Garlic Butter Prawn
Ingredients:
- 250g frozen prawns, peeled and deveined
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges
- Fresh parsley, chopped
Instructions:
- Heat olive oil and butter in a skillet over medium heat.
- Add garlic and sauté until fragrant.
- Add prawn, season with salt and pepper, and cook until pink and opaque.
- Garnish with fresh parsley and lemon wedges. Serve with a side of rice or salad.
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Salmon and Asparagus Foil Packs
Ingredients:
- 2 salmon fillets
- 1 bunch asparagus, trimmed
- 1 lemon, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh dill or parsley
Instructions:
- Preheat oven to 400°F (200°C).
- Place salmon and asparagus on a large piece of foil.
- Drizzle with olive oil, and season with salt and pepper.
- Top with lemon slices and fresh herbs.
- Fold the foil into packets and bake for 15-20 minutes, until salmon is cooked through.
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Tuna Salad Lettuce Wraps
Ingredients:
- 1 can tuna, drained
- 2 tbsp Greek yogurt
- 1 tbsp Dijon mustard
- 1 celery stalk, chopped
- 1 small red onion, chopped
- Salt and pepper to taste
- Romaine or butter lettuce leaves
Instructions:
- In a bowl, mix tuna, Greek yogurt, Dijon mustard, celery, and red onion.
- Season with salt and pepper.
- Spoon the tuna mixture into lettuce leaves and serve.
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Fish Tacos
Ingredients:
- 1 lb white fish (like cod or tilapia), cut into strips
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Corn tortillas
- Toppings: shredded cabbage, avocado, lime wedges, cilantro, salsa
Instructions:
- Toss fish with olive oil and spices.
- Heat a skillet over medium heat and cook fish until it flakes easily with a fork.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos with fish and desired toppings.
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Quick Mediterranean Pasta
Ingredients:
- 8 oz pasta (like penne or spaghetti)
- 1 can artichoke hearts, drained and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Cook pasta according to package instructions.
- In a large skillet, heat olive oil and sauté garlic until fragrant.
- Add artichoke hearts, cherry tomatoes, and olives. Cook until tomatoes start to soften.
- Toss in cooked pasta and mix well.
- Season with salt and pepper, and top with feta cheese and fresh basil.
These recipes are designed to be quick, nutritious, and delicious, perfect for a pescatarian diet. Enjoy your meals!
