HCG Phase 2 Recipes | Seafood

Fish Stew

  • 1 LB of white fish
  • Bay leaf
  • 1 onion chopped
  • 2 large tomatoes diced
  • Garlic salt to taste
  • Cayenne pepper

Fry onions until tender. Add all other ingredients plus ¾ cup of water. Cook over low heat for ½ hour. SERVES 4

Mexican Fish

  • 4 oz. of white fish
  • Phase 2 Salsa (see SAUCES AND DRESSINGS SECTION)

Place fish in an oven safe pan and pour salsa over it. Bake at 400 until the fish flakes easily (about 20 minutes).

Dill and Lemon Fish

  • 4 oz. of white fish
  • Dill
  • Lemon
  • Salt and pepper

Place fish in oven safe pan and juice a half of a lemon over the top. Sprinkle with dill, salt, and pepper to taste. Bake in the oven at 375 until fish flakes easily.

Lemon Fish with Parsley

  • 4 oz. of white fish
  • Lemon
  • 1 table spoon of fresh parsley
  • 1/8 teaspoon of paprika
  • Salt and pepper

Place fish in an oven safe pan. Juice ½ of a lemon over the fish. Sprinkle with a finely chopped parsley, paprika, salt, and pepper. Bake at 400 until fish flakes apart easily.

Fish Packets

  • 4 oz. of white fish
  • Spinach
  • Lemon
  • Salt and pepper

Place moistened uncooked spinach on a piece of aluminum foil and put the fish directly on top of it. Squeeze a half of a lemon over the top. Salt and pepper to taste. Fold the aluminum foil into a pouch (this will hold in the juices and steam the fish and spinach). You can cook this either on a grill or in your oven. Fish is done when it flakes apart easily.

Spicy Shrimp Soup

  • 4 oz. of small uncooked shrimp
  • Bok choy cut into bite sized pieces
  • 1 tablespoon of chopped onion
  • 1 tablespoon of Braggs Amino Acids
  • Ginger powder
  • Red pepper flakes

Fry onion and bok choy in pot until slightly tender. Add 10-12 oz. of purified water. Add shrimp to the water and cook until they are pink and no longer translucent. While the shrimp are cooking, add the Braggs Amino Acids as well as ginger powder and red pepper flakes to taste.

Ceviche

  • 4 oz. of tilapia cut into ½ inch pieces
  • 2 tablespoons of finely chopped onion
  • 1 tomato cut into small pieces
  • ¼ of a cup of fresh squeezed lime juice
  • Small dash of ground oregano
  • Chopped up fresh cilantro
  • ¼ teaspoon of salt

In a non-reactive casserole dish (Pyrex or ceramic is best), place fish, onion, tomato, salt, and oregano. Cover with the lime juice. Let sit in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime juice. Let sit for several hours giving the flavors time to blend. Mix in cilantro. This is a tasty Mexican treat.

NOTE: The fish should look translucent and flake apart easily without heating. This is a cold dish. The fish is cooked by the acidity in the lime juice. Must sit in lime juice for a few hours for the process to take place. Can also be done with cut up uncooked shrimp.

Pan Seared Scallops

  • 4 oz. jumbo scallops
  • Garlic powder

Sprinkle scallops with garlic powder. Place in HOT pan and sear the outside. Once they are seared, reduce to medium heat and cook until they are translucent and cooked through.

Shrimp on the “Barbie”

  • 4 oz. of jumbo uncooked shrimp
  • Lemon
  • Garlic powder

Mix the juice of ½ a lemon and garlic powder. Allow shrimp to marinate in the mixture for about a ½ hour. Skewer the shrimp and grill on barbeque until cooked through (they usually don’t take more than 3 minutes or so on each side).