Alternatives: Salmon, catfish, cod, pollock, orange roughyNumber of Servings: 4Ingredients: 4 Trout fillets8 Slices Roma tomatoes1/4 Cup crubled feta cheese4 (1- to 2-inch) sprigs fresh oregano4 Teaspoons olive oilLemon herb seasoningInstructions: For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1 1/2 minutes.
Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with one tablespoon cheese. Cover and vent; microwave on high for 1 to 1 1/2 minutes or until fish flakes easily when tested with a fork. Repeat with remaining fillets.
Average:
5
Average: 5 (1 vote)
Number of Servings: 4Ingredients: 12 shrimp, peeled and deveined8 sea scallops4 squid tubes or mantles, sliced into 1/4-inch rings1 lean white fish fillet, such as catfish, cod, orange roughy, sole, flounder, cut into 8 chunks8 fresh whole mushrooms4 sprigs fresh basil OR 1 teaspoon dried basil leaves2 EACH shallots and small cloves garlic, finely chopped4 tablespoons white wine, clam juice or brothPepper to tasteInstructions: Divide the shrimp, scallops, squid, fish and mushrooms into four individual ramekins. Place a sprig of fresh basil on top. If using dried basil, combine with shallot, garlic and wine in a 1-cup glass measure. Microwave on high 2 minutes.
Divide wine mixture over seafood; add salt and pepper to taste. Place ramekins in microwave and lay a sheet of wax paper over them. Turning each ramekin halfway around midway through cooking, microwave on high 6 to 7 minutes. Let stand 3 minutes before serving. Serve with rice.
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Number of Servings: 4Ingredients: 24 oz Squat Lobster Chunks1/2 cup mayonnaise1/4 teaspoon dry mustard1 teaspoon Worcestershire sauce1 stalk celery - diced small1 teaspoon orange zest - minced1/4 cup fennel - diced smallsalt and pepper to taste24 slices of beets18 pieces crackle bread8 ounces avocado - puree1/2 lemon juiced30 orange segments1/4 cup chives - mincedcracked black pepperInstructions: Boil frozen lobster chunks until cooked and chill. Add mayonnaise, mustard, Worcestershire sauce, orange zest, fennel, salt and pepper. Mix to break up chunks.
Mix avocado with lemon juice and season.
To make plate, place 6 slices of beets in center of plate in a round form, over laying each slice.
In a round mold place 4 ounces of lobster salad in mold and press, top with 1 1/2 ounce of avocado. Place mold over center of beets and press lobster out of mold onto beet center.
Garnish plate with chives, pepper and orange segments. Place 3 thin pieces of crackle bread into lobster cake, standing upright.
Source: Ambassador Seafoods
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Number of Servings: 4Ingredients: 1 package (16 to 19 oz.) refrigerated or frozen cheese-filled torellini2 cups fresh or frozen broccoli1 can (14 3/4 oz.) or 2 cans (7 1/2 oz. each) Alaska salmon, drained and chunked1 small tomato, seeded and diced*3/4 cup (3 oz.) shredded parmesan cheese8 oz. regular or reduced-calorie Italian dressing with cheese*Substitute 1/2 cup sun-dried tomatoes, julienne cut, for added flavor.Instructions: Cook torellini according to package directions. Drain; rinse in cold water. Transfer to large bowl. Microwave broccoli on HIGH 1-2 minutes, add to pasta. Stir in salmon, tomato, cheese and dressing.
Source: Recipe courtesy of Alaska Seafood Marketing Institute.
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Tip: Any smoked fish may be used. Spread may also be served with crackers.Number of Servings: 10Ingredients: 1 package (8 oz) cream cheese, softened2 tablespoons butter, softened4 ounces hot-smoked lake trout or salmon, flaked1/4 cup (2 oz) blue cheese, crumbled1/4 cup toasted finely chopped walnuts1-2 heads Belgian endive, separated into leavesInstructions: Mix cream cheese and butter in medium bowl until smooth. Stir in trout or salmon, blue cheese and walnuts; mix well.
Spread or pipe about 1 teaspoon mixture onto base of each leaf. Garnish with additional toasted walnuts. Chill until serving.
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Seafood alternatives: catfish, trout, pollock, flounder, ocean perch, codNumber of Servings: 4Ingredients: 2/3 cup chopped, seeded cucumber1/2 cup chopped radishes1 teaspoon vegetable oil2 tablespoons tarragon vinegar1/4 teaspoon dried tarragonpinch of sugar1/8 teaspoon salt4 (6 oz.) tilapia fillets2 tablespoons margarineInstructions: Combine the first seven ingredients in a small bowl; mix well. Let stand at room temperature while preparing fish. Saute tilapia in margarine in a large skillet over medium heat for 2 to 3 minutes on each side or until fish just begins to flake easily when tested with a fork. Transfer to serving plates. Spoon cucumber mixture over each serving.
Average:
1
Average: 1 (1 vote)
Seafood Alternatives: shark, swordfish, salmon or halibutNumber of Servings: 4Ingredients: 2 tablespoons reduced sodium soy sauce2 teaspoons brown sugar1 teaspoon ground cumin1 teaspoon sesame oil or vegetable oil1/4 teaspoon crushed red pepper1 clove garlic, minced4 (4 to 5 oz.) tuna steaks4 green onions, diagonally sliced3 cups cooked ricered pepper slices for garnishInstructions: Combine soy sauce, brown sugar, cumin, sesame oil and red pepper in a 7 x 11 x 2-inch microwave safe baking dish. Add fish and turn to coat both sides. Let marinate 5 to 15 minutes.
Turn steaks over and cover with lid or wax paper. Microwave at 100% power 1-1/2 minutes, rotating dish 1/4 turn. Sprinkle with onions and continue to cook 1-1/2 minutes longer or until fish begins to flake easily when tested with a fork. Let stand, covered for 2 minutes. Serve fish and sauce over rice.
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Seafood Alternatives: shark, tuna, salmon or halibutNumber of Servings: 4Ingredients: 2 tablespoons reduced sodium soy sauce2 teaspoons brown sugar1 teaspoon ground cumin1 teaspoon sesame oil or vegetable oil1/4 teaspoon crushed red pepper1 clove garlic, minced4 (4 to 5 oz.) swordfish steaks4 green onions, diagonally sliced3 cups cooked ricered pepper slices for garnishInstructions: Combine soy sauce, brown sugar, cumin, sesame oils and red pepper in a 7 x 11 x 2-inch microwave safe baking dish. Add fish and turn to coat both sides. Let marinate 5 to 15 minutes.
Turn steaks over and cover with lid or wax paper. Microwave at 100% power 1-1/2 minutes, rotating dish 1/4 turn. Sprinkle with onions and continue to cook 1-1/2 minutes longer or until fish begins to flake easily when tested with a fork. Let stand, covered for 2 minutes. Serve fish and sauce over rice.
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Number of Servings: 4Ingredients: 1/2 teaspoon black pepper1 pound swordfish, 1/2" thick cutlets1 tablespoon parsley, finely chopped2 tablespoons lemon juice2 teaspoons capersLemon roundsNutrition Information: Calories: 132
Protein: 19g
Carbohydrates: 0.70g
Fat: 5g
Cholesterol: 60mg
Sodium: 56mg
Instructions: Pepper swordfish cutlets and place on a broiling pan. Broil fish for 1-1/2 minutes on each side or until flesh turns opaque. Remove swordfish from broiling pan and place on a heated serving platter. Sprinkle with parsley, lemon juice and capers. Garnish with lemon rounds.
Source: Recipe and photo courtesy of California Seafood Council and Try-Foods International, Inc.
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Number of Servings: 4Ingredients: 1 pint shucked oysters1 tablespoon dry sherry or rice wine1 tablespoon reduced-sodium soy sauce1 tablespoon tomato paste1 teaspoon sugar1/4 teaspoon chili powder1 tablespoon oil1 tablespoon green onion, thinly sliced1 teaspoon grated ginger root1/4 teaspoon sesame oilHot cooked rice or rice noodles for servingInstructions: Drain oysters; pat dry and reserve. To make sauce, combine rice wine, soy sauce, tomato paste, sugar and chili powder; reserve. Heat oil in large nonstick skillet over medium high heat. Add green onion and ginger; stir-fry briefly, about 15 seconds. Add oysters and stir-fry 45 seconds. Add sauce and stir-fry 3-4 minutes or until edges of oysters curl. Add sesame oil and stir-fry 30 seconds longer. Serve hot with rice or rice noodles if desired.
Average:
4
Average: 4 (1 vote)
