3 Fantastic Seafood Recipes
by Samantha Coogan, MS, RDN, LD
Cilantro Lime Salmon
Ingredients
• 1 tbsp. dried cilantro
• Lime juice
• 1 lb. salmon fillet, skin removed, cut into 4 pieces
• 1½ cups panko bread crumbs
• ½ tsp. red pepper flakes
• freshly ground pepper
Directions
• Preheat the oven to 350°F.
• Brush both sides of each of the fish pieces liberally with lime juice and sprinkle with cilantro on both sides liberally as well.
• In a bowl, combine bread crumbs and red pepper flakes. Stir to evenly distribute the red pepper flakes, and then pour onto a plate.
• Dredge the fish in the bread crumbs until evenly coated.
• Place the fish on a parchment-lined baking sheet.
• Bake the fish for 10 to 12 minutes or until the bread crumbs are golden and fish is cooked through.
Garlic Scallops
Ingredients
• 1 lb. large scallops
• ¼ c clarified grass-fed butter
• 5 garlic cloves, grated
• 1 large lemon, zested
• ¼ c Italian parsley, roughly chopped
• ½ tsp. sea salt
• ¼ tsp. peppercorn, freshly ground
• ¼ tsp. red pepper flakes
• A pinch of sweet paprika
• 1 tsp extra virgin olive oil
Directions
• Pat dry the scallops on paper towels.
• Heat up a large cast iron skillet on medium flame.
• In a medium bowl, toss the scallops with a drizzle of olive oil or butter, just enough to coat it all over.
• Sprinkle them with sea salt, cracked pepper, red pepper flakes and sweet paprika.
• Toss to coat gently.
• Add a little drizzle of butter to the hot skillet, just enough to coat the bottom.
• Add the scallops making sure not to overcrowd the pan, and sear for about 2 minutes on each side until nicely golden.
• Add butter to the skillet with the scallops and then add the garlic. Remove from heat and let garlic cook to infuse the sauce for about 30 seconds.
• Squeeze half of the lemon all over the scallops and move the skillet around a little so it combines with the butter.
• Sprinkle with the minced parsley, lemon zest and a drizzle of extra virgin olive oil.
Tuna Patties
Ingredients
• 5 cans (5 ounces each) solid white tuna in water
• 2 large eggs, lightly beaten
• 1 bunch of fresh cilantro, coarsely chopped
• 1/3 cup + 2 tbsp., dry breadcrumbs or almond meal
• 4 tbsp. Greek yogurt
• 1 -1½ whole lemons juiced
• 3 jalapeno peppers, finely chopped
• 1 large onion, finely chopped
• 3-4 tbsp. grapeseed oil
• 1 tsp. salt
• ½ tsp. pepper
Directions
• Drain tuna.
• Sauté onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
• While the onions are cooking, in a large mixing bowl, add the yogurt, lemon juice, salt and pepper and whisk till combined.
• Then add cilantro and peppers to the mixture.
• Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
• In a large nonstick skillet, heat the grapeseed oil on high for about a minute, then turn it down to medium high.
• Form patties and cook until golden brown and crisp on the outside, about 3 minutes per side.
