Diet Recipes Blog

Baked Anchovy-Filled Tomatoes recipe - 147 calories

Ingredients:
1 lb tomatoes
4 anchovy fillets, finely chopped
2 cloves garlic, finely minced
1 shallot, finely diced
1 3/4 ounces fresh breadcrumbs
2 tablespoons extra virgin olive oil
1/2 teaspoon dried chili pepper flake
2 tablespoons flat leaf parsley, roughly chopped
1 teaspoon fresh thyme leave
salt & freshly ground black pepper, to taste
balsamic vinegar (to garnish) (optional)
extra virgin olive oil (to garnish) (optional)

Preparation:
1. Wash the tomatoes, dry them, then cut them in half horizontally.
2. Remove the seeds.
3. Sprinkle the cut sides with salt and place them (cut side down) on paper toweling to remove some of the liquid; leave to stand for about 20 minutes (this will prevent the tomatoes from getting too mushy).
4. Rinse the tomatoes and pat dry with paper towels.
5. Preheat the oven to 400° F.
6. In a food processor, process the anchovies, olive oil, shallot, garlic and thyme to a smooth paste.
7. Transfer the paste to a bowl and fold in the breadcrumbs, chili flakes and parsley until well combined.
8. Season with salt and pepper to taste (but remember that the anchovies are quite salty in themselves).
9. Spoon the mixture into the tomato cavities.
10. Bake the tomatoes in the oven for about 15 minutes (or until golden).
11. Transfer the tomatoes to a serving dish and serve hot or at room temperature, optionally drizzling with olive oil and/or balsamic vinegar.

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Grilled Halibut Tacos recipe - 145 calories

Ingredients:

For the halibut
3/4 lb halibut
1 tablespoon vegetable oil
1 tablespoon orange juice
1 tablespoon lime juice
1 tablespoon lemon juice
salt and freshly ground black pepper, to taste

For the salsa
1 beefsteak tomato
1 garlic clove
1/2 red bell pepper
1/2 chipotle chile (canned in adobo), diced
1/4 onion
1 tablespoon olive oil
1/4 cup tequila
1/4 cup cilantro leaf, chopped
1 lime, juice of
salt and freshly ground black pepper, to taste

For the tacos
8 corn tortillas
2 limes, wedged
1 bunch cilantro

Preparation:
1. Preheat a grill pan on high heat.
2. Season the fish with salt and pepper to taste.
3. Rub the grill pan with vegetable oil.
4. Place the halibut in the hot pan and grill for about 4 minutes, then turn to grill on the other side.
5. Baste the fish with the citrus juice.
6. Turn the fish and continue to grill until cooked through.
7. Remove the fish from the pan and let cool.
8. Flake the fish and side aside while preparing the salsa.
9. To prepare the salsa: Heat a pan on medium heat.
10. Place the tomato, garlic clove, pepper and onion in the pan.
11. Dry roast the vegetables for about 8-10 minutes (or until lightly caramelized).
12. Combine the dry roasted ingredients, chopped chipotle pepper, olive oil, lime juice and cilantro in the container of a blender or food processor; process until smooth.
13. Mix in the tequila and season with salt and black pepper to taste.
14. Divide the flaked halibut onto the corn tortillas.
15. Spoon the salsa onto the fish.
16. Top with cilantro and lime juice.

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Cajun Salmon Fillets recipe - 179 calories

Ingredients:
800 g boneless salmon fillet, whole, frozen, with the skin on
1 garlic clove, minced
1 tablespoon olive oil
1 pinch cayenne
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon dried mustard

Preparation:
1. Thaw the salmon; cut the salmon into the desired number of pieces; place the skin down on a large tray or baking sheet.
2. Combine the olive oil and spices, and spread the mixture on top of the salmon fillet.
3. Grill on the barbecue or bake in a 400 degrees F oven for about 15-20 minutes (or until done).
4. Remove the skin prior to serving.

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Cajun Halibut recipe - 128 calories

Ingredients:
4 (4 ounce) halibut steaks
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1 teaspoon black pepper

Preparation:
1. In a small bowl, combine the ground red pepper, garlic powder, paprika, salt and black pepper; mix well and rub evenly over both sides of the fish.
2. Preheat a large non-stick skillet over medium-high heat and spray with cooking spray.
3. Add the fish, and cook for about 3-4 minutes on each side (or until the fish is cooked through and flakes easily with a fork).

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Salmon and Asparagus in Foil recipe - 193 calories

Ingredients:
1 lb asparagus
4 (5 ounce) salmon fillets
1 fresh lemon
lemon wedges (to garnish)
4 sheets aluminum foil, to wrap (12-inch by 18-inch)
salt (to taste)
black pepper (to taste)

Preparation:
1. Preheat the oven to 450 degrees F.
2. Snap the ends off the asparagus spears (they will break where tender) and divide into 4 equal portions.
3. Spray the center of each foil sheet with some non-stick cooking spray.
4. Place one salmon fillet in the center of each sheet, top with a serving of asparagus and drizzle with lemon juice.
5. Sprinkle with freshly ground pepper and salt (to taste).
6. Bring up the sides of foil and fold the top over twice.
7. Seal the ends, leaving room for air to circulate inside the packet.
8. Place the packets on a cookie sheet and cook in the oven for about 15 to 18 minutes (or until the salmon becomes opaque).
9. Serve with lemon wedges on the side.

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