Simply Seafood

SIMPLY SEAFOOD
DELICIOUS SEAFOOD RECIPES
By
BookSumo Press
All rights reserved
ABOUT THE AUTHOR.
BookSumo Press is a publisher of unique, easy, and healthy cookbooks.
Our cookbooks span all topics and all subjects. If you want a deep dive into
the possibilities of cooking with any type of ingredient. Then BookSumo
Press is your go to place for robust yet simple and delicious cookbooks and
recipes. Whether you are looking for great tasting pressure cooker recipes or
authentic ethic and cultural food. BookSumo Press has a delicious and easy
cookbook for you.
With simple ingredients, and even simpler step-by-step instructions
BookSumo cookbooks get everyone in the kitchen chefing delicious meals.
BookSumo is an independent publisher of books operating in the beautiful
Garden State (NJ) and our team of chefs and kitchen experts are here to
teach, eat, and be merry!
INTRODUCTION
Welcome to The Effortless Chef Series! Thank you for taking the time to
purchase this cookbook.
Come take a journey into the delights of easy cooking. The point of this
cookbook and all BookSumo Press cookbooks is to exemplify the effortless
nature of cooking simply.
In this book we focus on simply delicious seafood. You will find that even
though the recipes are simple, the taste of the dishes are quite amazing.
So will you take an adventure in simple cooking? If the answer is yes please
consult the table of contents to find the dishes you are most interested in.
Once you are ready, jump right in and start cooking.
— BookSumo Press
TABLE OF CONTENTS
About the Author.

Introduction
Table of Contents
Any Issues? Contact Us
Legal Notes
Common Abbreviations
Chapter 1: Easy Seafood Recipes
Spicy Garlic Tilapia
Lime and Mushrooms Tilapia
Creamy Lemon Pepper Tilapia
Jalapeno, Cilantro, and Mango Tilapia
Almonds and Butter Tilapia
Easy Flame Broiled Tilapia
Tacos Tilapia
Buttery Garlic and Lemon Tilapia
Salmon Chowder
Grilled Salmon
Buttered Salmon
Parmesan and Tomato Salmon
Ginger Sesame Salmon
Lemon Dill Salmon
Ginger and Grapefruit Salmon
Raspberry Salmon
Fresh Garlic Shrimp
Layered Shrimp
Shrimp Appetizer
Shrimp Stir-fry
Shrimp Soup
Shrimp Toast
Shrimp Cakes
Provolone Shrimp
Monterey Shrimp
Szechwan Shrimp
Shrimp Scampi
Cajun Grilled Shrimp
Basil Shrimp
Lebanese-Greek Halibut Fusion
Louisiana Bayou Fish Stew
Chowder I
Indian Inspired Filet of Fish II
Tilapia from Turkey
Spicy Tangy Trout
Buttery Potato Cod
Easy Little Fish Tacos
Easy Deep Fried Snapper
Louisiana Style Mahi Mahi
Indian Style Tandoori Catfish
Tomato, Pepper, Parsley Haddock
Easy Cod and Potatoes
Mackerel, Potato, Tomato, Stew
Easy Jalapeno Garlic Trout
Cod Re-Imagined
Mexican Tilapia Tacos
Asian Inspired Halibut
Viking Fish Soup
Crab Appetizer
Mexican Style Tilapia
Moroccan Style Tilapia
Garlic Tilapia
Corn and Tomatoes Tilapia
Indian Style Tilapia I
Sweet Squash Tilapia
Chipotle and Avocado Tilapia
Mexican Style Tilapia II
Japanese Style Tilapia
Turkish Style Tilapia
Nutty and Sweet Tilapia
Restaurant Style Tilapia
Poached with Tarragon Tilapia
Pecan Parmesan Sauce Tilapia
Louisiana Style Tilapia II
Filipino Style Tilapia
ANY ISSUES? CONTACT US
If you find that something important to you is missing from this book please
contact us at info@booksumo.com.
We will take your concerns into consideration when the 2nd edition of this
book is published. And we will keep you updated!
— BookSumo Press
LEGAL NOTES
ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE
REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY
MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL
COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN
PERMISSION IS GRANTED BY THE BOOK’S PUBLISHING
COMPANY. LIMITED USE OF THE BOOK’S TEXT IS PERMITTED
FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC.
COMMON ABBREVIATIONS
cup(s) C.
tablespoon tbsp
teaspoon tsp
ounce oz.
pound lb
*All units used are standard American measurements
CHAPTER 1: EASY SEAFOOD RECIPES
SPICY GARLIC TILAPIA
Ingredients
4 (4 oz.) fillets tilapia
4 cloves crushed garlic
3 tbsps olive oil
1 onion, diced
1/4 tsp cayenne pepper
Directions
Take your pieces of garlic and rub the pieces of fish with it. Now place
everything into a casserole dish.
Coat your tilapia with olive oil and then layer your onions over
everything.
Place a covering around the dish and place everything in the fridge for
8 hrs.
Set your oven to 350 degrees before doing anything else.
Top your fish with the cayenne and cook everything in the oven for 32
mins.
Enjoy.
Amount per serving (4 total)
Timing Information:
Preparation 5m
Cooking 30 m
Total Time 1 d 35 m
Nutritional Information:
Calories 217 kcal

Fat 11.7 g
Carbohydrates 3.6g
Protein 23.5 g
Cholesterol 41 mg
Sodium 74 mg
* Percent Daily Values are based on a 2,000 calorie diet.

LIME AND MUSHROOMS TILAPIA
Ingredients
1 oz. dried porcini mushrooms
2 tbsps butter
2 (4 oz.) fillets tilapia, halved
kosher salt to taste
ground black pepper to taste
1 tbsp lemon zest
2 limes, juiced
2 green onions, diced
Directions
For 25 mins let your mushrooms sit submerged, in water, in a bowl,
then cut them up.
Coat your fish with pepper, and kosher salt. Then fry it in half of your
butter.
Add in half of the zest, half of the lime juice, and cook everything for 7
mins.
Turn over the piece of fish and coat it with more pepper, and more salt.
Add the rest of the zest, the lime juice, the butter, mushrooms, and
onions.
Cook everything for 7 mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 10 m
Total Time 45 m
Calories 146 kcal

Fat 6.9 g
Carbohydrates 8g
Protein 14.2 g
Cholesterol 36 mg
Sodium 322 mg

CREAMY LEMON PEPPER TILAPIA
Ingredients
butter flavored cooking spray
4 tsps margarine, melted
2 tbsps lemon juice
2 tbsps diced fresh dill weed
1 tbsp lemon-pepper seasoning
4 tsps cream cheese
5 tbsps lemon juice, or to taste
2 tbsps diced fresh dill weed
Directions
Coat a casserole dish with nonstick spray and layer your pieces of fish
in it.
Now coat the fish with some spray as well as: lemon juice (2 tbsps),
margarine, dill (2 tbsps), and lemon pepper.
Cook everything in the oven for 17 mins.
Now get a bowl, mix: remaining dill, cream cheese, and lemon juice (5
tbsps).
Cook everything in the microwave for 90 secs. Then whisked the mix
for 30 secs.
When serving your fish top it with the sauce.
Enjoy.
Timing Information:
Preparation 5m
Cooking 25 m
Total Time 30 m
Calories 173 kcal

Fat 7g
Carbohydrates 3g
Protein < 23.6 g
Cholesterol 47 mg
Sodium 480 mg

JALAPENO, CILANTRO, AND MANGO TILAPIA
Ingredients
1/3 C. extra-virgin olive oil
1 tbsp lemon juice
1 tbsp minced fresh parsley
1 clove garlic, minced
1 tsp dried basil
1 tsp ground black pepper
1/2 tsp salt
2 (6 oz.) tilapia fillets
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tbsps minced red onion
1 tbsp diced fresh cilantro
1 jalapeno pepper, seeded and minced
2 tbsps lime juice
1 tbsp lemon juice
salt and pepper to taste
Directions
Get a bowl, combine: half tsp salt, olive oil, 1 tsp pepper, 1 tbsp lemon
juice, basil, garlic, and parsley.
Coat your pieces of fish by stirring them in the bowl as well.
Place a covering on the bowl and put everything in the fridge for 60
mins.
Get a 2nd bowl, combine: 1 tbsp lemon juice, mango, pepper, lime
juice, bell peppers, salt, jalapenos, cilantro, and red onions.
Place a covering on this mix as well and place it in the fridge.
Get a grill hot and coat its grate with oil.
Grill your pieces of fish for 5 mins per side and then garnish them with
the mango mix when serving.
Enjoy.
Timing Information:
Preparation 45 m
Cooking 10 m
Total Time 1 h 55 m
Calories 634 kcal

Fat 40.2 g
Carbohydrates 33.4g
Protein 36.3 g
Cholesterol 62 mg
Sodium 697 mg

ALMONDS AND BUTTER TILAPIA
Ingredients
2 eggs
1 tsp lemon pepper
1 tsp garlic pepper
1 C. ground almonds
1 C. freshly grated Parmesan cheese
8 (6 oz.) tilapia fillets
1/4 C. all-purpose flour for dusting
6 tbsps butter
salt to taste
1 C. freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges
Directions
Get a bowl, combine: garlic pepper, beaten eggs, and lemon pepper.
Get a 2nd bowl, combine: parmesan and almonds.
Coat your pieces of fish with the contents of the first bowl and then the
2nd bowl.
Now brown them for 3 mins per side in butter.
Once evenly browned, set the heat to a lower level, and add some salt
and the rest of the parmesan.
Place a lid on the pan and cook everything for 7 more mins.
Garnish your pieces of fish with lemon and parsley.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 10 m
Total Time 30 m
Calories 424 kcal

Fat 22.4 g
Carbohydrates 9g
Protein 46.9 g
Cholesterol 149 mg
Sodium 591 mg

EASY FLAME BROILED TILAPIA
Ingredients
1/2 C. Parmesan cheese
1/4 C. butter, softened
3 tbsps mayonnaise
2 tbsps fresh lemon juice
1/4 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
2 lbs tilapia fillets
Directions
Cover a broiler pan with foil and then turn on your oven's broiler to
low, if possible, before doing anything else.
Get a bowl, combine: celery salt, parmesan, onion powder, butter,
pepper, mayo, basil, and lemon juice.
Cook your fish for 3 mins per side then take them out of the oven and
coat them liberally with the dry spice mix.
Continue cooking the fish for 3 more mins until browned and fully
done.
Enjoy.
NOTE: You can decrease the broiling time if you find that the fish is done
earlier. It all depends on the thickness of the meat and the heat of your
broiler.
Timing Information:
Preparation 5m
Cooking 10 m
Total Time 15 m
Calories 224 kcal

Fat 12.8 g
Carbohydrates 0.8g
Protein < 25.4 g
Cholesterol 63 mg
Sodium 220 mg

TACOS TILAPIA
Ingredients
1/4 C. reduced-fat sour cream
2 tbsps lime juice
salt and ground black pepper to taste
1 jalapeno pepper, halved lengthwise
2 1/2 C. shredded red cabbage
4 green onions, thinly sliced
2 tbsps olive oil
1 lb tilapia fillets, cut into strips
8 (6 inch) flour tortillas
1/2 C. diced fresh cilantro
Directions
Get a bowl, combine: lime, pepper, sour cream, and salt.
Reserve half of the mix for later.
Add to the lime mix the following to form a slaw: half of your
jalapenos (diced), green onions, and cabbage.
Get a frying pan hot with olive oil then add in the rest of the jalapeno
and stir it to season the oil.
Coat your fish with pepper and salt before cooking it in the oil for 7
mins.
For 40 secs microwave your tortillas and liberally fill each with the fish
and slaw mix.
Top everything with the sour cream mix that was set aside earlier.
Add some cilantro as well.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 15 m
Total Time 35 m
Calories 416 kcal

Fat 15.2 g
Carbohydrates 38.9g
Protein 30.1 g
Cholesterol 47 mg
Sodium 481 mg

BUTTERY GARLIC AND LEMON TILAPIA
Ingredients
4 tilapia fillets
1 tbsp butter, melted
1 clove garlic, finely diced
1 tsp dried parsley flakes
pepper to taste
Directions
Coat a casserole dish with nonstick spray and then set your oven to 375
degrees before doing anything else.
Clean your fish and remove any excess liquids with some paper towel.
Layer your fish in the casserole dish and top the pieces with: pepper,
parsley, garlic, and lemon juice.
Cook everything in the oven for 35 mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 30 m
Total Time 40 m
Calories 142 kcal

Fat 4.4 g
Carbohydrates 1.4g
Protein < 23.1 g
Cholesterol 49 mg
Sodium 93 mg

SALMON CHOWDER
Ingredients
3 tbsps butter
3/4 C. diced onion
1/2 C. diced celery
1 tsp garlic powder
2 C. diced potatoes
2 carrots, diced
2 C. chicken broth
1 tsp salt
1 tsp dried dill weed
2 cans salmon
1 can evaporated milk
1 can creamed corn
1/2 pound Cheddar cheese, shredded
Directions
Cook onion, garlic powder and celery in hot butter until you see that
the onions are tender before adding potatoes, salt, carrots, broth, pepper
and dill, and bringing all this to boil.
Cook it covered for about 20 minutes before stirring in salmon, cheese,
evaporated milk and corn.
Heat it up for a few minutes (2 to 4 mins) before serving.
Serving: 8
Timing Information:
Preparation Cooking Total Time

15 mins 30 mins 45 mins
Calories 490 kcal

Carbohydrates 26.5 g
Cholesterol 104 mg
Fat 25.9 g
Fiber 2.2 g
Protein 38.6 g
Sodium 1140 mg

GRILLED SALMON
Ingredients
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 C. soy sauce
1/3 C. brown sugar
1/3 C. water
1/4 C. vegetable oil
Directions
At first you need to set a grill at medium heat and put some oil before
starting anything else.
Coat a mixture of salmon fillets, salt, lemon pepper and garlic powder
with a mixture of soy sauce, vegetable oil and water in a plastic bag
before refrigerating it for at least 2 hours.
Now cook salmon on the preheated grill for about 8 minutes each side.
Serve.
Serving: 6
Timing Information:

15 mins 16 mins 2 hr 31
Calories 318 kcal

Cholesterol 56 mg
Fat 20.1 g
Fiber 0.1 g
Protein 20.5 g
Sodium 1092 mg

BUTTERED SALMON
Ingredients
1 pound salmon fillets or steaks
1/4 tsp salt
1 tsp onion powder
1 tsp dried dill weed
2 tbsps butter
Directions
Set your oven at 400 degrees before doing anything else.
Coat salmon with salt, onion powder, pepper, butter and dill very
thoroughly before placing it in the oven.
Bake this in the preheated oven for about 25 minutes.
Serve.
Serving: 4
Timing Information:

Calories 262 kcal

Carbohydrates 0.7 g
Cholesterol 82 mg
Fat 18.1 g
Fiber 0.1 g
Protein 22.8 g
Sodium 254 mg

PARMESAN AND TOMATO SALMON
Ingredients
1 C. uncooked long grain white rice
2 C. water
2 1/2 tbsps garlic oil
2 fillets salmon
1/2 tsp dried dill weed
1/4 tsp paprika to taste
2 fresh tomatoes, diced
1 1/2 tsps minced garlic
1 tsp lemon juice
3 tbsps diced fresh parsley
1/4 C. grated Parmesan cheese
2 tbsps butter
4 dashes hot pepper sauce
Check All Add to Shopping List
Directions
Bring a mixture of rice and water to boil before cooking this at low
heat for about 20 minutes.
Cook salmon seasoned with paprika, salt, dill and pepper in hot garlic
oil for about 2 minutes before adding tomatoes, lemon juice and garlic,
and cooking all this until the salmon is tender.
Stir in parsley, butter, Parmesan cheese, and hot pepper before cooking
all this for another two minutes.
Pour it over cooked rice for serving.
Serving: 4
Timing Information:

Calories 955 kcal

Carbohydrates 85 g
Cholesterol 122 mg
Fat 48.7 g
Fiber 3g
Protein 41.9 g
Sodium 631 mg
25%
GINGER SESAME SALMON
Ingredients
1/4 C. balsamic vinegar
1/4 C. lemon juice
1/4 C. soy sauce
1 tsp salt
1 tbsp brown sugar
1 1/2 tsps ground ginger
1 tsp paprika
1 tsp black pepper
1 tsp crushed red pepper flakes
4 cloves garlic, minced
1/4 C. diced green onions
1 tsp sesame oil
1/2 C. peanut oil
8 skinless, boneless salmon fillets
Directions
At first you need to set a grill at medium heat and put some oil before
Coat salmon with a mixture of balsamic vinegar, red pepper flakes,
lemon juice, pepper, soy sauce with salt, ground ginger, paprika, garlic,
green onions, brown sugar, sesame oil and peanut oil in a plastic bag
very thoroughly before refrigerating it for at least 2 hours.
Now cook salmon on the preheated grill for about 4 minutes each side.
Serve.
Serving: 4
Timing Information:

10 mins 8 mins 2 hr 18 mins
Calories 664 kcal

Cholesterol 112 mg
Fat 50.4 g
Fiber 1.1 g
Protein 40.9 g
Sodium 1599 mg

LEMON DILL SALMON
Ingredients
1 1/2 pounds salmon fillet
1 sprig fresh dill, chopped
5 slices lemon
5 sprigs fresh dill weed
2 green onions, chopped
Directions
Set your oven at 450 degrees and lightly oil the baking dish before
doing anything else.
Coat salmon with a mixture of salt, dill, pepper, scallions and garlic
very thoroughly before placing some lemon slices and a sprig of dill on
top of the salmon.
Cover it up with aluminum foil before placing it in the oven.
Serve.
Serving: 6
Timing Information:

Calories 169 kcal

Carbohydrates 2.1 g
Cholesterol 50 mg
Fat 6.7 g
Fiber 0.7 g
Protein 24.5 g
Sodium 48 mg

GINGER AND GRAPEFRUIT SALMON
Ingredients
1/2 grapefruit, juiced
3 1/3 ounces soy sauce
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp ground ginger
1 whole salmon fillet
Directions
Coat salmon with a mixture of grapefruit juice, ground ginger, soy
sauce, garlic powder and salt before covering it with plastic wrap and
refrigerating it for at least one hour.
Bake this in the preheated oven for about 40 minutes. Serve.
Serving: 1
Timing Information:

Calories 221 kcal

Carbohydrates 2.9 g
Cholesterol 66 mg
Fat 12.2 g
Fiber 0.2 g
Protein 23.4 g
Sodium 1040 mg

RASPBERRY SALMON
Ingredients
2 (6 ounce) salmon filets, skin on
1/4 C. barbeque sauce
1/4 C. seedless raspberry jam
Directions
Coat salmon with a mixture of barbeque sauce and raspberry jam very
thoroughly.
Bake this in the preheated oven for about 25 minutes, while brushing it
with the same mixture after 15 minutes of baking time.
Serve.
Serving: 4
Timing Information:

Calories 193 kcal

Cholesterol 41 mg
Fat 5.4 g
Fiber 0.1 g
Protein 15.9 g
Sodium 209 mg

FRESH GARLIC SHRIMP
Ingredients
2 pounds cooked medium shrimp, peeled and deveined without tail
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 sweet onion, diced
chopped fresh cilantro
1 avocado - peeled, pitted and diced
1/2 C. olive oil
chili pepper flakes
Directions
Combine all the ingredients mentioned above in a large sized bowl
very thoroughly before refrigerating for at least an hour before serving.
Serving: 10
Timing Information:

20 mins 20 mins
Calories 231 kcal

Carbohydrates 4.7 g
Cholesterol 177 mg
Fat 14.9 g
Fiber 2.1 g
Protein 19.9 g
Sodium 323 mg

LAYERED SHRIMP
Ingredients
1 (8 ounce) package cream cheese
1 (8 ounce) jar cocktail sauce
1 pound shrimp, peeled and deveined
1 (10 ounce) package thin wheat crackers
Directions
Spread cream cheese to about ¼ inch thickness over a plate before
pouring some cocktail sauce in the center of plate; leaving 1 inch ring
around it.
Coat shrimp with the cocktail sauce and place crackers in that inch
ring.
They should be placed in manner that they are tightly standing around
the whole plate.
Serve.
Serving: 10
Timing Information:

20 mins 20 mins
Calories 279 kcal

Cholesterol 94 mg
Fat 14.5 g
Fiber 1.6 g
Protein 13.7 g
Sodium 628 mg

SHRIMP APPETIZER
Ingredients
1 (8 ounce) package cream cheese, softened
2 tsps Worcestershire sauce
1 tsp hot pepper sauce
1 (8 ounce) jar cocktail sauce
2 (6 ounce) containers shrimp, rinsed and drained
2 chopped green onions
1 tomato, chopped
1/2 C. shredded mozzarella cheese
Directions
Top a mixture of cream cheese, hot pepper sauce and Worcestershire
sauce with cocktail sauce and shrimp in a serving platter.
Garnish the shrimp with green onions, mozzarella cheese and tomato.
Serve.
Serving: 5
Timing Information:

10 mins 10 mins
Calories 56 kcal
Carbohydrates 2.3 g
Cholesterol 31 mg
Fat 3.4 g
Fiber 0.2 g
Protein 4g
Sodium 159 mg

SHRIMP STIR-FRY
Ingredients
1 tbsp sesame oil
1 tbsp olive oil
1 pound tiger shrimp, peeled and deveined
1 C. chopped onion
1 1/2 C. sliced king mushrooms
1/2 C. chopped green bell pepper
3 cloves garlic, finely chopped
1 tsp minced fresh ginger
1/2 C. water
1 tsp oyster sauce, or to taste
1 pound fresh Chinese wheat noodles
2 C. bean sprouts
Directions
Cook onion and shrimp in hot olive oil and sesame oil until you see
that it is well coated before adding mushrooms, garlic, ginger and
green bell pepper into the shrimp.
Now add water and some oyster sauce into the pan, and cook all this
until you see that shrimp is no longer transparent from the center.
Now add noodles and bean sprouts, and cook until you see that the
noodles are heated through.
Serve.
Serving: 4
Timing Information:

Calories 507 kcal

Cholesterol 173 mg
Fat 9.5 g
Fiber 2.1 g
Protein 29.1 g
Sodium 896 mg

SHRIMP SOUP
Ingredients
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans beef broth
2 (10.5 ounce) cans shrimp consomme
2 1/2 C. frozen shrimp, thawed
1 tsp fresh dill weed
2 tbsps sliced green onions
Directions
Cook mixture of chicken broth, shrimp consommé and beef broth until
heated through before straining it.
Add shrimp and dill into the broth over medium heat before adding
seasoning according to your taste.
Garnish this soup with chopped onion before serving.
Serving: 8
Timing Information:

25 mins 25 mins
Calories 55 kcal
Carbohydrates 0.8 g
Cholesterol 63 mg
Fat 1.1 g
Fiber 0g
Protein 9.8 g
Sodium 657 mg

SHRIMP TOAST
Ingredients
1/2 pound medium shrimp, peeled and deveined
1 slice fresh ginger root, chopped
1 clove garlic, chopped
1/2 C. water chestnuts, drained and chopped
1 tsp salt
2 tbsps apple cider vinegar
1 egg white
1 tsp baking soda
3 slices white bread, crusts trimmed
3 tbsps sesame seeds
3 C. oil for deep frying
Directions
Blend water chestnuts, shrimp, baking soda, vinegar, salt, egg white,
ginger, pepper and garlic in a blender very thoroughly until smooth.
Cut trimmed bread into four equal triangle shaped slices before placing
shrimp mixture over it evenly.
Deep fry these toast in 3 C. hot oil before draining it with the help of
paper towels.
Serve.
Serving: 4
Timing Information:

Calories 574 kcal

Cholesterol 124 mg
Fat 48.3 g
Fiber 0.3 g
Protein 11.4 g
Sodium 424 mg

SHRIMP CAKES
Ingredients
1 pound shrimp - peeled, deveined and chopped
1 1/4 C. coarsely crushed buttery round crackers
1/4 C. chopped onion
2 jalapeno peppers, seeded and chopped
1 C. mayonnaise
1 tbsp prepared yellow mustard
10 dashes hot pepper sauce (e.g. Tabasco™)
celery salt to taste
1 tbsp Parmesan cheese
1 quart oil for frying
Directions
Combine all the ingredients that are mentioned above in a medium
sized bowl before forming eight patties out of it.
Now fry these patties in half inch hot oil for about five minutes each
side or until you see that it is golden brown in color from both sides.
Serve.
Serving: 4
Timing Information:

Calories 1054 kcal

Cholesterol 195 mg
Fat 86.8 g
Fiber 1.9 g
Protein 24.1 g
Sodium 1314 mg

PROVOLONE SHRIMP
Ingredients
1/4 C. butter
1 tbsp chopped green onion
1 pound fresh shrimp, peeled and deveined
2 tbsps all-purpose flour
2 tbsps Old Bay Seasoning TM
2 C. milk
1 tbsp celery, chopped
1 large tomato, sliced
8 slices provolone cheese
4 English muffins, split and toasted
Directions
Cook shrimp and onion in hot butter until you see that shrimp are pink
before stirring in flour and some old bay seasoning.
Now add milk very slowly into the pan, while stirring continuously
before adding celery and cooking it until you see that it is soft.
Preheat your oven after selecting broiler from the options.
Put mixture with the help of spoon into the muffin C. before topping
each one with tomato and provolone cheese.
Put it under the broiler for about one minute or until you see that
cheese has melted.
Serve.
Serving: 4
Timing Information:

Calories 647 kcal

Cholesterol 252 mg
Fat 32.5 g
Fiber 2.1 g
Protein 47.5 g
Sodium 2513 mg

MONTEREY SHRIMP
Ingredients
1 (8 ounce) package Monterey Jack cheese, cut into strips
40 large shrimp - peeled, deveined and butterflied
20 slices turkey bacon, cut in half
Directions
Set your oven at 450 degrees F.
Put cheese along with a slice of bacon in the butter flied opening of
each shrimp before placing it on a cookie sheet.
Serve.
Serving: 8
Timing Information:

Calories 284 kcal

Carbohydrates 0.4 g
Cholesterol 205 mg
Fat 16.9 g
Fiber 0g
Protein 30.7 g
Sodium 753 mg

SZECHWAN SHRIMP
Ingredients
4 tbsps water
2 tbsps ketchup
1 tbsp soy sauce
2 tsps cornstarch
1 tsp honey
1/2 tsp crushed red pepper
1/4 tsp ground ginger
1 tbsp vegetable oil
1/4 C. sliced green onions
12 ounces cooked shrimp, tails removed
Directions
Combine water, crushed red pepper, ketchup, soy sauce, cornstarch,
honey and ground ginger in a medium sized bowl and set it aside.
Cook green onions and garlic in hot oil for about 30 seconds before
adding shrimp and mixing it well.
Now add sauce and cook until you see that the sauce has thickened.
Serve.
Serving: 4
Timing Information:

Calories 142 kcal

Carbohydrates 6.7 g
Cholesterol 164 mg
Fat 4.4 g
Fiber 0.4 g
Protein 18.3 g
Sodium 500 mg

SHRIMP SCAMPI
Ingredients
1 (8 ounce) package angel hair pasta
1/2 C. butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 C. broth
1 tbsp chopped fresh parsley
Directions
Cook pasta in boiling salty water until tender before draining it.
Now cook shrimp and garlic in hot butter over medium for about three
minutes before adding broth and pepper, and cooking all this for
another 30 seconds.
Now combine pasta and shrimp in a bowl before adding cheese and
parsley.
Mix it thoroughly before serving.
Serving: 4
Timing Information:

Calories 606 kcal

Cholesterol 247 mg
Fat 30.8 g
Fiber 2.1 g
Protein 35.3 g
Sodium 680 mg

CAJUN GRILLED SHRIMP
Ingredients
1 large clove garlic
1 tbsp coarse salt
1 tsp paprika
2 tbsps olive oil
2 tsps lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish
Directions
Set your grill at medium heat and put some oil on it.
Combine cayenne pepper, crushed garlic and salt, paprika, lemon juice
and olive oil in a bowl very thoroughly.
Coat shrimp with this paste.
Cook shrimp on the preheated grill for about three minutes each side
before transferring it to a serving dish and garnishing it with lemon
wedges.
Serve.
Serving: 6
Timing Information:

Calories 164 kcal

Carbohydrates 2.7 g
Cholesterol 230 mg
Fat 5.9 g
Fiber 1.1 g
Protein 25.1 g
Sodium 1226 mg

BASIL SHRIMP
Ingredients
2 1/2 tbsps olive oil
1/4 C. butter, melted
1 1/2 lemons, juiced
3 tbsps Dijon mustard (such as Grey Poupon Country Mustard™)
1/2 C. minced fresh basil leaves
salt to taste
white pepper
3 pounds fresh shrimp, peeled and deveined
Skewers
Directions
Set your grill at medium heat and put some oil on it.
Coat shrimp with the mixture of olive oil, mustard, melted butter, basil,
lemon juice, salt, garlic and white pepper in a medium sized bowl
before refrigerating it for at least one hour.
Thread these shrimp into skewers.
Cook shrimp on the preheated grill for about four minutes before
transferring it to a serving dish and garnishing it with lemon wedges.
Serving: 9
Timing Information:

Calories 206 kcal

Carbohydrates 2.4 g
Cholesterol 244 mg
Fat 10.2 g
Fiber 0.4 g
Protein 25 g
Sodium 426 mg

LEBANESE-GREEK HALIBUT FUSION
Ingredients
4 (6 oz.) fillets halibut
1 tbsp Greek seasoning (such as Cavender's®)
1 large tomato, chopped
1 onion, chopped
1 (5 oz.) jar pitted kalamata olives
1/4 C. capers
1/4 C. olive oil
1 tbsp lemon juice
Directions
Set your oven at 350 degrees F before doing anything else.
Put mixture of tomato, olive oil, onion, salt, olives, capers, lemon juice
and pepper over halibut fillets which have been seasoned with Greek
seasoning and wrapped in aluminum foil.
Seal the edges of the foil neatly.
Place everything on a baking sheet.
Bake in the preheated oven for about 40 minutes.
Serve.
Serving: 4
Timing Information:

Calories 429 kcal

Carbohydrates 9.2 g
Cholesterol 54 mg
Fat 26.8 g
Fiber 1.8 g
Protein 36.6 g
Sodium 1372 mg

LOUISIANA BAYOU FISH STEW
Ingredients
1/4 C. butter
10 oz. beef sausage, halved lengthwise and cut into 1/4-inch half-
moons
1 C. diced onion
1 C. diced celery
1 C. diced green BELL pepper
1 1/2 tsps minced garlic
1 (6 oz.) can tomato paste
1 (14.5 oz.) can diced tomatoes
2 tsps Worcestershire sauce
1 1/2 tsps Cajun seasoning
4 C. low-sodium chicken broth
2 C. medium-grain rice
3/4 lb shrimp, peeled and deveined
3/4 lb cod fillets, cut into 1 1/2-inch chunks (optional)
salt to taste
1/3 C. chopped fresh parsley
Directions
Cook sausage in melted butter for about 5 minutes and set it aside
before cooking green bell pepper, onion and celery in the same pan for
10 minutes.
Stir in garlic and cook for another 1 minute before adding tomato paste
and cooking for 5 more minutes.
Add diced tomatoes, sausage, Worcestershire sauce, chicken broth,
Cajun seasoning and black pepper, and bring all this to boil before
adding rice and cooking over medium heat for 25 minutes or until you
see that the rice is tender.
Put shrimp and cod into the mixture and bring this to boil before
cooking over medium heat for 10 minutes.
Stir in some salt and parsley before serving.
Serving: 6
Timing Information:

30 mins 1 hr 10 mins 1 hr 40 mins
Calories 622 kcal

Cholesterol 157 mg
Fat 23 g
Fiber 3.8 g
Protein 34.5 g
Sodium 1880 mg

CHOWDER I
Ingredients
2 tbsps butter
2 C. chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 C. chicken stock
4 C. diced potatoes
2 lbs cod, diced into 1/2 inch cubes
1/8 tsp Old Bay Seasoning TM, or to taste
salt to taste
1 C. clam juice
1/2 C. all-purpose flour
2 (12 fluid oz.) cans evaporated milk
Directions
Cook onion, mushrooms and celery in hot butter for a few minutes
before adding chicken stock and potatoes, and cooking it for another 10
minutes.
Now add fish and cook at low heat for ten minutes.
Stir in old bay seasoning, pepper, salt and a mixture of clam juice and
flour before turning the heat off and stirring in some evaporated milk.
Serve.
Serving: 8
Timing Information:

30 mins 30 mins 1 hr
Calories 356 kcal

Cholesterol 77 mg
Fat 11.3 g
Fiber 2.8 g
Protein 29.8 g
Sodium 618 mg

INDIAN INSPIRED FILET OF FISH II
Ingredients
Marinade:
2 tsps Dijon mustard
1/2 tsp salt
2 tbsps canola oil
4 white fish fillets
1 onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 cashew halves
1 tbsp canola oil
2 tsps cayenne pepper, or to taste
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 tsp white sugar
1/2 C. chopped tomato
1/4 C. vegetable broth
1/4 C. chopped fresh cilantro
Directions
Coat fish fillets with a mixture of mustard, pepper, 1/2 tsp salt, and 2
tbsps of canola oil before refrigerating it for 30 minutes.
Cook blended mixture of onion, cashews, ginger and garlic for two
minutes before adding cayenne pepper, 1 tsp salt, turmeric, cumin,
coriander and sugar in the pan, and cooking it for 5 more minutes.
Add chopped tomato and vegetable broth before pouring it over the
fish in the baking dish.
Bake this in the preheated oven for about 30 minutes. Sprinkle some
chopped cilantro for garnishing.
Serving: 4
Timing Information:

Calories 338 kcal

Cholesterol 56 mg
Fat 13.5 g
Fiber 2.3 g
Protein 41.6 g
Sodium 2715 mg

TILAPIA FROM TURKEY
Ingredients
3 C. water
1 1/2 C. dry couscous
2 tbsps olive oil
1 small white onion, chopped
1 green BELL pepper, chopped
1 C. marinated artichoke hearts, liquid reserved
2 tsps capers, liquid reserved
12 small green olives
1 (14.5 oz.) can chopped stewed tomatoes, drained
2 tbsps broth (optional)
1 tbsp lemon juice
1 C. water
2 tsps sumac powder
1 1/2 tsps mashed red pepper flakes
1 tsp dried basil
1 tsp cumin
1 tsp minced fresh ginger root
1 lb tilapia fillets, cut into chunks
Directions
Add couscous to 3 C. of boiling water before turning off the heat and
covering up the pan.
Cook onion and green pepper in hot oil for five minutes before adding
garlic and cooking for another two minutes.
Now stir in sumac powder, artichoke hearts with liquid, capers with
liquid, olives, red pepper, basil, cumin, tomatoes, broth, lemon juice, 1
C. water, ginger, and pepper before bringing all this to boil and adding
fish chunks.
Turn down the heat to low and cook for 10 minutes.
Serve this over couscous.
Serving: 8
Timing Information:

Calories 456 kcal

Cholesterol 42 mg
Fat 12.4 g
Fiber 6.3 g
Protein 32.7 g
Sodium 755 mg

SPICY TANGY TROUT
Ingredients
1 tbsp paprika
2 tsps dry mustard
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp black pepper
1 tsp white pepper
1 tsp dried thyme
1 tsp salt
3/4 C. unsalted butter, melted
6 (4 oz.) fillets trout
1/4 C. unsalted butter, melted
Directions
Coat a mixture of fillet and butter with a mixture of paprika, black
pepper, dry mustard, white pepper, cayenne pepper, cumin, thyme and
salt.
Place this fillet over a preheated pan before pouring in some melted
butter.
Cook this for about two minutes each side.
Serving: 6
Timing Information:

Calories 420 kcal

Carbohydrates 1.8 g
Cholesterol 148 mg
Fat 35.3 g
Fiber 0.9 g
Protein 24.3 g
Sodium 428 mg

BUTTERY POTATO COD
Ingredients
2 C. dry potato flakes
1 C. all-purpose flour
1 tbsp garlic powder
1 tbsp seasoning salt
1 tbsp ground black pepper
2 tsps cayenne pepper, or to taste
4 (6 oz.) fillets cod
2 C. butter flavored shortening, for frying
Directions
Coat fish fillets that were placed in cold water with a mixture of potato
flakes, black pepper, flour, garlic powder, seasoning salt and cayenne
pepper before heating up some shortening in a deep skillet to 350
degrees F.
Fry these fillets in the preheated skillet for about five minutes.
Serve.
Serving: 4
Timing Information:

Calories 446 kcal

Cholesterol 62 mg
Fat 12.3 g
Fiber 3.4 g
Protein 36 g
Sodium 835 mg

EASY LITTLE FISH TACOS
Ingredients
1 pound shark fillets
12 (6 inch) corn tortillas
1/4 cup canola oil
1/4 cup lemon juice
1 teaspoon dried oregano
1 teaspoon Cajun seasoning
1 cup shredded Cheddar cheese
2 quarts vegetable oil for frying
Directions
Coat shark strips with a mixture of canola oil, oregano, lemon juice,
garlic and Cajun style spice mix, and marinate it for at least an hour
before placing each one of them on microwaved tortillas.
Fold it up and seal it up with a toothpick before frying it up for 4
minutes.
Place all these tortillas on the baking dish and bake at 350 degrees F for
five minutes.
Serve.
Serving: 8
Timing Information:

Calories 642 kcal

Cholesterol 55 mg
Fat 51.3 g
Fiber 3.5 g
Protein 22.4 g
Sodium 295 mg

EASY DEEP FRIED SNAPPER
Ingredients
1 quart vegetable oil for frying
1 lb red snapper fillets
1 egg, beaten
1/2 C. dry bread crumbs
Directions
Dip fish fillets in beaten egg before dipping in the bread crumbs.
Fry these fillets in hot oil until you see that it is golden brown.
Serve.
Serving: 4
Timing Information:

Calories 386 kcal

Carbohydrates 9.8 g
Cholesterol 92 mg
Fat 26.2 g
Fiber 0.6 g
Protein 26.8 g
Sodium 175 mg

LOUISIANA STYLE MAHI MAHI
Ingredients
2 (4 oz.) fillets mahi mahi
2 tsps olive oil
1/2 C. salted butter
1 tbsp lemon juice
2 drops Louisiana-style hot sauce, or to taste
1 roma tomato, seeded and chopped (optional)
1 green onion, chopped
Directions
Coat mahi mahi fillets with olive oil and place them in the baking dish
Cook garlic, lemon juice and hot sauce in hot butter for one minute
before adding tomato and green onion.
Continue cooking for another 3 minutes before pouring it over the
baked fish.
Serving: 2
Timing Information:

Calories 556 kcal

Carbohydrates 3g
Cholesterol 204 mg
Fat 51.7 g
Fiber 0.6 g
Protein 21.7 g
Sodium 452 mg

INDIAN STYLE TANDOORI CATFISH
Ingredients
1/3 C. vinegar
4 cloves garlic
1 tbsp chopped fresh ginger
1/2 tsp salt
1 tbsp cayenne pepper
1 tbsp ground coriander
1 tbsp ground cumin
1/2 C. vegetable oil
2 lbs thick catfish fillets, cut into large chunks
Directions
Coat fish chunks with a mixture of vinegar, cayenne, garlic, ginger,
salt, coriander, cumin, and oil before marinating it for at least four
hours.
Heat up the broiler.
Now broil the fish in the preheated broiler for about 10 minutes before
turning and brushing it with the reserved marinade.
Broil for another 7 minutes.
Serve.
Serving: 6
Timing Information:

Calories 272 kcal

Carbohydrates 2.3 g
Cholesterol 71 mg
Fat 30.2 g
Fiber 0.9 g
Protein 24.1 g
Sodium 277 mg

TOMATO, PEPPER, PARSLEY HADDOCK
Ingredients
6 (3 oz.) fillets haddock
4 roma (plum) tomatoes, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
5 tbsps capers
8 tbsps chopped fresh parsley
6 tbsps extra virgin olive oil
Directions
Put sliced tomatoes, salt, pepper, yellow pepper, red pepper, onion,
caper, lemon juice, olive oil and parsley over fish wrapped in
aluminum foil.
Place these wrapped fish on a baking sheet with some distance between
them.
Bake in the preheated oven for about 20 minutes.
Serving: 6
Timing Information:

Calories 226 kcal

Carbohydrates 7.1 g
Cholesterol 48 mg
Fat 14.4 g
Fiber 1.7 g
Protein 17.3 g
Sodium 277 mg

EASY COD AND POTATOES
Ingredients
2 (6 oz.) fillets cod
1 C. tomato sauce
3 potatoes, peeled and sliced paper -thin
Directions
Put tomato sauce, sliced potatoes, salt and pepper over fish in a baking
dish before covering it loosely with foil
Serve.
Serving: 2
Timing Information:

Calories 410 kcal

Cholesterol 61 mg
Fat 1.5 g
Fiber 8.7 g
Protein 37.4 g
Sodium 766 mg

MACKEREL, POTATO, TOMATO, STEW
Ingredients
1 (15 oz.) can mackerel, undrained
1 (10.75 oz.) can tomato soup (not condensed) (optional)
4 potatoes, sliced
1 onion, sliced
red pepper flakes (to taste)
1 egg (optional)
Directions
Bring a mixture of mackerel, tomato soup, red pepper flakes, potatoes,
onion and water to boil for 30 minutes over low heat.
Pour an egg into the stew and for a few more minutes continue to
simmer.
Serve.
Serving: 4
Timing Information:

Calories 339 kcal

Cholesterol 118 mg
Fat 7.3 g
Fiber 5.4 g
Protein 27.2 g
Sodium 394 mg

EASY JALAPENO GARLIC TROUT
Ingredients
2 rainbow trout fillets
1 tbsp olive oil
2 tsps garlic salt
1 fresh jalapeno pepper, sliced
1 lemon, sliced
Directions
Coat fillets with olive oil, black pepper and garlic salt before putting
jalapeno slices, lemon juice and lemon slices over fillets in some
aluminum foil.
Wrap these foils up before placing them in a baking dish. Bake in the
preheated oven for about 20 minutes.
Serving: 2
Timing Information:

Calories 213 kcal

Carbohydrates 7.5 g
Cholesterol 67 mg
Fat 10.9 g
Fiber 3g
Protein 24.3 g
Sodium 1850 mg

COD RE-IMAGINED
Ingredients
2 tbsps butter
1/3 C. mayonnaise
1/3 C. sour cream
1/4 C. fresh lemon juice
1 lb cod fillets
Directions
Pour a mixture of butter, mayonnaise, sour cream and lemon juice over
cod fillets in a baking dish.
Serving: 4
Timing Information:

Calories 320 kcal

Carbohydrates 2.7 g
Cholesterol 79 mg
Fat 25.1 g
Fiber 0.1 g
Protein 21.1 g
Sodium 217 mg

MEXICAN TILAPIA TACOS
Ingredients
2 tbsps lime juice
2 tsps salt
1 tsp garlic powder
1 tsp paprika
cooking spray
1/2 C. plain fat-free yogurt
2 tbsps lime juice
1 1/2 tbsps chopped fresh cilantro
1 1/2 tsps canned chipotle peppers in adobo sauce
16 (5 inch) corn tortillas
2 C. shredded cabbage
1 C. shredded Monterey Jack cheese
1 tomato, chopped
1 avocado - peeled, pitted, and sliced
1/2 C. salsa
2 green onions, chopped
Directions
At first you need to set a grill to medium heat and put some oil before
Coat tilapia fillets with lime juice, salt, paprika, black pepper and garlic
before spraying it with some cooking spray.
Now cook fillets on the preheated grill for about 5 minutes each side.
Serve over slightly heated corn tortillas with a blended mixture of:
yogurt, cilantro, 2 tbsps lime juice and chipotle, cabbage, Monterey
Jack cheese, salsa, tomato, avocado and green onions.
Serving: 8
Timing Information:

30 mins 30 mins 1 hr
Calories 336 kcal

Cholesterol 55 mg
Fat 11 g
Fiber 6g
Protein 31.5 g
Sodium 847 mg

ASIAN INSPIRED HALIBUT
Ingredients
1 lb halibut fillet
1 tsp coarse sea salt or kosher salt
1 tbsp minced fresh ginger
3 tbsps thinly sliced green onion
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp peanut oil
2 tsps toasted sesame oil
1/4 C. lightly packed fresh cilantro sprigs
Directions
Coat fillet with salt and ginger before steaming it for 12 minutes.
Put green onion and both soy sauces over the fish.
Now pour a hot mixture of peanut oil and sesame oil over the fish
before garnishing it with cilantro sprigs.
Serve.
Serving: 2
Timing Information:

Calories 361 kcal

Carbohydrates 2g
Cholesterol 73 mg
Fat 16.8 g
Fiber 0.5 g
Protein 48.1 g
Sodium 1908 mg

VIKING FISH SOUP
Ingredients
1/4 C. olive oil
4 stalks celery
1/2 onion, diced
3 carrots, diced
3 cloves garlic, diced
1 (14 oz.) can stewed tomatoes
2 1/2 C. water
1 C. broth
1 (8 oz.) bottle clam juice
2 cubes chicken bouillon
1/2 tsp red pepper flakes
1/2 bunch cilantro
1/2 lb medium shrimp - peeled and deveined
1/2 lb white fish, cut into small chunks
Directions
Cook celery, carrots, onion and garlic in hot oil for a few minutes and
then add tomatoes, water, broth, and clam juice before adding bouillon
cubes, red pepper, salt and black pepper.
Bring all this to boil before cooking it on low heat for one full hour.
Now add cilantro, fish and shrimp into the stew before cooking it for
five more minutes.
Let it sit as is for 10 minutes before serving.
Serving: 6
Timing Information:

20 mins 1 hr 15 mins 1 hr 45 mins
Calories 250 kcal

Cholesterol 71 mg
Fat 10.4 g
Fiber 2.3 g
Protein 18.3 g
Sodium 1159 mg

CRAB APPETIZER
Ingredients
2/3 C. butter
2 tbsps minced onion
1 C. minced crabmeat
2 tbsps minced fresh parsley
1/4 tsp garlic powder, or to taste
24 buttery round crackers, mashed
12 (6 oz.) fillets sole
2 tbsps lemon juice
3 tbsps butter
Directions
Cook onion in hot butter for one minute before adding crabmeat,
pepper and garlic powder salt, and cooking for one more minute.
Put parmesan cheese and lemon juice along with this mixture over the
filets before rolling it up and sealing with toothpicks.
Top each roll with some butter and cover your baking dish with foil
Serving: 12
Timing Information:

Calories 323 kcal

Carbohydrates 4.7 g
Cholesterol 126 mg
Fat 17.7 g
Fiber 0.2 g
Protein 34.7 g
Sodium 341 mg

MEXICAN STYLE TILAPIA
Ingredients
1 tbsp olive oil
1 (10 oz.) can diced tomatoes with green chile peppers
1 lime, juiced
4 tbsps minced fresh cilantro
1 lime, thinly sliced
Directions
Take four pieces of foil and coat them with some olive oil.
Now set your oven to 350 degrees before doing anything else.
Place a piece of fish on each piece of foil and top the fish with:
cilantro, diced tomatoes, and lime juice.
Finally layer two pieces of lime and wrap the fish in the foil.
Layer everything into a casserole dish and cook it all in the oven for 23
mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 20 m
Total Time 35 m
Calories 163 kcal

Fat 5g
Carbohydrates 6.2g
Protein 23.7 g
Cholesterol 41 mg
Sodium 354 mg

MOROCCAN STYLE TILAPIA
Ingredients
1 tbsp vegetable oil
1 medium onion, diced
1 clove garlic, finely diced
2 red bell pepper, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, diced
4 olives, diced
1 (15 oz.) can garbanzo beans, drained and rinsed
1/4 C. fresh parsley, diced
3 tbsps paprika
4 tbsps ground cumin
1 tsp cayenne pepper
2 tbsps chicken bouillon granules
Salt to taste
Directions
Stir fry your garlic and onions in veggie oil for 7 mins then add:
garbanzos, bell peppers, olives, tomatoes, and carrots.
Cook the mix for another 7 mins.
Top everything with: bouillon, parsley, cayenne, paprika, salt, and
cumin.
Mix the spices throughout the veggies and layer your pieces of tilapia
over the veggies.
Place a lid on the pan and cook everything for 43 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 1h
Total Time 1 h 30 m
Calories 529 kcal

Fat 10.2 g
Carbohydrates 23.4g
Protein 83.2 g
Cholesterol 1139 mg
Sodium 736 mg

GARLIC TILAPIA
Ingredients
2 shallots, minced
2 tbsps diced garlic
2 tbsps diced fresh oregano
2 tbsps white sugar
2 tbsps olive oil
2 tbsps apple cider vinegar
2 tbsps lime juice
2 tbsps tequila (optional)
1 tsp salt
4 tilapia fillets
Directions
Get a bowl, mix: pepper, shallots, salt, tequila, garlic, lime juice,
oregano, vinegar, sugar, and olive oil.
Mix your pieces of fish with the shallot mix and place a covering of
plastic around the dish. Then place it all in the fridge for 3 hours.
Cover a casserole dish with foil, coat it with nonstick spray, and set
your oven to 450 degrees before doing anything else.
Layer your tilapia in the dish and cook everything in the oven for 12
mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 10 m
Total Time 2 h 30 m
Calories 244 kcal

Fat 8.4 g
Carbohydrates 13.6g
Protein 24.1 g
Cholesterol 41 mg
Sodium 636 mg

CORN AND TOMATOES TILAPIA
Ingredients
1 1/2 tbsps olive oil
4 cloves garlic, thinly sliced
2 (16 oz.) cans diced tomatoes
1 C. broth
1 (2.25 oz.) can sliced black olives
3 ears fresh corn, kernels cut from cob
Directions
Stir fry your garlic, in oil, for 2 mins, then add in: corn, diced tomatoes
and juice, black olives, and 3/4 C. of broth.
Get everything very hot then add in your pieces of fish.
Add some of the sauce over the fish and place a lid on the pot.
Let the contents cook for 23 mins then add some more broth if
everything gets too dry.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 30 m
Total Time 40 m
Calories 336 kcal

Fat 9.1 g
Carbohydrates 24g
Protein 27.4 g
Cholesterol 41 mg
Sodium 558 mg

INDIAN STYLE TILAPIA I
Ingredients
1 mango - peeled and diced
1/4 C. diced red onion
1 serrano chile, minced
1/2 C. cilantro leaves, diced
2 tbsps lime juice
1/2 tsp salt
2 tbsps olive oil, divided
1 tbsp curry powder
1 tbsp garlic pepper seasoning
4 fresh tilapia fillets
Directions
Get a bowl, mix: lime juice, mango, cilantro, red onions, and serrano.
Get a 2nd bowl, combine: garlic pepper, olive oil (1 tbsp), and curry.
Coat your pieces of fish with this mix.
Now fry them for 4 mins per side in olive oil.
When serving your fish top everything with mango mix.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 8m
Total Time 38 m
Calories 211 kcal

Fat 8.7 g
Carbohydrates 9.5g
Protein 23.7 g
Cholesterol 41 mg
Sodium 691 mg

SWEET SQUASH TILAPIA
Ingredients
1/4 C. honey
3 tbsps lime juice
1 lb tilapia fillets
1 butternut squash - peeled, seeded and sliced
1 bunch fresh asparagus spears, trimmed and diced
poultry seasoning
1/2 C. mozzarella cheese
Directions
Get a bowl, combine: garlic, honey, and lime juice.
Coat your pieces of fish with pepper and salt.
Add the fish to the honey mix and place it all in the fridge with a
covering of plastic for 60 mins.
Coat a casserole dish with oil and then set your oven to 350 degrees
before doing anything else.
Layer your asparagus and squash in the dish and top the veggies with
the pieces of marinated fish.
Now add some poultry seasoning to the fish and cook everything in the
oven for 22 mins.
Top the dish with cheese and cook everything for 7 more mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 20 m
Total Time 1 h 35 m
Calories 383 kcal

Fat 4.3 g
Carbohydrates 60.4g
Protein 32.6 g
Cholesterol 51 mg
Sodium 154 mg

CHIPOTLE AND AVOCADO TILAPIA
Ingredients
1 canned chipotle pepper in adobo sauce
2 tbsps adobo sauce from the can
1/4 C. salsa
1 tbsp lime juice
4 tilapia fillets
1/2 (8 oz.) package tortilla chips, crushed
1 small avocado - peeled, pitted, and cut into large chunks
1/4 C. sour cream
1 tbsp lime juice
3 tbsps milk
Directions
Coat a casserole dish with nonstick spray and then set your oven to 375
degrees before doing anything else.
Blend the following until smooth: 1 tbsp lime juice, chipotle pepper,
salsa, and adobo sauce. Then top each piece of fish with this mix.
Layer your crushed chips in a bowl and coat your pieces of fish with
the chips.
Now place the tilapia in the coated casserole dish and cook it in the
oven for 17 mins.
Flip the pieces and continue cooking the fish for 10 more mins.
Now at the same time blend the following: 1 tbsp lime juice, sour
cream, and avocado.
Add in some milk gradually until you have a thick sauce. Then add in
some pepper and salt.
Top your fish with this mix when finished.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 30 m
Total Time 45 m
Calories 367 kcal

Fat 17.8 g
Carbohydrates 25.8g
Protein 27.1 g
Cholesterol 49 mg
Sodium 355 mg

MEXICAN STYLE TILAPIA II
Ingredients
1/4 C. extra-virgin olive oil, divided
3 (4 oz.) fillets tilapia fillets
1 tbsp Creole seasoning
1 tsp kosher salt
1/2 C. diced fresh cilantro
1 lime, juiced
1 tbsp butter
1/2 C. diced yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and diced
4 roma (plum) tomatoes, diced
1/4 C. fish broth
1 C. chicken stock
1 (4 oz.) can sliced black olives
1/4 tsp ground cumin
1/2 tsp dried oregano
1 tsp kosher salt
1 tsp crushed red pepper flakes
1/2 tsp Worcestershire sauce
Directions
Coat a casserole dish with olive oil and then set your oven to 350
degrees before doing anything else
Also coat your pieces of fish with olive oil as well then continue
coating with: cilantro, creole seasoning, one tsp kosher salt, one tsp
black pepper.
Add some lime juice over everything as well and also some more olive
oil.
Stir fry your onions, Anaheim peppers, and garlic in butter for 7 mins.
Then add the tomatoes and continue frying for 4 more mins.
Top the contents with the broth and continue cooking for 2 more mins
while stirring.
Now add in the following: Worcestershire, chickens tock, pepper
flakes, olives, cumin, 1 tsp kosher salt, cayenne, 1 tsp black pepper,
and oregano.
Get everything boiling, set the heat to low, and let the contents cook for
22 mins.
At the same time, cook your pieces of fish in the oven for 22 mins then
liberally coat the pieces with the sauce.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 30 m
Total Time 1h
Calories 440 kcal

Fat 29 g
Carbohydrates 17.6g
Protein 26 g
Cholesterol 51 mg
Sodium 2408 mg

JAPANESE STYLE TILAPIA
Ingredients
4 tilapia fillets
1 1/2 C. orange juice
6 tbsps butter, softened
3/4 C. panko bread crumbs
3 tbsps orange juice
1 tbsp minced fresh basil
1/2 C. orange juice
Directions
Get a bowl, combine: fish and orange juice (1.5 C.).
Place a covering of plastic around this mix and place everything in the
fridge for 4 hours.
Now set your oven to 400 degrees before doing anything else.
Get a 2nd bowl, combine: basil, butter, garlic, panko, and 3 tbsps
orange juice.
Layer your pieces of fish in a casserole dish and then add the rest of the
orange juice over it.
Top the pieces with the panko mix and then cook everything in the
oven for 17 mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 3 h 30 m
Calories 379 kcal

Fat 19.7 g
Carbohydrates 28.7g
Protein 26.3 g
Cholesterol 87 mg
Sodium 273 mg

TURKISH STYLE TILAPIA
Ingredients
3 C. water
1 1/2 C. dry couscous
2 tbsps olive oil
1 small white onion, diced
1 green bell pepper, diced
1 C. marinated artichoke hearts, liquid reserved
2 tsps capers, liquid reserved
12 small green olives
1 (14.5 oz.) can diced stewed tomatoes, drained
2 tbsps broth (optional)
1 tbsp lemon juice
1 C. water
2 tsps sumac powder
1 1/2 tsps crushed red pepper flakes
1 tsp dried basil
1 tsp cumin
1 tsp minced fresh ginger root
1 lb tilapia fillets, cut into chunks
Directions
Get your water boiling then add in your couscous and let it continue to
boil for 1 more min before placing a lid on the pot, and letting the
contents stand for 7 mins.
Stir fry your green pepper and onions for 7 mins in olive oil then add
the garlic and cook the mix for 4 more mins.
Now add the artichokes, capers, and olives. Then add the liquid from
the capers and artichokes as well.
Let this mix cook for 1 min before adding in: pepper, tomatoes, ginger,
broth, cumin, lemon juice, basil, 1 C. of water, red pepper, and sumac.
Get the contents boiling then add in your fish.
Set the heat to low and let the contents cook for 12 mins.
Layer the fish over the couscous and serve.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 30 m
Total Time 45 m
Calories 456 kcal

Fat 12.4 g
Carbohydrates 53.4g
Protein 32.7 g
Cholesterol 42 mg
Sodium 755 mg

NUTTY AND SWEET TILAPIA
Ingredients
4 (6 oz.) tilapia
10 oz. macadamia nuts
1 tbsp soy sauce
2 cloves garlic
1 tsp hot sauce
1 tbsp brown sugar
1 tbsp olive oil
1 tsp black pepper
Directions
Turn on the broiler in your oven, to low if possible.
Blend the following into a paste: black pepper, nuts, olive oil, soy
sauce, brown sugar, garlic, and hot sauce.
Layer your pieces of fish in a broiler pan and then top them with an
equal amount of nut mix.
Cook the fish under the broiler for 14 to 17 mins (depending the heat of
your broiler).
Enjoy.
Timing Information:
Preparation 10 m
Cooking 15 m
Total Time 25 m
Calories 719 kcal

Fat 58.7 g
Carbohydrates 14.2g
Protein 40.5 g
Cholesterol 62 mg
Sodium 336 mg

RESTAURANT STYLE TILAPIA
Ingredients
12 asparagus spears, trimmed
1/2 tsp salt
2 green onions, diced
Sauce:
2/3 C. broth
1 1/2 tsps cornstarch
2 tbsps lemon juice
1/4 tsp dried basil
Directions
Coat a casserole dish with oil and then set your oven to 350 degrees
before doing anything else.
Take 3 pieces of asparagus and wrap them in a piece of fish.
Top the fish with pepper and salt and stake a toothpick through each
one.
Layer your rolls into the dish and cover the dish with foil.
Now cook the fish for 12 mins in the oven.
Take off the foil, top the fish with the green onions, and cook the
contents for 7 more mins.
At the same time, add broth to a pot and get it heating.
Get a bowl and combine lemon juice and cornstarch.
Mix the lemon and cornstarch until smooth then combine it with the
broth, basil, and black pepper.
Cook this mix for 4 mins until it is thick.
Now top your fish with the lemon sauce when serving.
Enjoy.
Timing Information:
Preparation 5m
Cooking 20 m
Total Time 25 m
Calories 167 kcal

Fat 1.6 g
Carbohydrates 5.7g
Protein 24.6 g
Cholesterol 41 mg
Sodium 345 mg

POACHED WITH TARRAGON TILAPIA
Ingredients
1 tsp salt
2 cucumbers, peeled, halved lengthwise, seeded, and diced
1 C. whipping cream
2 tbsps prepared mustard
2 tsps diced fresh tarragon
2 C. broth
salt to taste
1 bay leaf
2 (3 oz.) fresh tilapia fillets
Directions
Place your cucumber pieces in a bowl and top them with salt.
Let the cucumbers stand for 1 hour and remove all the resulting liquids.
In a big pot, gently boil the following for 9 mins: cucumbers, whipping
cream, tarragon, and mustard.
Add the broth, bay leaf, and salt into another pan and get everything
boiling before adding the tilapia.
Set the heat to low and let the fish cook for 9 mins.
Serve the fish with a topping of cucumber mix.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 10 m
Total Time 1 h 20 m
Calories 754 kcal

Fat 46.1 g
Carbohydrates 21g
Protein 22.6 g
Cholesterol 194 mg
Sodium 1649 mg

PECAN PARMESAN SAUCE TILAPIA
Ingredients
3 C. young arugula leaves, rinsed and dried
1/2 C. diced pecans
1/4 C. extra virgin olive oil
1/4 C. grated Parmigiano-Reggiano cheese
1 dash fresh lemon juice
sea salt to taste
1/2 C. young arugula leaves, rinsed and dried
1 tbsp grated Parmigiano-Reggiano cheese
Directions
Coat a casserole dish with nonstick spray or oil and set your oven to
400 degrees before doing anything else.
Blend the following for 1 min until sauce-like: lemon juice, 3 C. of
arugula, black pepper, garlic, parmigiana, pecans, and olive oil.
Layer half of a C. of arugula in the casserole dish then add the pieces of
fish.
Top everything with the blended sauce and then 1 tbsp of parmigiana.
Cook the layers in the oven for 24 mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 20 m
Total Time 40 m
Calories 490 kcal

Fat 29.7 g
Carbohydrates 3.7g
Protein 51 g
Cholesterol 189 mg
Sodium 282 mg

LOUISIANA STYLE TILAPIA II
Ingredients
4 bell peppers, sliced into strips
4 Roma tomatoes, diced, or more to taste
1 large onion, sliced into strips
1/3 bunch fresh cilantro, diced
1 jalapeno pepper, diced
1/4 C. olive oil
2 limes, juiced, divided
1 pinch Creole seasoning, or to taste
1/2 C. shredded Mexican cheese blend
Directions
Add the following to a casserole dish: garlic, bell peppers, jalapenos,
tomatoes, cilantro, and onions.
Top everything with olive oil and lime juice.
Now coat your pieces of fish with the creole seasoning and place it
over the veggies.
Add a topping of cheese and the rest of lime juice and place a covering
of foil around the dish.
Now cook everything in the oven for 40 mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 40 m
Total Time 1h
Calories 470 kcal

Fat 22.4 g
Carbohydrates 14.6g
Protein 52.7 g
Cholesterol 199 mg
Sodium 281 mg

FILIPINO STYLE TILAPIA
Ingredients
1/2 pound tilapia fillets, cut into chunks

1 small head bok choy, chopped
2 medium tomatoes, cut into chunks
1 cup thinly sliced daikon radish
1/4 cup tamarind paste
3 cups water
2 dried red chile peppers
Directions
Combine tilapia, radish, tomatoes, mixture of tamarind paste and water,

chili peppers and bok choy.
Bring the mixture to boil and cook for 5 minutes to get fish tender.
Serve in appropriate bowls.
Timing Information:

Calories 112 kcal

Cholesterol 21 mg
Fat 1g
Fiber 2.1 g
Protein 13.1 g
Sodium 63 mg

Simply Seafood - Delicious Seafood Recipes

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DELICIOUS SEAFOOD RECIPES

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.

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* Percent Daily Values are based on a 2,000 calorie diet.