Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Heirloom Tomatoes and Seafood Platter

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This is a quick and light dinner for a hot summer night, weekend brunch or lunch. Tasty way to use up the fresh heirloom that are in abundance right now. As I don’t know how many you are feeding I am not going to tell you how much to buy and of course you can change up the fish to your favorites.

Heirloom Tomatoes and Seafood Platter

Ingredients

  • heirloom tomatoes (I used various colors because I thought it looked pretty)
  • fresh shrimp
  • halibut
  • salmon (left the skin on but that is your option)
  • lemons
  • salt and pepper
  • thyme, garlic flavored olive oil

Instructions

  1. Cut the tomatoes in slices.
  2. Season the fish with salt and pepper and cook in the flavored olive oil.
  3. Squeeze cooked fish with lemon.
  4. Add the fish to the platter of tomatoes, add some lemon slices and you are ready to serve.

Scallops with Black Rice

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Decided to use black rice to give a great contrast for this dish. The sauce I made for this would also work great on any fish or chicken…tart and tangy. This dish is also very easy to make.

Scallops with Black Rice

Rice:

  • 1 cup uncooked black rice (yes, if you only have white you can use it)
  • 2 cups low sodium vegetable broth
  • 1 bunch of scallions – white part chopped finely to add to rice, green parts just grilled in the cast iron skillet before heating the olive oil to cook the scallops)

Sauce:

  • zest and juice of 1 lime
  • 3 tablespoon mirin
  • 3 tablespoon tamari
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon XYLA

Scallops:

  • the number of scallops will depend on how many peeps you are serving and the size of the them and also how big of eaters they are
  • salt and pepper
  • 3 tablespoon tamari
  • 2 tablespoons olive oil
  • 1/2 teaspoon XYLA

Instructions

  1. Heat oil, add bok choy and radish slices, Mirin and salt, saute’ for 9 to 10 minutes.
  2. Plate bok choy and radishes, add orange chicken to serving dish.
  3. I would serve this dish with rice.

Scallops:

  • Rice: add the uncooked rice, vegetable broth and the whites of the scallions with a pinch of salt and cook per the package instructions.
  • Sauce: while rice is cooking combine all the sauce ingredients and set aside. (so really no cooking involved in this step – just a bit of combining)
  • Scallops: Dry scallops, salt and pepper. Heat olive oil in cast iron skillet; add scallops and cook for about 3 to 4 minutes on each side…until a great brown crust forms and the scallop lifts to be turned.
  • Plate the cooked rice, add the grilled scallion greens, place scallops on top and pour the sauce on. (If you don’t use all the sauce just put the remaining in the refrigerator for another use). Garnish with the chopped chives.

Swordfish Steaks with Olive / Artichoke Topping

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I love olives. I have loved olives since I was a kid and there are pictures of me at the beach with a jar of olives as my snack. I also love all kinds of fish. This recipe combines two of my favorite foods.

Swordfish Steaks with Olive / Artichoke Topping

Olive/Artichoke heart topping:

  • 1/2 cup drained and chopped artichoke hearts
  • 1/2 cup mixed olives: pitted and chopped (you can use any combination of flavorful olives you like: ie Green olives with Kalamata.
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice

Instructions

  1. Combine all the ingredients in a small bowl and set aside while fish cooks.

Fish:

  • 2 – 1 1/2 inch swordfish steaks
  • salt and pepper to taste
  • 2 to 3 tablespoons olive oil

Takes

Instructions

  1. In a non-stick, oven proof skillet heat the olive oil. Salt and pepper the fish to taste. Add fish to heated oil and sear on each side for 4 to 5 minutes. Place skillet in the preheated oven and cook for 22 to 25 minutes.
  2. Remove fish from oven and let sit & rest for 5 minutes. Add topping and serve.

Salmon Spinach Tacos

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Salmon Spinach Tacos are a quick and easy recipe that can be ready in under 20 minutes and is sure to wow your friends and family as it has mine….

Salmon Spinach Tacos

Ingredients

  • 2 medium size salmon fillets
  • 1/2 10oz bag of baby spinach
  • 2 cloves of black garlic (or if you can’t find black garlic which is a milder garlic you can use roasted garlic) **
  • corn tortillas (this recipe will make approx. 8 tacos)
  • 2 to 3 tablespoons olive oil
  • salt and pepper to taste
  • Whole Grain Dijon Mustard

Takes

Instructions

  1. Cut salmon into bit size pieces and season with salt & pepper
  2. Heat olive oil in large frying pan, add garlic and heat for 1 minute. Add spinach and cook until wilted. Remove spinach from pan and set in strainer to release any excess liquid.
  3. Add salmon to the heated pan and sauté until done. This only takes a few minutes.
  4. I heat the corn tortillas over the gas burner. You can do this while the salmon is cooking and but them in a clean kitchen towel to keep warm.