seafoodrecipes

Sweet and Sour Shrimp
Recipe submitted by Patty 12-01-2002
1 8 oz can pineapple chunks in juice
1 teaspoon cornstarch
3 tablespoons chili sauce
1 tablespoons low-sodium soy sauce
1/2 teaspoon garlic powder
2 teaspoons sesame oil
1 medium pepper -- chopped
1/2 medium onion -- sliced
3/4 pound shrimp -- peeled and deveined
Drain Pineapple, reserving juice; set pineapple chunks aside. Combine juice, cornstarch, chili sauce, soy
sauce and garlic powder; set aside.
Coat a large nonstick skillet or wok with cooking spray, and add oil. Place over medium-high heat until
hot. Add green pepper and onion; stir-fry 2-3 minutes
or until crisp-tender. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink.
Stir cornstarch mixture and pineapple chunks into shrimp mixture. Cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Serve immediately.
Yield: 4 servings Stars = 4 stars per serving
I usually use a 16 oz can of pineapple and double the cornstarch, garlic powder, chili sauce and soy sauce
to make extra sauce for serving over rice. According to Master Cook, the extra pineapple and sauce doesn't
add any stars

Poached Salmon with Dill submitted by Mia 11-30-2002
Makes 4 Servings
2 Cups low sodium chicken broth
1/2 cup dry white wine
1/2 cucumber, peeled, seeded and thinly sliced
1 teaspoon granted lemon zest
1 cup cooked wild or long grain rice
1/2 medium avocado, peeled and diced
2 tablespoons chopped dill
1/4 teaspoon freshly ground pepper
3/4 pound salmon filets, skinned and cut into 4 pieces
In a large skillet, bring the broth and wine to a boil. Add the cucumber and lemon zest; reduce the heat and simmer until cucumber is tender, about 2 minutes. Stir in the rice, avocado, dill and pepper, then add the salmon. Poach, covered, until the fish is just opaque in the center, 4-6 minutes. Per Serving: 246 Calories, 11g Total Fat, 2g Saturated Fat, 46mg Cholesterol, 63 mg Sodium, 12g Total Carbohydrate, 3g Dietary Fiber, 20g Protein, 29mg Calcium stars per serving = 5

Georges Catfish Fillets with sesame Crust
Serves 4 at 9 stars per serving (recipe added 11-03-2002)

Citrus Marinade:
1/2 cup extra virgin olive oil
1/2 cup white wine vinegar
1 TBS honey
2 tsp freshly grated lemon zest
Juice of 1/2 lemon
2 garlic cloves minced
Catfish Fillets
1 1/2 lbs catfish fillets
1/4 cup sesame seeds
Directions: To make the marinade, combine all the ingredients in a medium bowl and stir well. Wash the catfish fillets and pat dry. Add the catfish to the marinade, turning several times to coat well. Cover and refrigerate for 2 to 6 hours. Let sit at room temperatuer for 30 mins before grilling. Drain from marinade and coat both sides of the fish with sesame seeds. Place the fish on a hot grill and cook for 4 to 5 mins, or until whitish in the center. Usually fillets are quite a bit thicker at one end and need to be cut in half, with the different thicknesses grilled separately for more even cooking.

Barbecued Monkfish with Butter-Wine Baste
Serves 4 at 3 stars per serving (recipe added 11-03-2002)
Butter Wine Baste
1/4 cup butter
2 garlic cloves minced
1/3 cup dry white wine
1/4 cup extra virgin olive oil
3 TBS chopped fresh herbs, such as basil, thyme, chives and parsley
2 tsp grated lemon zest
MonkFish
1 - 1 1/2 lbs Monkfish
Directions: To make the baste, melt 2 TBS of the butter in a small saucepan. Add the garlic and cook for 2 minutes. Sitr in the white wine and cook until it is reduced to 1/4 cup. Add the remaining butter and stir just until melted. Stir in the olive oil, herbs and lemon zest. Set aside. Brush the fish with the butter wine mixture. Baste with the butter wine mixture and place the fish on a hot grill. Cook for about 6 minutes or until it is opaque in the center of the thickest part and firm to the touch. Baste about every 2 mins with the butter wine mixture. Heat the remaining butter wine base and serve on the side in a small individual bowls for dipping as you would for lobster.

Grilled Flounder with Dill-Wine Dry rub
Serves 4 at 3 stars each (recipe added 11-03-2002)
Dill wine Dry Rub:
Juice of 1/2 lemon
2 TBS dry white wine
2 TBS chopped fresh dill or 1 TBS dried
2tsp paprika
1/4 tsp freshly ground black pepper
1 clove garlic minced
Grilled Flounder:
1 - 1 1/2 lbs flounder or any other firm fleshed white fish
Directions: To make the dry rub, combine all ingredients in a small bowl and mix well. Wash the fish and pat dry. Spoon some of the dry rub over the fish and rub it into the flesh on both sides. Place the fish on a plate, cover and refridgerate for 1 to 2 hours. Place fish on hot grill and cook for 1 to 1 1/2 mins or until the fish is opaque in the center.

Orange Roughy w/ Zesty Fat free marinade
serves 4 at 2 stars per serving

ZESTY FAT FREE MARINADE

0 stars
A great marinade for fish or chicken, this oil free combination lends bursts of flavor, especially to mild flavored fish.
juice of 1/2 lemon
1 garlic clove finely chopped
2 TBS white wine
1 TBS lemon zest
2 tsp taragon vinegar
1 teaspoon dried tarragon
1/4 tsp freshly ground black pepper
In medium bowl combine all the ingredients, mixing well, and set aside until ready to use.
4 Fillets orange roughy or any other firm fleshed white sish 4-6 ounces each.
Directions: Marinate the fish for 2 to 6 hours in the refrigerator, remove and let stand at room temp for 30 mins before grilling. Reserve the marinade. Place the fish on a hot grill, drizzle a bit of the marinade on top, close the lid, and cook for about 3 mins, or until the fish is milky white in the center.

Albacore Tuna with Gingered Marinade
Serves 4 at 4 stars per serving (recipe added 11-03-2002)
Gingered Marinade:
1/4 cup fresh orange juice
1/4 cup extra virgin olive oil
1/4 cup light soy sauce or tamari
1/4 cup chopped green onions
1TBS minced ginger
1tsp minced garlic
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
Grilled Tuna:
1 - 1 1/2 lbs albacore tuna
Directions: to make the marinade, combine all the ingredients in a medium shallow dish. Add the tuna. Marinate in the refrigerator for 2 to 6 hours. Let sit at room temp for 30 mins before grilling. Place the fish on a hot grill, drizzle a bit of the marinade over the top and cook for 31/2 -4 mins or until the fish is opaque in the center of the thickest part.

Chef Mark's tomato-basil Halibut
Serves 4 at 8 stars per serving (recipe added 11-03-2002)
Marinade:
1/4 cup extra virgin olive oil
1 TBS chopped fresh basil
1/4 tsp freshly ground pepper
Juice of 1/2 lemon
1 large clove of garlic minced
Grilled Halibut:
1 1/2 - 2 pounds fresh halibut steaks or fillets
Tomato-Basil Sauce:
2 TBS extra virgin olive oil
1/4 cup chopped green onions
1 larg garlic clove minced
1 cup peeled and chopped vine ripened tomatoes
2 heaping TBS chopped fresh basil
1/2 tsp freshly ground black pepper
Directions: To prepare the marinade, combine all the ingredients in a shallow bowl and add the halibut, making sure that it fits snuggly and that both sides of the fish are coated. cover and refridgerate for 2 to 6 hours. To prepare the tomatoe basil sauce, heat the oil in a small saucepan over medium heat and saute' the green onion and garlic for about 5 minutes. add the tomatoes, basil and black pepper, and simmer over low heat for about 10 minutes or until the sauce thickens a bit. Drain the halibut and reserve the marinade for basting. Allow the fish to sit at room temp for 30 mins before grilling. Place as many fish steaks or fillets on the grill that will fit at one time. drizzle a bit of the marinade over the top and grill for about 31/2 - 4 mins being careful not to overcook or the fish will become dry and tough. the fish is done when it is whitish in the center .

Ginger - Lime Swordfish
Serves 4 at 5 stars per serving (recipe added 11-03-2002)
Marinating the swordfish for 2 to 6 hours is the key to great flavor and tenderness.
Ginger-lime Marinade:
3 TBS canola oil
2 green onions thinly sliced
1/4 cup frsh lime juice
1 TBS grated ginger
salt and pepper to taste
Grilled Swordfish:
1 - 1 1/2 pounds swordfish
Directions: To make the marinade, in a small saucepan, heat the oil and green onions over medium heat for 2 minutes. Stir in the lime juice, grated ginger, and salt and pepper, and cookf for 1 minute more. Place the fish in a shallow dish and pour the warm marinade over the top. Cover and place in the rrefridgerator for at least 2 hours. turning once after an hour. let the fish stand at room temp for 30 mins before grilling. Place fish on grill and drizzle a bit of marinade on top and cook for 4 - 5 mins for each inch of thickness. when done, remove.

Barbecued Salmon Fillet W/ Dill-Wine Baste
5 stars per serving serves 4 (recipe added 11-03-2002)

Dill Wine Baste:
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup dry white wine
2 TBS dried dill
1TBS freshly grated lemon zest
1/4 tsp freshly ground black pepper
2 cloves garlic finely chopped
Juice of 1/2 lemon
Grilled Salmon:
1-1 1/2 lbs salmon fillet
Directions: To make baste, place all the ingredients in a medium bowl, mix well and set aside. Skin the salmon and cut it tino 4 pieces. Brush both sides of the fish with the dill-wine baste. Place the salmon fillets on a hot grill and cook for about 4 to 5 mins. or until the flesh just turns opaque in the center, basting once or twice while cooking.

Grilled Salmon Steaks with Tarragon Sauce
serves 4 at 5 stars each serving

Tarragon Sauce:
2 TBS plain low fat yogurt
2 TBS reduced fat mayonnaise
3 tsp fresh tarragon or 1 1/2 tsp dried tarragon
1/2 tsp dijon mustard.
Salmon Steaks:
4 Salmon Steaks 1/3 to 1/2 lb each
2 TBS dried tarragon
Reduced fat mayonnaise for coating the salmon, about 1 TBS per serving
salt and pepper to taste
lemon wedges
Directions: Rinse the salmon steaks and pat dry. Sprinkle tarragon on both sides of the fish pressing or rubbing gently to make sure it sticks. Lightly coat each steak with a bit of mayonnaise to prevent drying, being careful not to remove the tarragon.
Place the salmon steaks on a hot grill for about 5 minutes or until the fish is opaque and starts to flake. It should be firm yet moist. Be careful not to overcook or it will become dry and tough. Serve immediately with lemon wedges and tarragon sauce.

DH and I had this for dinner tonight. Two GIANT thumbs up from us. The only change I made was to leave out the veggie oil and decrease the sesame oil to 1/2 T. I figure this drops the stars on each serving by 1.25 pts to between 4.5 and 5 stars, depending on how you do your stars. Man, I would make these for dinner again tomorrow. YUM! Amy V

CRISPY SCALLOPS WITH SOY DIPPING SAUCE

1 1/4 lbs. sea scallops, sliced in half horizontally and patted dry
1/2 cup fine dry bread crumbs
2 tsp. sesame seeds
1/2 tsp. ground ginger
1 large egg white
1 Tbsp. vegetable oil
1 Tbsp. toasted sesame oil
1 tsp. reduced sodium soy sauce

Dipping Sauce:
2 Tbsp. reduced sodium soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. chopped scallions
1 tsp. honey

Preheat oven to 450*F. Lightly oil a wire rack large enough to hold scallops in a single layer over a baking sheet and set aside. In a small bowl, whisk together egg white, vegetable oil, sesame oil and soy sauce until creamy. In a shallow dish, stir together bread crumbs, sesame seeds and ginger. Add the scallops to the egg white mixture, tossing to coat well. Coat each scallop with the bread crumb mixture and place on prepared rack. Bake for 10 minutes or until outsides are golden and centers are opaque. Prepare dippings sauce by combining ingredients and serve along side of the scallops.
Serves 4 PER SERVING Calories: 289 Fat: 10 Sat Fat: 1 Protein: 32 Fiber: 1
Sodium: 755 Carbohydrates: 17 stars 6

Pecan Catfish

6 (4 ounce) catfish fillets
1 cup fresh whole wheat breadcrumbs
cooking spray
� cup fat free sour cream
1 tlb lemon juice
1 tlb Dijon mustard
3 tlb chopped pecans, toasted

Preheat oven to 500 degrees
Dredge fish in breadcrumbs and place on broiler pan coated with spray
Bake at 500 for 10 minutes or until fish flakes easily when tested with a fork.
Arrange fish on a serving plate and keep warm.
Combine sour cream,lemon juice & mustard in a saucepan; cook over medium-low heat until warm DO NOT BOIL,
stirring constantly. Spoon sauce over fish,sprinkle with pecans
Yield 6 servings 1 fillet,1 tablespoon sauce and 1 � teaspoons pecans
Star = 4 per serving Cal 190 fat 7.8 fiber .06 sodium 202 carbs 6.2 From WW Simple Goodness CookbookI haven't made this yet, but it looks yummy, and I'm looking forward to making it in the near future!

Curried Crab Salad
4 srars / Serving, Servings: 3

2 cups cut-up fresh fruit (such as pineapple, cantaloupe, honeydew melon, and/or
strawberries) and/or raspberries
6 ounces cooked crab meat
3/4 cup sliced celery
1/4 cup light mayonnaise dressing or salad dressing
1/4 cup plain low-fat yogurt
2 tablespoons fat-free milk
1/2 teaspoon curry powder
4 cups torn mixed salad greens

1.    In a large bowl, combine fresh fruit, crab meat, and celery; set aside.
2.    For dressing, in a small bowl stir together mayonnaise dressing, yogurt, milk and curry powder.
3.    Divide greens among 3 salad plates. Top with crab mixture and drizzle with dressing.
Per serving: 200 calories; 9 g. total fat (2 g. sat. fat); 361 mg. Sodium; 2 g. fiber Sarah Beth

Mini Crab Crescents - 2 stars each

They look as though you have spent hours in the kitchen, but this quick and easy recipe for mini crab crescents takes just minutes to prepare.

Ingredients:

6 oz. flaked crab meat
4 oz. reduced-fat cream cheese,softened
1/3 c. reduced-fat salad dressing
1/2 - 1 tsp. hot sauce
1/2 tsp. Old Bay Seasoning
3 tbsp. sliced green onions
2 (8-oz.) packages reduced-fat crescent rolls
Butter-flavored cooking spray

2 - 3 tbsp. sesame seeds

Preparation:
1.Preheat oven to 375 degrees.
2.In a medium mixing bowl, combine crab meat, cream cheese, salad dressing, hot sauce, Old Bay and onions. Refrigerate.
3.While the crab mixture chills, open both packages of crescent rolls and separate the dough into 16 triangles. Slice each triangle in half lengthwise, for a total of 32 triangles. Lightly spray a baking sheet with cooking spray.
4.Remove the crab mixture from the refrigerator. Spoon 1 tsp. of the mixture 1-inch from the wide end of each crescent roll. Fold the wide end of the crescent roll over the crab meat and pinch the ends to seal. (The crab mixture should be completely sealed within the dough.) Continue to roll the crescent dough until the roll is complete. Repeat with remaining rolls. Lightly spray each roll with cooking spray and sprinkle sesame seeds evenly over the rolls.
5.Bake for 11 to 15 minutes or until golden brown. Serve hot.
6.Makes 32 crescents, one crescent per serving.
Nutritional Analysis: 70 calories, 3.5 g. fat, 40 percent of calories from fat, 5 mgs cholesterol, 6 g. carbohydrate, 3 g. protein, 175 mgs sodium, 0 fiber, 1 g. sugar.: 2 stars per roll