RECIPES - SEAFOOD


***When cooking any white fish, be sure the pan is hot before placing fish in to prevent sticking.

​Shrimp Stuffed Tomatoes

Ingredients:

  • 4.5 oz. cleaned and cooked shrimp
  • 4 tsbp. parsley
  • 6 tsp. minced garlic
  • ½ tsp. stevia
  • ½ tsp. pepper
  • 2 medium tomatoes
  • 4 tsp. lemon juice
  • 4 tsp. horseradish
  • ½ tsp. salt
  • 4 splashes of Franks

Directions:

Carefully cut off the top of the tomatoes. Use a spoon to scoop out the insides, forming a small bowl. Place the top and removed tomato into a food processor and add all ingredients, except shrimp. Blend until smooth. Place shrimp into food processor with tomato mixture. Pulse several times to lightly chop up the shrimp and blend. Cover shrimp mixture and tomatoes, refrigerate with 2 serving plates for about 1 hour.
Spoon shrimp mixture into tomatoes, place additional mix onto serving plates. Decorate with additional sprinkles of parsley, serve.

​Spicy Steamed Shrimp

Ingredients:

  • 1 quart water
  • 4.5 oz. tiger prawns with shell
  • 3 oz. Old Bay TM Seasoning
  • 1 lemon, juiced

Directions:

In a large pot, bring 1 quart of water to a boil. Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Season the shrimp with Old Bay seasoning. Steam shrimp until pink. Eat by removing shells as you go and dipping in lemon juice.

​Teriyaki Whitefish

Ingredients:

  • 4.5 oz. whitefish
  • 2 tbsp. Bragg Liquid Aminos
  • 1 tsp. paprika
  • 1 pinch salt and pepper
  • 2 cloves minced garlic
  • 1 tbsp. rice vinegar
  • 1 tsp. ginger

Directions:

Mix Bragg Liquid Aminos, rice vinegar, paprika, garlic, ginger, salt and pepper in a dish. Place whitefish in marinade and coat on both sides. Seal and refrigerate for 30 mins – 1 hr, turning several times. Heat medium size pan over medium heat. Remove fish from marinade and cook 3-4 mins per side until fish flakes.

​Lemon Oregano Whitefish w/ Asparagus

Ingredients:

  • 4.5 oz. whitefish
  • Juice of one lemon
  • Salt/pepper, to taste
  • Asparagus (allowed amount)
  • 1 tsp. oregano

Directions:

Preheat the oven to 400F. Snap off woody ends of asparagus and discard. Tear off a large sheet of non-stick aluminum foil. In the center of this sheet, place asparagus spears and sprinkle with salt/pepper. Place whitefish on top of asparagus. In small bowl, combine lemon juice & oregano, and pour over fish. Fold up edges and completely seal packet on all sides. Bake 10-20 minutes or until fish flakes. Serve.

​Citrus Fish

Ingredients:

  • 4.5 oz. whitefish
  • 1 tsp. minced garlic
  • 2 tbsp. lemon juice
  • Lemon and orange slices
  • Salt and pepper to taste
  • 1 tbsp. minced onion
  • 1 tsp. paprika
  • 1 large pinch of Stevia
  • Chopped parsley

Directions:

Preheat oven to 350 degrees. Mix lemon juice with onion, garlic, paprika and stevia. Baste fish with mixture and top with salt, pepper, and lemon and orange slices. Wrap in aluminum foil and place in oven at 350 degrees for 5-10 minutes or until fish is thoroughly cooked. Serve with lemon and top with parsley.

​Citrus Mahi Mahi

Ingredients:

  • 4.5 oz. Mahi Mahi
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. 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.
*Garnish with grilled lemon half. Note that using more than half of a lemon would count the lemon as your fruit.

​Cajun Scallops (with a kick)

Ingredients:

  • 4.5 oz. scallops or shrimp
  • 1⁄2 tsp. dry mustard
  • 2 garlic cloves, minced
  • 1⁄4 tsp. pepper
  • 1⁄2 cup water
  • 1 lemon
  • 1 tsp. pepper flakes
  • 1⁄4 tsp. salt
  • 1/4 tsp. ground cayenne pepper

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.
*Optional: Use a mix pepper coulis sauce to garnish the plate

​Garlic Lemon Scallops

Ingredients:

  • 4.5 oz. Bay or Sea scallops
  • 2 cloves garlic minced
  • 1/4 cup lemon juice
  • 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.

​Lemon Zest Crab Cakes

Ingredients:

  • 4.5 oz. crab
  • 1 tbsp. onion powder
  • 1⁄4 tsp. salt
  • 1 tsp. dry mustard
  • 1 tbsp. parsley
  • 1 garlic clove, minced
  • 1⁄2 tsp. lemon zest
  • 1⁄4 tsp. pepper
  • 2 lemon wedges
  • 1 tsp. lemon zest

Directions:

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

​Traditional Crab Cakes

Ingredients:

  • 4.5 oz. crabmeat
  • 1 tbsp. apple cider vinegar
  • 1⁄8 tsp. garlic powder
  • 1 garlic clove, minced
  • 1 tbsp. lemon juice
  • 1⁄8 tsp. onion powder
  • 1 tbsp. onion, finely chopped
  • 1 dash cayenne

Directions:

Preheat oven to 350. In a small bowl combine all ingredients and form into small cakes. Press crab cakes into muffin tins and bake for 10-20 minutes, until tops are slightly toasted. Alternatively, the crab mixture can be sautéed until warm and served over a green salad.

​Lemon-Orange Roughy

Ingredients:

  • 4.5 oz. orange roughy
  • 1 lemon, juiced
  • 1/8 tsp. cayenne pepper
  • 1 orange, juiced
  • 1/2 tsp. lemon pepper

Directions:

Warm non-stick skillet to medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.
*Garnished with grilled lemon and served over a bed of greens.

​Steamed Ginger Red Snapper

Ingredients:

  • 4.5 oz. red snapper
  • 1⁄8 c. apple cider vinegar
  • 1⁄4 tsp. salt
  • 1 lemon wedge
  • 2 tbsp. fresh grated ginger
  • 3 drops liquid stevia
  • 1⁄4 tsp. pepper

Directions:

Finely grate 1 T of fresh ginger in small skillet. Add the vinegar 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.

​Lobster Salad

Ingredients:

  • 4.5 oz. lobster tail cooked and diced
  • 1 tsp. apple cider vinegar
  • 1/8 tsp. tarragon
  • Salt and black pepper to taste
  • 1 tbsp. lemon juice
  • 1/8 tsp. onion powder
  • 1/8 tsp. Stevia

Directions:

Mix lobster, liquid ingredients and spices together and serve over a salad, arugula greens, or with another vegetable.

​Baked Stuffed Lobster

Ingredients:

  • 4.5 oz. raw lobster tail
  • 1 tbsp. minced onion
  • 1/8 tsp. garlic powder
  • Paprika to taste
  • 1 C. vegetable broth or water
  • 1 clove garlic crushed and minced
  • 1/8 tsp. onion powder
  • Salt and pepper

Directions:

Mix Melba toast crumbs with spices, garlic and onion. Stuff lobster tail with mixture and place into baking dish with stuffing side up. Put vegetable broth over the lobster, dust with paprika and bake at 350 degrees for approximately 20 – 30 minutes. May broil for additional minute or two. Add salt and pepper to taste.

​Lemon Herb Cod

Ingredients:

  • 4.5 oz. cod fish
  • 1 tbsp. oregano
  • 1/8 tsp. black pepper
  • 2 tbsp. lemon juice* (separated)
  • 1/8 tsp. sea salt
  • 3-4 Large Lettuce Leaves (recommend romaine)

Directions:

Cut the lettuce into large pieces. Then, preheat the oven to 400 degrees F. Cut a large, square sheet of aluminum foil, lay out flat, and place your raw fish in the center. Next, in small bowl, combine 1 tablespoon of the lemon juice, oregano, salt and pepper. Stir well. Then, pour the lemon/spice mixture over fish. Fold up edges of the aluminum foil and seal the foil in a pouch-like manner. Bake at 400 degrees for 10-20 minutes or until fish flakes. Remove from heat and let cool slightly before opening the foil pouch. Place lettuce on a serving plate, top with cooked fish, and the pour the other 1 tablespoon of lemon juice on top.

​Cod & Spinach

Ingredients:

  • 4.5 oz. white cod meat
  • 1 tbsp. fresh-squeezed lemon juice
  • 1/8 tsp. black pepper
  • 1/4 C. Homemade Chicken Broth (see recipe)
  • 1/8 tsp. pink salt
  • 2 C. raw baby spinach

Directions:

Start this recipe by adding the chicken broth and lemon juice to a small non-stick sauce pan over medium heat. Then, seasoning the cod meat with salt and pepper. Once the broth mixture is warmed, add the fish to the pan, cover, and cook until the fish has become opaque and flaky. Remove from heat, set aside to cool. Wash and dry the baby spinach before use, especially if you do not buy organically. Add the baby spinach to a serving bowl. Top with the cooled cod meat. Then pour broth lemon mixture over the top of the salad.

​Tuna Fish Cake

Ingredients:

  • 1 can Albacore Tuna, drained
  • 2 tbsp. Dry Onion
  • 1/2 tsp. Dijon Mustard
  • Paprika, salt, pepper, other herbs and spices as you wish
  • 1 tbsp. Lemon Juice
  • 1-1/2 tsp. Worcestershire Sauce
  • 1 tbsp. water

Directions:

Hand mix all of the ingredients together. Then make patties out of the mixture. NOTE: If the patties seem too dry, you can add a little bit of water. Sprinkle a pinch of Paprika on the tops and bottoms of the patties and other herbs and spices to taste Bake for 15 minutes at 400 degrees. Flip patties over after baking for 7-1/2 minutes.

​Tuna and Cucumbers

Ingredients:

  • 1 can Albacore Tuna in water
  • 1 tbsp. Dijon mustard
  • Stevia to taste
  • 8 oz. cucumber, sliced
  • ½ tsp. Braggs Apple Cider Vinegar
  • Salt & Pepper to taste

Directions:

Combine tuna, mustard, Braggs Apple Cider Vinegar, stevia, salt & pepper in a bowl.
Place a spoonful of tuna salad on each cucumber slice.


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