Recipes-Fish (key to abbreviations at bottom) I got many of these recipes from various sites and lists, and do not know who originated most of them. If you recognize a recipe as yours, please let me know and I'll be happy to give you credit. Crab Broccoli Casserole Fishy Volcanos Broiled Fish w/Cheese Broiled Salmon w/Dijon auce Kona Inn Snapper Fish Florentine Flounder Picatta Crab Stuffed Sole Seafood Crepes Breaded Scrod w/Basil Mustard Sauce Maple-Mustard Salmon Shrimp w/Tomato Cream Sauce Baked Salmon Italianne Salmon, Bacon Vinaigrette Shrimp Scampi Crabmeat au Gratin Bengal Shrimp Curry Crab-Stuffed Zucchini Szechwan Oriental Shrimp Crab Cakes w/Pesto Crab Jambalaya Salmon w/Peanut Sauce "back to top" CRAB BROCCOLI CASSEROLE   2 T butter 1/4 c chpd onion 8 oz crab 1/4 t curry 1/4 c cream & 1/4 c water 2 c cooked broccoli 1 c cheddar xanthan gum (thickener) 1/2 t salt 1 T lemon juice Preheat oven 350. Grease 1 qt casserole and put cooked broccoli in bottom. Sprinkle with cheese. Melt butter and saute onion. Add flour, curry powder and salt. Gradually stir in cream and water mixture. Cook til thickened (may have to add thickener). Add lemon juice and crab. Pour over broccoli. Bake 30 min. Serves 2 @ 8 carb, 3 fiber (5 NET carbs), 561 Calories, 43 fat, 38 protein. FISHY VOLCANOS   12 oz fish fillets (I used flounder) 6 oz can crab 1/4 c grated zucchini 1 T onion powder 1 oz pork rinds, crushed 1 T mayo 1 T mustard 1/3 c heavy cream 1 T soy protein isolate 1 T parmesan cayenne pepper, paprika Preheat oven 325. Spray LARGE muffin tin with non-stick spray. Line 6 cups with fish fillet (or several if fillets are real small). In bowl, mix crab, zucchini, onion powder and pork rinds. Add remaining ingredients. Divide mixture among fish lined cups. Sprinkle each with little cayenne and paprika. Bake 30 min. Serves 3 @ 3 carbs, trace fiber, 351 Calories, 20 fat, 40 protein BROILED FISH W/CHEESE   12 oz flounder 2 T melted butter 1/2 c cheddar, shredded 1 T mustard 1 T ketchup or chili sauce Brush fish with melted butter and broil 8-10 min til flaky. Combine remaining ingr and spoon onto fish. Broil 2-4 min til cheese bubbly and lightly browned. Serves 2 @ 1 carb, trace fiber, 379 Calories, 23 fat, 40 protein BROILED SALMON W/DIJON SAUCE   1/2 c mayo 2 T dijon 3 T parmesan black pepper 12 oz. salmon filets Heat broiler, and broil salmon for about 12 min. Mix other ingredients and spread over salmon. Put back under broiler for another 5 min, or til salmon done. (If you put the sauce on too early, it gets really brown). Serves 3 @ 1 carb, trace fiber, 469 cal, 38 fat, 33 protein. KONA INN SNAPPER (Di Bauer) 12 oz snapper fillet (or flounder) 2 T parmesan cheese 1 T butter 6 T salsa 2 oz Monterey jack cheese, shredded 1 oz cheddar cheese, shredded salt and pepper to taste chopped parsley (optional) Preheat oven 350. Lightly coat the fish with parmesan and saute in butter for about 1 min on each side to seal juices. Place fish in lightly greased casserole and top with salsa. Sprinkle cheddar on the center of the fish and jack cheese on the ends (or mix cheeses and sprinkle over all.) Bake 10-12 min til fish is cooked. Garnish with parsley. Serves 2 @ 4 carb, 1 fiber (3 NET carbs), 405 Calories, 23 fat, 45 protein FISH FLORENTINE (from Di Bauer)   1 1/2 lb fish fillets 10 oz pkg frozen spinach, thawed, WELL DRAINED 8 oz shredded cheddar 1/2 c crushed pork rinds (optional) 2 T lemon juice 2 T white wine parsley, Old Bay, garlic powder, salt & ppr Preheat oven 350. Spread spinach over bottom of 8-9" casserole dish. Arrange fillets over top. Sprinkle with lemon juice and white wine, and seasonings. Sprinkle with cheese, then pork rinds. Bake 30-40 min. Serves 4 @ 5 carb, 2 fiber (3 NET carbs), 432 Calories, 22 fat, 51 protein Next time, I would saute the spinach in a little oil and garlic first to give it some flavor and moistness. FLOUNDER PICATTA (Diana Bauer)   1/2 t salt, 1/4 t pepper 2 lbs flounder 4 T butter 2 T oil 2 T lemon juice 1/2 t grated lemon zest (optional) 1 T dried parsley 1 T capers chopped protein powder, soy isolate or baking mix Combine protein powder, salt and pepper in bowl. Dredge fish to coat both sides. Melt 2 T butter with oil in skillet. Add fish and cook, turning once, til browned outside and cooked through (5-7 min.) Remove to platter and keep warm. Add remaining butter to skillet and cook over med high heat til browned, about 1 min. Stir in lemon juice, zest, parsley and capers and pour over fish. Serves 4 @ 1 carb, trace fiber, 371 Calories, 21 fat, 43 protein (protein powder NOT included in nutritional count) CRAB STUFFED SOLE   1 1/2 lb sole 6 oz can crab 2 oz cream cheese 2 T mayo 1 t tabasco 1 T chives 1 egg Mix all ingredients. Lay fillets flat and top with generous amount of filling. Roll up fish and bake at 350 for 20-25 minutes. Serves 4 @ 1 carb, trace fiber, 309 Calories, 14 fat, 42 protein I had extra filling that wouldn't fit on the fish, so I just spooned it into the baking dish, and cooked along with the fish. It was great, and could be used as a main dish by itself! SEAFOOD CREPES WITH CREAMY CHEESE SAUCE (DOTTIE)   Crepes: 4 eggs 4 T heavy cream dash salt and pepper Filling: 1 6 oz can crab 1 can sm shrimp 2 T butter 1/4 c cream 1 t dijon 1/4 c chicken broth Sauce: 4 oz cheddar 1/4 c heavy cream 1 t dijon dash nutmeg, salt, pepper Crepes: Blend crepe ingredients. Heat a good small non-stick pan and melt some butter. Ladle about 1/4 cup of mixture and tip pan quickly to make thin, even coating. Allow to cook til starts to curl on ends and is set in center. Turn and cook about 30 sec. Remove to plate and repeat. Makes about 6. Filling: Melt butter, add crab and shrimp. Stir in broth, dijon and cream and simmer til sauce reduces. Sauce: Heat cheese, cream, dijon and seasonings til cheese melts. Assemble: lay out crepes, spread filling down center, roll up and top with cheese sauce. Serves 3 @ 4 carbs, trace fiber, 636 Calories, 50 fat, 42 protein SHRIMP W/TOMATO CREAM SAUCE 12 oz shrimp, peeled, deveined, uncooked 1 t oregano 2 T butter 1 med chopped tomato (5.8) 1/2 c heavy cream (4.0) 1/2 cup cheddar cheese (2.4) Melt butter with garlic and oregano 1 min. Add shrimp and tomato and saute few minutes just til shrimp is pink. Stir in cream, then shredded cheddar and heat til cheese melts. Serve over Faux Rice or Pasta Nearly. Serves 2 @ 7 carb, 1 fiber (6 NET carbs), 616 Calories, 46 fat, 43 protein ; BAKED SALMON ITALIANNE 12 oz salmon 1/4 cup mayonnaise 2 T unsw. ketchup (2) 6 pieces sun-dried tomatoes (6.6) 4 strips bacon, cooked, cut in 1" pieces 1/4 cup chopped onion Mix mayo and ketchup to make Russian Dressing. Heat tomatoes in water in microwave for few minutes to plump. Spray casserole dish with Pam. Lay salmon pieces in and cover with dressing. Cut up tomatoes and lay on top; sprinkle with chopped onion. Bake at 400 for 20-25 min. Put under broiler for just a few minutes to brown top. Serves 2 @ 6 carb, 1 fiber (5 NET carbs), 430 Calories, 34 fat, 28 protein SALMON W/BACON, TOMATO & CAPER VINAIGRETTE (Karen Barnaby - Lowcarb Canada) 12 oz. salmon 4 slices bacon, cooked 1 med. tomato, diced 1 t capers 2 t parsley 1/2 t prepared horseradish 1 pkg Splenda salt, pepper, olive oil   Brush salmon with olive oil, sprinkle with salt and pepper and broil for 12 minutes. In meantime, heat all ingredients except bacon. Remove salmon from oven, spoon sauce over and top with crumbled bacon. Serves 2 @ 3 carb, 1 fiber (2 NET carbs), 295 Calories, 13 fat, 38 protein SHRIMP SCAMPI 14 oz shrimp (raw, peeled) 4 T butter 4 T oil 3 garlic cloves splash lemon juice Melt butter, add oil and garlic and saute 1 min. Add splash of lemon juice. Add shrimp and cook til pink (only takes a few minutes). Spoon shrimp and sauce over Faux Rice. Serves 2 @ 1.5 carbs, trace fiber, 648 Calories, 52 fat, 42 protein CRABMEAT AU GRATIN 1 T butter 1 T not/starch (or thickener) salt & pepper 1/2 cup heavy cream 1/2 cup water 1 can crabmeat 1 t lemon juice 1 cup shredded cheddar dash worcestershire sauce pinch paprika   Preheat oven 375. Melt butter in pan. Mix in not/starch and salt and pepper. Stir over low heat til well blended. Gradually stir in cream mixed with water. Cook, stirring til thick and smooth. Mix in cheese, worcestershire and paprika. When melted, stir in crab. Place in buttered casserole. Bake 25 min. Serve with Faux Rice. Serves 2 @ 3 carb, trace fiber, 559 Calories, 47 fat, 31 protein BENGAL SHRIMP CURRY 1 lb shrimp 1 T olive oil 1 T curry powder 1/2 cup onion, chopped 1 tomato, chopped 1/4 cup water Saute onions in a little oil, sprinkle with curry powder. Stir in tomato and saute few minutes. Add shrimp, stir to coat evenly. When shrimp is done (few minutes), pour in water and stir. Serves 2 @ 8 carb, 2 fiber (6 NET carbs), 294 Calories, 9 fat, 43 protein CRAB STUFFED ZUCCHINI 2 medium zucchini 6 1/2 oz. can crabmeat 1 oz. cream cheese, softened 1/4 cup onion, chopped 1/2 med. tomato, seeded & chopped 1/2 tsp lemon juice 1 tbsp mayonnaise dash liquid smoke 1 cup mozzarella cheese, shredded (divided) Preheat oven to 350. Discard ends of zucchini and cut in half lengthwise. Microwave 3 min. Scoop pulp of zucchini out, leaving shell. Chop pulp and mix with all ingredients, using only 1/2 cup mozzarella. Place zucchini shells in baking dish and fill with crabmeat mixture (it will overflow the shells). Top with rest of mozzarella and bake 20-30 minutes til cheese is lightly brown. Serves 2 @ 11 carb, 3 fiber, (8 NET carbs), 401 cal, 26 fat, 33 protein SZECHWAN ORIENTAL SHRIMP (Di Bauer) 12 oz. shrimp 1 Tbsp not/Starch (or 1/2 tsp guar gum) 1/2 cup salsa 1/4 cup sugar free cinnamon syrup 2 tbsp soy sauce 2 tbsp dijon mustard 2 tbsp peanut butter 1/4 tsp ginger 1/2 cup sliced mushrooms 1 cup snow peas Cook snow peas in microwave. Mix all ingredients except shrimp and mushrooms in a bowl. Saute shrimp in little oil in pan and add mushrooms. When shrimp just about done, stir in sauce and stir to heat. Serves 2 @ 11 carbs, 3 fiber, (8 NET carbs), 238 cal, 4 fat, 38 protein. CRAB CAKES 12 oz crab meat 1 T pesto 1 egg 1 T heavy cream 1/2 cup crushed pork rinds 1 T mayo Old Bay, dash cayenne Mix all ingredients. Form into 6-8 small patties and fry in butter on medium heat til golden brown and crispy. Serves 3 @ .7 carbs, trace fiber, 236 Calories, 13 fat, 29 protein CRAB JAMBALAYA 3/4 lb crab 1/2 cup bacon 1/4 cup onion, chopped 1/4 cup celery, chopped 1/4 cup green pepper, chpd 1 cup canned tomatoes 1 tbsp worcestershire sauce salt and pepper Fry bacon til brown. Add veggies and cook til tender. Add tomatoes and seasonings. Cover and simmer 10 min. to blend flavors. Add crab and heat. Can serve over Faux Rice. Serves 2 @ 9 carb, 2 fiber (7 NET), 243 cal, 7 fat, 35 protein BREADED SCROD W/BASIL MUSTARD SAUCE (DR. ATKINS SITE) 4-6 oz pieces scrod or flounder lemon juice, salt & pepper 4 slices Atkins bread garlic powder 1 tsp oregano 1/3 cup + 2 tsp olive oil 1 cup basil leaves 2 tsp Dijon mustard Preheat oven to 400. Put fillets in baking dish, brush with lemon juice and add salt & pepper. Process bread, garlic and oregano in food processor til fine crumbs form. Add little olive oil. Evenly divide crumb mixture and pat over fish. Bake 12 min, til flaky and done. Meanwhile, in blender, puree basil leaves with olive oil and dash salt & pepper. Press sauce through sieve. Whisk in mustard and spoon around fish. Serves 4 @ 6.5 carbs, 3 fiber (3.5 NET carbs), 29 protein, 22 fat, 341 calories I used flounder, and purchased pesto sauce. This was so good-the fish was moist and the crumb crust was terrific. MAPLE-MUSTARD SALMON (DR. ATKINS SITE) 1/3 cup SF pancake syrup water 1 Tbsp dijon garlic powder salt 4 salmon fillets Preheat broiler. Heat all topping ingredients and brush salmon. Broil 10 min, brushing with topping occasionally. Pour rest of topping on salmon and broil 2-5 min more. Serves 4 @ 1 carb, .5 fiber (.5 NET carbs), 46 protein, 25 fat, 422 calories SALMON W/PEANUT SAUCE 4 salmon fillets 4 cups lightly packed baby greens 4 cups broccoli, cooked crisp tender Sauce: 3 Tbsp SF peanut butter 3 tbsp chicken broth 2 tbsp mayo 1 tbsp soy sauce 1 tbsp sherry 1 1/2 tsp Asian hot chili garlic sauce 1/2 tsp gresh ginger 1 garlic clove 1 pkt Splenda Puree sauce ingredients in blender til smooth. Heat oven 300. Line pan with foil. Place fish skin side down and bake 17-18 min til fish flakes easily and center still slightly rosy. Toss baby greens and broccoli with 1/4 cup peanut suace. Divide on four plates. Top each salad with a piece of fish and drizzle remaining sauce over. Serves 4 @ 10 carbs, 4 fiber (6 NET), 445 cal, 29 fat, 38 protein I just spread the peanut sauce (without the hot chili sauce!) over the salmon and broiled for 12 min. Served with broccoli on the side, and it was really good. 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