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Category: Diabetic Recipes (Page 22 of 66)

Halibut with Creamy Dill Sauce Recipe

Ingredients:
4 halibut fillets, about 8 ounces each
1 tablespoon butter
1 shallot, finely chopped
3/4 cup heavy cream
2 tablespoons fresh chopped dill or 2 teaspoons dried dill weed
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Olive oil
Salt and pepper

Instructions:
Heat oven to 425°.

Brush halibut fillets with olive oil and sprinkle with salt and pepper.

Arrange in a lightly greased baking dish; bake for 15 to 20 minutes, or until halibut is cooked through and flakes easily with a fork.

Meanwhile, heat butter and saute shallot until tender. Add the cream, dill, parsley, and salt and pepper to taste. Bring to a boil. Serve the sauce over baked halibut.

Serves 4.


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Pickled Herring with Curry Salad Recipe

Ingredients:
Pickled Herrings
4 herring fillets, (salted)
12 oz vinegar
3-4 tablespoon water
12 packets Stevia
1 1/2 teaspoon Allspice, (whole)
1 tablespoon mustard
1 small Horseradish
3 pinch ginger, (whole)
1 bay leaves
2 teaspoon white peppercorns
2 red onions
Dill

Curry Salad

2 Herring fillets
Cooked ham, equal to the salted herring fillet used
2-3 tablespoons cream
Chopped whites of 4 eggs
Mayonnaise
Curry powder
White pepper, ground

Instructions:

Pickled Herrings:
Soak the herrings in water for 8-10 hours, or until as salty as desired.

Boil up the remaining ingredients (exepting the onion and dil), in the water and vinegar and cool.

Cut the herring fillets slantwise into about 1 inch pieces and cover with the cold liquid.

Leave for 24 hours.

Decorate with finely sliced onion rings and chopped dill before
serving.

Curry salad:

Blend the mayonnaise with the creme until soft, and season with the curry powder and pepper.

Soak the herring fillets to remove the surplus salt and chop finely.

Add them to the mayonnaise together with the finely chopped meat.

Leave in a cold place for a couple of hours and season again if necessary.

Just before serving, add the chopped egg-whites and decorate with hard-boiled and quartered yolks.


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Lemon Fish Recipe

Ingredients:
4 white fish fillet
1 tablespoon oil
1 tablespoon fresh lemon juice
1 garlic clove, thinly sliced
4 tablespoon whole milk ricotta cheese
4 tablespoon plain yogurt
1 tablespoon fresh chives, optional

Instructions:

Preheat oven to 400 degree.

Place fish in aluminum foil packet with oil, garlic & lemon juice. Place fish packet in oven.

Mix the ricotta cheese with yogurt & stir in snipped chives.

When fish is done, remove & serve with ricotta/yogurt sauce.

4 servings


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Baked Trout in Herbs Recipe

Ingredients:
2 Onion, chopped
2 Celery stalks, chopped
1 cup Mushrooms, sliced
2 tbsp Parsley, chopped
1/4 tsp Thyme, dried
1/4 tsp Rosemary, dried
1/4 tsp Tarragon, dried
6 tbsp Butter, melted
1 Speckled trout, 3-4 lb
3 tbsp Parmesan cheese, grated

Instructions:

Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and
butter.

Spread half of mixture in a greased baking dish and add the scaled and cleaned speckled trout. Sprinkle with Parmesan cheese, top with remaining vegetable mixture.

Bake 35-45 minutes at 375 degrees F or until tender and flaky, basting 3-4 times with melted butter or chicken broth.

6 Servings.


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Basil Baked Cod Fillets Recipe

Ingredients:
1/2 lb. cod
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon dried basil, crushed
1/8 teaspoon black pepper
Dash salt
2 teaspoon grated Parmesan cheese

Instructions:

Pat fish dry and cut into 2 serving pieces.

Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt. Sprinkle with Parmesan cheese.

Cover with foil and bake at 400 degrees, about 10 to 15 minutes or until fish just begins to flake when tested with a fork.

Serves: 2


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Bass with Dijon and Peppercorn Sauce Recipe

Ingredients:
1 pound of fresh bass
salt and pepper, to taste
4 ounces of butter
2 ounces of white wine
1/2 ounce of peppercorns
2 cups of heavy whipping cream
2 ounces of dijon mustard

Instructions:

Clean, skin, and debone the bass.

Place the bass in a baking pan in 4-ounce portions. Season with salt and pepper. Add 4 oz. melted butter, and 1 oz. white wine. Cover with aluminum foil and bake at 350 degrees F until consistently cooked, about 15-20 minutes.

Heat saucepan. Add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce. Spoon sauce over the bass and serve.


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Blackened Red Snapper Recipe

Ingredients:
2 red snapper filets, halved
1/2 cup butter
2 tablespoons lemon juice
1 tablespoon parsley, minced
1 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon thyme
1/8 teaspoon onion salt
1/8 teaspoon oregano
dash of black pepper

Instructions:

Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the snapper.

Oil grill grate and preheat.

Bring lemon juice to a boil. Remove from heat and add margarine. Mix well.

Carefully place snapper filets on the grill. Cook snapper until done. About 4 minutes per side. Remove snapper from grill.

Add parsley to lemon butter. Spoon about 1 1/2 tablespoons of butter mixture over each piece of snapper and serve.


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Grilled Cajun Bass Recipe

Ingredients:
2 pounds of bass fillets
1/4 cup melted butter
salt and pepper to taste
1/2 tsp. cajun spices
1/4 tsp. onion salt
1/4 tsp. paprika
1/4 tsp. garlic salt

Instructions:

Preheat barbecue grill or prepare open fire.

Lay the bass fillets flat on aluminum foil. (Do not overlap the bass fillets) Baste bass fillets with butter. Sprinkle remaining ingredients evenly over fillets.

Wrap heavy-duty aluminum foil around the bass, making a sealed cooking bag. Make sure to seal tightly so no steam escapes.

Place bag on grill and cook for 7-10 minutes. (Do not flip) Use caution when opening foil.


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Anchovy Dip for Vegetables Recipe

Ingredients:
8 ounces cream cheese
1/3 tube anchovy paste
1/8 to 1/4 teaspoon tarragon vinegar
3/4 teaspoon minced fresh onion
Dash of Tabasco

Instructions:

Mix together and chill. Top with chopped parsley or paprika.


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Anchovy Paste Recipe

Ingredients:
18 fresh anchovy fillets
4 Tablespoons olive oil
1 Tablespoons wine vinegar
1 clove garlic
Pepper

Instructions:

First, blend the anchovies in a food processor or blender.

Peel and crush the garlic, then mix with the vinegar and pepper. Next, stir in the oil little by little while whisking the mixture, just like you were making mayonnaise.

When the mixture is blended, add the anchovy.


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