It is suggested that with an earthy, fragrant dishes like this one are lovely with sake - two good choices are the Otokoyama Mans Mountain and the Tamanohikari Brilliant Jade. One serving: 327 cal, -- posted by Manami

Salmon Tartare on Potato Crisps

Sun, 12 Jul 2009 10:03:57 -0400

This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York's Aquagrill restaurant. The ingredients include a combination of capers, red onion, and dijon mustard, which give the dish an assertive kick. This recipe was found in Saveur Magazine, Issue #112; chilling time of 30 minutes was not included. -- posted by Manami

Tuscan Family Anchovy-Garlic-Lemon Sauce

Wed, 15 Jul 2009 11:40:23 -0400

Spread on grilled bread, raw or cooked vegetables, toss with boiled red-skin potatoes or top grilled eggplant with some sauce and extra lemon. From The Seattle Times. I added the 20 minutes rest time in the prep time - really, this one is easy peasy for the flavor punch it provides. -- posted by Buster's friend

Spicy Gazpacho With Shrimp

Fri, 17 Jul 2009 13:11:07 -0400

Another cool crisp refreshing gazpacho recipe - added bonus - Shrimp! This will make good use of our garden's produce in another week or so... hoping the cucumbers last until the tomatoes really get going. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavender! -- posted by Buster's friend

Salmon, Cucumber Chili Salad

Fri, 24 Jul 2009 12:40:19 -0400

Received this from www.whfoods.org . It sounds fast, satisfying but lighter - great for hot weather. I plan to use the grill (outside) to avoid heating up the house this time of year. -- posted by Buster's friend

Shrimp and Peanut Butter Pasta

Fri, 24 Jul 2009 13:58:56 -0400

Found this in The Times-Picayune - Chef Katie Bingham adapted this recipe from the "Moosewood Low-Fat Cookbook." I plan to serve chilled in a large bowl brought to just below room temp for a delicious & refreshing supper. Also may be adding some grilled tofu chunks & shaved cucumber to the mix. -- posted by Buster's friend

Wood-Grilled Tilapia in a Spicy Seafood Soy Broth

Fri, 24 Jul 2009 14:07:43 -0400

The makings of a lovely special dinner by Jeffrey Saad on a recent episode of the Food Network's show "The Next Food Network Star." This winning recipe will be featured on the "Today's Fresh Fish" menu at 690 Red Lobsters across North America. Found this in The Wichita Eagle of all places. Plan to substitute tilapia with our next saltwater catch-of-the-day (hopefully a nice fat flounder!). -- posted by Buster's friend

Snapper and Garlic Potatoes

Sat, 25 Jul 2009 02:59:06 -0400

From our local state newspaper. Any white fleshed fish depending on what is seasonal is recommended. To complete the dish it is suggested you serve with rocket leaves or mixed greens. If you can't get baby potatoes just cut larger ones into 3cm chunks. Times are estimated. -- posted by I'mPat

Marinated Shrimp and Artichokes

Wed, 29 Jul 2009 02:42:17 -0400

Found in The Times-Picayune - where it was noted this tastes better after marinating in the fridge a couple of days. My kind of summer meal! -- posted by Buster's friend

Pinch My Salt's Herbed Tuna Salad With Feta and Pine Nuts

Thu, 30 Jul 2009 11:12:35 -0400

Plan to use this in big hollowed out garden fresh tomatoes for a cold supper. A cold refreshing scrumptious supper! Toasted pita chips on the side. From The Wichita Eagle - they report finding it as " The Internet is positively boiling over with gorgeous, expertly done food blogs - like Pinch My Salt. It originates from a cook named Nicole in San Diego. Here's one of her many tempting recipes." -- posted by Buster's friend

Quick Broiled Salmon With Ginger Mint Salsa

Sun, 02 Aug 2009 17:27:26 -0400

Another great fish & mint combo - this one is from www.whfoods.org who note - "For such a little investment of time you receive enormous nutritional benefits from this flavorful combination tangy salsa and salmon. For starters this recipe provides an excellent source of tryptophan, selenium, niacin and protein as well as 193% of the daily value for those hard-to-find omega-3 fatty acids. Enjoy!" I think this will be great with salmon, tuna, mackeral, blue fish - plan to use with any of our "catch-of-the-day" successes! -- posted by Buster's friend

Salmon, Bread & Butter Pickle Sandwich

Fri, 07 Aug 2009 10:15:58 -0400

I try to eat wild salmon three to four times aweek. I do this for health reasons more than for my love of salmon....although I like it in most recipes. Because of pricing, I find myself using canned salmon more and more. Was ready for some lunch the other day but sort of hated the idea of salmon again, then this idea was born.......... -- posted by Happy Harry #2

Lemon-Garlic Marinated Shrimp (Ice Cold and Refreshing)

Thu, 13 Aug 2009 14:34:49 -0400

I found this recipe on the Eating Well website amongst the diabetic friendly recipes. It's supposed to be an appetizer but I served it over a nice salad as a cool, refreshing summer dinner. We loved it. The shrimp are super simple to prepare and they tasted great hot or cold although they are meant to be served cold. Serves 12 as an appy but 6 as a main course. -- posted by Realtor by day, Chef by night

Roasted Peach and Shrimp Salad

Wed, 26 Aug 2009 18:09:53 -0400

A dish that we found extremely tasty and interesting! Real Simple Magazine, July 2005 edition. -- posted by Manami

Mexican Seafood Cocktail (Campechana)

Tue, 01 Sep 2009 12:07:43 -0400

This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;) -- posted by Manami

Tomatoes Stuffed With Tuna

Wed, 02 Sep 2009 23:56:34 -0400

A money saving low GI meal. Fresh tasting, easily prepared, satisfying and delicious. -- posted by Kiwi Kathy

Edamame Succotash With Shrimp

Mon, 14 Sep 2009 15:22:33 -0400

Here succotash - traditionally a Southern dish made with corn, lima beans and peppers - is given an update using edamame instead of lima and it then becomes a main dish by adding shrimp.It is low cal/high fiber/low sat fat/heart healthy/& diabetes appropriate. EatingWell Magazine Newsletter, January/February 2007 edition.Make it a meal! All you need is a warm piece of cornbread and a nice salad to make the meal complete. ;) -- posted by Manami

Scallop and Mango Ceviche With Thai-Lime Dipping Sauce

Wed, 23 Sep 2009 02:11:05 -0400

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;) -- posted by Manami

Zuppa Di Pesce Castagna

Wed, 30 Sep 2009 01:22:46 -0400

This recipe from Castagna in Portland, OR, was requested in the LA Times' Culinary SOS column by a fan who described it as "ambrosia". It certainly has all the right stuff. "This striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. The rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and Pernod, and rounded out with just a hint of chile and tomato for added depth. Serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." Substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season. -- posted by Buster's friend

Ginger Mud Crabs

Tue, 06 Oct 2009 11:16:05 -0400

This is from the ABC TV show The Coook and the Chef but when the DH and I went to make it we could not get mud crabs (not even blue swimmers) for the first time in weeks, so saving here for when we get the opportunity to get the mud crabs. Times are estimated. -- posted by I'mPat

Kristie's Delicious Crab Cakes!!

Tue, 13 Oct 2009 15:15:42 -0400

Light, Delicious, and Definitely Tasty! These are a HUGE hit for any Occasion, or Dinner. Your guest will be begging you for this recipe. Trust Me!! Enjoy! -- posted by Forever Foodie

Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Wed, 14 Oct 2009 14:24:02 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate. -- posted by Molly53

Irish Fisherman's Stew

Thu, 15 Oct 2009 14:31:12 -0400

In my hometown there is a tradition. the morning of a wedding the groom goes fishing with the brides father, and if the catch is good, then this stew is made for the wedding and it means the marriage will be blessed with bounty. -- posted by GingerlyJ

Easy Smoked Whitefish Salad

Tue, 27 Oct 2009 11:52:33 -0400

This is the easiest recipe in the world. I had this at my friend Alice's one day and made it for a crowd for my brothers family get-together and everyone loved it. So easy and so yummy! -- posted by Secret Agent

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

Thu, 29 Oct 2009 11:59:03 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Emeril Lagasse of Emeril's and NOLA, featured in The Louisiana New Garde television series. -- posted by Molly53

Pistachio Crusted Salmon

Wed, 04 Nov 2009 10:49:32 -0500

Another lovely way to cook a lovely fish! You can use different nuts such as walnuts, hazelnuts, almonds etc. You may also use a different fish such as Chilean Sea Bass, Trout etc. Seafood Magic is a seasoning by Chef Paul Prudhomme. Get his seasonings if you can find them - they are to die for! You may sub Old Bay instead but it wont have the same flavor, though still fantastic! -- posted by Suzy_Q

Salmon W/ Fennel, Orange, and Rosemary

Tue, 17 Nov 2009 21:20:16 -0500

One of the seafood dishes that can hold up to red wine! -- posted by GoldsmithLissa

Crispy Salmon With Dill and Leeks

Wed, 18 Nov 2009 01:23:55 -0500

Prepare the salmon as desired for a healthier option... Blend the sauce for a more traditional presentation or leave rustically chunky as is. -- posted by GoldsmithLissa

Lemon Glazed Jumbo Shrimp Salad

Wed, 18 Nov 2009 12:04:44 -0500

Quick and easy salad that eats like a meal. -- posted by AZPARZYCH