Healthy Seafood Recipes
Seafood and heart health go hand in hand. The best ones are the ocean species like salmon and tuna with all those good Omega-3 fatty acids. And most experts recommend that we eat a minimum of two servings per week. It’s not always what you eat but how you eat it, or should we say how you prepare it. Peter knows how to make seafood taste delicious with simple ingredients. Take a peek at these recipes.
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Seafood - Baked Fish in Lettuce Leaves
Ingredients:
1 head romaine lettuce
1 1/2 pounds fish fillets * see note
1 cup fresh parsley - finely chopped
1 cup chopped onions
1 carrot - grated
1/2 cup white wine
black pepper - to taste
1 1/2 pounds fish fillets * see note
1 cup fresh parsley - finely chopped
1 cup chopped onions
1 carrot - grated
1/2 cup white wine
black pepper - to taste
Preparation:
1. Arrange spinach leaves and grapefruit sections on serving plates and top with crumbles of bleu cheese and pecans. Delicious served with Raspberry vinaigrette dressing.
2. Remove and wash 8-10 large leaves from the romaine lettuce or use other green lettuce leaves.
3. Line the bottom and sides of a baking dish with leaves, allowing the leaves to hang over edge of dish.
4. Place 1 fillet into dish; cover with onion, carrot and parsley. Sprinkle with black pepper.
5. Place the second fillet on top of the first. Fold the ends of the lettuce leaves over top fillet.
6. Add wine to the dish. Cover dish tightly with foil and bake for 15 minutes in preheated 400-degree oven.
Lightly brush the meat with extra virgin olive oil. Sprinkle on salt and pepper. Place meat side down on hot grill and allow to cook for 3-4 minutes. Turn salmon 90 degrees (for grill mark presentation) and grill for another 3-4 minutes. Flip fish and grill another 3-4 minutes. Remove salmon and spoon chutney onto fish.
Note: Use sole, flounder, or red snapper for this recipe. You will need 2 fillets of 3/4 pound each, and about 3/4-inch thick.
2. Remove and wash 8-10 large leaves from the romaine lettuce or use other green lettuce leaves.
3. Line the bottom and sides of a baking dish with leaves, allowing the leaves to hang over edge of dish.
4. Place 1 fillet into dish; cover with onion, carrot and parsley. Sprinkle with black pepper.
5. Place the second fillet on top of the first. Fold the ends of the lettuce leaves over top fillet.
6. Add wine to the dish. Cover dish tightly with foil and bake for 15 minutes in preheated 400-degree oven.
Lightly brush the meat with extra virgin olive oil. Sprinkle on salt and pepper. Place meat side down on hot grill and allow to cook for 3-4 minutes. Turn salmon 90 degrees (for grill mark presentation) and grill for another 3-4 minutes. Flip fish and grill another 3-4 minutes. Remove salmon and spoon chutney onto fish.
Note: Use sole, flounder, or red snapper for this recipe. You will need 2 fillets of 3/4 pound each, and about 3/4-inch thick.
Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
