Thread: Fish (and seafood) ideas, recipes..

hey all, I am posting this in the Newbies forum instead of low-carb cooking because I know the vets of low carb cooking already have some of these recipes, and since the Recipes section will be up soon, this seemed like a good place to put this.

Ozzie's Girl and others... the following four recipes are guaranteed to please even the pickiest, I-don't-like-fish eaters...

My only comment is to use good, fresh fish - even the lump crab I mention below should be of really decent quality (I get the 16 oz cans at Costco..yumm)


RACHEL'S PIGNOLIA (PINE NUT) FISH DELIGHT

2 pounds of ANY white fish (sole is very good, but this works with flounder, haddock, hake, scrod, cod, etc.).
3/4-1 cup of pine nuts (toasted)
1/2 cup of mayonnaise
juice from half a lime
3 T butter
salt/pepper
cooking spray

PREHEAT OVEN to 450.

FIRST: take 3/4 - 1 cup of pine nuts (pignolias) - in a 'dry' teflon srying pan over a relatively high heat - roast the nuts - browning them on all sides (if you shake the pan you can flip them) - set them aside where they can cool.

SECOND: In a small bowl whisk together the mayonnaise, the juice of half a lime, 1 teaspoon of salt, 1/2 a teaspoon of pepper. Set aside.

THIRD: take the 3T of butter, and in a small saucepan on stove, heat/melt - DON'T overcook or brown. Set aside.

FOURTH: Pour the roasted pine nuts in a food chopper and process until chopped - these can be chopped finely by hand - but the processor is so EASY!

Coat a large rectangular casserole (pyrex) dish with cooking spray (I use butter flavored PAM). Place the fresh fish fillets in the dish, with a spatula spread the mayo mixture over the fish - then cover the mayo mix with the finely chopped roasted pine nuts, and drizzle butter over it all. Pop it in the oven for 10-15 minutes (fewer minutes for thinner fillets. The fish is done when a fork in the flesh turns up white flaky meat...

Serves 4-5
Each serving (if 5 are served): cals: 440, fat: 31, net carbs 2.25, protein: 3.6

I serve with steamed asparagus (with garlic butter), or steamed broccoli.

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CRAB AND ASPARAGUS SUPREME

2-3 cups of blanched cut asparagus
2 cup sliced fresh mushrooms
1/2 cup finely chopped onion
2 T butter
2 T soy flour
¼ teaspoon salt
1/8 teaspoon ground nutmeg
Dash pepper
½ cup heavy cream + ½ c water
16 oz GOOD lump crabmeat (canned)
½ c. chopped toasted almonds
½ c. grated Parmesan cheese

Blanch asparagus, drain well. Set aside.

In a medium saucepan cook mushrooms and onion in butter till onion is tender but not brown. Stir in soy flour, salt, nutmeg, and pepper. Stir in cream/water all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in crab and asparagus.

Spoon mixture into large rectangular pyrex casserole dish. In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casserole. Bake in a 400° oven for 10 minutes or till mixture is heated through and cheese is browned.

Makes 4 servings
Each serving: Cals: 380, Fat: 30g, Carbs: 6.5g, and Protein: 18.5g

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FAST & EASY FRIED FISH AND CUKE SAUCE

2 pounds of ANY filleted white fish (sole, orange roughy, telapia, haddock, hake, scrod, cod, etc.)
butter
olive oil
soy flour (for dusting)
--
1/2 c. whole, plain yogurt
1/3 c. mayo
1/3 c. finely chopped peeled, pared cucumber
1 tsp. dill weed


Before you go to work in the morning:
- In a small bowl, using a wire whisk, whip together the yogurt, mayo and dill weed. Stir in the cukes, cover, put in fridge for day.

Once you are home from work:
- Into a LARGE frying pan, heat a good amount of oil and about 1 T of butter (for taste).
- take each cleaned fillet and dust it in the soy flour and fry it in the oil.
- add a little more butter and oil if you need to with later fillets.

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This next recipe has become a family favorite - it requires you to make coleslaw which is best prepared a day or so ahead (so it's cold and can set. (We actually eat a lot of cole slaw because it is a great low carb side dish so I always have lots on hand)

CAJUN CATFISH with CREAMY COLE SLAW

[ I make cole slaw with: pre-packaged sliced cabbage, equal parts mayo and sour cream, a small red onion sliced VERY thin (to taste), juice from 1/2 a lemon, and 1 T Balsamic vinegar ]

4 large catfish fillets
butter
Cajun spice (I mix my own: 2 T paprika, 2 tsp salt, 2 tsp garlic powder, 1 tsp ground black pepper, 1 tsp of cayenne powder, 1 tsp onion powder and 1 tsp of thyme)

Take four good sized catfish fillets (one for each of you!) and dip them into melted butter.

- Coat each one well with plenty of cajun spice - I actually sort of rub it in.
- pan fry the fillets in your favorite oil (I sometime add a little butter to give the oil the butter taste

Serve the fillets hot out of the pan with a heap of cole slaw on top - the mix of cool and spicy and crunchy and smooth... just fantastic.

Serves four - I havn't calculated the cals and carbs and whatnot on this one... sorry!

ok, hope that's a good start... I also have a creamy crab soup that is just luxurious, too - but once the site's recipe section is back - we'll all have access again...

Hugs,
Rachel
165/142/130
Haec trutina errat. (Latin for,"There is something wrong with this scale".)

These sound yummy!

Gonna pull some filets out of the freezer and give one a try this evening!


Thanks, Rachel!

Maggie
5'1"
Atkins since '98 (160)
Maintaining nicely (110)

Redhead until further notice!

Thanks! I will definitely try these, they sounds really good

~Steph

Thanks Rachel, I was looking for something different to make even Dh will be happy with these new recipes

Rachel
Thanks for posting this. They all sound great but the one with the pine nuts sounds delicious. And the catfish one - mmmm. I now have a serious Jones for fish thanks to you.
Not a bad thing though. lol
Rob