The Diet Seafood Recipes that uses halibut are great dish for the heartburn sufferers as it has all the heart-amiable ingredients, like calorie free sour cream. http://www.gourmetrecipe.com http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/diet-seafood-recipes

1. Diet Seafood Recipes
To the person who wants lost weight, the two words “diet” and “seafood” could very
well be a match made in culinary heaven. Compared to meat like beef, pork and lamb
fish and shellfish are lower in calories, cholesterol and saturated fat yet also provide a
lot of protein and nutrients.
Consuming seafood in moderation is a great way to lose weight and at the same time
become healthier provided these are prepared sensibly without much added fats and
oils. This also improves the mood of dieters who usually feel deprived with either the
types of foods they’re eating of the amount. Who would complain of feeling hungry
when served a big green salad topped with poached fish, shrimp and scallops or a
bowl of bouillabaisse, a hearty soup with a variety of fish, shellfish and vegetables?
If you do not have any sensitivities towards shellfish, turning pescetarian could be an
option for those trying to lose weight. Consider giving up red meat (including chicken
and other poultry products) and limiting animal intake to only fish and seafood. To
start with, go for 30% then gradually ramp up when you feel you’re ready to eat a
smaller amount of meat.
There are diet plans found in books and websites that prescribe certain foods taken in
specific amounts. However, it may be more practical to just incorporate seafood as a
significant part of a healthy diet that is rich in beneficial proteins and low fat. The
result is a more sustainable health benefit: lowering of bad cholesterol levels,
decreased risk of heart disease and stroke. Most shellfish are low in fat and when
coupled with sensible low fat cooking methods like poaching and baking rather than
frying can help achieve weight loss.
When preparing diet dishes from the ocean’s bountry, try to incorporate as much
vegetables as possible to increase fiber content and bulk (not necessarily calories).
The added roughage also acts as a broom to clean out the colon thereby improving
the assimilation of nutrients as well as the elimination of wastes.
The positive effects of a high seafood diet is apparent when dining with the
inhabitants of a coastal community. You see that more people there live longer better
lives. Their food consumption as well as their physical activities obviously have a
positive impact on their health.

2. Lobster a La Coque with Preserved
Tomatoes and Yellow Wine
Eaten raw, La Coque or sea urchins are considered one of the great delicacies of the
sea. In classical French cuisine, sea urchins are used in sauces, omelets, soups, and
even souffl?s. This recipe combines sea urchin with Preserved Tomatoes and Yellow
Wine.
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Recommended Wine: Arbois Jaune, Julienas
Ingredients:
1 lobster, about 1 lb., 1 1/2 oz. vegetables (carrots, string beans, shitake mushrooms),
salad mix, vinaigrette, For 10 salads: 1 cup olive oil, 1/2 cup sesame oil, 1 ½ teaspoons
salt, ½ teaspoon pepper, 1 tablespoon lemon juice, 8 grap1/2 teaspoons grapefruit
juice, 1/2 cup passion fruit juice Garnish: 1 tablespoon diced red pepper, 1 tablespoon
diced yellow pepper, 1 tablespoon diced green pepper, 2 tablespoon diced mango, 2
tablespoons diced dried tomato, ½ tablespoon grated ginger Decoration: Fresh,
ground coriander pieces
Preparation Instructions:
Cook the lobster and decorate it with coriander. Cut the vegetables into pieces of
about 2/3 of an inch in size. Cook. Place a small salad bouquet on the side of the
serving dish. Mix the vegetables together and place them in the middle of the dish.
Cut the lobster in half. Cut it in half again. Plan for 1/2 lobster per person. Add the
lobster claws. Mix the garnish with the vinaigrette. Pour the vinaigrette over the
lobster. Finish decorating the dish with the lobster corselet, its feet and some
coriander.

3. Prawn carpaccio with caviar
Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna)
generally thinly sliced or pounded thin and served as an appetizer. Talk of prawns and
your mouth is sure to start watering if you're a sea food lover. Also, if you've never
tried cooking sea food, what are you waiting? Discover how to make prawn cone with
sesame and curry in this amazing video. Our Prawn Recipes section contains a variety
of delectable prawn recipes. Prawn is very popular seafood and is extensively eaten
around the world. This recipe makes a truly enjoyable meal for all to enjoy.
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine: Chablis,Graves blancs
Ingredients:
3 prawns per person, 2/3 oz. caviar, green lemon juice, fine salt, pepper, chopped
green onions, parsley oil (parsley mixed with olive oil), mesclun (chervil, arugula, leafy
lettuces and endive in equal proportions), fresh herbs
Preparation Instructions:
Prepare the prawns and cut into thin slices. Season with lemon juice, pepper, and salt.
Spread caviar on top of each prawn. Sprinkle with the chopped green onion. Season
with parsley oil.

4. Remoulade of Saint Jacques
marinated
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine: Beaujolais rouge
Ingredients:
16 scallops, 3 tablespoons olive oil, 2 lemons, Guerande salt, 3 1/2 oz. corn salad
leaves, 1 lola rosa lettuce head, 1 celery stalk, 1 tablespoon balsamic vinegar, 2 tips of
dried green loberster powder (made from the green part of the lobster), mayonnaise
Preparation Instructions:
Marinate the scallops in olive oil, lemon, and Guerande salt for 24 hours. Prepare a
julienne with celery, lemon, and some mayonnaise. Place a ring of this in the middle of
a dish. Lay the marinated scallops around it and sprinkle with Guerande salt and some
dried green lobster powder. Place some lola rosa in the middle and some corn salad
on top of this. Season with olive oil. Mix some olive oil with balsamic vinegar. Stir well
and pour this syrup-like mixture lightly around the serving dish.
LINK LISTS:
http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/diet-seafood-recipes
http://www.gourmetrecipe.com/recipes/lobster-a-la-coque-with-preserved-tomatoes-and-yellow-
wine
http://www.gourmetrecipe.com/recipes/prawn-carpaccio-with-caviar
http://www.gourmetrecipe.com/recipes/remoulade-of-saint-jacques-marinated