Seafood Recipes

Mix together lemon juice, dry mustard, cayenne, garlic, salt, pepper and scallops. Fill a non-stick frying pan with water and place scallops and cover with lid for10 minutes.

Preheat oven to 350 degrees.  Place a sheet of tin foil on cookie sheet and lightly coat with cooking spray. Place Tilapia filets on cookie sheet and season with salt, pepper and Cajun seasoning.  Top with two lemon slices per filet.  Bake in oven for 15 minutes or until fish is easily flaked with a fork.

Arrange sea bass fillets in a single layer on foil-lined broiler pan. Spread garlic and cilantro on and around fish. Squeeze lemon juice on fillets, sprinkle salt and lemon pepper to taste, and add paprika for color. Cover with foil and crimp edges to form a seal. Bake at 450 for 20 minutes.

Bring about 1 1/2 inches of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat. Season snapper with salt and pepper, and place in the steamer basket lightly coated with cooking spray to prevent sticking. Top fish with ginger, and drizzle with soy sauce. Place shiitake mushrooms, tomato, and red chili pepper in the steamer basket. Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with cilantro.

Mix lemon juice with zest and a little stevia. Baste fish with mixture and top with salt, pepper, and lemon and orange slices. Wrap in aluminum foil and place on the barbeque or in oven at 350 degrees. Cook fish for 5-10 minutes or until fish is thoroughly cooked. Serve with lemon and top with parsley.

Makes one serving (1 protein, 1 fruit)

Mix together lemon juice, lime juice, garlic, thyme, and salt and pepper to taste. Place in a shallow dish, drizzle with citrus dressing mixture, turn to coat and marinate at room temperature for 10 minutes. Heat grill pan or grill over medium heat. Cook for 3 to 4 minutes per side.

Place shrimp in a bowl and mix together all ingredients and let it stand and marinate for 1/2 hour. You can either grill the shrimp on a grill or in a non-stick frying pan. Serve over your favorite salad greens.

Lightly coat a large sauce pan with cooking spray and sauté garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.  Lightly coat a large skillet with cooking spray and add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve.

Preheat oven to 350 degrees F (175 degrees C).  Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.

Bake scallops in preheated oven for 5 minutes.  In a small bowl, combine lemon juice and garlic.  Remove scallops from oven. 

Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.  Return scallops to oven and bake until firm, about 10 minutes. Serve warm.

Lightly oil outdoor grill grate with cooking spray and preheat for high heat. Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.  Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

Lightly coat large skillet with cooking spray and warm to medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.

Preheat the oven to 400F. Snap off woody ends of asparagus and discard. Tear off a large sheet of non-stick aluminum foil. In the center of this sheet, place asparagus spears and sprinkle with salt/pepper. Place whitefish on top of asparagus. In small bowl, combine lemon juice & oregano, and pour over fish. Fold up edges and completely seal packet on all sides.  Bake 10-20 minutes or until fish flakes. Serve.

Place fish in small bowl. Add garlic, black pepper, salt, cumin, and turmeric. Ensure to coat both sides.

Cover & marinate at least 1 hour in refrigerator. Preheat oven to 400. Place the fish in a non-stick baking dish, & cover with the marinade. Bake 10-20 minutes depending on thickness, until fish easily flakes. Squeeze with lemon juice and serve.

Mix everything together and put into 2 small patties. Place in a baking dish and bake for 15 minutes and place on serving dish.  If you're tired of chicken and fish while on the HCG Diet try this recipe as a change of pace.

Sprinkle both sides of fish with spices. Place fish on a nonstick frying pan with 1/3 cup of water and lemon juice. Place a lid on the pan to keep the steam within the pan. Cook for 4 to 5 min. Fish is done when flakes easily with a fork.

Thaw shrimp if frozen. If using raw shrimp, bring a pot of water to boil and cook the shrimp for a minute or two until it turns opaque white and reddish—do not overcook the shrimp as it will be too rubbery in texture. Rinse shrimp under cold water. Combine juices of lemons and limes in a large bowl (not metal) or large Ziploc baggie and add shrimp. Cover bowl or zip baggie and refrigerate for 30 minutes to marinade. Large shrimp could be cut into smaller chunks (remove tails if doing this) to speed up marinade time.

Add to shrimp the Tabasco, garlic, onion and pepper and toss/mix evenly. Return to refrigerator for maybe another 30 minutes to let the flavors infuse the shrimp. Before serving, toss in bowl the marinated shrimp mixture, cilantro, parsley, tomatoes and cucumbers and if needed, add sea salt and black pepper to taste.

In a large pot, bring 1 quart of water to a boil.  Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Season the shrimp with Old Bay™ seasoning.  Steam shrimp until pink.  Eat by removing shells as you go and dipping in lemon juice.

Finely grate 1 T of fresh ginger in small skillet. Add the balsamic vinegar and cover with water to reach 2 inches and bring to a simmer. Season red snapper with grated ginger, lemon, salt and pepper. Place in steamer and cook for about 10 minutes.

In a large bowl, combine salad ingredients. Toss together. Combine the soy sauce, orange juice and lemon juice. Mix well. Toss with salad. Serves 6.