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Cajun Scallops (with a kick)


100 grams scallops or shrimp
1 lemon
1⁄2 tsp. dry mustard
1 tsp. pepper flakes
2 garlic cloves, minced
1⁄4 tsp. salt
1⁄4 tsp. pepper
1/4 tsp. ground cayenne pepper
1⁄2 cup water


Mix together lemon juice, dry mustard, cayenne, garlic, salt, pepper and scallops. Fill a non-stick frying pan with water and place scallops and cover with lid for 10 minutes.


Cajun Style Tilapia


Tilapia filets, allowed amount
Salt and pepper
Cajun seasoning
Lemon, thin slices


Preheat oven to 350 degrees. Place a sheet of tin foil on cookie sheet. Place Tilapia filets on cookie sheet and season with salt, pepper and Cajun seasoning. Top with two lemon slices per filet. Bake in oven for 15 minutes or until fish is easily flaked with a fork.


Chilean Sea Bass


100 grams of sea bass fillets
2 cloves garlic, minced
1⁄2 of lemon
1⁄2 tsp. salt
1⁄2 tsp. lemon pepper
2 T. finely chopped cilantro
1⁄2 tsp. paprika


Arrange sea bass fillets in a single layer on foil-lined broiler pan. Spread garlic and cilantro on and around fish. Squeeze lemon juice on fillets, sprinkle salt and lemon pepper to taste, and add paprika for color. Cover with foil and crimp edges to form a seal. Bake at 450 for 20 minutes.


Chinese Steamed Fish


400 grams red snapper fillets
1/2 tsp. salt
1/2 tsp. ground black pepper
1 T. grated fresh ginger
1 tsp. soy sauce
2 shiitake mushrooms, thinly sliced
1 tomato, quartered
1/2 fresh red chile pepper, seeded and chopped
2 sprigs cilantro, finely chopped


Bring about 1 1/2 inches of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat. Season snapper with salt and pepper, and place in the steamer basket. Top fish with ginger, and drizzle with soy sauce.


Place shiitake mushrooms, tomato, and red Chile pepper in the steamer basket. Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with cilantro. Soy sauce is almost pure salt so do not exceed recipe instructions. While on the hCG Diet salt causes weight retention.


Citrus Fish


100 grams white fish
1 T. minced onion
2 T. lemon juice
Lemon and orange zest to taste
Lemon and orange slices
Chopped parsley
Salt and pepper to taste
Stevia to taste


Mix lemon juice with zest and a little stevia. Baste fish with mixture and top with salt, pepper, and lemon and orange slices. Wrap in aluminum foil and place on the barbeque or in oven at 350 degrees. Cook fish for 5-10 minutes or until fish is thoroughly cooked. Serve with lemon and top with parsley. *Makes one serving (1 protein, 1 fruit)


Citrus Mahi Mahi


100 grams mahi mahi
1 T. fresh lemon juice
1 T. fresh lime juice
1 garlic clove, minced
1⁄2 tsp. dried thyme
1⁄2 tsp. dried dill
1⁄4 tsp. pepper
1⁄4 tsp. salt



Mix together lemon juice, lime juice, garlic, thyme, and salt and pepper to taste. Place in a shallow dish, turn to coat and marinate at room temperature for 10 minutes. Heat grill pan or grill over medium heat. Cook for 3 to 4 minutes per side.


Citrus Shrimp & Greens


100 grams of shrimp
2 T. lemon juice
1T. lime juice
3T. apple cider vinegar
1tsp. garlic powder
1tsp. pepper
1⁄2 tsp. onion salt



Place shrimp in a bowl and mix together all ingredients and let it stand and marinate for 1⁄2 hour. You can either grill the shrimp on a grill or in a non-stick frying pan. Serve over your favorite salad greens.


Fra Diavolo Sauce with Shrimp and Scallops


6 cloves garlic, crushed
3 c. whole peeled tomatoes with liquid, chopped
1 1/2 tsp. salt
1 tsp. crushed red pepper flakes
200 grams. small shrimp, peeled and deveined
200 grams bay scallops
1 T. chopped fresh parsley


Sauté garlic over medium heat in non stick skillet. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. Lightly coat a large skillet with cooking spray and add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve. *Makes 4 Servings*


Garlic Lemon Scallops


400 grams Bay or Sea scallops rinsed and drained
1/4 cup lemon juice
2 cloves garlic minced
lemon pepper (to taste)


Preheat oven to 350 degrees F (175 degrees C). Pat scallops dry with paper towels and place in a 1 quart casserole dish.
Bake scallops in preheated oven for 5 minutes. In a small bowl, combine lemon juice and garlic. Remove scallops from oven.

Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper. Return scallops to oven and bake until firm, about 10 minutes. Serve warm. *Makes 4 Servings*


Steamed Ginger Red Snapper

100 grams red snapper
2T. fresh grated ginger
1⁄8 cup balsamic vinegar & 1/8 cup distilled white vinegar
3 drops liquid stevia
1⁄4 tsp. salt
1⁄4 tsp. pepper
1 lemon wedge


Finely grate 1 T of fresh ginger in small skillet. Add the vinegars and cover with water to reach 2 inches and bring to a simmer. Season red snapper with grated ginger, lemon, salt and pepper. Place in steamer and cook for about 10 minutes.

Lemon Dill Swordfish


300 grams swordfish steaks
2 T. lemon juice
1 T. lemon pepper
1 T. dried dill weed


Lightly oil outdoor grill grate with cooking spray and preheat for high heat. Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill. Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork. *makes 3 servings*


Lemon Lime Tilapia

100 grams tilapia or any white fish
1⁄2 lemon slice
1⁄2 lime slice
1 garlic clove, minced
1⁄4 T. sea salt
1⁄4 T. black pepper
1⁄2 tsp. dry dill
1⁄2 cup water


Mix together lemon juice, lime juice, garlic, salt, pepper, and dill. Marinate fish in seasonings for 10 minutes and place in non-stick pan with water and cover and steam for 10 minutes.


Lemon-Orange Orange Roughy


400 grams orange roughy
1 orange, juiced
1 lemon, juiced
1/2 tsp. lemon pepper
1/8 tsp. cayenne pepper


Warm non stick skillet to medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork. * Makes 4 servings*


Lemon Oregano Whitefish w/ Asparagus


100 grams whitefish
asparagus (allowed amount)
juice of one lemon
1 tsp. oregano
salt/pepper, to taste


Preheat the oven to 400F. Snap off woody ends of asparagus and discard. Tear off a large sheet of non-stick aluminum foil. In the center of this sheet, place asparagus spears and sprinkle with salt/pepper. Place whitefish on top of asparagus. In small bowl, combine lemon juice & oregano, and pour over fish.Fold up edges and completely seal packet on all sides. Bake 10-20 minutes or until fish flakes. Serve.


Lemon Pepper Fish


100g whitefish
juice of half lemon
1-3 cloves minced garlic
1/2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. cumin powder
1/8 tsp. turmeric


Place fish in small bowl. Add garlic, black pepper, salt, cumin, and turmeric. Ensure to coat both sides.

Cover & marinate at least 1 hour in refrigerator. Preheat oven to 400. Place the fish in a non-stick baking dish, & cover with the marinade. Bake 10-20 minutes depending on thickness, until fish easily flakes. Squeeze with lemon juice and serve.


Lemon Zest Crab Cakes


100 grams crab
1 garlic clove, minced
1 T. onion powder
1⁄2 tsp. lemon zest
1⁄4 tsp. salt
1⁄4 tsp. pepper
1 tsp. dry mustard
2 lemon wedges
1 T. parsley
1 tsp. lemon zest


Mix everything together and put into 2 small patties. Place in a baking dish and bake for 15 minutes and place on serving dish. If you're tired of chicken and fish while on the hCG Diet try this recipe as a change of pace.


Rosemary Fish & Lemon Garlic Chard


100 grams of halibut or tilapia
Italian Herb Seasoning
1 tsp. Rosemary grinded
1 tsp. Ground pepper
2 drops Stevia
1 tsp. Sea Salt
2 slices of Fresh lemon juice
2 cups asparagus
1 tsp. garlic salt


Sprinkle both sides of fish with spices. Place fish on a nonstick frying pan with 1/3 cup of water and lemon juice. Place a lid on the pan to keep the steam within the pan. Cook for 4 to 5 min. Fish is done when flakes easily with a fork.


Shrimp Ceviche


400 grams shrimp, fresh or frozen, raw or cooked, peeled and deveined, tail-on or off
2 large lemons, freshly squeezed, about 3/4 cup to 1 cup
2-3 large limes, freshly squeezed, about 3/4 cup to 1 cup
1 T. fresh garlic, minced
1 mild to medium pepper, ribs and seeds removed, finely chopped
1 red onion, finely chopped (about 1 cup)
1-3 T. Tabasco or hot sauce (more or less to taste)
4 large tomatoes, chopped (about 2-3 cups)
2 cumbers, peeled and diced into 1/2 inch pieces (about 1.5 cups)
fresh cilantro, chopped (about 1/2 cup)
fresh parsley, chopped (about 1/2 cup)
sea salt and fresh ground black pepper to taste


Thaw shrimp if frozen. If using raw shrimp, bring a pot of water to boil and cook the shrimp for a minute or two until it turns opaque white and reddish—do not overcook the shrimp as it will be too rubbery in texture. Rinse shrimp under cold water. Combine juices of lemons and limes in a large bowl (not metal) or large Ziploc baggie and add shrimp. Cover bowl or zip baggie and refrigerate for 30 minutes to marinade. Large shrimp could be cut into smaller chunks (remove tails if doing this) to speed up marinade time.


Add to shrimp the Tabasco, garlic, onion and pepper and toss/mix evenly. Return to refrigerator for maybe another 30 minutes to let the flavors infuse the shrimp.

Before serving, toss in bowl the marinated shrimp mixture, cilantro, parsley, tomatoes and cucumbers and if needed, add sea salt and black pepper to taste. *Makes 4 servings both meat and vegetable*


Spicy Steamed Shrimp


1 quart water
400 grams tiger prawns with shell
3 ounces Old Bay Seasoning
1 lemon, juiced


In a large pot, bring 1 quart of water to a boil. Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Season the shrimp with Old Bay seasoning. Steam shrimp until pink. Eat by removing shells as you go and dipping in lemon juice. *Makes 4 Servings*

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