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This is a delicious high protein recipe
for those of you watching your carbs plus it’s
a quick dinner to prepare. For best results, use fresh
Ahi Tuna steaks.
2 – Fresh Ahi steaks (1 ½
inches thick)
5 – Cloves of garlic finely chopped
½ cup – Soy sauce
3 - Lemons
½ - tsp freshly ground black peppercorns
A pinch of salt
A dash of sesame oil for taste
Virgin olive oil
In a flat mixing bowl, add all
the above ingredients and juice from two of the lemons.
Allow the Fresh Ahi Steaks to marinate for 5 to 10 minutes.
Brush grill with virgin olive oil. Heat grill to high
heat.
Place Ahi on the grill for 2 minutes per side. The time
may vary due to the heat of the grill and your preference
on how you like your steak cooked.
Serve with steamed vegetable of your choice and steamed
rice.
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Serves 4
2 lbs King Crab Legs
2 tbs olive oil
2 tsp Cajun spice
1-2 tsp hot sauce (more for spicier)
2 sheets heavy duty aluminum foil- 15 inches long
Preheat grill to medium
high heat - 450 F
degrees
Rinse Crab legs under cold running water until thawed and pat dry.
Mix olive oil,
Cajun spice and hot sauce in a small bowl. Brush or pour
mixture on crab legs. Place legs on foil sheet. Cover with 2nd foil sheet
and fold edges to seal -leaving room for heat to circulate inside pouch.
Place foil pouch on grill and cook for 8-10 minutes. Internal
temperature
should reach 145 degrees when
done. (test in the shoulder section of the crab) Serve with melted butter. |
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Serves 4
2 lbs halibut
1 tbs butter
salt & pepper
Salsa:
2 avocados - peeled & diced
1 mango- peeled & diced
1/2 cup chopped cilantro
1/3 cup red onion diced
juice of 1 lime
salt & pepper
Combine salsa ingredients in medium bowl. Refridgerate for at least 1/2
hour to incorporate flavors.
Heat butter in non stick skillet. Season halibut with salt & pepper. Sear
on med high heat for 3-4 mintues per side. Serve halibut with avocado
mango salsa.
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4 salmon steaks
salt and pepper
1 lemon
hollandaise sauce - optional
Heat grill to medium high heat. Season salmon with salt & pepper. Grill
several minutes on each side until done. Turn salmon a 1/4 of a turn to get
criss cross grill marks. Drizzle with fresh squeezed lemon juice.
*also great served with hollandaise sauce over mashed potatos
and steamed
asparagus |
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4 swordfish steaks
salt & pepper
1 tbs lime zest
juice of 1 lemon
Season swordfish steaks with salt and pepper. Heat pan to medium high heat.
Place steaks in pan and fry for 4 minutes, each side. Finish with
a squeeze of fresh lemon juice & sprinkle with lime zest. |
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Serves 4
2 lbs salmon
1/2 bottle Italian Marinade
1 lemon - sliced
5 cloves garlic - halved
salt & pepper to taste
Place Salmon in 9x13 pan coated with cooking spray. (line with aluminum
foil for easy clean up id desired) Seadon salmon with salt and pepper.
Pour half bottle Italian dressing over salmon. Places slices of lemon and
halved garlic cloves on and around salmon. Cover pan and bake at 350
degrees for 1/2 hour or until salmon flakes with a fork.
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Serves 4
Marinade:
1 cup orange Juice
2 tbs soy sauce
1/3 cup brown Sugar
2 cloves garlic - minced
1 tbs lemon juice
1 tbs lime juice
2 tbs melted butter
2 lbs Mahi Mahi - cut into 4 pieces
salt & pepper
2 tbs chopped cliantro- garnish optional
4 slices of orange - garnish optional
Combine marinade ingredients. Place Mahi Mahi in shallow dish. Pour
marinade over fish, cover and refridgerate at least 1 hour.
Heat oiled grill to medium high. Grill marinated Mahi Mahi 3-4 minutes per
side until fish is cooked through. Serve with orange slices and sprinkle
with cilantro over a bed of rice. |
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Serves 4
1 lb salmon steak - 2 inch cubes
1 lb halibut - 2 inch cubes
1 lb jumbo prawns - deshelled and cleaned
1 onion - 2 inch cubes
2 red bell peppers - 2 in cubes
24 mushrooms
1 pkg cherry tomatos
vegetable oil
salt & pepper
bamboo skewers - soaked in water for 20 minutes
Cut salmon and halibut in to 2 inch cubes. Remove legs, shell and devein
jumbo prawns. Place salmon, halibut, prawns in a bowl, toss with vegetable
oil and season with salt & pepper. Set aside.
Cube onion, bell peppers then toss with mushrooms and tomatoes. Drizzle
with oil and season with salt and pepper.
Skewer fish and vegetables alternately. Heat grill to med high and cook
skewers unitl done approximately 10 minutes, rotating skewers during
cooking.
*note - you may substitute your favorite vegetables or fish to make a
variety of kabobs. |
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serves 4
2 cups cilantro - finely chopped
3/4 cup dry white wine
2 tbs lemon juice
2 lbs jumbo prawns with shell on
2 cloves garlic- minced
1 shallot- minced
2 tbs butter
salt & pepper
Heat skillet to medium high, melt 1 Tbs butter.
Sauté minced garlic and
shallot for a couple minutes, until golden. Add wine, simmer for 2
minutes. In small bowl combine cilantro, lemon juice. Add
sautéed garlic
and shallot. Season with salt and pepper.
Rinse jumbo prawns, make a slit down back of prawn with a sharp paring
knife - keeping shell intact on prawn. Stuff each side with mixture. Heat
remaining butter and 1/4 cup white wine in
sauté pan on med high, add
stuffed prawns and cook 3-4 minutes per side until opaque. Prawns are done
when no longer translucent. Serve over rice pilaf or orzo. Garnish with
lemon slices and cilantro sprigs if desired. |
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4 Fresh Ahi Steaks (8oz, 1½ ”
thick)
4 Tsp Peanut Oil
1 Tsp Sesame Seeds
4 Tsp Lime Juice
1 Lg Sweet Onion, Sliced
1 Lg Red Bell Pepper, Sliced
2 Cloves Garlic, Minced
1 C Heavy Cream
2 Tsp Wasabi Powder
2 Tsp Chopped Fresh Cilantro
Fresh Cracked Black Pepper
Kosher Salt
Season tuna with salt and black pepper
then coat with sesame seeds. Sear tuna in 3 Tsp peanut
oil for 2 minutes each side. Remove from pan, tuna should
be pink inside.
Deglaze the pan with lime juice, pour over tuna.
Saute garlic, onions and bell peppers
in remaining oil, 2 minutes. Salt and pepper.
In a small pot, combine heavy cream and
wasabi powder, bring to boil and reduce.
Drizzle wasabi sauce on tuna steak
sliced ¼”, garnish with cilantro and place
sauté onions and bell pepper next to steaks.
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1 C Soy Sauce 2 Ahi Tuna Steaks
1 tsp Sesame Oil Sesame Seeds
1 Tbs fresh Ginger Root, grated Canola Oil for Grill
5 cloves of Garlic minced
½ C Brown Sugar
½ C Orange Juice Mix
soy sauce, sesame oil, ginger root, garlic, brown sugar
& orange juice together for the marinade.
Place Ahi tuna in the marinade for at least a ½
hour
Sprinkle Tuna steaks with sesame seeds
Brush Grill with Canola oil
Grill over hot coals for 3 minutes per side until tuna
is seared
Serve with Grilled Vegetables:
Sweet potato, egg plant, red bell pepper, zucchini,
red onion & asparagus spears
Brush all vegetables with a little olive oil, sprinkle
with salt & dash of pepper. Grill. Chop into bite
size pieces & serve with Grilled Ahi Tuna.
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1 1/2 pound Salmon Fillet
1 pound (one box) fettuccine
1 finely chopped onion
3 Tbsp olive oil
3 Tbsp finely chopped fresh herbs (Italian flat leaf parsley,
basil, or dill)
5 Tbsp heavy cream
1 medium cucumber
salt and pepper to taste
Boil the fettucine as directed on the package and drain
While the fettuccine is cooking, fry the onions in the
olive oil until they are transparent
Add heavy cream and heat gently
Steam the diced salmon in a saucepan with a little slightly
salted water
Add the salmon to the cream sauce and poach for 3-4 minutes
Place pasta in individual plates and pour cream sauce
over and serve with fresh finely chopped herbs and ground
pepper to taste |
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serves 6-8
Seafood stock - see recipe below *
2 lbs salmon - 1 1/2 inch cubes
2 lbs Opah (may substitute other white fish) - 1 1/2 inch cubes
1 lb Jumbo Prawns - shelled (keep shells for stock)
3 roma tomates- diced
1 large shallot thinly sliced
6 mushrooms thinly sliced
1 red bell pepper diced
1 tbs butter
Prepare seafood stock - see recipe below
In a stockpot melt butter and saute shallots for 2-3 minutes. Add red
pepper, tomato, salmon cubes and opah cubes to stockpot with shallots. Stir.
Add seafood stock over top of shallot, pepper, tomato, salmon and opah
mixture. Add crab meat & legs from the stock. Simmer for 3 minutes. Add
jumbo prawns and cook an additional 2 minutes. Serve hot, garnish with
cilantro and lemon slices if desired.
Seafood Stock Recipe:
1 whole dungenous crab halved & cleaned
shells of 8 jumbo shrimp
1 cup celery- chopped 1/2 Tbs grated ginger
1 small fennell bulb 2 tbs soy sauce
1 cup onion chopped 2 tsp hot sauce
1/2 bulb garlic - cloves halved 2 cup clam juice
2 small tomatoes - crushed 2 cup dry white wine
4 lime leaves 4 cup water
2 small bay leaves
Combine all ingredients in stock pot and simmer for 1 hour. Strain broth
into a bowl & set aside. remove crabmeat and legs to add to final soup.
Discard remaining items in the strainer. Add stock, crabmeat & crab legs
* You can substitute 8 cups of store bought fish stock but you will need to
add 16oz of crab meat to the soup. |
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1 1/2 pounds of salmon portion
3 slices of white bread
1 garlic clove
2 Tbsp Italian flat leaf parsley
1/4 cup basil
Salsa:
6 oz. zucchini
6 oz. eggplant
6 oz. onion
6 oz. red bell peppers
1 red chili pepper
7 small tomatoes, peeled, seeded and diced
1 garlic clove
1 Tbsp fresh thyme
5 oz. olive oil
Mix the bread, garlic, parsley and basil in a food processor
until smooth and green
Place the portioned fillets on a baking tray, season with
salt and pepper and cover with the basil crust
Bake in a preheated oven (180 degrees C, 350 degrees F)
until the crust is light brown and the salmon is done
(6-8 minutes)
For the salsa, heat up oilve oil and sauté the
diced vegetables in oilve oil
Add tomatoes last and let the sauce simmer for 10 minutes
Season with salt and pepper
Add thyme to the cooked vegetables
Serve the baked salmon with ratatouille salsa and small
baked potatoes |
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2 pounds Salmon
1/2 cup lemon juice
1/3 cup soy sauce
1/8 cup white wine
1/2 cup sugar
1 shallot
3 garlic cloves
3 3/4 Tbsp fresh ginger
1 oz. cornstarch or as needed
1/4 cup butter plus 1 Tbsp butter
7 scallons
1/3 cup crème fraîche
salt and pepper
Cube the salmon into 3/4 inch pieces and place on bamboo
skewers
Put the lemon juice, soy sauce, wine, sugar, shallot,
garlic and ginger in a blender and mix until smooth
Let the marinade drip off and grill or pan fry the skewers
until the fish is well browned on the outside but slighlty
raw inside
Boil the rest of the marinade. Add cornstarch to thicken
the sauce and whip in butter
Slice the scallions and steam with a touch of water and
butter, strain and add crème fraîche
Season with salt and pepper
Serve salmon and sauce with salad or rice |
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2 pounds salmon fillet
Oil for frying
3 carrots
2 celeriacs
2 leeks
salt and pepper
Cut the fillets into 1/2 inch thick slices; for every
alternate slice, cut only as far as the skin, leaving
the skin to hold 2 slices together
Brush with oil, sprinkle with salt and pepper and grill
Cut the vegetables into stips
Sizzle the vegetables over low heat
Pour in 1 1/2 oz. water and season with salt
Let the vegetables simmer until tender
Arrange the salmon on individual plates, and garnish with
the vegetables strips
Serve a mustard sauce on the side
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