Shrimp Martini Ceviche with Chili-Cumin Chips<O:P>

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1 pound medium-size shrimp, deveined and peeled
8 to 12 limes, juiced*
1 small jalapeno chile pepper, seeded and finely chopped
1 medium red onion chopped
1 (2 to 3 pound) piece seedless watermelon, cut into 1/2-inch cubes
1/4 cup fresh mint leaves, chopped (or to taste)
Freshly ground black pepper to taste
Coarse salt to taste
Hot pepper sauce (optional)
Chili-Cumin Tortilla Chips
Mint sprigs for garnish

* The amount of limes needed depends on how juicy they are. You want the juice to completely cover the shrimp.

Using a gallon jug, large glass bowl, or large resealable plastic bag, add shrimp, lime juice, and jalapeno chile (juice should just cover seafood). Cover and shake. Refrigerate 10 to 15 hours, shaking or stirring occasionally. Shrimp are done when they are pink and opaque.

After shrimp mixture has marinated, add red onions, watermelon, mint, and pepper. Shake or stir; refrigerate until ready to serve.

Before serving, taste for hotness. If not hot enough, add a few drops of your favorite pepper sauce. To serve place mixture (with juice) into individual martini glasses. Garnish with Chili-Cumin Tortilla Chips and mint sprigs.

NOTE: Ceviche does not keep well. It becomes rubbery and can be described as overcooked when it sits for over 24 hours. Make a batch only as big as you can eat in one meal.

Makes 6 to 8 servings.

CHILI-CUMIN TORTILLA CHIPS:
2 (10-inch) flour tortillas
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 coarse kosher salt

Preheat oven to 400 degrees F. Brush each flour tortilla on one side with lime juice. In a small bowl mix chili powder, cumin, and coarse salt; sprinkle mixture over lime moistened side of tortillas (may not use all of mixture - use to taste). Cut tortillas into quarters or eights; arrange in a single layer, seasoning side up, on a baking sheet. Bake approximately 10 minutes or until chips are crisp and lightly browned. Remove from oven and let cool before serving.
 

Shrimp Martini Ceviche with Chili-Cumin Chips - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Calories	WW Points
shrimp, medium	20	46	700	18
limes, juiced	10 each	0	150	3
chile pepper	1 small	0	20	0
onion, red	1 medium	0	60	1
watermelon	3 cups	0	120	1
tortillas, flour	2	3	340	7
Recipe Totals		49	1390	30
Recipe Makes 8 servings Per Serving - 6 fat grams, 174 calories, 4 WW points

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Crab Cakes with Orange-Dill Sauce

Orange-Dill Sauce (see recipe below)
1 pound cooked fresh crab meat
4 teaspoons butter, divided
1/4 cup finely chopped celery
1/4 cup minced green onions
1 tablespoon minced fresh chives
1 jalapeno chile pepper, cored, seeded, and minced
1/4 cup light or low-fat mayonnaise
1/4 cup soft bread crumbs
1 teaspoon fresh lemon juice
Salt and white pepper to taste
1 large egg, slightly beaten

Prepare Orange-Dill Sauce. Carefully clean the crab meat of any shells or cartilage; set aside.

In a large non-stick frying pan over medium heat, melt 1 teaspoon butter. Add celery, onions, chives, and chile pepper; saute 2 minutes or until vegetables are limp; remove vegetables from heat and place in a large bowl. Add crab meat, mayonnaise, bread crumbs, and lemon juice; gently mix together. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together.

Divide crab mixture into eight portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)

In a large non-stick frying pan over medium heat, heat remaining 3 teaspoons butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; fry 4 to 5 minutes per side or until crisp and browned. Removed from heat, transfer onto a serving platter, and serve hot with Orange-Dill Sauce.

Makes 4 servings (8 crab cakes) as a main course and 6 servings (12 crab cakes) as an appetizer or starter course (two each per serving).

Orange-Dill Sauce:
2 tablespoons light or low-fat mayonnaise
1 teaspoon grated orange zest
1 tablespoon fresh orange juice
1 teaspoon minced fresh dillweed

In a medium bowl, combine mayonnaise, orange zest, orange juice, and dill weed. Cover and refrigerate at least one hour. Serve cold.

 

Crab Cakes with Orange-Dill Sauce - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Calories	WW Points
crab meat	1 pound	5.8	489.3	10.7
butter	4 teaspoons	11	100	3.4
mayonnaise, light	6 tablespoons	12	150	4.5
celery	1/4 cup	1	10	.7
green onions	1/4 cup	0	10	.7
jalapeno chile	1 each	0	20	.9
bread crumbs, soft	1/3 cup	.5	40	1.3
egg	1 each	6	79	2.5
Recipe Totals		36.3	898.3	24.7
Recipe makes 4 servings (main course) or 6 servings (appetizer) - 2 per serving. Each Serving Totals (main course - 2 each) - 9 Fat Grams, 224.5 calories, 6.1 WW Points Each Serving Totals (appetizer - 2 each) - 6 Fat Grams, 149.7 calories, 4.1 WW Points

2 large limes
1/3 cup very thinly sliced red onion
1 1/2 tablespoons chopped cilantro leaves
1 small jalapeno chile pepper, halved, seeded and very thinly sliced crosswise
2 tablespoons olive oil, divided
Pinch of sugar
Coarse salt or sea salt to taste
4 salmon steaks or fillets (6-ounces each), skin and bones removed
Freshly ground pepper

Preheat to 425 degrees F. Using a sharp knife, carefully peel the limes; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the lime section into the bowl. Cut each section crosswise into quarters. Return the limes to the bowl and stir in the onion, cilantro, and jalapeno chile pepper. Add 1 tablespoon of the olive oil, sugar, and salt; toss well.

Heat a heavy, oven-proof skillet (I use my cast-iron pan) over medium-high heat until it begins to smoke (add remaining 1/2 tablespoon olive oil to make a light film). Season salmon on both sides with salt and pepper and then place in hot skillet; sear until nicely browned, about 1 minute. Flip the fish over and put the skillet in the oven. Roast for approximately 4 to 6 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the Lime Salsa.

Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

Makes 4 servings.

 

Roast Salmon with Lime Salsa - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Calories	WW Points
salmon	4 (6-ounce) filets	52.2	918.7	23.2
lime	2 large each	0	50	1.1
onion, red	1/2 cup	0	60	1.4
jalapeno chile	1 small	0	20	.9
olive oil	1 1/2 tablespoons	21	180	5.8
Recipe Totals		73.2	1228.7	32.4
Recipe makes 4 servings. Each Serving Totals - 18.3 Fat Grams, 307.1 calories, 8.1 WW Points

Oysters Casino

1 pint oysters
1/2 cup minced green bell pepper
1/2 cup minced onion
3 bacon slices, minced
1 clove garlic, minced
Pepper to taste
1/2 cup bread crumbs
3 tablespoons freshly squeezed lemon juice

Preheat oven to 350 degrees F. Drain oysters and place into a 13x9-inch baking dish or individual baking dishes. Sprinkle with bell pepper, onion, bacon, garlic, and pepper. Sprinkle bread crumbs over all and then sprinkle with lemon juice.

Bake, uncovered, 15 to 20 minutes or until edges of oysters begin to curl. Remove from oven and serve immediately.

Makes 2 servings.

Oysters Casino - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Calories	WW Points
oysters	1 pint	2	66	1.9
bell pepper	1/2 cup minced	0	15	.8
onion	1/2 cup minced	0	30	1
bacon	3 slices	9	110	3.4
garlic clove	1	0	5	0
bread crumbs	1/2 cup	2	160	3.8
lemon juice	3 tablespoons	0	15	.8
Recipe Totals		13	401	11.7
Recipe makes 2 servings. Each Serving = 6.5 fat grams, 200 calories, 5.8 WW points

Crispy Lemon Fish Prep: 10 min, Cook: 10 min.
For 4 servings:

• 3/4 cup oat bran cereal, uncooked
• 2 Tbs. grated Parmesan cheese
• 1 tsp. parsley, chopped
• 1/2 tsp. lemon pepper
• 1/2 tsp. paprika
• 1 egg white\cooked, lightly beaten
• 1/4 cup skim milk
• 1 lb. whitefish fillets
• 3 Tbs. unsalted butter, melted

Prepare broiler. Combine first 5 ingredients in a shallow dish. Combine egg white and milk in another small dish. Coat fish with dry mixture, then egg mixture, then again in dry mixture. Place on rack of broiler pan that has been lightly sprayed with nonstick cooking spray. Drizzle with butter. Broil 4 inches from heat 4-5 minutes each side, or until golden.

Per serving: calories 356, fat 20.4g, 49% calories from fat, cholesterol 101mg, protein 35.5g, carbohydrates 12.9g, fiber 2.8g, sugar 1.5g, sodium 208mg, diet points 8.8.

The recommended wine is: Sauvignon Blanc.

Mexican Fish Stew Prep: 15 min, Cook: 20 min.
For 4 servings:

• 4 cups fish stock or clam juice
• 1-1/2 cups water
• 1/3 cup dry white wine
• 1 onion\cooked, cut into 1/2 inch wedges
• 2 shallots, thinly sliced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and thinly sliced (wear rubber gloves)
• 2 zucchini\cooked, thinly sliced
• 2 roma tomatoes\cooked, seeded and finely chopped
• 1 lb. haddock fillets, cut into 1-1/4 inch cubes
• 2 Tbs. rice vinegar
• 3 Tbs. unsalted butter
• 1 cup fresh cilantro, chopped

Bring first 7 ingredients to a boil in a heavy nonreactive saucepan. Reduce heat to medium low, and simmer, uncovered, about 15 minutes, until onion is softened. Stir in zucchini and tomatoes. When mixture begins to simmer, add fish. Gently fold into broth and simmer 2 minutes, until fish turns opaque. Stir in vinegar, butter, cilantro and salt to taste. Remove from heat and serve.

Per serving: calories 293, fat 11.4g, 36% calories from fat, cholesterol 88mg, protein 29.5g, carbohydrates 16.0g, fiber 2.8g, sugar 7.7g, sodium 851mg, diet points 6.8.

The recommended wines are: Gewürztraminer, Sauvignon Blanc, or Pinot Blanc.

Fish and Vegetable Skillet Prep: 5 min, Cook: 20 min.
For 4 servings:

• 2 carrots\cooked, cut into thin strips
• 1/4 onion\cooked, diced
• 1/4 cup water
• 2 Tbs. dry white wine (optional)
• 1/2 tsp. dried thyme, crushed
• 3/4 lb. broccoli florets\cooked
• 11 ounces cream of celery soup
• 1-1/4 lbs. cod fillets, thawed if frozen

Combine first 5 ingredients in a heavy nonstick skillet over medium high heat. Season with pepper to taste and bring to a boil. Cover skillet, reduce heat to low and simmer 5 minutes, or until vegetables are just tender. Stir in broccoli and soup. Raise heat to medium and bring to a boil. Arrange fish in skillet, cover and reduce heat to low. Simmer 10 minutes, spooning sauce over fish occasionally, or until fish flakes easily.

Per serving: calories 217, fat 4.8g, 20% calories from fat, cholesterol 70mg, protein 29.3g, carbohydrates 14.6g, fiber 4.3g, sugar 4.1g, sodium 714mg, diet points 4.4.

The recommended wines are: Sauvignon Blanc, Gewürztraminer, or Chablis.