Looking for some pescetarian / vegetarian dishes

[SunsetRunner]

Hi,

I'm looking for some good pescetarian recipies if anyone has any. Also any good pescetarian or vegetarian dishes that can be cooked in a slow cooker would be helpful. Thanks 🙂

[SunsetRunner]

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@SunsetRunner wrote:

Hi,

I'm looking for some good pescetarian recipies if anyone has any. Also any good pescetarian or vegetarian dishes that can be cooked in a slow cooker would be helpful. Thanks 🙂

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"pescetarian" = a vegetarian who will also eat fish and seafood ...

Here is a good 5 day set of recipes:

https://www.pritikin.com/your-health/health-benefits/healthy-weight-loss/1720-healthy-meal-plan-for-weight-loss.html#.VPixBOEXMWk

[SunsetRunner]

Thanks Yarddog, they look great !

[SunsetRunner]

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@SunsetRunner wrote:

Thanks Yarddog, they look great !

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There's a couple with other meat in them, but it's easy to substitute some fish or seafood.

[SunsetRunner]

Yes that's fine, I tend to use the Quorn substitutes too which are always nice in sandwiches etc

[kelfran]

Here are a couple from my trove (not crock recipes though):

Fish Tacos

3 tablespoons  flour

1/8 teaspoon  ground cumin

1/8 teaspoon  salt

1/8 teaspoon  cayenne pepper, or to taste

1/3 cup  beer

8 ounces  tilapia fillet, cut crosswise into 1-inch wide strips

2 teaspoons  canola oil

4 corn tortillas, warmed

White Sauce

1/4 cup sour cream

1/4 cup mayonnaise

1   lime, cut in half  

1/4 teaspoon cumin  

1/4 teaspoon ground coriander  

1/4 teaspoon dried dill weed  

1/4 teaspoon oregano  

1/8 teaspoon ground chipotle chili powder  

1 clove garlic, minced  

1 hot pepper (your choice), seeded and minced

1 tablespoon fresh cilantro, chopped

Directions

1. Prepare White Sauce first.
2. Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter. (If not consistency of pancake batter, add more flour)
3. Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side.

Serve the fish with tortillas white sauce, lettuce, chopped tomatoes, diced onions, and guacamole.

[kelfran]

Cioppino (Fish Stew)

2 onions, rough chopped
5 cloves garlic, miced
2 - 28oz cans diced tomatoes with italian seasoning

1 tsp. fresh thyme
1 large sprig of fresh oregano, chopped
1/2 bunch flat leaf parsley, chopped
2 bay leaves

1 cup dry white wine

2-3 cups chicken stock
1 Tbs minced anchovy
1 lb fish cut into 1 in. chunks (salmon, snapper, etc.)

1 lb clams, chopped (may substitute canned chopped clams)

1 lb shrimp, cleaned and deveined
salt and pepper to taste

red pepper (optional)

Heat large pot over medium heat and add a little oil. Saute onions and garlic until soft and fragrant, then add the herbs and wine and reduce by half. Add the canned tomatoes (with juice) and chicken stock and anchovy, and bring to a boil. Lower the heat to medium low then add the fish and clams and cover the pot. Let simmer until the fish is cooked through (~10 minutes), then add shrimp and cook another couple minutes until shrimp turn pink. Serve with sourdough bread.

[kelfran]

(I don't remember where I found this one, but it's from a website somewhere.)

Baked Salmon with Creamy Basil Sauce

6 salmon servings

Marinade:

10 basil leaves, chopped

2 T. chopped parsley

2 cloves of garlic, minced

2 T. lemon juice

4 T. EVOO

salt & pepper

Sauce:

20 basil leaves

2 cloves of garlic

5 T. coconut milk

1/3 C. ricotta cheese

1/3 C. drained diced tomatoes

salt & pepper

You will need a Salmon fillet and cut it into smaller pieces and place them into a medium size baking dish. Then you can start with the marinade. Mix together 4 tbsp of EVOO, salt & pepper, and 4 leaves of chopped basil, 2 garlic cloves minced, 2 tablespoons of lemon juice, and 2 tbsp of fresh chopped parsley. Pour the marinade over the salmon and let it sit in the fridge covered for at least 20 minutes.

Preheat the oven to 375 degrees F. Place the Salmon fillets in aluminum foil, cover with marinade and seal. Place the aluminum sealed fillets in the baking glass dish and bake for about 40-45 minutes, until you can easily flake the Salmon with a fork.

For the cream basil sauce, blend 20 fresh leaves of basil, 2 garlic cloves, diced tomatoes, coconut milk, and ricotta cheese, with a dash of salt & pepper. Place the ingredients into the blender and process it until it’s smooth.

Take the salmon out of the oven and put it on your plate together with vegetables (roasted asparagus is nice). The last step is to pour the cream basil sauce over the salmon and your dish is ready! Can use warm or cold sauce, your choice.

[SunsetRunner]

Great recipes, thanks kelfran !