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Category: Lunch (Page 12 of 28)

Red Snapper Recipe

Ingredients:
1 Red snapper (1 1/2 lb), boned-and filleted with skin on
1/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon olive oil
1/2 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped very ripe tomatoes
1/4 cup red wine

Instructions:

Sprinkle the red snapper fillets with salt and cayenne.

In a 9-inch heavy, nonstick skillet, heat olive oil. Add the onions and cook for about 2 minutes while stirring.

Add the minced garlic, stir. Add the tomatoes and red wine. Cook at high heat until about to boil. Turn the heat down to a simmer.

Place fillets, skin side down, on the mixture. Cover and cook 6 minutes. Uncover the skillet and remove fillets to a heated serving platter.

Spoon sauce over fillets.

6 carbs.


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San Francisco Seafood Casserole Recipe

Ingredients:
1 lb mussels or 18 clams
1/2 lb medium shrimp
1 lb cod or flounder fillets
2 tablespoon salad oil
1 medium onion, diced
1 large garlic, minced
1 28 ounce can tomatoes
1 8 ounce bottle clam juice
1 6 ounces can tomato paste
3/4 cup white wine
3/4 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper

Instructions:

Scrub mussels, remove beards. Shell and devein shrimp. Cut fish into 2-inch chunks.

Cook onion and garlic in salad oil until tender. Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling.

Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp. Cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender.

Sprinkle with parsley

Total Carbs: 8


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Maine Tangy Lobster Recipe

Ingredients:
2 cups Lobster meat
1 tablespoon Lemon juice
1 teaspoon Dry mustard
1/3 cup Butter
1 teaspoon Worcestershire sauce
1/2 teaspoon
Salt & pepper to taste

Instructions:

Place all ingredients, except lobster, in top part of double boiler. Melt over hot water & stir to blend well.

Cut lobster in small pieces; add to mixture and cook 6 minutes.

Serve with lemon wedges.

Serves 4.


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Tuna Cheese Salad Recipe

Ingredients:
7 oz (1) can Tuna, water packed
1/4 cup colby cheese
1 1/2 tablespoon sweet gherkins, finely chopped
1/2 cup celery, chopped finely
1/2 cup mayonnaise
Few strips green pepper

Instructions:

Drain tuna; flake with fork into small pieces. Cut cheese into 1/4″ cubes.

Combine tuna, cheese, gherkins, celery, and mayonnaise; mix well. Cover bowl and chill 1 hour or longer.

Serve on crisp lettuce, garnished with thin strips of green pepper.


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Crab Meat Salad Recipe

Ingredients:
1 lb crab meat, fresh or canned
4 hard cooked eggs
1/2 cup almonds
2 cup heavy cream
1 cup mayonnaise
1 Green pepper
Dash salt
Dash paprika
Lettuce

Instructions:

Pick over the crab meat and discard membranes. Chop egg whites.

Blanch the almonds and cut into thin, lengthwise strips. Mix these ingredients.

Whip the cream very stiff, fold into the mayonnaise, add salt and paprika. Add to crab mixture.

Serve on crisp lettuce; garnish with strips of green pepper or pimiento and top with diced egg yolk.


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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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Oysters a La Catalan Recipe

Ingredients:
Tablespoon butter
2 teaspoons grated edam or parmesan cheese
4-1/4 teaspoons Worcestershire sauce
2 tablespoons cream
Meat of one good sized crab – cut fine
Two dozen oysters

Instructions:

Put the cheese and butter into a double boiler and when melted smooth add the Worcestershire sauce. Mix well and add the cream and then the crab meat. When creamy and boiling hot drop in the oysters. As soon as the oysters are crinkled serve on hot plates.

Serves four.


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Rich Shrimp for Special Occasions Recipe

Ingredients:
2 packages (10 ounces each) frozen chopped spinach
3 tablespoons butter
1 pound mushrooms, sliced
1 small onion, diced
1 bag (14 ounces) frozen, cooked, shelled shrimp (little ones are best)
2 teaspoons liquid beef bouillon concentrate
1-1/2 cups heavy cream
1 cup sour cream
1 cup grated parmesan cheese

Instructions:

Preheat oven to 350 degrees F.

Cook the spinach.

Melt the butter in a heavy skillet over medium heat, and start sauteing the mushrooms and onions. When they start to get limp, break up your frozen shrimp a bit, and add them to the skillet.

When the shrimp are thawed and the onions are quite limp and translucent, scoop out the veggies and shrimp with a slotted spoon, and put them aside in a bowl. Turn up the burner to medium high. A fair amount of liquid will have accumulated in the bottom of the skillet; add the beef bouillon concentrate to it, and oil the liquid until it’s reduced to about one-third of its original volume.

Turn the burner back down to low, stir in the heavy cream, sour cream and parmesan, and just heat it through (don’t let it boil). Stir the shrimp and vegetables back into this sauce.

Drain spinach well by putting it into a strainer and pressing it with the back of a spoon,to make sure all the liquid has been removed.

Grease a casserole and spread half of the spinach in the bottom of it. Put half of the shrimp mixture over that. Repeat the layers with the rest of the spinach and the rest of the sauce.

Bake for 1-1/2 hours.

6 servings.


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Salmon Rolls Recipe

Ingredients:
1/4 lb lox
4 oz cream cheese
1 tablespoon lemon juice
1 tablespoon capers

Instructions:

Combine cream cheese with lemon juice and capers. Spread on salmon slices and roll up. Chill and slice in bite size pieces. These are very elegant served with a fancy toothpick in each.

1 net gram of carbohydrate per serving. Makes 16 pieces.


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