Cajun Scallops (with a kick)

Ingredients

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

 

Directions
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

Ingredients

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

 

Directions
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

Ingredients

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

 

Directions
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

Ingredients

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

 

Directions
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

Ingredients

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

 

Directions
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

Ingredients

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

 

Directions

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

Ingredients

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

 

Directions

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

Ingredients

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

 

Directions
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

Ingredients

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

 

Directions
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

Ingredients
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

 

Directions
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.