Fish & Sea Food recipes
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Incorporating fish and seafood into your clean-eating plan is a powerful way to boost your health. Rich in essential nutrients like omega-3 fatty acids, vitamins, and minerals, fish is known for its heart-healthy benefits, anti-inflammatory properties, and ability to support brain function. Choosing antibiotic-free options ensures that you're consuming the purest, highest-quality protein, free from unwanted chemicals and additives.
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Fish & Seafood 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
Fast & Delish Sautéed Shrimp in Garlic Tomato Sauce
***Makes 3-4 servings
Ingredients:
Directions:
In a large sauté pan over medium heat, add olive oil, scallions, garlic, and salt & pepper to taste. Cook until scallions are wilted and darkened and until the garlic is tender and slightly golden-brown (about 3-4 minutes).
Add tomatoes and cook (continually stirring) until tomatoes are softened (about 2 minutes). Add the clam juice and lemon juice, and bring to a light simmer (continually stirring gently.
Season shrimp with salt & pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and slightly curl (2 to 3 min.) Then, flip the shrimp and cook until they turn pink on the other side (1 to 2 more min.)
***Shrimp cooks 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 3-4 servings
Ingredients:
- 2 Tbsp. Extra Virgin Olive Oil
- 3 scallions, finely chopped
- 3 garlic cloves, sliced thin
- 4 Roma tomatoes, chopped
- 1/4 cup clam juice
- 2 Tbsp. freshly squeezed lemon juice
- 14 Colossal Shrimp, shelled & deveined (keep tail on, about 1 pound)
- Sea salt & fresh ground pepper to taste
Directions:
In a large sauté pan over medium heat, add olive oil, scallions, garlic, and salt & pepper to taste. Cook until scallions are wilted and darkened and until the garlic is tender and slightly golden-brown (about 3-4 minutes).
Add tomatoes and cook (continually stirring) until tomatoes are softened (about 2 minutes). Add the clam juice and lemon juice, and bring to a light simmer (continually stirring gently.
Season shrimp with salt & pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and slightly curl (2 to 3 min.) Then, flip the shrimp and cook until they turn pink on the other side (1 to 2 more min.)
***Shrimp cooks 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.
Quick & Easy Baked Salmon Fillets
***Makes 2 servings
Ingredients:
Directions:
Preheat the oven to 400°
Brush 1 side of the Salmon with olive oil and season with salt and pepper. In a medium bowl, stir the tomatoes (optional white wine), shallots, 1 Tbs. of olive oil, lemon juice, oregano, thyme, salt and pepper until mixed.
Tear 2 large sheets of foil. Place the salmon fillet, oiled side down, in the middle of the foil. Twist the ends of the foil to form a “pouch” around the salmon. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and mixture, making sure to cover completely, sealing them into the pouch. Repeat this with the other salmon fillet and then place it on a baking sheet.
Bake for about 25 minutes or until Salmon is cooked to your liking. Serve in foil… it’s fun and very easy to clean up!
***Makes 2 servings
Ingredients:
- 2 (5 oz.) salmon fillets (ask for skin off on both sides)
- 1 teaspoon of olive oil plus 1 tablespoon
- Sea Salt & Freshly Ground Pepper
- 7 oz. can chopped tomatoes, drained
- Optional: ½ cup white wine
- 1 chopped shallot
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Directions:
Preheat the oven to 400°
Brush 1 side of the Salmon with olive oil and season with salt and pepper. In a medium bowl, stir the tomatoes (optional white wine), shallots, 1 Tbs. of olive oil, lemon juice, oregano, thyme, salt and pepper until mixed.
Tear 2 large sheets of foil. Place the salmon fillet, oiled side down, in the middle of the foil. Twist the ends of the foil to form a “pouch” around the salmon. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and mixture, making sure to cover completely, sealing them into the pouch. Repeat this with the other salmon fillet and then place it on a baking sheet.
Bake for about 25 minutes or until Salmon is cooked to your liking. Serve in foil… it’s fun and very easy to clean up!
Salmon Steaks with Grapefruit
***Makes 2 Servings
Ingredients:
Directions: Heat olive oil in a large nonstick skillet over medium heat. Add onions and cook until tender. Place salmon and grapefruit juice with segments in the pan.
Cover and simmer over low heat for 6-8 minutes or until fish is cooked to taste. Serve salmon with pan sauce garnished with grapefruit segments.
***If you are on certain medications that may interact with grapefruit, you may substitute lemon for grapefruit
***Makes 2 Servings
Ingredients:
- 2 tsp. olive oil
- 1/2 red onion, peeled, halved, & sliced thin
- 1/2 cup fresh grapefruit juice & segments
- 2 (5 oz.) boneless, skinless salmon steaks
- Fresh grapefruit segments for garnish
Directions: Heat olive oil in a large nonstick skillet over medium heat. Add onions and cook until tender. Place salmon and grapefruit juice with segments in the pan.
Cover and simmer over low heat for 6-8 minutes or until fish is cooked to taste. Serve salmon with pan sauce garnished with grapefruit segments.
***If you are on certain medications that may interact with grapefruit, you may substitute lemon for grapefruit
Fresh Lemon & Pepper Baked Cod
*** Makes 2 Servings
Consider trying this recipe with flounder, whitefish, snapper, or any other similar variety that you enjoy.
Ingredients:
Directions: Preheat the oven to 375 degrees. Brush each side of the Cod fillet with melted coconut oil. Season each side with salt & pepper to taste. Place the cod fillets in the baking dish and pour in the optional white wine.
Cut the lemon into quarters & squeeze fresh lemon juice over the Cod fillets. Bake for 10-15 minutes or until fish flakes easily with a fork.
*** Makes 2 Servings
Consider trying this recipe with flounder, whitefish, snapper, or any other similar variety that you enjoy.
Ingredients:
- 1/2 pound of fresh Cod fillets
- 1 Tbs. Coconut oil, melted
- ¼ cup white wine
- 1/2 lemon, quartered
- Sea salt & fresh ground black pepper, to taste
- 1 Tbs. of fresh chopped parsley
Directions: Preheat the oven to 375 degrees. Brush each side of the Cod fillet with melted coconut oil. Season each side with salt & pepper to taste. Place the cod fillets in the baking dish and pour in the optional white wine.
Cut the lemon into quarters & squeeze fresh lemon juice over the Cod fillets. Bake for 10-15 minutes or until fish flakes easily with a fork.
Baked Halibut & Veggies in a Pouch
***Makes 3 servings
Ingredients:
Directions:
Preheat oven to 350°
Divide Halibut into 2 equal parts. Take a large piece of heavy-duty aluminum foil (or double a thin foil) and lay it shiny side down. (About 12"x12') 4 times. Place a piece of halibut on 1/2 of each piece of foil.
Combine the rest of the ingredients in a medium bowl and mix to combine. Divide the mixture into 2 equal amounts and place in each piece of foil. Season with salt & pepper.
Fold the foil into a triangle and then fold up all the sides to seal the juices. Cook in the oven until all of the vegetables are tender and the Halibut is cooked. About 30 minutes.
Place each piece of foil on a plate & serve. Be careful when you open it, as steam will come out. Enjoy!
***Makes 3 servings
Ingredients:
- 1lb of Halibut (or other fish of your choice: sea bass, cod, snapper, salmon, etc.) rinsed, and make sure there are no bones) ***Do Not Get: farm-raised fish, anything previously frozen, or color-enhanced
- 1/2 onion, peeled, cut in half & sliced into 1/4" pieces
- 1/2 tomato cut into chunks
- 1/2 zucchini, rinsed, cut in 4th's & sliced into 1/2" pieces
- 1/2 squash, rinsed, cut in 4th's & sliced into 1/2" pieces
- 1 garlic clove, smashed & peeled
- 1/2 lemon, sliced
- 1/2 teaspoon parsley, chopped
- 1/4 teaspoon thyme
- 1/2 carrot, peeled & cut into 1/2" pieces
- Sea salt & pepper to taste
Directions:
Preheat oven to 350°
Divide Halibut into 2 equal parts. Take a large piece of heavy-duty aluminum foil (or double a thin foil) and lay it shiny side down. (About 12"x12') 4 times. Place a piece of halibut on 1/2 of each piece of foil.
Combine the rest of the ingredients in a medium bowl and mix to combine. Divide the mixture into 2 equal amounts and place in each piece of foil. Season with salt & pepper.
Fold the foil into a triangle and then fold up all the sides to seal the juices. Cook in the oven until all of the vegetables are tender and the Halibut is cooked. About 30 minutes.
Place each piece of foil on a plate & serve. Be careful when you open it, as steam will come out. Enjoy!