Fish Recipes (Most Popular)
I LOVE this one, it's so refreshing, it's a perfrect side to these low calorie seafood meals.
A new twist on traditional tuna salad. You will never miss the mayo in this vitamin and potassium-rich version of your old favorite.
Adapted from a recipe published by Whole Foods. I reduced the amount of olive oil used and reduced the serving size of the salmon fillets from 4 ounces each to 3 ounces each to meet nutritional guidelines)
I serve this with mashed sweet potato and a salad of chopped romaine tossed with fresh pineapple chunks, chopped cilantro and fat-free balsamic dressing.
Salty edamame, spicy prig khing green beans, and sweet caramelized onions combine to make a surprisingly delicious main course--or collection of appetizers.
An easy, delicious pasta dish that's healthy and quick!
I use various different pastas with this recipe - linguine and paparadelle are great substitutes.
I like to have a nice, fresh green salad accompanying this meal.
Ingredients
3 poblano chiles
1 1/2 teaspoons aniseed
1 1/2 teaspoons cumin seeds
2 tablespoons vegetable oil
1 1/2 cups finely chopped onion
4 garlic cloves, minced
2 tablespoons sugar
1/2 teaspoon salt
4 (8-ounce) bottles clam juice
2 jalapeño peppers, seeded and finely chopped
1 (28-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
1/4 cup fresh lime juice
2 (6-ounce) tilapia fillets, cut into 2-inch pieces
1 pound medium shrimp, peeled and deveined
1 pound mussels, scrubbed and debearded
3/4 cup minced fresh cilantro
8 lime slices
Preparation
Preheat broiler.
Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag, and seal. Let stand 15 minutes. Peel chiles; discard skins. Finely chop chiles.
Cook aniseed and cumin seeds in a saucepan over medium heat 1 minute or until toasted and fragrant. Place in a spice or coffee grinder, and process until finely ground.
Heat vegetable oil in a large Dutch oven over medium heat. Add chopped onion and minced garlic; cook 15 minutes or until onion is browned, stirring occasionally. Add the toasted ground spices; cook 1 minute. Add sugar, salt, clam juice, chopped jalapeño peppers, and fire-roasted crushed tomatoes; bring to a simmer. Cook 10 minutes, stirring occasionally. Add chopped poblano chiles, lime juice, tilapia, shrimp, and mussels; bring to a simmer. Cook 5 minutes or until shrimp are done and mussels open; discard any unopened shells. Stir in minced fresh cilantro, and serve with lime slices.
Yield
8 servings (serving size: 1 3/4 cups)
Nutritional Information
CALORIES 253(24% from fat); FAT 6.8g (sat 1.1g,mono 1.4g,poly 3g); PROTEIN 29.5g; CHOLESTEROL 126mg; CALCIUM 124mg; SODIUM 806mg; FIBER 3.4g; IRON 6.1mg; CARBOHYDRATE 19.8g