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Garlic Lemon Scallops

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*

Lemon Zest Crab cakes

3.5 ounces crab
1 garlic clove (minced)
1 T. onion powder
1/2 t. lemon zest
1/4 t salt
1/4 t. pepper
1 t. dry mustard
2 lemon wedges
1 T. parsley
1 t. lemon zest

1. Mix everything together and put into 2 small patties.
2. Place in a baking dish and bake for 15 minutes and place on serving dish.

Lemon Lime Tilapia

Lemon Lime Tilapia

3.5 ounces 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 t. dry dill
1/2 cup water

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

Ginger Steamed Red Snapper

Ginger Steamed Red Snapper

3.5 ounces red snapper
2T. fresh grated ginger
1/4 cup balsamic vinegar
2 drops liquid stevia
1/4 t. salt
1/4 t. pepper
1 lemon wedge

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

Citrus Mahi Mahi

Citrus Mahi Mahi

3.5 ounces mahi mahi
1 T. fresh lemon juice
1 T. fresh lime juice
1 garlic clove minced
1/2 teaspoon dried thyme
1/2 teaspoon dried dill
1/4 t pepper
1/4 t salt
1/2 citrus dressing

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

White Fish in Parchment

White Fish in Parchment

100 g mild tasting white fish
lemon slices
orange slices
Dill
Onions
salt and pepper

1. Preheat oven to 350. Salt and pepper the fish on both sides.
   
2. Place onion on bottom of parchment paper. Aluminum foil can be used. Then place fish on top of onions.
   
3. Place lemon and orange slices on top of fish and then top off with fresh dill.
   
4. Fold parchment paper so that the ends and top are securely closed to allow the fish to steam. Place in pan and bake for 20-30 depending on size of fish.
   
5. If another veggie is to be eaten- say aspargus with lemon pepper, then discard onions along with the lemon slices, orange slices and dill. If not, then enjoy with the onions.
   
6. Fennel bulbs sliced thinly instead of onions will give fish a slight anise flavor. If choosing fennel bulbs then substitute thyme, oregano, rosemary or other herb for the dill.

Cioppino

Cioppino

100g fish (use ahi or similar)
1 celery stalk
clove of garlic, minced
sun dried tomatoes 2 halves, minced
cilantro, chopped
1 cup chicken broth
1 cup water, add more as needed
seasonings of your choice

• simmer all except fish until celery is a bit tender, add fish until done

Halibut Tacos (Cabbage wrap) with Strawberry-Cucumber Salsa

Halibut Tacos with Strawberry-Cucumber Salsa

2 tablespoons fresh lime juice/lemon juice
1 tablespoon broth- fish, chicken or veggie
1 clove garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
100g halibut fillet
Strawberry-Cucumber Salsa
peeled and chopped fresh strawberry
1 cup peeled, seeded, and chopped cucumber
2/3 cup chopped red onion/shallot/green onion- optional
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice/lemon juice
1/2 teaspoon sea salt
1 jalapeño pepper, seeded and minced
cabbage
Cilantro sprigs, for garnish

1. Combine lime juice, broth, garlic, salt, and pepper in shallow glass baking dish or zip-top bag. Add fish, skin side up. Marinate in refrigerator for at least 30 minutes but no longer than 3 hours.
   
2. Toss all salsa ingredients together in a medium bowl.
   
3. Preheat grill. Remove fish from marinade and grill over medium-high heat for about 10 minutes, turning once, until opaque throughout. Slice fish into large pieces.
   
4. Fill each cabbage leaf with fish and salsa. Garnish with additional cilantro, if desired.

Shrimp or Lobster Fra Diavolo

Shrimp or Lobster Fra Diavolo

1 pound large shrimp, peeled and deveined, or lobster
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup & 3 tbsp chicken broth (or dry white wine)
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
• Heat the 3 tablespoons broth in a heavy large skillet over medium-high heat.
• Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.
• Transfer the shrimp to a large plate; set aside.
• Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.
• Add the tomatoes with their juices, remaining broth, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
• Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.
• Stir in the parsley and basil.
• Season with more salt, to taste, and serve.

Sautéed Scallops Recipe for Advanced HCG Weight

Sautéed Scallops Recipe for Advanced HCG Weight
Loss Phase 2 Meals
6 oz. Scallops
1 to 2 cloves of Garlic (Minced)
1 slice of onion
1/2 t Cayenne pepper
1 t Cumin
1/4 t black pepper
1/2 t Turmeric
1/2 t Paprika
Braggs to taste ( I use Braggs in place of Salt)
1 Handful of Broccoli or Green Beans
1 t. Coconut Oil
Heat 1 t. of coconut oil in pan. Sautee garlic and onion. When onion are clear add
scallops and all seasonings. (You may add of subtract any of the seasonings as you wish)
Sere Scallops on all sides. There should be juices from the scallops, then add your
broccoli or green beans and spray with Braggs. If you wish you may add more seasonings
at this time. Mix all ingredients and cover for 3 to 5 minutes.