seafood

Halibut with Lime-Cilantro Yogurt Topping
By Registered Dietitian
on March 08, 2009
Combine yogurt, cilantro and lime juice. Mix well. Spread half the mixture on top More...
Low Fat Balsamic Glazed Halibut
By Registered Dietitian
on March 08, 2009
Combine balsamic vinegar, mustard and brown sugar in a small bowl. Place halibut fillets More...
Mexican Tuna Tostadas
By Registered Dietitian
on March 09, 2009
Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with More...
Spicy Shrimp and Vegetable Stir-Fry
By Registered Dietitian
on March 09, 2009
Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. More...
Poached Sea Bass with Basil Broth
By Registered Dietitian
on March 16, 2009
In a skillet, combine vegetable base, water, basil, shallots, garlic and carrot. More...
Baked Halibut with Citrus Crust
By Registered Dietitian
on March 08, 2009
Lightly oil each fillet with 1 tbsp oil. Dredge in bread crumb mixture. More...
Norwegian-Style Oven Roasted Salmon
By Registered Dietitian
on March 17, 2009
Combine honey, lemon juice, garlic, salt, cumin, paprika, coriander, wine, oil and parsley for marinade. More...
Baked Cod Italian Style
By Registered Dietitian
on March 17, 2009
Butterfly 4 oz cod fillets (cut fillets widthwise in half, but leave halves attached). More...
Almond Crusted Talapia
By Registered Dietitian
on March 17, 2009
Grind almonds, saffron threads, whole wheat pita, salt, and pepper in grinder. More...
Lemony Risotto with Seared Scallops
By Registered Dietitian
on March 18, 2009
Bring water to a boil. Stir in vegetable base until dissolved. More...
Braised Mahi Mahi with Couscous
By Registered Dietitian
on March 18, 2009
Prepare Vegetable Broth and Couscous according to recipes. More...
Garlic Ginger Red Snapper
By Registered Dietitian
on April 01, 2009
Combine mango, papaya, green and red peppers, cabbage, carrot, 1st listed lime juice and canola oil, and sugar for slaw. More...
Radicchio Salad with Lemon-Herb Grilled Shrimp
By Registered Dietitian
on May 07, 2009
Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein and peel shrimp. More...