Fish and Seafood: Meal Ideas

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Tuna, Low Carb

Pan seared tuna with bell peppers and side of mixed salad.
Tuna, avocado, and cucumber seaweed roll.
Tuna and organic mayonnaise on flax seed crackers topped with kale crisps and served with olives.

Other, Low Carb

Wild sardines on a bed of arugula with artichoke, cottage cheese, and strawberries.
Wild Steelhead Trout served with yellow squash, leeks, and tomatoes.
Opah fish, kale chips, and avocado.
Mahi Mahi burger with organic stir fried and celery.
Wild Dover Sole fillet baked in olive oil and lemon, served with olives, red pepper and eggplant spread, and organic salad mix with organic orange bell peppers, organic cherry tomatoes, and homemade salad dressing consisting of buttermilk, organ mayonnaise, lemon juice, organic garlic, and salt.
Smoked oysters in olive oil with organic strawberries
Trout, mixed greens, avocado.

Salmon

Wild Smoked King Salmon with vegetable patties, grape fruit, and fresh baby spinach.
Wild Salmon, Brussels sprouts, avocado orange red pepper salad.
Wild Salmon, asparagus, and organic apricots.
Smoked salmon and persimmon. Consider serving with oatmeal, walnuts, or almonds.
Wild smoked salmon and cabbage on wheat-free organic brown rice, whole quinoa, flax seed, and sesame seed cracker, topped with goat milk yogurt.

Shrimp

Hot Vietnamese mung bean noodle stir fry with wild shrimp, cabbage, carrots, ginger, garlic, red peppers, chili paste, and cilantro
Wild Argentinian red shrimp, black rice, organic tomatoes, black olives.
Wild shrimp and organic vegetables on a bed of organic brown rice.
Cevichie tostada: raw fish and shrimp denatured in lime juice, avocado, cucumbers, onions, tomatoes, jalapeños, lettuce, and cilantro on corn tostado.

Other

Wild hake loins, artichoke hearts, and sweet potato.
Organic baby lettuce mix, yellow fin tuna, in olive oil, organic pinto beans, orange bell pepper, and organic mayonnaise.
Asparagus and crab soup
Wild Red Snapper, Brussel Sprouts, and Quinoa Wild red snapper in lemon, olive oil, and white wine; served with red quinoa and roasted Brussels sprouts.


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