Archive for Fish and Seafood

Blackened Ahi Tuna

Tip: Make sure you buy the freshest possible sashimi grade tuna, and serve it rare or medium rare for the best flavor. Sear the fish in a cast-iron skillet, so that it is cooked on the outside, but still pink on the inside.

Calories: 507; Fat: 23g; % fat calories: 41%; Carbohydrate: 15g; Protein: 62g


4 7-oz center cut ahi tuna filets
1/2 teaspoon fresh ginger root
1/2 oz each, sea salt & garlic powder
1/2 teaspoon fresh garlic, paprika, onion powder
1/4 cup white wine vinegar
1/4 oz each, black pepper, white pepper
1 dash fresh lime juice
1/8 oz each, cayenne pepper, thyme, oregano
1/4 cup olive oil
3 tablespoon wasabi
3 fluid ounces water

Directions: Preheat cast iron skillet. Rub filets with Cajun Blackening Spice. Sear both sides (no butter or oil needed) until rare or medium/rare. Paint plate with Wasabi Vinegar. Cut filet into 2 triangular pieces; overlap. To make Cajun Blackening Spice: Combine salt, garlic powder, paprika, onion powder, black, white and cayenne pepper, thyme and oregano. Mix well. To make Wasabi Vinaigrette: Combine wasabi with water and put in blender. Add grated ginger, garlic, white wine vinegar and lime juice into the blender and drizzle in oil while on high speed. Adjust seasoning with salt and pepper.

Fantastic Halibut

Absolutely delicious! Start to marinate the fish at least two hours before you plan to serve it.

Calories: 227; Total Fat: 7g; Protein: 36g; Carbohydrate: 3g


3 cloves garlic, minced
1 teaspoon pepper
1 tablespoon olive oil
1/4 cup fresh lime juice
1 1/4 cup basil, fresh, chopped
1 1/2 lbs halibut fillets or steaks
1 teaspoon sea salt

Directions: Combine all ingredients except for fish in a shallow dish large enough to hold the halibut. Place fish in the dish and marinate for at least two hours, turning once or twice. Remove fish from marinade and broil or grill for about 5 minutes on each side (10 minutes total per inch of thickness). Transfer fish to a serving dish. Heat remaining marinade then pour over fish. Serve while hot.

Garlic Salmon Fillets


Salmon fillets, skinned
1/3 cup extra virgin olive oil
2 garlic cloves, minced or pressed

Directions: Combine olive oil and garlic. Add salmon fillets and marinate for 5 to 10 minutes. Broil or sauté to desired consistency.

Fish Creole


1 tablespoon organic extra virgin olive oil
1/3 cup celery, thinly sliced
1 medium onion, chopped
¼ cup green pepper, chopped
1 garlic clove, minced
1 bay leaf
2 ½ tablespoon fresh parsley or 2 ½ teaspoon dried parsley
1 teaspoon chopped rosemary
1 28 oz. can roasted diced tomatoes with liquid (or regular)
1 ½ pounds fish fillet (tilapia, sole, etc. try to find wild versus farm raised)
2 cups cooked short grain brown rice (once reintroducing whole grains)

Directions: In a large saucepan, heat oil and lightly sauté the onion, celery, pepper and garlic until soft. Add parsley, bay leaf, rosemary and tomatoes. Leave uncovered and simmer for about 25 minutes. Add the fish fillets, which have been cut into small pieces. Simmer till cooked through – approximately 10-12 minutes. Remove the bay leaf and serve alone or with brown rice.