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SEAFOOD AND FISH

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Flash Fajitas

Low Sodium, High Protein, High Potassium

Prep time: 10 mins

Cook time: 15-20 mins

Servings: 8 servings per recipe, (2 fajitas each).

INGREDIENTS

2 lbs. of meat, tofu, shrimp bite sizes

Cilantro to taste

Sour cream to taste

2 lemon or orange zest and juice

16 corn tortillas

2 sliced onion

2 lime zest and juice

Dash cayenne pepper

2 tsp of cumin

2 tbsp of olive oil

4 sliced bell peppers 

INSTRUCTIONS

1. In a small mixing bowl, whisk together the cumin, citrus juice and zest, oil, and cayenne pepper to make the marinade.

2. Once done, transfer the marinade into a shallow dish or bag, add the vegetables and meat and marinate overnight.

3. Cook the marinated vegetables and meat over medium heat in a large skillet, about 15-20 minutes or until onions are soft and the meat is cooked.

4. Spoon the cooked meat and veggies into tortillas and serve with cilantro and sour cream over the top.

Nutrition Facts per serving

Calories  320 g

Carbohydrates 34 g

Potassium  445 mg

Phosphorus 332 mg

Sodium   142 mg

Protein   29 g

Rice Tuna Cheesy Creamy Fish

Low Sodium, Low Potassium, Low Phosphorus, High Protein 

Prep time: 5 minutes

Cook time: 35 minutes

Servings: 3

INGREDIENTS

½ sliced tomato

¼ teaspoon of basil

1/16 teaspoon of garlic powder

¼ cup of chopped onion

½ cup of sour cream

1.5 ounces of cream cheese

1/2 cup of cheddar cheese

1 ½ cups of white rice, cooked

3 ¼ ounces of tuna, low sodium

INSTRUCTIONS

1. Combine together cheddar cheese, rice and tuna in a medium bowl.

2. Lightly grease a shallow casserole dish and spoon in the mixture.

3. Beat the cream cheese in a mixing bowl until it becomes smooth. Stir in basil, garlic powder, onion and sour cream. Spoon sour cream cheese mixture on top of tuna mixture.

4. Place foil over baking sheet and bake tuna fish mixture at 350° degrees for 30 minutes.

5. Remove foil and add slices of tomato over the top. Place back to the oven and bake for additional 5 minutes.

Nutrition Facts per serving

Calories  348 g

Carbohydrates 28 g

Potassium  293 mg

Phosphorus 272 mg

Sodium   203 mg

Protein   17g

Steamed Spicy Tilapia Fish

Low Sodium, Low Potassium, Low Phosphorus 

Prep Time: 7 minutes

Cook Time: 7 minutes

Servings: 8

INGREDIENTS

2 cup of hot water

2 tablespoon of lime juice 

2 tablespoon of Ketchup

2 large sprig thyme

2 teaspoon of hot pepper sauce

1/2 teaspoon of black pepper

1 cup sliced onion

1 1/2 (350 ml) cup of red and green peppers, sliced

1 cup of olive oil, (250 ml)

8 (100 g per fillet) fillets of tilapia

INSTRUCTIONS

1. Sautee the chopped onion and sliced bell peppers in olive oil in a fry pan over medium heat.

2. Add the black pepper, ketchup, thyme, hot pepper sauce, 1 cup hot water and lime juice, Stir.

3. Add the fillets of tilapia in pan and pour in 1 cup of the hot water, spoon sauce and vegetables over fish.

4. Place the lid and cook for 5 minutes.  Flip fish, cover and cook for extra 5 minutes.

Nutrition Facts per serving

Calories  376 g

Carbohydrates  5 g

Potassium 188 mg

Phosphorus 432 mg

Sodium   106 mg

Protein   21 g

Perfect Shrimp Linguine

High Protein, Low Phosphorus, Low Potassium

Prep time: 10 minutes

Cook Time: 20 minutes

Servings: 4 

INGREDIENTS

½ cup of 10% table cream

2 pepperoncini or pickled jalapeno pepper

½ cup of chopped cilantro

4 cups of cooked linguine

½ cup of prepared salsa (hot, med or mild)

2 Tablespoon of canola oil

24 large shrimp, cut into bit-sized pieces

2 small minced clove garlic

INSTRUCTIONS

1. Cook the pasta the way instructed in the package directions.

2. While you wait for the pasta to cook, in a medium-sized sauté pan, sauté shrimp in oil over medium-high heat.

3. When shrimp color is turning orange/pink, add salsa, pepperoncini and garlic, and then turn down to low heat. Cook until shrimps are totally cooked.

4. Once the pasta is ready and cooked well, remove from heat and mix the table cream and pasta into the shrimp mixture. Stir well to coat. Sprinkle with fresh cilantro and serve.

Nutrition Facts per serving

Calories  381 g

Carbohydrates 50 g

Potassium 174 mg

Phosphorus 297 mg

Sodium   464 mg

Protein   16.5 g

Lemon Mustard Dilled Fish

Low Sodium, High Protein, High Potassium, Low Phosphorus

Prep time: 5 minutes

Cook time: 17-20 minutes

Servings: 3

INGREDIENTS

2 tsp of lemon juice

Dash of pepper

1/4 tsp of dill weed

1/8 tsp of mustard powder

1/2 tsp of instant onion, (freeze dried) minced

3/8 lbs or fresh, firm white fish

INSTRUCTIONS

1. Heat up your oven to 475 F. Wash the fish properly to remove any dirt and pat dry.

2. Place fish into your baking dish.

4. Combine together 1 tablespoons of water, dill weed, mustard pepper and onion, add in lemon juice and spread evenly on top of the fish.

5. Place the baking dish in the oven and bake fish uncovered for 17-20 minutes.

Nutrition Facts per serving

Calories  112 g

Carbohydrates 1 g

Potassium  350 mg

Phosphorus 194 mg

Sodium   63 mg

Protein   23 g

Rice Salmon French Salad

Low Potassium, Low Phosphorus, Low Sodium

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Servings: 8

INGREDIENTS

2 teaspoon of horseradish

1 cup of salmon, low sodium, drained

2 cooked egg, chopped

1 teaspoon of celery seed

2 tablespoon of finely chopped onion

1 cup of rice, uncooked

1 cup of sliced cucumber

½ teaspoon of pepper

½ cup of French dressing

1 cup of celery, chopped

INSTRUCTIONS

1. Wash the rice and pour four cups of water and rice in a saucepan. Cover with the lid and bring to a boil. Reduce heat to low and simmer, about 15 to 20 minutes until rice is cooked.

2. Transfer cooked rice into a big bowl, cover and let sit for 15 minutes.

3. Add the French dressing and allow cooling, and then add in the rest ingredients.

Gently lightly. Allow to chill in the refrigerator for up to an hour.

Nutrition Facts per serving

Calories  236 g

Carbohydrates 22 g

Potassium 130.5 mg

Phosphorus 183 mg

Sodium   145 mg

Protein   8 g

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Dual Tilapia Fillets Gremolata

Low Sodium, High Potassium, Low Phosphorus, High Protein

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 2

INGREDIENTS

2-4 garlic gloves

1 teaspoon of grated lemon zest

½ cup of parsley

2 (6 ounces each) skinless tilapia fillets

INSTRUCTIONS

How to make the Gremolata

1. In the bowl of a food processor, pulse the parsley, lemon zest, garlic together.

2. Heat up your oven to 375 degrees F.

3. Season the fillets with black pepper and place them on a baking sheet.

4. Generously sprinkle gremolata over the fish.

5. Place in the oven and bake for about 15 minutes or until the fish it is opaque throughout.

Nutrition Facts per serving

Calories  202 g

Carbohydrates 2 g

Potassium  354 mg

Phosphorus 705 mg

Sodium   114 mg

Protein   41g

Supper BBQ Salmon Lemon Dill

Low Sodium, Low Potassium, Low Phosphorus, High Protein

Prep Time: 10 minutes

Cook Time: 5-6 minutes

Servings: 8

INGREDIENTS

1/2 Cup of chopped fresh dill

1/2 teaspoon of black pepper

8 tablespoon of olive oil

2 sliced lemon

8 (3 ounces) of salmon filets, remove bone

2 tablespoon of whole grain dijon mustard

8 piece of aluminum foil

INSTRUCTIONS

1. Heat-up your grill for medium-high heat

2. On each piece of aluminum foil, place each salmon filet and drizzle with one tablespoon of olive oil.

3. Add 1/4 tablespoon of Dijon mustard, lemon slices, 1/4 of the fresh dill, and pepper to taste.

4. Cover salmon in aluminum foil and seal the edges very well.

5. Place salmon over direct heat and cook for about 5-6 minutes until salmon is well cooked. You can check if it’s well-cooked, just open the foil and check.

Nutrition Facts per serving

Calories  282 g

Carbohydrates 2 g

Potassium  218 mg

Phosphorus 300 mg

Sodium   140 mg

Protein   22g

Southeast Asia Style Fish Soup

Low Potassium, low sodium

Prep time: 8 minutes

Cook time: 12 minutes

Servings: 6

INGREDIENTS

1 cloves garlic, chopped

½ cup of cooked long grain rice

½ cup of bean sprouts

Lime

Cilantro

Basil

Mint

½ cup of celery, diced

1 frozen white fish fillets

½ tablespoon of minced ginger

½ cup of chopped green onion

2.5 cups of hot water

½ cup of carrot, diced

Dried chilies (if you prefer it spicy)

Black pepper

INSTRUCTIONS

1. Sauté the chopped green onions, diced celery, chopped garlic, and ginger in 1 tablespoon oil.

2. Add 2.5 cups of hot water, carrots, and fish and cook on low heat until fish is cooked.

3. Season with fresh herbs and black pepper and add the cooked rice.

To serve garnish with more fresh herbs, bean sprouts and few lime juice.

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Nutrition Facts per serving

Calories  66 g

Carbohydrates 10 g

Potassium  48.5 mg

Phosphorus 182 mg

Sodium   76 mg

Protein   3g

Seasoned Salmon with Fruit Salsa

High Potassium, Low Sodium, High Protein

Prep Time: 5 minutes

Cook Time: 8 minutes

Servings: 48

INGREDIENTS

4 tbsp of garlic powder

2 tbsp of dried thyme

2 tbsp of dried oregano

1 tsp of black pepper

4 tbsp of black pepper

5 tsp of paprika

4 tsp of creole seasoning

2 tbsp of onion powder

Fruit Salsa to taste

8 tbsp of olive oil, divided

8 (6 oz each) of salmon fillets, skin on

2 tbsp of cayenne pepper

INSTRUCTIONS

1. Place the salmon in a flat plate and brush the salmon on both sides with olive oil and season with pepper and creole seasoning.

2. Arrange the skin side of the fish down on the grill and cook for 3 minutes, turn 45 degrees and cook for 3 extra minutes.

3. Turn fish once more and cook about 2 minutes or until desired doneness.

4. Serve fish top with fruit salsa.

Nutrition Facts per serving

Calories  374 g

Carbohydrates   3 g

Potassium  687 mg

Phosphorus  419 mg

Sodium   410 mg

Protein   38g