SEAFOOD SEASONING

Mix all ingredients & store in an air-tight container.

• 1 Tbsp ground bay leaves
• 2.5 tsp celery seed
• 1.5 tsp dry mustard
• 1.5 tsp black pepper
• 3/4 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp paprika
• 1/2 tsp red pepper
• 1/4 tsp ground cardamom
• 1/4 tsp ground mace

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Shrimp & Asparagus Stir Fry

Ingredients

100 grams shrimp, peeled and de-veined

1-2 clove minced garlic

asparagus, allowed amount

1 tablespoon fresh ginger

Directions

1.Add shrimp, garlic, and ginger into pre-heated pan.

2.Stir fry for 3-5 mins (if needed, add small amount of water)

3.While that cooks, snap ends off of asparagus. Cut asparagus into 5cm pieces.

4.Remove shrimp from pan and add asparagus.

Drizzle with a bit of Bragg Liquid Aminos. http://www.faithful-to-nature.co.za/Bragg-Liquid-Aminos-p-3767.html

5.Stir fry for 2-3 mins.

6.Re-add shrimp to pan and heat for 1 minute to heat through.

7.Serve.

Servings: 1

Crab Cakes

100 grams snow or king crab meat
1 serving Melba toast crumbs
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1 tablespoon finely minced onion
1 clove crushed and minced garlic

Cayenne to taste
Salt and black pepper to taste

In a small bowl combine ingredients and form into cakes. Press crab cakes into muffin tins and bake at 350 degrees for about 10-20 minutes until slightly brown on top. The crab mixture can also be sautéd until warm or chilled and served over a green salad with lemon garnish and topped with
Melba toast crumbs.

Makes 1 serving (1 protein, 1 Melba toast)

Phase 3 modifications: Add a little egg to the crab mixture and fry with a little butter or oil.

Serve with Cajun spiced cream sauce or mayonnaise.

 

 

Sweet Ginger Shrimp

100 grams shrimp
¼ cup vegetable broth or water
2 tablespoons lemon juice
2 tablespoons orange juice (optional)
2 tablespoons Bragg's liquid aminos
¼ teaspoon fresh or powdered ginger
Pinch of chili powder
Dash of garlic powder
Dash of onion powder
Stevia to taste
Salt and black pepper to taste

Mix dry spices with vegetable broth and liquid ingredients. Sauté with shrimp in small saucepan stirring continuously until cooked. Add water to deglaze the pan periodically until desired consistency is reached.

Makes 1 serving (1 protein)

 

 

Fillet Hake & Steamed Cabbage

100 grams of hake
1/4 teaspoon of lime juice
dash of tarragon
1/2 teaspoon of garlic
dash of chopped chives
sea salt to taste

100 grams cabbage cleaned and drained
Sea salt to taste
Lemon juice


Preheat oven to 180 degrees. Grease baking dish with organic coconut oil. Sprinkle lime juice over fish along with other ingredients. Bake for 18-20 minute. Steam cabbage for until tender (10-15 minutes). Toss with lemon juice and serve and ENJOY!

Dilly Crab Salad

Ingredients
100g real crab meat

Dressing
1 lemon, juiced
1 tsp lemon zest
2 tbsp fresh dill
1 tsp grainy mustard
1-2 tbsp veg stock
salt and pepper
1 packet of sweetener

Mix together the dressing, toss crab in dressing
Serve on greens of your choice drizzled with the dressing

Makes 1 serving

Fish with Strawberry Salsa

450g Orange Roughy or other white fish

20 lrg. strawberries

½ red onion, chopped fine

2 limes, juiced

¼ c. fresh snipped cilantro

1 jalapeno, chopped fine 

½ orange, juiced

Salt and pepper to taste


For salsa:

Marinate chopped onion in the fresh squeezed lime juice,while preparing the other salsa ingredients.

Remove stems from strawberries wash and dice into small cubes.
Place into a medium mixing bowl.

Add: cilantro, jalapeno, orange juice, and the onion lime marinade. Stir.

Refrigerate until ready to serve.


Preheat oven 200 degrees.

Lightly mist a baking sheet with olive oil pan spray.

Place fish on baking sheet and sprinkle with salt and pepper.

Cook for 12-15 minutes or until fish flakes easily with a fork. Place fish on serving plates and spoon strawberry salsa over each fillet.


Makes 4 servings


Salsa makes 4…. ¼ c. servings


Calories: 37 per serving Fat: 0g.


Fish and salsa together


Calories: 127 per serving Fat: 1g.



Fish Taco Salad

450g Orange roughy or other white fish

1 t. Blackened or Mexican seasoning

12 c. shredded cabbage

½ red onion, diced

4 med. limes, juiced

¼ c. fresh snipped cilantro

8 T. salsa

Preheat oven to 200 degrees.
Lightly mist a baking sheet with olive oil pan spray.

Place fish on baking sheet and sprinkle with blackened seasoning. Bake for 12-15 minutes or until fish flakes easily with a fork. Remove from oven and cool slightly.

Place shredded cabbage, red onion, and cilantro into a large mixing bowl.

Pour lime juice over top of cabbage and toss well.

Divide equally between 4 salad plates and top cabbage with cooked fish fillet and salsa.



Makes 4 servings


Calories: 157 per serving Fat: 1g.

Fish Fillet with Salsa Verde

450g white fish

1 med. lime, juiced

½ c. green salsa

2 T. cilantro, fresh snipped

Salt and pepper to taste


Preheat broiler.
Place fish on a large plate.

Pour lime juice equally over fish and sprinkle with salt and pepper.

Lightly mist a broiler pan with olive oil pan spray.

Place fish onto pan and tuck under any thin edges.

Broil 10 cmfrom heat for 6-8 minutes or until fish flakes easily with a fork.

Place green salsa and cilantro in a small bowl and stir together. Place cooked fish onto serving plates and top each with 2 T. of salsa verde.

Serve with a lime or lemon wedge.


Makes 4 servings


Calories: 115 per serving Fat: 1g.

Shrimp Stuffed Tomato

450g cooked salad shrimp

8 green onions, thinly sliced

1 stalk celery, finely chopped

1 clove garlic, minced

1 t. Cajun or Blackened seasoning

¼ c. fat free mayonnaise

1 ½ t. Worcestershire sauce

1 head romaine lettuce, chopped

4 Med. tomatoes

2 med. lemons, halved

Place first 7 ingredients into a medium bowl and stir well to combine.
Refrigerate until serving.

Core the tomatoes and cut each into 8 sections, leaving the sections connected at the bottom.

Divide the lettuce among 4 serving plates and top each with a tomato, splaying out the sections slightly.

Stuff each tomato with equal amounts of shrimp salad.

Serve with a lemon half to be squeezed over top.

Makes 4 servings

Calories: 135 per serving Fat: 0.5g.