Fish is a popular choice by Americans looking to improve their diet. It lacks the saturated fat that red meat has, and it comes packed with nutrients. Check out these great fish and seafood recipes that are sure to delight your family!
CROCK POT CITRUS FISH
Ingredients:
1 1/2 lb. fish filets
Salt and pepper to taste
1 medium onion, chopped
5 Tablespoons chopped parsley
4 teaspoons oil
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
Orange and lemon slices
Directions:
1. Butter slow cooker/Crock Pot and put salt and pepper on fish to taste.
2. Place fish in pot. Put onion, parsley and grated rinds and oil over fish.
3. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices.
CROCK POT COCONUT THAI SHRIMP AND RICE
Ingredients:
2 (10 oz.) cans chicken broth
1 cup water
1 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 Tablespoon minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrot peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted coconut for garnish (optional)
Directions:
1. In a 5 quart crock pot, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger.
2. Stir in onion, pepper, carrot, coconut, raisins and rice.
3. Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water.
4. When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.
CROCK POT SALMON BAKE
Ingredients:
3 cans salmon, 1 lb. each
4 cups bread crumbs, soft 10 slices
1 can tomatoes in puree, 1 lb.
1 green pepper, chopped
3 teaspoons lemon juice
1 can cream of onion soup, condensed
2 chicken bouillon cubes, crushed
6 eggs, well beaten
1 can cream of celery soup, condensed
1/2 cup milk
Directions:
1. Grease removable liner well. Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base.
2. Cover and cook on low 4-6 hours or auto for 3 hours.
3. Combine cream of celery soup with 1/2 cup of milk and heat in saucepan. Use as sauce for salmon bake.
CROCK POT SHRIMP MARINARA
Ingredients:
1 (16 oz.) can of tomatoes, cut up
2 Tablespoons minced parsley
1 clove of garlic, minced
1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
1 (6 oz.) can tomato paste
1/2 teaspoon seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti
Directions:
1. In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste, and seasoned salt.
2. Cover and cook on low for 6 to 7 hours.
3. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more.
4. Serve over cooked spaghetti. Top with Parmesan cheese.
CROCK POT SHRIMP CREOLE
Ingredients:
1 1/2 cup diced celery
1 1/4 cup chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic
1 teaspoon salt
1/4 teaspoon pepper
6 drops Tabasco (optional)
1 lb. shrimp, deveined & shelled
Directions:
1. Combine all ingredients except shrimp.
2. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice.
CROCK POT SWEET AND SOUR SHRIMP
Ingredients:
1 package (6 ox.) frozen Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 Tablespoons cornstarch
3 Tablespoons sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 cans (4 1/2 oz. each) shrimp, rinsed & drained
2 Tablespoons cider vinegar
Fluffy rice
Directions:
1. Place pea pods and drained pineapple in Crock-Pot.
2. In a small saucepan, stir together cornstarch and sugar.
3. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent.
4. Gently blend sauce into pea pods and pineapple.
5. Cover and cook on Low setting for 4 to 6 hours.
6. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
CROCK POT TUNA NOODLE CASSEROLE
Ingredients:
2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup milk
2 Tablespoons parsley flakes
10 ounces frozen peas
2 cans tuna, drained
10 ounces egg noodles, cooked
2 Tablespoons butter or margarine
dash curry powder (optional)
Directions:
1. In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles.
2. Pour into greased Crock Pot. Dot with butter or margarine.
3. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender.)
CROCK POT TUNA SALAD CASSEROLE
Ingredients:
2 cans tuna, drained and flaked
1 can cream of celery soup
4 hard-cooked eggs, chopped
1 cup diced celery
1/2 cup mayonnaise
1/4 teaspoon pepper
1 1/2 cups crushed potato chips
Directions:
1. Combine all ingredients except 1/4 cup of the crushed potato chips; stir well.
2. Pour into greased Crock Pot. Top with remaining potato chips.
3. Cover and cook on Low setting for 5-8 hours.
CROCK POT SHERRIED CRAB MEAT
Ingredients:
2 13-ounce cans crab meat
2 10 -ounce cans golden mushroom or cream of mushroom soup
6 Tablespoons butter
1/4 cup dry sherry
1/2 teaspoon Worcestershire
1/2 cup light cream sauce
Salt and pepper
3 green onions with tops, finely chopped
2 eggs, beaten
Directions:
1. Remove any cartilage or shell from crab meat; break into pieces and place in your crock-pot.
2. Add all remaining ingredients except eggs. Stir gently.
3. Cover and cook on high 1 hour, then on Low 2 to 3 hours. Stir in eggs during last hour. Serve over hot toast or in patty shells.
CROCK POT SALMON AND POTATO CASSEROLE
Ingredients:
4 potatoes, peeled and thinly sliced
3 Tablespoons flour
salt and pepper
1 can (16 ounces) salmon, drained and flaked
1 medium onion, chopped
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup water
nutmeg
Directions:
1. Place half of the potatoes in greased Crock Pot. Sprinkle with half of the flour, salt and pepper. Cover with half the salmon; sprinkle with half the onion. Repeat layers in order.
2. Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg.
3. Cover and cook on Low for 7-10 hours.
Read This Before Eating Seafood
While fish and seafood have many health benefits and are a great part of a healthy diet, there is one thing you need to keep in mind before eating them regularly. Some fish are dangerous to eat on a regular basis; they contain harmful chemicals or other man-made substances that can cause health issues if consumed in high amounts.
Bluefin tuna is one of the most well-known “unsafe” fish to consume regularly. We use quotations because this fish is safe to eat every once in a while, meaning that it isn't completely unsafe. Bluefin tuna are endangered, and many contain high levels of mercury and PCBs. It is recommended that you only eat bluefish tuna once a month.
Orange roughy is another fish that is known to have high levels of mercury. Like with bluefin tuna, limit your intake of this fish. Farmed salmon is also worth being wary of; many of these farms employ less-than-stellar practices that endanger wild fish. Many salmon farms are full of disease and parasites. Try to buy freshwater-farmed or open-net salmon.
Mahi-mahi caught by troll lines are considered the best way to consume mahi-mahi. Other methods of catching this popular fish endanger other sea life, such as sea turtles, sharks, and seabirds. If you buy mahi-mahi, try to check how it was originally caught.
Ultimately, it's important that you pay attention to what you eat. Certain fish can be dangerous to eat in high quantities, while others are endangered and need to be treated respectfully. Seafood and fish are great additions to your diet, when done the right way.