diabetic and seafood

671

Recipes

Barbecued Crab

Posted by Molly53  

Serve this savory dish with a good garlicky bread. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #347846

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Shrimp Seviche

Posted by Manami  

Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for seviche. Seviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then... MORE»

Recipe #347766

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Chiopino - Cioppino

Posted by Molly53  

A San Francisco Italian specialty from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #347647

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Chilli Prawns and Mango Salad

Posted by Fairy Nuff  

King prawns on the bbq with mango salad...yumm! This recipe yields five prawns per person....if serving as an appetizer then 2 prawns per person would be plenty. MORE»

Recipe #347522

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Salmon With Parmesan

Posted by CindySue54  

Baked salmon with a Parmesan topping MORE»

Recipe #347049

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Salmon and Corn Fritters

Posted by bluemoon downunder  

A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family... MORE»

Recipe #346151

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Fresh Tuna in Coconut Curry Sauce

Posted by YiddesheMamala  

Warm, spicy, creamy and delicious! Serve this tuna dish over jasmine or basmati rice. If your'e in a mood for noodles you can serve it with small egg noodles too. Either way you are in for a tasty treat. MORE»

Recipe #344987

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Calamari Salad

Posted by I'mPat  

From Alive and Cooking, posting in anticipation of some fresh squid to make it. Times are estimated and do not allow chill time, but have allowed time to prepare the squid (this will lessen if you buy the hoods and just need to cut into rings). MORE»

Recipe #344137

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Benin Style Grilled Striped Bass

Posted by Celticevergreen  

This traditional recipe is from the country of Benin and is always grilled over a wood fire. This recipe requires 1/4 cup apple wood chips for the grill. MORE»

Recipe #343864

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Salmon Korma Phyllo Rollups (Easy & Fast)

Posted by Sarah_Jayne  

I invented this tonight on a whim and was really happy with it. I served it on a bed of yellow rice and that made for a nice colour combination on the plate. It isn't that bad for the diet either as most of the fat in it is the good kind. MORE»

Recipe #343766

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Fried Cod With Green Peppers

Posted by Valeria  

Translated from Karlos Arguiñano's "Atrévete a cocinar". I've never found green peppers like the fine ones in Spain. They look much like poblanos but they're not spicy in the least, and they don't taste as strong. Red bell... MORE»

Recipe #342562

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Roasted Shrimp With Feta (Barefoot Contessa)

Posted by Manami  

This is Ina Garten's secret for convincing your guests that you're a natural-born cook! I recommend Greek or French feta if you can find it. Usually Ina prefers feta cubed rather than crumbled, but here she crumbles it in large pieces. Pernod is... MORE»

Recipe #340179

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Crab Salad Cups With Avocado

Posted by Manami  

Behind the scoreboard at AT&T Park in San Francisco, the Crazy Crab'z stand sells a fresh, light crab salad like this. We dress it up with avocado and parsley, then serve the salad in lettuce cups to make it finger-friendly. It is fantastic,... MORE»

Recipe #338956

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Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs

(2 reviews) Posted by Manami  

These are so good! We doubled the recipe and all were gone! These are a little too much work but the outcome is worth it! These would be great before a Thanksgiving Meal! CuisineAtHome Magazine, June 2008 edition. I have had a lot of these... MORE»

Recipe #338673

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Calamari Salad

Posted by I'mPat  

From Alive and Cooking, posting in anticipation of some fresh squid to make it. Times are estimated and do not allow chill time, but have allowed time to prepare the squid (this will lessen if you buy the hoods and just need to cut into rings). MORE»

Recipe #338463

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Tuna Lasagna

Posted by Katiarra  

This is a recipe I received from my daughter. And since my husband is diabetic; it is easily adaptable to his diet. This, of course, depends on your protein allowance. Has a great flavor and freezes well. This along with a side salad makes a very... MORE»

Recipe #337281

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Poached Eggs/Smoked Salmon/Spinach/Chive Cream Sauce

Posted by Manami  

Canada B&B Hosts offer up this meal to their guests and they love it! It is another take on serving poached eggs. MORE»

Recipe #335569

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Second to None Baked Basa

Posted by Cadillacgirl  

I went to my butcher's to try a new fish and he told me this basic recipe! Must say, the smell was great! The spice measurements are estimates because it's just sprinkling it on each side! It's also good to put some slices of ripe tomato on top... MORE»

Recipe #334210

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Fisk Boller - Fish Balls

Posted by Molly53  

From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. MORE»

Recipe #334181

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Salmon Fillet With Shallots and Tomato

Posted by Oolala  

This is baked in a foil packet which makes for an easy clean up Adapted From Food For Thought, Favorite Recipes of Morristown-Beard School. Recipe makes 2 but you can adjust for more or less. MORE»

Recipe #333364

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