Shrimp and Pineapple Orzo
Inspired by: This one is my own concoction
Prepare 1 cup (dry) Orzo according to package directions. Drain.
In a large skillet, over low heat, saute 1lb shrimp in 2 tablespoons olive oil and 1 tablespoon minced garlic.
When shrimp is almost fully pink, add the juice of 1/2 grapefruit and a handful of cilantro leaves. Then stir in 1 cup of chopped pineapple. Heat through.
Add the shrimp and juices to the cooked Orzo. Stir. Serve with slices of grapefruit. Salt and pepper to taste.
Salmon Kabobs
Inpsired by: muscleandfitnesshers.com
Serves 2
Start by cutting 1 lb salmon into 1 inch chunks.
In a seal-able container combine:
1 tbs red pepper flakes
2 tbls minced garlic
1 tbls brown sugar
and 1/2 cup olive oil
Add salmon, mix, seal and marinate for about 20 minutes.
Preheat your broiler.
Thread skewers with onion, yellow bell pepper, cherry tomatoes, and marinated salmon. Arrange on a broiler pan. Brush kabobs with remaining marinade. Sprinkle with parsley (fresh or dried)
Place in oven about 6 inches away from the broiler. Broil for about 5 minutes, watching for your salmon to be cooked and the veggies to brown.
Enjoy on their own or over rice. Eat up!
Lemon Pepper Shrimp over Orzo
Just made this guys, and it was delish! Didn’t change a thing, just squeezed a little extra lemon juice over the final dish.
Lemon Pepper Shrimp Scampi with Orzo (adapted from Cooking Light):
Yields 2 servings
INGREDIENTS:
- 1 cup dry orzo
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 tablespoons unsalted butter
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
In a large pot of boiling salted water, cook orzo according to package instructions; drain well. In a medium bowl, combine the orzo and parsley; cover and keep warm.
Melt butter in a skillet over medium high heat. Add shrimp and garlic and cook until the shrimp is pink, firm and cooked through, about 2-3 minutes. Stir in lemon juice; season with salt and pepper, to taste.
Serve immediately with orzo and garnished with parsley, if desired.
Fisherman’s Soup
Inspired by: cookincanuck.com
Serves 4-6
Heat 1 tbsp olive oil in a large saucepan over medium heat.
Add in 1 medium chopped onion, 3 cloves minced garlic, 1 diced red bell pepper, and 1 diced carrot. Cook, until the onions are tender, about 7 minutes.
Add 1 tsp oregano, 1/4 tsp red pepper flakes, 1/2 chopped fresh parsley and 1/2 cup white wine. Stir and cook for another 2 minutes.
Stir in 1 28oz can diced tomato & the juice, and 1 cup vegetable broth. Bring to a simmer.
Add 1.5 lb tilapia, that is cut into chunks. Cook until the fish is cooked, about 5 minutes.
Then add 1/2-1lb peeled shrimp and continue to simmer until the shrimp is cooked. Season to taste with salt and pepper, and serve with bread or crackers.
Seared Tuna Steaks with Nicoise style Vegetables
Wow your family with this fancy, yet super easy, delicious dinner!
Serves 4
Inspired by: Serious Eats
Preheat your broiler.
In a stockpot, cover 1/2 lb red potatoes with at least 1 inch of water. Bring to a boil. Cook until tender, about 20 minutes. Add 2 cups green beans and cook for 3 minutes. Drain potatoes and beans. Put green beans in an ice bath.
Drizzle 1 pint cherry tomatoes with oilve oil, salt and pepper. Place on a non stick baking sheet. Broil for 8 minutes, until tomatoes are ready to burst.
In a small sauce pan on medium heat, add 3 tablespoons olive oil, 1 clove minced garlic, and the zest of one lemon. Cook until slightly bubbly. Add 1 tablespoon unsalted butter, and melt. Toss the potatoes and the green beans with the infused olive oil. Add a few leaves of torn basil, 2 tsp of parsley and salt and pepper. Set aside.
In a nonstick skillet heat 2 tablespoons of olive oil until simmering. Season 2-4 tuna steaks with salt and pepper on both sides. Sear for about 1 minute on each side for a medium steak.
Plate the vegetables, places the tuna on top and pile the roasted tomatoes on top of that. Drizzle with lemon juice, and enjoy!
Nutrition:
283 calories per serving, 17 g fat, 2.1 g fiber, and 20.4 g protein
**Nicoise is pronounced Nee-Swahz! I didn’t know either..
Broiled Garlic Tilapia
Inspired by: Skinny Taste
Serves 2
Preheat your broiler.
Drizzle 2 Tilapia filets with olive oil and top with 2 cloves of minced garlic.
Season with salt and pepper. I also seasoned with lime juice and 1 tablespoon of freshly chopped cilantro. (lemon would be just as delicious!)
Cook for about 7 minutes. Serve over rice and saute’d veggies!
Nutrition (just for fish, not rice/veggies)
295 calories, 22 grams fat, 2.1 grams carbs, and 22.9 grams protein
Inspired by: Shape Magazine
Serves 2-4
Marinade:
1/4 cup olive oil
2 tbs sesame oil
2 tbs rice vinegar
2 tbs brown sugar
2 tbs soy sauce
2 cloves minced garlic
1 tbs grated ginger
Mix these ingredients in a large bowl with a lid. Add 2-4 salmon filets (depending on how many you are serving) refrigerate for 30 minutes.
You can grill your salmon, or put it under the broiler. (I broiled) Cook for 10-12 minutes, until flaky.
While cooking, make your glaze:
1/4 cup honey
1 tsp sesame oil
1 tsp soy sauce
1/2 tsp grated ginger
1/2 tsp sesame seeds
Combine all ingredients and whisk until smooth.
Serve your salmon hot! Top with scallions and honey glaze. Serve with rice! YUM!
Check out this scallion saving trick here!
Serves 4
Inspired by: Real Simple
Preheat your oven to 450*.
Slice 3-4 tomatoes into halves (or quarters depending on how large the tomatoes are) Place into a large baking dish. Drizzle with olive oil, and spoon 2 tablespoons of minced garlic (total) onto the slices. Sprinkle with salt and pepper to your liking. Roast on top rack of oven for 10-15 minutes (until the tomatoes nice and soft)
While the tomatoes are baking: In a large mixing bowl, stir together 1 lb peeled deveined shrimp, 1 tablespoon parsley, 2 tablespoons lemon juice and 1/2 cup white wine.
Remove baking dish from the oven and stir in the shrimp mixture. Sprinkle with 1 cup crumbled feta cheese. Return to the oven and bake for 10-15 minutes until the shrimp is cooked.
Serve alone, or to top pasta.
Inspired by: budgetbytes.blogspot.com (According to them, this should only cost about ten bucks! Depending how cheap seafood is in your area of course.)
Serves: 4-6
Rice: Cook 1 cup of rice according to package directions. I used white, but use your favorite! While that is cooking:
Beans: In a saucepan, add 1 tablespoon vegetable oil and 2 cloves minced garlic on medium heat. Then add a minced seeded jalapeno. Saute for one-two minutes and add a dash of cumin. Pour in 2 15 ounce cans of black beans. Stir and heat through.
Pineapple Salsa: Drain 1 20 ounce can of crushed pineapple well. Combine in a mixing bowl with half of a chopped small red onion, a chopped small bunch of cilantro and salt to taste. Taste and adjust your salt or cilantro. Set aside.
Shrimp: In a large skillet on medium heat add 1 clove minced garlic along with a little olive oil or butter. Cook 1 lb peeled deveined shrimp, until they are nice and pink. Salt to taste, along with a dash of chili powder and the juice of one lime.
To build your bowl: Start with the rice, then add black bean, pineapple salsa and top with shrimp! Garnish with a lime wedge and extra cilantro if you’d like.
Inspired by: Cooking Light
Serves 6
Heat your grill to medium-high heat.
Cook 2 cups rice according to package directions.
In a bowl, mix together 1 can corn, 1 can black beans, 2 teaspoons creole seasoning, 1/2 mexican blend shredded cheese, 3 tablespoons freshly chopped cilantro and 2 teaspoons lime juice.
On a large sheet of aluminum foil, arrange 2 lb peeled/deveined shrimp in the center. Pour bean mixture over shrimp. Fold the ends of the foil together, but leave it open at the top.
Place the packet on the grill, and cook about 15 minutes-until shrimp is cooked.
Serve over hot rice. We also served with grilled pineapple!
