Seafood Sunday – Caribbean Fish Roast

May 10, 2020 at 6:02 AM | Posted in Seafood Sunday | Leave a comment
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This week’s Seafood Sunday Recipe is a Caribbean Fish Roast. To make this week’s recipe you’ll be needing Lime Juice, Vegetable Oil, Caribbean Jerk Seasoning, Salt, Green Bell Pepper, Cod, Green Onions, and Sweet Corn. A little taste of the Caribbean for your Sunday Dinner! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Caribbean Fish Roast

Recipe Ingredients:
1/4 cup lime juice
1 tablespoon vegetable oil
1 to 2 teaspoons Caribbean Jerk Seasoning
1/4 teaspoon salt
2 red or green bell pepper
1 1/4 pounds cod, pollock, barramundi, swai, or sea bass
8 green onions
4 ears husked fresh Supersweet Corn

Cooking Directions:
1 – Preheat oven to 500°F (260°C).
2 – In a cup, combine lime juice, oil, Caribbean seasoning and salt.
3 – Cut peppers lengthwise into 8ths. Place peppers on lightly oiled jelly roll pan or brim medium baking sheet; brush with lime juice mixture. Roast 5 minutes.
4 – Cut fish into 4 pieces.
5 – Trim onions and husk corn.
6 – Add fish, green onions and corn to pan with peppers; brush with remaining lime juice mixture.
7 – Roast just until fish is cooked through, about 10 minutes.
8 – Remove to platter and serve.
Makes 4 servings.
https://www.cooksrecipes.com/seafood/caribbean_fish_roast_recipe.html

Seafood Sunday – Crab and Portabella Mushroom Fettuccine

May 3, 2020 at 6:02 AM | Posted in Seafood Sunday | Leave a comment
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Well I’m moving on from Pork Roast Sunday Dinner to Seafood Sunday. Crab and Portabella Mushroom Fettuccine is this week’s recipe. Made using Fettuccine, Extra Virgin Olive Oil, Garlic, Cooked Crabmeat, Baby Portabella Mushrooms, Red Bell Pepper, Lemon, Basil Leaves, and Black Pepper. I love Seafood and Fish! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Crab and Portabella Mushroom Fettuccine

Ingredients
Preparation time: 5–10 minutes
Cooking time: 10–12 minutes.

1/2 pound enriched, dry fettuccine
1 tablespoon extra-virgin olive oil
1 clove garlic, peeled and crushed
3/4 pound cooked crabmeat (or cooked imitation crabmeat, which is much lower in cholesterol)
4 ounces baby portabella mushrooms, washed and stems trimmed
1 medium-size red bell pepper, chopped into bite-size pieces
1 lemon
2 teaspoons basil leaves
Black pepper to taste

Directions
Yield: 4 servings
Serving size: 1 cup crab mixture over 1/4 of pasta

* Boil fettuccine in a stockpot or large saucepan according to package directions. While the pasta is cooking, heat olive oil in a large, nonstick skillet over medium heat. Add crushed garlic and stir quickly a few times with a heat-resistant spatula or spoon. Add crabmeat, mushrooms, and peppers, and sauté until the mushrooms and peppers just start to deepen in color and soften slightly. Cut the lemon in half. Squeeze the juice of one half into the pan. Reserve the other half and cut into wedges to use as a garnish on the finished dish. Add basil leaves and black pepper, and sauté until combination is well mixed. Drain fettuccine when cooked through. Serve crab mixture over cooked fettuccine.

Nutrition Information:
Calories: 321 calories, Carbohydrates: 45 g, Protein: 24 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 85 g, Sodium: 515 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/crab-and-portabella-mushroom-fettuccine/

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Inside every issue you’ll find…
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