Fish & Seafood
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Including fish and seafood in your clean-eating plan is an excellent way to support your health. Packed with essential nutrients like omega-3 fatty acids, vitamins, and minerals, fish promotes heart health, helps reduce inflammation, and supports brain function. Choosing antibiotic-free options ensures you’re getting the purest, highest-quality protein without unwanted chemicals or additives.
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Fish Recipes
With these antibiotic-free fish and seafood recipes, you can enjoy meals that are as flavorful as they are nourishing, helping you stay on track with your clean-eating goals. Every dish is a step toward a healthier, more vibrant you.
Meditarian Tomato Basil Trout
**2 servings
Ingredients:
Directions:
Over low heat, heat pancetta in a skillet. Cook just until pancetta begins to brown (for about 4 minutes).
Add cherry tomatoes, garlic, 1/2 the pepper, and ½ the salt, and cook for 3 minutes or until tomatoes begin to soften. Remove from the heat, and stir in basil leaves.
In another large non-stick skillet, heat over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Sprinkle fish evenly with the remaining salt and pepper.
Add both fillets to the pan; cook for 2 minutes on each side or until the fish flakes easily when tested with a fork. Removefish from the pan. Top fish with tomato sauté. Serve with lemon wedges.
**2 servings
Ingredients:
- 1 ounce chopped pancetta
- 1 cup cherry tomatoes, halved
- 1/2 tsp minced garlic
- 1/2 tsp freshly ground black pepper, divided
- 1/4 tsp Himalayan salt, divided
- 1/4 cup small basil leaves
- 1 tablespoon olive oil, divided
- 2 trout fillets, divided (12-16 ounces total)
- 2 lemon wedges
Directions:
Over low heat, heat pancetta in a skillet. Cook just until pancetta begins to brown (for about 4 minutes).
Add cherry tomatoes, garlic, 1/2 the pepper, and ½ the salt, and cook for 3 minutes or until tomatoes begin to soften. Remove from the heat, and stir in basil leaves.
In another large non-stick skillet, heat over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Sprinkle fish evenly with the remaining salt and pepper.
Add both fillets to the pan; cook for 2 minutes on each side or until the fish flakes easily when tested with a fork. Removefish from the pan. Top fish with tomato sauté. Serve with lemon wedges.
Tropical Fish Tacos
**2 servings
Marinade Ingredients:
Wrap Ingredients:
Directions: Mix the orange juice, lime juice, olive oil, cumin, and salt in a bowl and combine well.
Gently place the pieces of Tilapia into a large Ziploc bag and pour in the juice. Marinate for 2-4 hours in the refrigerator, flipping the bag over about halfway through.
Next, heat some olive or coconut oil in a large skillet. When the pan is warm, add the Tilapia and cook for about 4-5 minutes on 1 side, then turn only once, finish cooking on the other side (about 8-9 minutes total)
Then, simply prepare your tacos to your liking, adding the fish, pepper, onion, & mango! (Be creative and add anything else you think may taste great on there!)
It’s very refreshing and absolutely DELICIOUS! Once you get the marinade in the fridge, it will only take you about 10 minutes to prepare them.
**2 servings
Marinade Ingredients:
- 2 large oranges (juiced)
- ½ lime (juiced)
- 3 TB olive oil
- 1 tsp. cumin powder
- ½ tsp. salt
- 2 wild-caught tilapia fillets (cut into 1” chunks)
Wrap Ingredients:
- 3-6 butter lettuce leaves
- ½ red pepper (diced)
- ½ red onion (diced)
- ½ mango (diced)
- ½ avocado (sliced)
Directions: Mix the orange juice, lime juice, olive oil, cumin, and salt in a bowl and combine well.
Gently place the pieces of Tilapia into a large Ziploc bag and pour in the juice. Marinate for 2-4 hours in the refrigerator, flipping the bag over about halfway through.
Next, heat some olive or coconut oil in a large skillet. When the pan is warm, add the Tilapia and cook for about 4-5 minutes on 1 side, then turn only once, finish cooking on the other side (about 8-9 minutes total)
Then, simply prepare your tacos to your liking, adding the fish, pepper, onion, & mango! (Be creative and add anything else you think may taste great on there!)
It’s very refreshing and absolutely DELICIOUS! Once you get the marinade in the fridge, it will only take you about 10 minutes to prepare them.
Chipotle Salmon Burgers
**3 Servings
Ingredients:
Directions:
Combine all ingredients in a food processor and pulse for 30 seconds to combine. If no food processor is available, finely dice the salmon in a large mixing bowl, combine everything and mix. Divide into 3 burger patties…
Preheat a non-stick skillet on medium for 1 minute. Drizzle olive oil and sear burgers for 3-4 minutes each side until golden brown. Enjoy!
**3 Servings
Ingredients:
- 1 lb. salmon (Wild if possible)
- 2TB chipotle peppers in adobo sauce – chopped
- 1 TB + 1 tsp. wholegrain mustard
- 1 lime (just the zest)
- 1/2 lime (just the juice)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1TB extra virgin olive oil
Directions:
Combine all ingredients in a food processor and pulse for 30 seconds to combine. If no food processor is available, finely dice the salmon in a large mixing bowl, combine everything and mix. Divide into 3 burger patties…
Preheat a non-stick skillet on medium for 1 minute. Drizzle olive oil and sear burgers for 3-4 minutes each side until golden brown. Enjoy!
Zesty Lemon Salmon
**2 Servings
Ingredients:
Directions:
Season salmon fillets evenly with salt and pepper. In a plastic bag, place salmon, lemon rind, 1 Tbsp. of the lemon juice, 1 Tbsp. of the olive oil and rosemary in a Ziploc bag. Make sure the salmon is evenly coated. Marinate in the refrigerator for 30 minutes.
Preheat your broiler. Brush a baking dish with olive oil. Remove salmon from marinade. Place fillets, skin side down, on the oil-coated dish. Broil fish 6 inches
from the heat for about 8-10 minutes or until fillets flake easily with a fork.
Whisk together the remaining tablespoon of lemon juice and 1 tablespoon oil; drizzle over fillets. Garnish with lemon slices.
**2 Servings
Ingredients:
- 2 x 6 oz. ounces Salmon Fillets
- Himalayan Pink Salt
- Fresh ground pepper
- 1 tsp grated lemon rind
- 2 Tbsp. fresh squeezed lemon juice,
- divided
- 2 Tbsp. extra virgin olive oil, divided
- 1 tsp. dried rosemary
- Lemon slices for garnish
Directions:
Season salmon fillets evenly with salt and pepper. In a plastic bag, place salmon, lemon rind, 1 Tbsp. of the lemon juice, 1 Tbsp. of the olive oil and rosemary in a Ziploc bag. Make sure the salmon is evenly coated. Marinate in the refrigerator for 30 minutes.
Preheat your broiler. Brush a baking dish with olive oil. Remove salmon from marinade. Place fillets, skin side down, on the oil-coated dish. Broil fish 6 inches
from the heat for about 8-10 minutes or until fillets flake easily with a fork.
Whisk together the remaining tablespoon of lemon juice and 1 tablespoon oil; drizzle over fillets. Garnish with lemon slices.
Butter Garlic Shrimp
***Makes 2 servings
Ingredients:
Directions:
In a skillet, melt the butter over medium-low heat. Add the bell peppers and cook for a few minutes until softened. Add garlic and cook until fragrant (about 30 seconds)
Add the shrimp, salt and pepper and sauté for 5-6 minutes (until shrimp is no longer translucent). Add the thyme, mix all of the ingredients one last time, and enjoy!
Shrimp cook very fast, so a good rule of thumb is to remove the pan from the heat as they are almost finished cooking.
Once you remove the pan from the heat, continue tossing, and the heat of the pan will continue to cook them until they’re done.
***Makes 2 servings
Ingredients:
- 2 Tbsp. Grass-fed Butter (or olive oil)
- 8-12 ounces Wild-Caught Shrimp, shelled & deveined
- 1 Red or Yellow Bell Pepper
- 2 garlic cloves, minced
- Himalayan Pink Salt & fresh ground pepper to taste
- 1 tsp. fresh thyme, chopped
Directions:
In a skillet, melt the butter over medium-low heat. Add the bell peppers and cook for a few minutes until softened. Add garlic and cook until fragrant (about 30 seconds)
Add the shrimp, salt and pepper and sauté for 5-6 minutes (until shrimp is no longer translucent). Add the thyme, mix all of the ingredients one last time, and enjoy!
Shrimp cook very fast, so a good rule of thumb is to remove the pan from the heat as they are almost finished cooking.
Once you remove the pan from the heat, continue tossing, and the heat of the pan will continue to cook them until they’re done.