Easy Recipe Finder
Recipe Feeder
1 1/2 pounds White Fish Fillets - Halibut, Cod or Sea Bass
3/4 pound Large Shrimp 16-24 Count
1 large Sweet Onion - Vidalia, Maui or Walla Walla
3 medium Habanero peppers
1 cup Fresh Lime Juice
1/2 cup Fresh Orange Juice
1/4 cup Cilantro - chopped
1/2 cup Tomato - seeded and diced
Cut the fish in 1/4-inch slices; remove any bones as you go. Place the fish in a glass or glazed ceramic dish large enough to hold it in one layer. Shell and devein the shrimp, rinsing them only if necessary to rid them of grit. Slice the shrimp in half lengthwise or butterfly them. Layer the shrimp over the fish. Slice the onion in half lengthwise, then crosswise in thin slices. Layer the onion over the fish and shrimp.
Toast the habaneros for 3-5 minutes in a dry skillet to release the oil from the cells. Wearing rubber gloves, stem, seed and sliver the Habaneros and scatter them over the onions.
Season the dish with salt and pour on the lime and orange juices. Cover and marinate in the refrigerator for 8 hours or overnight, or until the fish and shrimp are opaque. Pour off most of the marinade to reduce the carbs from the fruit juice.
Add cilantro and diced tomato, stir and serve at cool room temperature.
Adapted from: "The Chile Pepper Book" by Susan Belsinger and Carolyn Dille
Serve with tortilla chips.
For low carb chips take low-carb tortillas and cut in wedges. Place the wedges on a cookie sheet, spray them lightly with oil and bakes them for 10-15 mins until crisp and brown.
For a milder version use Serrano or Jalapeno peppers instead of the firey Hapaneros.
Each (3/4 cup) serving contains:
Cals: 126, FatCals: 35, Total Fat: 4g
SatFat: 1g, PolyFat: 1g, MonoFat 1g.
Chol: 77mg, Na: 73mg, K 342mg
Total carbs: 4g, Fiber: 1g, Sugars 1g
Protein: 17g
(Assumes fruit juices have been poured off, Chips have not been counted)
3/4 pound Large Shrimp 16-24 Count
1 large Sweet Onion - Vidalia, Maui or Walla Walla
3 medium Habanero peppers
1 cup Fresh Lime Juice
1/2 cup Fresh Orange Juice
1/4 cup Cilantro - chopped
1/2 cup Tomato - seeded and diced
Cut the fish in 1/4-inch slices; remove any bones as you go. Place the fish in a glass or glazed ceramic dish large enough to hold it in one layer. Shell and devein the shrimp, rinsing them only if necessary to rid them of grit. Slice the shrimp in half lengthwise or butterfly them. Layer the shrimp over the fish. Slice the onion in half lengthwise, then crosswise in thin slices. Layer the onion over the fish and shrimp.
Toast the habaneros for 3-5 minutes in a dry skillet to release the oil from the cells. Wearing rubber gloves, stem, seed and sliver the Habaneros and scatter them over the onions.
Season the dish with salt and pour on the lime and orange juices. Cover and marinate in the refrigerator for 8 hours or overnight, or until the fish and shrimp are opaque. Pour off most of the marinade to reduce the carbs from the fruit juice.
Add cilantro and diced tomato, stir and serve at cool room temperature.
Adapted from: "The Chile Pepper Book" by Susan Belsinger and Carolyn Dille
Serve with tortilla chips.
For low carb chips take low-carb tortillas and cut in wedges. Place the wedges on a cookie sheet, spray them lightly with oil and bakes them for 10-15 mins until crisp and brown.
For a milder version use Serrano or Jalapeno peppers instead of the firey Hapaneros.
Each (3/4 cup) serving contains:
Cals: 126, FatCals: 35, Total Fat: 4g
SatFat: 1g, PolyFat: 1g, MonoFat 1g.
Chol: 77mg, Na: 73mg, K 342mg
Total carbs: 4g, Fiber: 1g, Sugars 1g
Protein: 17g
(Assumes fruit juices have been poured off, Chips have not been counted)
Last edited by a moderator:
