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 - Lime-Marinated Snapper with Tomato-Caper Coulis
Ingredients:
4 red snapper fillets (1 1/2 pounds)
Salt
Ground white pepper
1/4 cup fresh lime juice -- (from 1 large lime)
1 medium onion -- sliced thin
3 medium tomatoes -- peeled, seeded, medium diced
1/4 cup minced canned green chilies
1 tablespoon drained capers
14-ounce jar roasted red peppers -- sliced
Salt
Ground white pepper
1/4 cup fresh lime juice -- (from 1 large lime)
1 medium onion -- sliced thin
3 medium tomatoes -- peeled, seeded, medium diced
1/4 cup minced canned green chilies
1 tablespoon drained capers
14-ounce jar roasted red peppers -- sliced
Preparation:
1. Place the snapper fillets in a large non-reactive baking dish; sprinkle the fillets with 1/2 teaspoon salt, 1/4 teaspoon white pepper, and lime juice. Let them stand 15 minutes.
2. Meanwhile, bring 1/4 cup water to boil in a large skillet. Add onions; cover and simmer until softened, about 7 minutes.
3. Add tomatoes, chilies, capers and 1/4 cup of the red peppers. Cover and simmer about 7 minutes.
4. Add snapper fillets; cover and simmer 5 minutes. Turn fillets and simmer, uncovered until fish is opaque throughout, about 4 minutes longer.
5. Serve with some sauce on each portion and garnished with remaining roasted red peppers.
2. Meanwhile, bring 1/4 cup water to boil in a large skillet. Add onions; cover and simmer until softened, about 7 minutes.
3. Add tomatoes, chilies, capers and 1/4 cup of the red peppers. Cover and simmer about 7 minutes.
4. Add snapper fillets; cover and simmer 5 minutes. Turn fillets and simmer, uncovered until fish is opaque throughout, about 4 minutes longer.
5. Serve with some sauce on each portion and garnished with remaining roasted red peppers.
Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
