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Meal Ideas: Curry Fish Salad with leftovers

5 Apr

Curry Fish Salad


Last night, I made the Parmesan Broiled Tilapia that Erin contributed. So good! Had some leftovers and decided to mix them up with a little mayonnaise and Madras curry powder. I think I’ll cut up a few cucumber slices and serve the salad on top of them.

Erin’s Baked Garlic Lemon Tilapia & Garlic Sweet Potato Mash

4 Apr


Erin's garlic Baked Garlic Lemon Tilapia, Garlic Sweet Potato Mash


Check out Erin’s very colorful meal! All recipes are from but I’ll provide them here to make it easier for you.

Garlic Sweet Potato Mash


    • 2 lbs (4 medium) sweet potatoes, peeled & cubed
    • 1 tbsp butter
    • 3 cloves garlic, crushed
    • 1/2 cup 1% milk
    • 2 tbsp light sour cream
    • salt and fresh cracked ground pepper, to taste


    1. In a large pot boil sweet potatoes in salted water until tender, drain in a colander.
    2. Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.


Baked Garlic Lemon Tilapia



    • 6 (6 oz each) tilapia filets
    • 4 cloves garlic, crushed
    • 2 tbsp butter
    • 2 tbsp fresh lemon juice
    • 4 tsp fresh parsley
    • salt and pepper
    • cooking spray


    1. Preheat oven to 400°.
    2. Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.
    3. Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15 minutes.

Erin’s Parmesan Broiled Tilapia

6 Mar

Parmesan broiled tilapia

Erin sent me this as I was contemplating which protein bar I should eat for dinner while traveling. I wanted to travel straight to her house for dinner instead. This recipe is from


  • 4 Tilapia Fillets (defrosted if frozen)
  • 1/4 Cup Parmesan Cheese
  • 1/8 Cup Butter
  • 1 1/2 Tablespoons Mayo/Dressing
  • 1 Tablespoon Fresh Lemon Juice
  • 1/2 Teaspoon Fresh Dill
  • Pepper to taste


  1. Turn broiler onto high and adjust oven rack to the top.
  2. In a small bowl, combine all ingredients except the tilapia. Set aside.
  3. Place tilapia fillets on a foil lined pan.
  4. Broil for 3 minutes.
  5. Remove from the oven, flip over and divide the parmesan mixture over the uncooked sides of the tilapia.
  6. Return to the oven and broil an additional 3-4 minutes making sure not to over cook the fish.

Shrimp with Cotijo and Tomatillos

8 Dec

Shrimp with Cotijo & Tomatillos from

My husband made up a wonderful lunch for us today, using a recipe adapted from this one.

Makes 4 bariatric servings, probably feeds two non-ops


  • 1 Tbsp vegetable oil
  • 1/2 cup chopped onion
  • 1 jalapeno chiles, seeded, minced
  • 2 garlic cloves, thinly sliced
  • 1/2 lb tomatillos, chopped
  • Salt
  •  1/8 cup water
  • 1/2 lb shrimp, cleaned, deveined
  • 1/2 cup Cotija queso seco cheese (can substitute feta)
  • 1/8 cup chopped cilantro
  • Lime juice
  • Black pepper

Shrimp with Cotijo & Tomatillos from


  1. Heat oil in a pan. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown.
  2. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
  3. Add the 1/8 cup of water.
  4. Add the cheese and shrimp and cook until the shrimp cook through, about 10-15 minutes.
  5. Remove pan from the oven.
  6. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

Each serving of four has:

Calories: 201

Protein: 18 gms

Fat: 11 gms

Carbs: 7 gms

Easy Lobster Tails

3 Nov

Easy Lobster tails from

Ever see those fancy lobster tails in the grocery store and wish you knew how to cook them? We found out there are super-easy to make and to make well. We had a lot of lobster on our trip to Mexico, but invariably, it seemed tough or rubbery. This was definitely a job for the spousal unit who is a lot more precise in his cooking than I am. So we set him to wok and he came up with the perfect, simple recipe. Give it a shot.


  • 2 small lobster tails, about 4.5-6 oz each
  • 2 quarts of water
  • Salt to taste
  • 1 tbsp butter


  1. Boil water in a large pan.  Add salt to flavor the lobster
  2.  When the water is boiling, put the lobster tails into the pot.  After the water comes back up to a boil, turn the burner to low and cook the simmer the tails for 2 minutes.
  3. Remove the tails from the pan and let cool.
  4. Put a skillet on burner set to medium or medium low, add a tablespoon of butter.  If the butter burns, the pan is too hot.
  5.  Lay a Lobster tail on a cutter board, flattened out with the back shell up, and cut it lengthwise down the middle.
  6. Place the tail(s) in the pre-heated skillet with the meat side up.  Let cook for a couple of minutes, you should see signs of liquid boiling up between the meat and the shell.
  7. Turn the tails over and cook of another minute or so.
  8. Plate the tails and allow to rest for 2 or 3 minutes.  They will finish cooking during this time.  Time in the skillet will vary according to the size of the tails.

That’s it! BEST lobster I’ve ever had. Tender, not rubbery and scarfed down in too-short a time without grief to the sleeve. You can serve with a little garlic butter if you’d like, but we enjoyed it better plain so we could taste the lobster.


lobster tails from

Quick Fish in Garlic Butter

28 Oct

Garlic butter sauce from sleevers.wordpress.comFish in Garlic Butter Sauce

Pescada en mojo de ajo or Fish in Garlic sauce. We had a lot of this while we were on Isla Mujeres, and I decided to try to make it. Of course I took shortcuts because this site is supposed to be about EASY cooking. So here goes.


Mojo De Ajo. Makes 1 cup. You will have leftovers for later. Yum!

  • 12-15 peeled cloves of garlic, crushed
  • 1/2 cup of ghee (could substitute coconut oil for a different taste)
  • Juice of 1 lime


  • 1 lb or firm white fish fillets. We used red snapper fillets


  1. Into a small pan, put crushed garlic and ghee. Cook for 7-8 minutes on low heat until the garlic turns golden brown. Stir from time to time to prevent the garlic from burning
  2. Add juice of lime and cook for another 5 minutes to let it incorporate into the sauce. Add salt to taste if you need.Garlic Butter sauce from
  3. Pour into a glass jar and set aside. You will have lots left over for future use.
  4. Put the fish fillets into a foil covered sheet. Take a spoon and pour a little of the sauce onto the fish, and brush it all over to thoroughly cover the fish. Do NOT dip your brush back and forth into your sauce jar. You don’t want to contaminate it.
  5. Once the fish is covered in the sauce, dip your spoon to the bottom of the sauce jar and scoop up some lovely garlic goodness and spoon it on the fish. Use your brush to cover again.
  6. Sprinkle some pepper and let it sit for 10-15 minutes to let the flavors meld.
  7. Heat saucepan on medium  heat. You will want the pan to be hot because you want the fish to get seared as soon as it is put in.
  8. Put some of the garlic sauce in the pan and tilt to coat the pan. Place the fillet into the pan and hear the wonderful sizzle.
  9. Let it cook on one side until it’s to your liking. Turn over, and sprinkle a little more garlic sauce into it. Cook until the fish is cooked through about 4-5 minutes.
  10. Serve with a lemon wedge and pass more sauce at the table. This is important. Don’t skip these last minute flavors.

For a 3 oz serving:

Fish in garlic butter sauce from

Spanish Proscuitto-Wrapped Shrimp

12 Oct shrimp proscuitto

Smoky, luscious, bacon-crisp without the fat, and easy. Who could ask for anything more? This is a bit messy to make so be careful not to touch your eyes with your paprika-laden hands. So worth it though.

Serves 4 sleevers


  • 6 (6-inch) wooden skewers
  • 2 tsp olive oil
  • 1 tsp smoked sweet paprika
  • 1/2 tsp  freshly ground black pepper
  • 12 large shrimp
  • 6 slices very thinly sliced prosciutto


1. In a bowl, mix together the olive oil, paprika, and black pepper. Mix in the shrimp carefully and let this mixture rest for 30 mins.

2. Meanwhile, soak the skewers in water. Do not skip this step unless you want your oven to catch on fire.

3. Thread the shrimp on the skewers. Start with the fat end and stretch the shrimp, poking your skewer out through it’s tail. Place on foil covered baking sheet.

4. Once all the shrimp are threaded, take the proscuitto di cittero and prepare to get a little frustrated. The slices are very thin and they tend to lump together. Think saran wrap, clinging to itself. What I found was that it was a lot easier to peel the paper off the proscuitto than to peel the proscuitto off the paper. So hold the paper up and peel it off carefully.

5. Use half a slice to wrap the shrimp. Unless you are about to enter your shrimp in a beauty contest (or are OCD), don’t worry about how even it looks, it’s still going to taste fantastic.

6. Turn oven to Hi Broil. Place shelf about 6 inches away from the heat source. Put in your shrimp and broil for 6-8 minutes but watch it very carefully. When the proscuitto is all crisp and the shrimp are opaque, you are done.

Serve with plenty of napkins.

High-Protein, Paleo, Gluten-Free Fish Masala Curry

28 Sep

Sleevers Masala Fish Curry


As many of you know, I’m not a professional cook so there’s a lot of trial and error going on for me. One of the hardest things since being sleeved, is knowing how much to cook and getting the proportions right. I struggle with this, and this recipe is a classic example of it.

You’ll note that I made twice as much of the “masala” as I should have. Since the masala is the most time-consuming part of this recipe, and since it keeps very well, I thought I’d leave the recipe as is, and let you save half the masala as I did. Tomorrow, I will show you how to re-purpose that into something else.  So here goes.


1 lb firm-flesh fish (I used a combination of halibut, shrimp, and scallops because that’s what I had!)

1 small onion

3 cloves garlic

2 in piece of ginger

1 medium tomato

1/4 c of shredded, unsweetened coconut (if unavailable, use some coconut milk instead of water)

3 tsp oil

2 tsp ground turmeric

1/8 tsp mustard seeds

1/8 tsp cumin seeds

1/8 tsp cayenne pepper

1 tsp garam masala

salt to taste

1 c water

4 tbsp chopped cilantro for garnish and flavor


1. Marinate the fish with 1 tsp oil, 1 tsp turmeric and 1/4 tsp salt

2. Meanwhile, pulse the onion, garlic and ginger in a food processor or chop finely. Do not liquefy.

3. Heat 2 tsp oil in a pan. When it starts to shimmer, put in the mustard and cumin seeds and let them sputter. This sounds like popcorn popping.

3. Add in the onion/garlic/ginger mix and cook over medium heat. This is a labor of love so do not rush it. It may take 10 minute and that’s just the way it goes.

Sleevers Masala Fish Curry


4. Add in the chopped tomatoes, all of the rest of the spices and the coconut and mix well.

Sleevers Masala Fish Curry

5. Add in half a cup of water and let it cook slowly, until all the water has evaporated.

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6. Realize that you have no idea how to make small quantities. Take out half the masala and save it in a tupperware container.

7. Into the remaining masala, add in half a cup of water, and the fish that has been marinating.

8. Cover and let it come to a boil. When it boils, take it off the heat and let it sit for 10 minutes so that the fish cooks gently. This keeps it from over-cooking.

9. Garnish with cilantro and enjoy!

While the rest of your family might enjoy this over rice, we gave ourselves two pieces of fish and a little sauce. Then we shredded the fish and ate it semi-moist. It was moist, but not soupy and therefore not a slider.


Mexican Shrimp Cocktail

26 Sep

Mexican Shrimp Cocktail

I wanted something fresh-tasting but high protein. This fit the bill! The beauty of this is you can make it all from scratch, or if you’re in a hurry, buy some pico de gallo and get boiled shrimp and make this in a jiffy.

Makes 4 half-cup servings.


For the Pico De Gallo:

1/2 small red onion

2 ripe tomatoes

1/2 large cucumber

1 small jalapeno pepper

3-4 tbsp cilantro

1 ripe avocado

For the Sauce:

1/8  c ketchup

1 tsp cholula sauce or other mexican hot sauce

Juice of 1 big fresh lime

1/4 tsp ground cumin

1/4 tsp ground coriander

1 tsp salt or to taste

For the Shrimp

1/2 lb shrimp peeled, devined and tails taken off

1 tb salt


1. Chop all pico de galo ingredients (except avocado) into small cubes of uniform shape and size. I totally cheat and use this to chop everything including the tomatoes. Just be sure to put the tomatoes skin side down and it will go through your onions, tomatoes, cucumber, jalapeno and yes even the cilantro.

2. Mix all ingredients for sauce.

3. Mix sauce with chopped vegetables and let it sit.

2013-09-26 11.33.46

4. Meanwhile heat 3-4 cups of water in a pan. Add 1 tbsp salt to the water and let it come to a boil. While you are waiting, get a small bowl ready with ice water.

4. Once the water is boiling, put your shrimp in and set the timer for 2 minutes. When the timer goes off, pick out the shrimp and dump them in the ice bath to stop them from cooking.

2013-09-26 11.48.32

5. Cut cooked shrimp into bite size bits and mix with the sauce and vegetables.

6. Cut the avocado in half and remove the pit.  Score like so. Then use a spoon to gently scoop out the cubes. Mix these in with the rest of the dish gently so as to not break the delicate avocado. Enjoy!

2013-09-26 11.48.52

I suppose I should have let them mix and mingle for a while but I was hungry so we ate it right away. Felt like summer in my mouth.

Best Crab Cakes

23 Sep

2013-09-22 20.53.182013-09-22 20.52.48

Recipe from Cook’s Illustrated. What we love about these crab cakes is that they don’t have fillers, mayo, and other flavor-maskers. A delicate shrimp puree sets up the binding, enhancing the flavor and increasing the protein content of these little crab cakes.

Normally I try to simplify and/or modify recipes but I mean, it’s Cook’s Illustrated. I know better than to mess with perfection! I did remove a couple of steps that won’t change the flavor significantly, but the proportions are theirs.

Makes 8 crab cakes, 1 per sleever, 2 per non-ops.


  • 1 lb lump crabmeat, picked over for shells
  • Salt and pepper
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1 garlic clove, peeled and smashed
  • 1 tbsp unsalted butter
  • 4 ounces shrimp, peeled, deveined, and tails removed
  • 1/4 cup heavy cream
  • 2 tsp Dijon mustard
  • 1/2 tsp hot pepper sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • 1 1/2 cups panko bread crumbs
  • 4 tablespoons vegetable oil


1. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve.

2. Melt butter in empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.

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3. Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables.

4. Add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with rubber spatula, being careful not to overmix and break up lumps of crabmeat.

5. Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes. Don’t skip this step. They are delicate and hard enough to coat with panko as it is, and putting them in the fridge does help firm them up.

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6. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes.

7. Using 2 spatulas, carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter.

8. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.

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