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Baked Sea Scallops with Wilted Spinach
Ingredients
12 Large Sea Scallops
4 Roasted Red Peppers Skinned and Seeded
3 lb Fresh Spinach
1 tablespoon Minced Garlic
1 tablespoon minced Shallots
¼ cup White Wine
Pepper to Taste
Juice of ½ Lemon
2 tablespoons Extra Virgin Olive Oil
Directions
- Heat Olive Oil in medium sauté pan. Sweat garlic & shallots. Increase heat to high. Add wine, lemon juice, spinach. Cook until spinach wilts. Drain and cool slightly.
- Preheat oven to 400 degrees.
- Cut red peppers open and place on non-stick cookie sheet. Place small amount of spinach mix on and sea scallop on red pepper top. Season with pepper to taste. Top with a little more spinach mixture.
- Bake in oven 8-10 minutes or until scallops are still slightly opaque in center. Don’t over cook. Serve with herbed couscous and vegetable of your choice.
Servings
4
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Grilled Salmon with Pineapple Salsa
Ingredients
4 – 4 ounce Salmon Fillets (skin on)
½ Fresh Pineapple (Peeled, Cored, and Chopped)
1 Large Red Bell Pepper, Chopped
1 Large Red Onion, Chopped
1 Jalapeno Pepper, Seeded and Minced
½ cup Fresh Orange Juice
1/3 cup Fresh Lime Juice
1 teaspoon ground cumin
1 tablespoon fresh tarragon
Pepper to Taste
Directions
- Mix together all ingredients, except salmon.
- Pre-heat grill to medium heat. Rub grill grates with grape seed oil to prevent sticking.
- Grill salmon, flesh side down first, for 4 minutes. Turn over and grill other side for 4 minutes. Transfer to warm plate.
- Dress with pineapple salsa.
- Serve with rice and vegetable of your choice.
Servings
4
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Seared Tuna
Ingredients
4 – 4 ounce Tuna Steaks (½ inch thick)
Black Sesame Seeds to Coat
Grape Seed Oil to Coat
Pepper to Taste
Directions
- Lightly coat tuna steaks with oil. Season with black pepper. Press sesame seeds onto both sides of tuna.
- Heat heavy sauté pan with a very small amount of grape seed oil up to the smoke point (see label for smoke point).
- Sear tuna about 1 minute per side over high heat.
- Serve with wasabi mashed potatoes and a vegetable of your choice.
Servings
4
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