Low-Fat, High-Flavor Seafood
Seafood is naturally low in fat and high in protein and nutrients. Our delicious recipes are quick and simple to prepare, which makes it easy to love healthy eating.
Grilled Fish Tacos with Tomato-Green Onion Relish
Ingredients
1 Tbsp. fresh lime juice
2 tsp. canola oil
2 garlic cloves, minced
2 tsp. chili powder
3/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cayenne pepper
1 lb. firm white fish fillets
8 (6-inch) fat-free whole-wheat tortillas
Tomato-Green Onion Relish
Lime wedges
Tomato-Green Onion Relis
Combine 2 cups chopped tomatoes, 1/4 cup sliced green onions, 1 seeded and minced jalapeño pepper, 1/4 cup chopped fresh cilantro, 1 Tbsp. fresh lime juice, and 1/4 tsp. salt in a medium bowl; stir well.
Preparation
Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes.
Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.
Divide fish among tortillas; top with relish. Serve with lime wedges.
Related: Seafood Suppers for $5 or Less!
Grilled Shrimp with Asian Barbecue Sauce
Ingredients
2 tsp. canola oil
4 garlic cloves, minced
2 Tbsp. minced fresh ginger
1 jalapeño chile, seeded and minced
1/2 cup diced onion
1/3 cup reduced-sodium soy sauce
1/4 cup light brown sugar
1 Tbsp. rice vinegar
2 Tbsp. tomato paste
1/2 tsp. dark sesame oil
1 lb. peeled, large fresh shrimp
Preparation
Heat canola oil in a medium saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; sauté about 3 minutes. Add soy sauce and brown sugar, and bring to a boil. Cook, covered, over medium-low- heat 8 minutes or until onion is tender. Cool mixture slightly.
Transfer to a blender; add vinegar, tomato paste, and sesame oil, and process until a chunky puree forms.
Toss shrimp with 1/4 cup of the sauce; cover and refrigerate 15 minutes.
Place shrimp in a grill basket coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes or until shrimp turn pink. Serve shrimp with remaining sauce.
Related: 26 Favorite Shrimp Recipes
Halibut Minestrone
Ingredients
1 Tbsp. olive oil
1/2 cup chopped onion
2 garlic cloves, chopped
2 celery ribs, chopped
2 Tbsp. tomato paste
1 Tbsp. dried Italian seasoning
1 (14.5-oz.) can diced tomatoes, undrained
3 cups organic vegetable broth or low-fat chicken broth
16 oz. skinless halibut fillets, cut into pieces
1 cup frozen cut green beans
1 cup cooked fusilli pasta
Preparation
Heat olive oil in a 6-qt. pot over medium-high heat. Add onion, garlic, and celery; sauté 3 minutes.
Stir in tomato paste and seasoning. Stir in tomatoes and broth. Bring to a boil, reduce heat, and simmer 10 minutes, stirring occasionally.
Stir in fish and green beans; cook 5 to 7 minutes or until fish is cooked through. Stir in pasta. Cook 5 minutes or until pasta is heated through.
Related: 13 Flavor-Packed Seafood Soups
Grilled Salmon and Spinach Salad with Peach Dressing
Ingredients
1 Tbsp. light brown sugar
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 (6-oz.) salmon fillets
2 (5-oz.) packages baby spinach
Peach Dressing
Peach Dressing
Process in a blender until smooth-2 peeled and slices peaches, 3 Tbsp. fresh lime juice, 2 Tbsp. honey, 1 Tbsp. olive oil, 1/2 tsp. ground cumin, and 1/4 tsp. salt.
Preparation
Combine first 5 ingredients in a shallow bowl.
rub salmon with brown sugar mixture. Place fillets, skin-side down, on grill rack coated with cooking spray. Grill over medium-high heat (350° to 400°) 12 minutes or until desired degree of doneness. Remove skin and discard.
Toss spinach with 1/3 cup Peach Dressing. Arrange spinach on individual serving plates, top with salmon, and drizzle with remaining dressing.
Related: 20 Super Salmon Recipes
Grilled Halibut with Lemon-Mint Gremolata
Ingredients
4 (6-oz.) halibut fillets
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Lemon-Mint Gremolata
Lemon wedges
Lemon-Mint Gremolata
Combine 3 Tbsp. chopped fresh mint, 2 tsp. grated lime rind, and 1 tsp. finely minced garlic in a small bowl; stir well.
Preparation
Brush fillets with oil, and sprinkle with salt and pepper. Place fillets on a grill rack coated with cooking spray.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or until fish flakes easily with a fork.
Place fillets on individual serving plates; sprinkle evenly with Lemon-Mint Gremolata, and serve with lemon wedges.
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