Heart Healthy Asian Tuna Steak

Heart Healthy Asian Tuna Steak

 
Makes servings.

Ingredients:

Heart Healthy Asian Tuna Steak

Directions:

1. Combine all ingredients (except the tuna) in a sealable plastic bag or stainless steel bowl.
2. Place tuna into the bag or bowl. Seal or cover, refrigerate for 20 minutes.
3. Pre-heat your grill to medium heat.
4. Place tuna 6 inches above heat source, cook 4 - 5 minutes per side.
5. Cook until ready to serve.

Stuffed Seafood Salad Rolls

Stuffed Seafood Salad Rolls

 
Makes servings.

Ingredients:

Stuffed Seafood Salad Rolls

Directions:

1. In a large bowl, mix together the crab, shrimp, celery, mayonnaise and yogurt. Add the Old Bay seasoning, Tabasco sauce and onion if desired, and mix well.
2. Using a serrated knife, cut near the top third of each of the rolls. Pull out part of the bread from the bottom half of the roll to form a "well." Discard the extra bread. Spoon the seafood salad mixture into each of the rolls.

Caribbean Red Snapper

Caribbean Red Snapper

 
Makes servings.

Ingredients:

Caribbean Red Snapper

Directions:

1. In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrot, and garlic; sauté 10 minutes. Add wine and bring to boil. Push vegetables to one side of the pan.
2. Arrange fillets in a single layer in center of skillet. Cover; cook for 5 minutes.
3. Add tomato and olives. Top with cheese. Cover; cook 3 minutes, or until fish is firm but moist.
4. Transfer fish to serving platter; garnish with vegetables and pan juices.

Grilled Shrimp with Pasta & Pineapple Salsa

Grilled Shrimp with Pasta & Pineapple Salsa

 
Makes servings.

Ingredients:

Grilled Shrimp with Pasta & Pineapple Salsa

Directions:

1. In a large bowl, combine all the salsa ingredients EXCEPT the shrimp and the pasta.
2. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill set the heat to high.
3. Grill the shrimp on each side for 2 minutes.
4. Toss the pasta with the salsa, arrange the shrimp on top, and serve.

Smoked Tuna Melts

Smoked Tuna Melts

 
Makes servings.

Ingredients:

Smoked Tuna Melts

Directions:

1. Preheat oven to 375°F.
2. Place tuna in a bowl and flake with a fork. Add green onion and mayonnaise; stir to mix well.
3. Top each English muffin half with a slice of tomato and one-fourth of the tuna mixture.
4. Sprinkle lightly with pepper and top with a slice of cheese. Warm in the oven until cheese melts, about 3 - 4 minutes.
5. Tuna mixture may be made in advance and refrigerated until ready to make melts.

Baked Salmon with Orange-Ginger Sauce

Baked Salmon with Orange-Ginger Sauce

 
Makes servings.

Ingredients:

Baked Salmon with Orange-Ginger Sauce

Directions:

1. Preheat oven to 450°F (230°C).
2. Make sauce. Peel ginger root and slice into 10 slices. Pour orange juice into a small saucepan. Add SPLENDA® Granulated Sweetener and ginger root. Bring to a rolling boil over medium high heat. Boil 10-12 minutes or until orange juice has reduced to approximately 2 tablespoons. Remove sauce from heat.
3. Remove ginger slices using a fork and discard. Set sauce aside.
4. Mix together the half and half, cornstarch and salt. Set aside. Whisk the softened butter, one Tbsp. at a time, into the 2 tablespoons of orange juice. Stir until melted. Add half and half mixture. Stir well. Place saucepan back on heat. Heat over medium-high heat until boiling.
5. Remove sauce from heat and mix in a blender 15-20 seconds or until smooth and lighter in color. Set aside. Prepare salmon. Place vegetables in an 8x8 inch-baking pan. Place salmon fillets on top of the vegetables. Bake in preheated 450°F oven 10-15 minutes or until cooked through, but still tender.
6. Place vegetables and salmon on serving plates. Pour sauce over salmon. Serve immediately. Serve with steamed rice, if desired.

Colorful Seafood Pasta Salad

Colorful Seafood Pasta Salad

 
Makes servings.

Ingredients:

Colorful Seafood Pasta Salad

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
2. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
3. In a large bowl, whisk together the mayonnaise, SPLENDA® Granulated Sweetener, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, SPLENDA® Granulated Sweetener or mayonnaise to suit your taste. Chill several hours before serving.

Dillicious Salmon Saute

Dillicious Salmon Saute

 
Makes servings.

Ingredients:

Dillicious Salmon Saute

Directions:

1. Heat olive oil in large non-stick skillet over medium heat. Add salmon and cook 5 minutes, turning once. Reduce heat to medium-low; cover. Cook 6 to 8 minutes or until salmon flakes easily with a fork.
2. Remove salmon from skillet to serving plate; keep warm.
3. Add lemon juice, Equal®, mustard, butter, capers and garlic to skillet. Cook over medium heat 3 to 4 minutes, stirring frequently.
4. To serve, spoon sauce over salmon. Sprinkle with dill.

Oriental Style Sea Scallops

Oriental Style Sea Scallops

 
Makes servings.

Ingredients:

Oriental Style Sea Scallops

Directions:

1. Heat oil in wok or large skillet. Cook and stir broccoli and onion 3 to 4 minutes. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander. Cook and stir 2 to 3 minutes.
2. Add chicken broth, vinegar and soy sauce. Heat to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until scallops are cooked and vegetables are tender.
3. Combine cold water and cornstarch. Stir cornstarch mixture into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in Equal®. Serve over rice.

Seafood Stew

Seafood Stew

 
Makes servings.

Ingredients:

Seafood Stew

Directions:

1. In a large, non-aluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes.
2. Add the shrimp and crayfish and simmer for 3 to 4 minutes. Strain the shellfish and vegetables from the broth and set the broth aside. Peel the crayfish and shrimp and discard the shells.
3. Warm the olive oil in the large saucepan over medium-high heat. Cook the onions and peppers until tender, about 6 minutes. Stir in the tomatoes, tomato paste, thyme and oregano. Add the reserved broth and bring to a simmer.
4. Stir in the sea bass and squid and simmer for 2 minutes. Return the crayfish, shrimp and vegetables to the broth and simmer for 1 more minute. Season to taste, ladle into bowls, and serve immediately.

The goal of Destination Diabetes® is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes® provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.