Red Lobster Spicy Pineapple Glazed Salmon

Today’s secret recipe is a wonderful seafood dish from the menu at Red Lobster.  Fresh salmon is baked with a spicy pineapple glaze.  This recipe is so easy to prepare and is ready in less than 30 minutes.   If you are not a fan of salmon, then you can substitute halibut or tilapia.

To complete the meal, serve your salmon with steamed broccoli and honey roasted red potatoes using this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Red Lobster Spicy Pineapple Glazed Salmon

Spicy Pineapple Glaze Ingredients:

1/2 Cup Sweet Chili Sauce
1 each 8 oz can Crushed Pineapple in Pineapple Juice
1/2-1 Tsp Cajun Seasoning

Fish Ingredients:

4 each 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Preheat the oven to 400 degrees and place the Salmon in a 9X13 baking dish sprayed with Nonstick Cooking Spray. Season the Salmon with Salt and Pepper.

In a small bowl, combine all the Glaze ingredients and mix well. Generously top each piece of Salmon with a scoop of the Spicy Pineapple Glaze.

Bake the Salmon for 15-20 minutes or until the fish flakes easily with a fork.

Serves 4

Source: Red Lobster
Until Next Time… Be Well!

Kind Regards,

Ron

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Garlic Shrimp Scampi

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To help kick off this Labor Day weekend, I have some new quick and easy dinner recipes from our forum.  Before I get to those, I’d like to share with you a secret recipe for a healthier version of the classic shrimp scampi.

This recipe is only one of the low fat recipes featured in the “Low Fat Recipe Secrets” cookbook.  In this book, you will find recipes for healthier versions of your favorite dishes.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

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New Secret Recipe
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Garlic Shrimp Scampi

3 tablespoons chicken broth, low fat
2 tablespoons dry white wine
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
3 garlic cloves, minced
1 1/2 lbs jumbo shrimp, peeled, deveined
2 lemons, cut into wedges

In a large shallow dish, stir together the broth, wine, salt, oregano, pepper and garlic.

Add the shrimp and turn them to coat them well.  Cover with plastic wrap.  Marinate in the refrigerator for 1 1/2 to 2 hours.  Do not marinate longer than 2 hours or the shrimp will become tough.

Preheat the broiler.  Remove the shrimp from the dish, reserving the marinade.

Thread the shrimp onto skewers, leaving a small space between each.

Brush the shrimp with the reserved marinade.  Broil 4 inches from the heat for 2 minutes.  Turn the shrimp over, brush with the marinade and broil for 1-3 minutes more or until the shrimp are no longer pink.

Serve with lemon wedges.

Servings: 4

223 Calories, 7g Fat, 332mg Cholesterol, 594mg Sodium, .4g Fiber

Source – Low Fat Secret Recipes
Enjoy these great tasting and easy-to-prepare recipes from our forum:

Amazing Crusted Chicken

Sloppy Joe Hot Dish

Crock Pot Sweet & Sour Pork

Find these recipes and many more our Recipe Exchange Forum:  Go Here

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Until next time… Be Well!

Kind Regards,

Ron

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Red Lobster Citrus Rum Glazed Mahi-Mahi

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It’s been a rainy few days here in New York – I can’t wait for the sun to return!  No matter what the weather is, today’s secret recipe will make you think you are dining on a tropical island.  The citrus rum glazed mahi-mahi at Red Lobster is perfectly seasoned with a sweet and spicy rum based glaze that combines so many great fresh flavors.

This enticing dish is perfect for a mid-week meal since it can be prepared quickly and easily.  If fresh mahi-mahi isn’t available, then bluefish, mackerel, striped bass and tuna all go very well with this glaze.  Serve with brown rice and steamed vegetables for a delicious healthy meal.

Enjoy!

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New Secret Recipe
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Red Lobster Citrus Rum Glazed Mahi-Mahi

1 tsp olive oil
1 tsp garlic, chopped (1 clove)
1/4 cup sweet chili sauce (this is usually found in the Asian section at the grocery store)
1/4 cup rum (Regular or Dark)
1/2 cup orange marmalade
4 Mahi-Mahi fillets, skinless
Salt and pepper to taste
4 orange slices
2 cups cooked white rice
1/4 cup finely diced cilantro

In a small saucepan, over medium heat, sauté the olive oil and garlic for 3-5 minutes.

Mix in the sweet chili sauce, rum, and orange marmalade and stir often until a syrup is formed and all the marmalade is melted, remove from heat.

Adjust seasoning with salt and pepper as needed. Meanwhile, heat 2 tsp olive oil in a large non-stick sauté pan over medium high heat, season the mahi fillets and sear until a nice crust is formed, flip the fish and reduce heat to medium and cook the fish until desired doneness is achieved.

Place rice in center of plate and top with seared mahi, glaze with citrus rum and garnish with chopped cilantro.

Serves 4

Source: Red Lobster

Until Next Time… Be Well!

Kind Regards,

Ron

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Opal Restaurant Grilled Fresh Mahi-Mahi with Jalapeno Cilantro Sauce

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Today I have a new 5 star restaurant recipe for an incredibly delicious seafood dish that is served at the Opal Restaurant & Bar in Santa Barbara, California.  In my opinion, the sauce is what makes the dish a hit, and that is the case with Opal’s Grilled Mahi-Mahi.

They take a perfectly grilled piece of Mahi-Mahi and top it with a vibrant sauce that combines the flavors of fresh cilantro and jalapeños.

Using the recipe below, you can create this flavorful dish at home. The jalapeño-cilantro sauce is very versatile and can be enjoyed over other fishes as well like tilapia, halibut and swordfish.

Enjoy!

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New 5 Star Secret Recipe
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Opal Restaurant & Bar Grilled Fresh Mahi-Mahi with Jalapeno Cilantro Sauce

Jalapeño cilantro sauce:

1 teaspoon olive oil
1/2 cup diced onions
1/2 jalapeño, chopped (remove seeds for less heat)
1 teaspoon crushed garlic
1/2 cup dry white wine
4 cups heavy cream
1 bunch cilantro, chopped (about 1 1/2 cups)
Cracked sea salt
Fresh cracked black pepper
Tabasco or lemon juice, to taste

In a large, heavy-bottom saucepan, heat the olive oil over medium high heat, then add the onions, jalapeño and garlic and cook until caramelized, about 10 minutes, stirring frequently. Stir in the white wine and cook until the wine reduces by half, 2 to 3 minutes.

Stir in the heavy cream and cook over high heat until the liquid reduces by half, about 10 minutes.

Remove from heat and stir in the cilantro. Blend the sauce using a stand or immersion blender, then strain. Season to taste with salt and pepper. If desired, adjust the heat with Tabasco and brighten with a little lemon juice. This makes about 2 cups sauce. The sauce will keep, refrigerated, up to 2 days.

Grilled mahi-mahi and assembly:

6 (6-ounce) mahi-mahi fillets
Olive oil
Coarse salt
Freshly ground pepper
1 cup Jalapeno cilantro sauce, more if desired

Brush each side of each mahi-mahi with olive oil and season with a pinch each of salt and pepper. Grill the fish over medium-high heat until firm and opaque on each side, 2 to 4 minutes (timing will vary depending on the thickness of the fillets). Plate the grilled fish, dividing the sauce among each serving. Serve immediately.

Serves 6

Source: L.A. Times

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Until Next Time… Be Well!

Kind Regards,

Ron

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