This may seem like an odd post for me, but hear me out! You probably already know that I do not eat fish. I know a lot of vegetarians do eat it, but I always say “I don’t eat anything with a face”
Recently, a company called Sizzlefish contacted me asking if I would like to try using some of their fish to create some healthy recipes. I felt bad telling them that I don’t eat any type of fish…Then I thought…my husband, Jim, loves fish!! So we decided that I would create some recipes, we would cook together, Jim would do all the tasting, and I would take pictures!
Sizzlefish is a company that ships pure, high quality fish right to your door. We received a very generous box and I was very pleased with how well it was packaged! Each piece was individually vacuum sealed and it was all neatly packed in a cooler with plenty of ice packs.
We got a variety pack which included cod, salmon, shrimp, scallops, and more! What to try first?!
Since I am kind of known for making all sorts of pancakes, I knew I wanted to try making a high protein fish cake.
I lightly cooked a piece of Atlantic Cod and flaked it. Added lots of chopped veggies, some unflavored protein powder, egg substitute, baking powder, and seasonings.
Not gonna lie… I was a little tempted to try them for myself!
Jim whipped up a little spicy tarter sauce for dipping and got to tasting!
They were gone faster than you can say “Sizzlefish” They made the perfect low carb, low fat, high protein lunch.
I am sure you could make these with other types of fish too!
- 1 piece Atlantic Cod
- 1/2 cup egg substitute (92g)
- 2 T unflavored protein powder (15g)
- 1/2 t baking powder
- diced veggies - carrot, pepper, onion
- squeeze of lemon
- pinch of red pepper flakes (optional)
- salt & pepper to taste
- defrost fish
- cook fish on stove top
- flake fish
- mix egg, protein powder, lemon juice, and baking powder
- stir in fish, veggies, and seasonings
- cook like regular pancakes on medium heat
- eat plain or dip in tarter sauce
If there is one thing Jim loves, it’s burgers! So of course we had to make a fish burger! We decided to go with a salmon patty.
We got all the ingredients ready. Jim gets credit for this creative photo 🙂
We used two pieces of Atlantic Salmon and ended up with four patties.
To add some nice texture, we mashed up some of the fish and left some of it as small chunks. Cook just like any old burger! We would have used the grill, but we are experiencing a bit of a snow storm here in Pittsburgh…
I call that burger perfection! Pair it with some steamed veggies and you got yourself one tasty meal!
Jim really loved these!! They were so good that he couldn’t stop at jus one!
These are much healthier than your average burger too! Each patty is only 212 calories 11F 5C 21P
- 2 pieces Atlantic Salmon
- 1/4 cup diced onion
- 1 T spicy brown mustard
- 1 T egg substitute
- 1T nonfat plain greek yogurt
- 4T plain panko break crumbs
- 1/2 lemon juiced
- zest from lemon
- salt & pepper to taste
- defrost fish
- chop some of the fish into small cubes and set aside
- mash everything else together or use "pulse" setting on blender. (careful not too fully puree)
- stir in fish cubes
- form into 4 patties
- refrigerate for 20 minutes to let set
- coat pan with nonstick spray and cook on medium heat
- great as a burger or on top of a salad
Up next was some classic “Shirmp Scampi”
To make this a little lighter, we used spaghetti squash instead of regular noodles. I have been addicted to that stuff lately!! Such a great low carb option! Just cut the squash in half, put it on a plate flesh side up with a wet paper towel on top, and microwave for about 15 minutes. Using a fork, scoop out the squash and bam – spaghetti! Cook the shrimp along with whatever seasoning and veggies you like.
Jim used olive oil to cook everything, but you could sub a low fat alfredo sauce if you wanted a lower fat option. You could probably even just use nonstick spray and add some extra veggies and seasonings!
This entire dish with the oil comes in at 485 calories 29F 22C 22P
Better than Red Lobster!!! Jim was pleasantly surprised by how fresh the fish was. He said that is puts Giant Eagle’s fish to shame…
- 8 shrimp
- 1/2 lemon zest & juice
- 4 cloves garlic
- 3 white mushrooms sliced
- 1/2 cup diced onion
- 1 cup baby spinach
- 2 T olive oil
- 2 cups cooked spaghetti squash
- salt, pepper, & parsley to taste
- defrost shrimp
- warm pan and add oil
- sautee onion, mushroom, and garlic
- add shrimp and seasonings
- cook for a few minutes on each side (they don't take long)
- add spaghetti squash and spinach and cook til warm
Last, but not least, we decided on some simple fish tacos.
No fancy recipe here. We used the Sablefish for this dish! Just cook the fish, add some sautéed veggies, fresh spinach, a splash of hot sauce, and make tacos!
Just look at those chunks of fish!!
So, even though I didn’t taste of these amazing creations, Jim can testify that they were all just that – amazing! He loved how each piece of fish come already portioned and individually packaged so he could just defrost one to two pieces at at time. He was also very happy with how fresh everything tasted even though it came frozen.