Gordon Ramsay's Top 5 Fish Recipes



5 Fresh Seafood Recipes

Best Seafood Suppers
Best seafood suppers

Search far and wide, and you’ll find that seafood is one of the leanest, most delicious sources of protein out there. It’s packed with omega-3s and has been shown to fight cancer, which are all added perks to the real draw: taste. These 5 recipes are easy, fast, and about to become your new favorite meals.

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Shrimp and Mushroom Scampi
Shrimp and Mushroom Scampi

PREP TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4
1 Tbsp unsalted butter
1 Tbsp olive oil
8 oz mushrooms, trimmed and quartered
8 cloves garlic, minced
¼ c dry vermouth
1 lb large shrimp, peeled and deveined
6 oz roasted red bell peppers, coarsely chopped (¾ c)
4 Tbsp chopped chives
1. HEATbutter and oil in large skillet over medium-high heat. Add mushrooms and cook, stirring, until golden brown, about 6 minutes.
2. STIRin garlic and cook 1 minute. Add vermouth, shrimp, peppers, and 2 Tbsp of the chives. Simmer, stirring, until shrimp are cooked through, about 3 minutes.
3. SPOONscampi into bowls and top with remaining 2 Tbsp chives.
NUTRITION(per serving) 184 cal, 20 g pro, 7 g carb, 2 g fiber, 7.5 g fat, 2.5 g sat fat, 225 mg sodium
Fish Fact:Shrimp are an excellent source of selenium, an antioxidant that protects against cancer. But not all shrimp is caught responsibly. Check out Should You Stop Eating Shrimp? to get the facts and see how to choose the healthiest catch. 

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Spicy Tomato Mussels
Spicy Tomato Mussels

PREP TIME: 15 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4
1 Tbsp olive oil
1 sm onion, chopped
4 cloves garlic, sliced
¼ tsp red-pepper flakes
¾ c dry white wine
4 dozen mussels, scrubbed and debearded
2 c halved cherry tomatoes
¼ c chopped basil leaves
1. HEAToil in large skillet over medium heat. Add onion, garlic, and red-pepper flakes and cook until softened, about 3 minutes. Add wine and simmer until reduced by one-quarter, about 5 minutes.
2. ADDmussels and tomatoes. Bring to a boil. Simmer, covered, stirring occasionally, until mussels open, about 5 minutes. (Discard any unopened mussels after 10 minutes.)
3. TRANSFERmussel mixture to serving bowl and stir in basil. Season to taste with salt and black pepper.
NUTRITION(per serving) 257 cal, 24 g pro, 14 g carb, 1 g fiber, 8 g fat, 1.5 g sat fat, 556 mg sodium
Fish Fact:Mussels are rich in energy-boosting iron. A serving of this dish satisfies more than half your daily iron goal.

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Halibut Parcels with Salsa Verde
Halibut Parcels with Salsa Verde

PREP TIME: 25 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4
6 Tbsp finely chopped flat-leaf parsley
¼ c extra virgin olive oil
2 Tbsp white wine vinegar
2 Tbsp capers, rinsed and chopped
1 ½ tsp anchovy paste
1 clove garlic, chopped
4 halibut fillets (about 6 oz each and 1 ½" thick), skinned
½ lb new potatoes, very thinly sliced
½ sm red onion, sliced
1 lemon, cut into 4 wedges
1. HEAToven to 425°F.
2. STIRtogether parsley, oil, vinegar, capers, anchovy paste, and garlic for salsa verde. (Makes ½ cup.) Season to taste with pepper.
3. PATfish dry and season with salt and pepper. Coat inside of 4 parchment cooking bags with cooking spray. Lay 1 bag flat on counter and arrange one-quarter of the potatoes inside in single layer. Top with 1 fish fillet and one-quarter of the onion. Fold open end of bag under several times, pressing down to seal. Repeat process to make 3 more packets.
4. BAKEpackets on sheet pan until cooked through, about 15 minutes. Let stand 5 minutes. Transfer bags to 4 plates. Carefully tear a slit in top of each and serve with salsa verde and lemon wedges.
NUTRITION(per serving) 371 cal, 37 g pro, 13 g carb, 2 g fiber, 18.5 g fat, 2.5 g sat fat, 369 mg sodium
Fish Fact:Halibut has a mild flavor and supplies heart-healthy omega-3s.

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Lobster Rolls
Lobster Rolls

PREP TIME: 15 minutes
TOTAL TIME: 15 minutes
SERVINGS: 4
2½ c cooked lobster meat, coarsely chopped, or lump crabmeat
1 Tbsp unsalted butter, melted
½ package shredded coleslaw mix (7–8 oz total)
¼ c reduced-fat sour cream
2 Tbsp cider vinegar
1 tsp honey
4 top-split hot dog buns (preferably whole wheat), toasted
1 lemon, cut into 4 wedges
1. TOSSlobster gently with butter. Season to taste with salt and pepper.
2. COMBINEcoleslaw mix, sour cream, vinegar, and honey in serving bowl. Toss to combine. Season to taste.
3. DIVIDElobster mixture evenly among buns. Serve with coleslaw and lemon wedges.
NUTRITION(per serving) 281 cal, 24 g pro, 29 g carb, 2 g fiber,7 g fat, 3.5 g sat fat, 572 mg sodium
Fish Fact:Lobster is a low-fat source of protein. We used just a bit of butter to let lobster's natural sweetness stand out.
More from Prevention: 9 Foods That Boost Immunity

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Scallop, Pineapple, and Bacon Skewers with Jalapeno Vinaigrette
Scallop, Pineapple, and Bacon Skewers with Jalapeno Vinaigrette

PREP TIME: 15 minutes
TOTAL TIME: 35 minutes
SERVINGS: 4
4 slices bacon
16 sea scallops
16 cubes (1½") fresh pineapple
2 fresh jalapenos
¼ c extra virgin olive oil
2 Tbsp fresh lime juice
1 Tbsp honey
½ c chopped cilantro
½ c chopped flat-leaf parsley
2 lg scallion greens, chopped
2 cloves garlic, finely chopped
8 oz rice noodles
1 lime, cut into 4 wedges
1. COOKbacon in medium skillet over medium heat, turning, until cooked but not crisp, about 3 minutes. Cut crosswise into 1½" pieces.
2. PREPARElightly oiled grill for medium heat. Alternately thread pineapple, scallops, and bacon onto 8 metal or (soaked) bamboo skewers (8"–10").
3. GRILL jalapenos, turning, until charred and tender, about 3 minutes. Remove seeds and stems and coarsely chop. Transfer to blender with oil, lime juice, honey, cilantro, parsley, scallion greens, and garlic. Pulse until just combined for vinaigrette. (Makes about ¾ cup.)
4. COATskewers with cooking spray and grill, turning, until golden and scallops are cooked through, 5 minutes.
5. PREPAREnoodles per package directions while skewers cook.
6. DRAINnoodles and immediately toss with ¼ cup of the vinaigrette. Season to taste with salt and pepper. Divide among 4 serving plates and top with skewers. Drizzle with some of remaining vinaigrette and serve with lime wedges.
NUTRITION(per serving) 517 cal, 17 g pro, 67 g carb, 3 g fiber, 19.5 g fat, 3.5 g sat fat, 467 mg sodium
Fish Fact:Scallops provide lots of vitamin B12, a nutrient that helps your metabolism function properly.






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Date: 14.12.2018, 15:12 / Views: 95181