4 Tasty Lunch Recipes
Baked Fish Fillets
Servings: 2
Difficulty: 1
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Ingredients:
● 1 tbsps. butter, melted
● A pinch of ground paprika
● 1 fish fillets (5 oz.)
● Pepper to taste
● 1 tbsps. lemon juice
● ½ tsps. salt
Preparation:
1. Make sure your oven is set to 350°F. A baking pan can be made ready by rubbing some fat on it.
2. Before placing the fillets in the pan, season them with salt and pepper.
3. Combine the butter, paprika, and lemon juice in a bowl and mix to combine.
4. Use this mixture to brush over the fillets.
5. Place the baking pan in the oven and cook the fillets.
Nutrition:
Calories: 245; Fat: 12 g; Carbohydrate: 4 g; Protein: 32 g; Sodium: 455 mg.
Grilled Split Lobster
Servings: 2
Difficulty: 1
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
- 1 tbsps. olive oil or melted butter
- 1 tbsps. Kosher salt to taste
- 4 live lobsters (1½ pounds each)
- Freshly ground pepper to taste
- Melted butter to serve
- To serve use hot sauce like Frank’s hot sauce
- Lemon wedges to serve
Preparation:
1. Place the live lobsters in the freezer for 15 minutes.
2. Lay them belly-down on your cutting board. Retain the tail. The lobsters should be cut in half lengthwise. Go up to the head starting at the body’s topmost point where the tail connects. Turn it over, then cut it lengthwise through the tail.
3. Immediately after cutting it, rub melted butter on the exposed portion. Sprinkle it with salt & pepper.
4. Set up your grill and let it heat up for 5 to 10 minutes on high. Reduce the heat to low and clean the grill grate.
5. Grill the lobsters for 6 to 8 minutes, pressing down on the grill to cook the claws.
6. Turn the food over and heat it until it is thoroughly cooked and faintly browned.
7. Place on a platter. On top serve with melted butter drizzled.
Nutrition:
Calories: 433; Fat: 4 g; Carbohydrate: 26 g; Protein: 6 g; Sodium: 455 mg.
Fish Bone Broth
Servings: 2
Difficulty: 5
Preparation Time: 10 minutes
Cooking Time: 4 hours
Ingredients:
- 2 1/2 to 3 pounds’ fish head or carcass
- Salt to taste
- 7–8 quarts’ water + extra to blanch
- 2 inches’ ginger, sliced
- 1 tbsps. lemon juice
Preparation:
1. Fill a big saucepan with water and fish heads to blanch the fish. Set the saucepan on a high heat source.
2. When the water boils, turn off the heat and dump the water.
3. Return the fish to the pot. Add 7 to 8 quarts of water.
4. Heat the saucepan to a high temperature. Add lemon juice, salt, and ginger.
5. As the mixture boils, lower the heat and cover it with a lid.
6. Turn off the heat. After it has cooled, use a wire mesh strainer to pour the contents into a big jar.
7. Keep chilled for 5 to 6 days. Broth leftovers can be frozen.
Nutrition:
Calories: 254; Fat: 4 g; Carbohydrate: 26 g; Protein: 6 g; Sodium: 455 mg.
Salmon Cakes
Servings: 2
Difficulty: 1
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients:
- 2 cans salmon (14.75 oz. each), drained
- 1 tbsps. collagen
- 2 cups of shredded mozzarella cheese
- 1 tsps. onion powder
- 1 large pastured eggs
- 1 tsps. dried dill
- 1 tsps.pink sea salt or to taste
- 1 tbsps. bacon grease
Preparation:
1. In a bowl, combine the salmon, collagen, mozzarella, onion powder, eggs, dill, and salt.
2. From the mixture, form 8 patties.
3. Heat some bacon fat in a big skillet over a medium heat.
4. Once the grease in the skillet is hot, add the salmon cakes and fry them until they are golden brown on all sides.
5. Turn off the heat and leave the patties in the rendered fat for five minutes. Serve.
Nutrition:
Calories: 204; Fat: 10 g; Carbohydrate: 5 g; Protein: 29 g; Sodium: 643 mg.
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