Seafood recipe collection
that are low-carb and ready in 20 min. or less
Add some sophistication to dinner with this scrumptious salmon dish that will instantly become one of your new favorites.
Tender sole fillets pan-seared in olive oil, then drizzled with a buttery white wine sauce brightened by fresh lemon juice, briny capers, and toasted slivered almonds. Ready in 20 minutes.
Make your delicious tartar sauce with this easy to follow recipe that doesn't take a lot of time to prepare.
Tom yum goong, the classic Thai hot-and-sour shrimp soup, fragrant with lemongrass, galangal, and kaffir lime, balanced by fish sauce, chili, and fresh lime. A bright, spicy bowl ready in 15 minutes.
Spice up your shrimp with this succulent recipe that doesn't take a lot of effort. Perfect for when you're late to prepare dinner!
Thai pasta seafood salad tosses chilled shrimp and scallops with rice vermicelli, cucumbers, peppers, and cilantro in a peanut ginger dressing. A bright, refreshing summer dinner with a kick.
Tilapia fillets rubbed with a smoky spice blend of paprika, cumin, oregano, and dry mustard, then seared in a screaming-hot skillet until bronzed and crispy. Dinner in 15 minutes.
A quick, easy and delicious lunch or dinner when you feel too lazy to cook up a storm! Place the yummy salad in between two slices of toasted whole grain bread to make a nutritious meal.
Awesome Grilled Rainbow Trout with Apricot Salsa recipe
It's tasty, and an easy meal to make on a weeknight. The dill and lemon were great together.
Lightning-fast salmon stir-fry with black bean-garlic sauce, bean sprouts, and scallions. High-protein, low-carb, and done in under 16 minutes. A weeknight lifesaver.
Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.
Fresh clams steamed open with eight cloves of garlic, olive oil, white wine, chile pepper, and bread crumbs that thicken the broth into a scoopable sauce. Simple, rustic, and loaded with garlic.
Buttery crab filling with scallions and dry vermouth, ready to stuff into crepes, pastry shells, mushroom caps, or anything that needs a luxurious seafood center.
DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.
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