The Preparation
- 10 oz. Canned Tuna, drained
- 1/4 cup Mayonnaise
- 1 medium Avocado, cubed
- 1/4 cup Parmesan Cheese
- 1/3 cup Almond Flour
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- Salt and Pepper to Taste
- 1/2 cup Coconut Oil, for frying (~1/4 cup absorbed)
The Execution:
1. Drain a can of tuna and add it to a large container where you’ll be able to mix everything together.
2. Add mayonnaise, parmesan cheese, and spices to the tuna and mix together well.
3. Slice an avocado in half, remove the pit, and cube the inside.
4. Add avocado into the tuna mixture and fold together, trying to not mash the avocado into the mixture.
5. Form the tuna mixture into balls and roll into almond flour, covering completely. Set aside.
6. Heat coconut oil in a pan over medium heat. Once hot, add tuna balls and fry until crisp on all sides.
7. Remove from the pan and serve.
6. Heat coconut oil in a pan over medium heat. Once hot, add tuna balls and fry until crisp on all sides.
7. Remove from the pan and serve.
Super great meal that the whole family will enjoy. This is a single serving so just multiply to your family size.
Ingredients:
- 6 oz Halibut
- 3/4 cup Raw green snap beans
- 3/4 cup Boiled carrots
- 3/4 tsp Extra-virgin olive oil (Amore)
- 1 1/2 tbsp Slivered raw almonds
- 1 cup Strawberries
Instructions
Preheat grill or nonstick pan.
Season fish with desired spices and grill approximately 5 minutes per side or until fish flakes easily with fork.
Serve with steamed or boiled green beans and carrots drizzled with olive oil and slivered almonds. Enjoy fruit for dessert.
Approximately 400 calories.
Ingredients:
- 3 cup Raw spinach
- 1 cup Sliced raw sweet red pepper
- 6 oz Canned pink salmon
- 1 tsp Olive oil (Bertolli)
- 1 tbsp Progresso balsamic vinegar (Progresso)
- 1 cup Blueberries
Instructions
- Mix spinach and red peppers in a large bowl.
- Top with salmon and oil and vinegar salad dressing.
- Enjoy with fruit for dessert.
Salmon patties are great anytime of the day, for breakfast, lunch of diner and super heart healthy!!
They are a great substitue for your daily burger if you are wanting to eat more fish and less red meat. Try them, I know that you will like them:)
Ingredients:
- 1 (14.75 ounce) can canned salmon
- 1 egg or 2 Tbs ground flax
- 1/4 cup chopped onion (optional)
- 1/2 cup seasoned dry bread crumbs or corn meal
- 1 TBS EVOO
Directions
- Drain and reserve liquid from salmon.
- Mix egg/ground flax, onion, bread crumbs/corn meal and salmon together.
- Make into patties.
- If mixture is too dry to form into patties, add reserved liquid from salmon.
- In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently.
- Gently salt if desired.
Serving options :
- On a bed or fresh or steamed spinach.
- Topped off by 1 over easy egg
- Sliced tomato and lettuce
This a super easy recipes that all the family is sure to LOVE!!
Ingredients:
- 1 egg or egg replacer
- 2 Tbs yellow mustard
- 1/2 tsp salt
- 2 Tbs Lemon pepper
- 1 1/2 C instant potato flakes
- 1/4 C. EVOO
- 4 (6 oz.) sole or cod fillets
Directions:
- In a shallow dish whisk together egg, mustard and salt.
- In a separate dish place instant potatoes and lemon pepper.
- In a large skillet over medium-high heat, heat oil.
- Dip fish into filets into egg mixture and then in potato mixture. For extra crispy dip into egg mixture again.
- Fry fish in hot oil for 3 to 4 minutes.
Option 2:
- place 2 Tbs of EVOO on a 9 x 11 baking dish.
- After coating fish in the potato flakes place in baking dish
- Cook at 400F for 10-12 min, until fish is flakey but still moist.
Fish•
on February 1, 2010•
This is a fantastic recipe from my neighbor! ENJOY!!! Remember fish is loaded with Vitamin D. So if you are one of those people who really miss the sun in the winter months, EAT MORE FISH 
Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They’re the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.
Yield: 4 servings (serving size: 2 tacos)
Ingredients
CREMA:
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fat-free mayonnaise (optional)
- 3 tablespoons reduced-fat sour cream
- 1 teaspoon grated lime rind
- 1 1/2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
TACOS:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 1/2 pounds red snapper fillets or any white fish of choice ( Mahi, tilapia…)
- Cooking spray
- 8 (6-inch) corn tortillas
- 2 cups shredded cabbage
Preparation
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
This is so delicious, even the pickiest of eaters will love this. The seasonsing will carmelize on the top sealing in the flavor. And lets not forget that salmon is rich in Vitamin D and omega oils!
Ingredients:
- 2 LBS FRESH SALMON
- 2-3 TBS EVOO OR MELTED BUTTER OR GHEE
- 2-3 TBS BROWN SUGAR
- 1/2 CHILI POWDER
- 2 TBS LEMON PEPPER
Directions:
- WASH AND PAT DRY THE SALMON WITH A PAPER TOWEL
- ADD 1 TBS TO EVOO OR BUTTER TO THE BOTTOM OF A LARGE BAKING DISH
- APPLY REMAINING 2 TBS OF EVOO OR BUTTER TO TOP SIDE OF THE SALMON
- LAYER SEASONING ON TOP SIDE OF SALMON….. LEMON PEPPER THEN CHILI POWDER AND THEN BROWN SUGAR
- BAKE 400F FOR 12-18 MIN DEPENDING ON SALMON THICKNESS
