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Category: Lunch (Page 12 of 28)

Lemon and Herb Crusted Swordfish Recipe

Ingredients:
2 Teaspoons chopped lemon zest
2 Teaspoons chopped fresh dill
2 Teaspoons chopped fresh parsley
2 Teaspoons chopped fresh chervil
1 Teaspoon cracked black pepper
2 Teaspoons Dijon mustard
Salt and pepper
2 Each 6 ounce swordfish steaks
1 tablespoon vegetable oil
2 cups cleaned arugula leaves
2 tablespoons olive oil

Instructions:

Rinse and pat dry the swordfish steaks.

In a bowl combine the lemon zest, herbs and pepper. Season the fish with salt and pepper. Lightly brush with mustard on one side. Press coated side into the herb mixture.

In a no stick skillet heat the vegetable oil. Place fish, coated side down into the skillet and cook for 4 minutes, until the crust turns golden. Carefully turn over and cook for 3 more minutes.

While fish is cooking,in a bowl toss the arugula with 1 teaspoon olive oil, season with salt and pepper,to taste. Divide greens between 2 plates. Top with the swordfish onto the arugula, drizzle with remaining olive oil.


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Dublin Lawyer (Lobster) Recipe

Ingredients:
1 fresh lobster/about 2 1/2 lb
3 tablespoons butter
4 tablespoon Irish whiskey
5 oz cream
1 salt and pepper

Instructions:

The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving.

Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored.

Warm the whiskey slightly, then pour it over the lobster and set fire to it.

Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot.


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Lemon-Pepper Tuna Recipe

Ingredients:
4 tuna steaks — 3/4 inch thick
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 Tablespoon oil
1/2 cup chicken broth
1 Tablespoon lemon juice
1 Tablespoon country-style Dijon mustard
1 Tablespoon finely chopped fresh chives

Instructions:

Sprinkle both sides of tuna with salt and pepper.

Heat oil in nonstick skillet over medium-high heat. Add tuna; cook until browned on both sides and just slightly pink in center, about 8 minutes. Transfer tuna to platter.

To same skillet, add chicken broth and lemon juice. Heat to boiling. Remove from heat. Swirl in mustard and chives. Spoon sauce over tuna. Serve immediately.


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Lemon Shrimp Casserole Recipe

Ingredients:
1 1/2 lb Shrimp; cooked
1 cup Sharp cheese; grated
1 can Mushroom soup (low carb)
1/2 cup Green pepper; chopped
1/2 cup Green onion; chopped
1/2 cup Celery; chopped
1/2 cup Butter
Lemons

Instructions:

Mix first 3 ingredients together.

Saute pepper, onion and celery in butter. Add to shrimp mixture.

Put in flat casserole and completely cover top with sliced lemons. Bake at 375~F, covered, for about 20 minutes.

Serves 6.


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Lime Shrimp Recipe

Ingredients:
3 tablespoons Lime juice
1 Green onion – chopped
2 tablespoons Cilantro – chopped
1 teaspoon Jalapeno chili – minced
1 teaspoon Olive oil
1/2 teaspoon Garlic – minced
1/8 teaspoon Salt
20 Large shrimp – peeled and de-veined.
1 tablespoon Red pepper – minced
Cucumber slices

Instructions:

Whisk together all ingredients except shrimp.

Toss 2 tablespoons dressing with shrimp. Chill 30 minutes.

Preheat broiler. Broil shrimp 1 1/2 minute per side, until opaque. Toss with remaining dressing and 1 Tablespoon minced red pepper. Cool. Serve with cucumber slices.


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Baked Sea Bass with Black Olive Sauce Recipe

Ingredients:
4 Cloves garlic, minced
1 cup Pitted black olives, chopped
1 teaspoon crumbled dried oregano
1 teaspoon crumbled dried basil
2 tablespoons minced parsley
Salt
Freshly ground pepper
1/4 cup olive oil
2 lb Sea bass fillets (4 to 6 ea)
1/2 cup vegetable stock

Instructions:

Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper.

Heat oil in 13×9-inch glass baking dish at 425 degrees 1 minute.

Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, 15 minutes or until done.

To serve, arrange fillets and olive mixture on heated serving plates.

2 grams carbohydrates. Makes 4 servings.


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Crab Cakes

Ingredients:
2 to 2-1/2 cups pork rind crumbs
3 to 4 tablespoons water
2 cups cooked or canned crab (approximately 1 lb.)
1/3 cup minced onion
1/3 cup minced celery
1/3 cup minced green pepper
1 egg, beaten
3/4 cup mayonnaise
1 teaspoon mustard
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon hot pepper sauce
1 tablespoon Old Bay seasoning*
1 tablespoon minced parsley
1/4 teaspoon pepper
1/4 teaspoon salt

Instructions:

Put pork rind crumbs in a large bowl, and mix with enough water to soften them.

Flake the crab, remove any cartilage, and combine with the pork rind crumbs. Add the rest of the ingredients and mix well. Shape into 8 to 10 patties (pack them pretty tightly so they don’t fall apart).

Heat 2 to 4 tbsp. vegetable oil in a skillet, and sauté on each side until golden brown. They can also be broiled.

* Old Bay Seasoning includes celery salt, mustard, red pepper, black pepper, bay (laurel) leaves, cloves, Allspice (pimento), ginger, mace, cardamom, cinnamon and paprika


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Sole Edward VII Recipe

Ingredients:
1/2 pound of sweet butter
3 oz. chopped salted almonds
1/4 pound chopped fresh mushrooms
1/8 cup white wine
Chopped parsley
Juice of one lemon
One sole
Butter
Salt
Pepper
Grated nutmeg

Instructions:

Cut the fillets out of one sole and lay them flat on a buttered pan, and season with salt and pepper.

Make the following mixture and spread over each fillet of sole: Take one-half pound of sweet butter, three ounces of chopped salted almonds, one-fourth pound of chopped fresh mushrooms,a little chopped parsley, the juice of a lemon, salt, pepper and a little grated nutmeg.

Add to the pan 1/8 cup white wine and put in the oven for twenty minutes.

When done serve in the pan by placing it on a platter, with a napkin under it.


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Spinach Crabmeat Casserole Recipe

Ingredients:
6 tablespoon Butter
1 cup chopped Onions
1/4 cup chopped Green Onions
20 oz Frozen Chopped Spinach (thawed and drained)
1 pint Sour Cream
1/2 cup Grated Parmesan Cheese
14 oz Drained Artichoke Hearts
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Worcestershire Sauce
1/4 teaspoon Tabasco Sauce
1 pound Crabmeat
1/2 pound cooked Shrimp

Instructions:

Preheat oven to 350F.

In a heavy skillet, melt butter and saute onions and green onions until they are soft but not brown. Add spinach, sour cream and cheese. Reduce heat and simmer until heated throughout.

Add artichoke hearts, salt,pepper, Worcestershire sauce and Tabasco Sauce; simmer 2-3 minutes.

Gently fold in crab meat and shrimp. Pour into a 2 quart casserole.

Bake for 20-30 minutes.

If you want it cold, refrigerate.


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Stewed Prawns Recipe

Ingredients:
3 dozen prawns
1 chopped onion
Salt
Pepper
Curry-powder
Stock

Instructions:

Clean and pick 3 dozen prawns.

Heat some drippings in a large saucepan; add the prawns, the chopped onion,salt, pepper and 1 teaspoonful of curry-powder.

Add 1 pint of stock and let simmer half an hour until tender.

Serve with bombay spinach, garnish with fried parsley.


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