Low-Carb Seafood Main Dish Recipes - Allrecipes.com

Low-Carb Seafood Main Dishes

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Low-Carb Seafood Main Dishes 317

Grilled Salmon II

Grilled Salmon II

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"Salmon fillets are marinated in an Asian inspired sweet and spicy marinade before grilling." — by Christine 
Garlic Alfredo Tilapia

Garlic Alfredo Tilapia

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"Inspired by the New Orleans seafood dish at a popular restaurant chain, this quick and easy recipe tops tilapia fillets with a garlic-infused Alfredo sauce." — by youngwoman 
Grilled Rock Lobster Tails

Grilled Rock Lobster Tails

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"Grilled rock lobster tails with seasoning. These take very little cooking time, yet are so good!" — by Joe Nekrasz 
Almond-Crusted Tilapia

Almond-Crusted Tilapia

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"Tilapia is coated with ground almonds and Parmesan cheese in this delicious dish." — by Michelle Woolf 
Deb's Scallops Florentine

Deb's Scallops Florentine

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"Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!" — by PONYGIRL64 
Fantastic Lemon Butter Fillet

Fantastic Lemon Butter Fillet

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"Butter, lemon, and garlic are the keys to a simple, rich preparation for fish." — by MATTDANB 
Seared Ahi Tuna Steaks

Seared Ahi Tuna Steaks

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"This is an elegantly simple way to cook tuna that any restaurant would be jealous of!" — by Bethany Joyful 
Scott Ure's Clams And Garlic

Scott Ure's Clams And Garlic

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"So simple, but so good - steamed clams served in their own liqueur. Serve with a crusty Italian bread, or over pasta." — by Scott Ure 
Capers and Halibut

Capers and Halibut

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"This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression." — by Barbara Tantrum 
Grilled Sea Bass

Grilled Sea Bass

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"Sea bass is rubbed with seasonings, and grilled in an herbed butter blend." — by ZSTYLIN 
Patti's Mussels a la Mariniere

Patti's Mussels a la Mariniere

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"This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine." — by Patti 
Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

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"Delicious Filet Mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe." — by SUEZINOHIO 
Chile Garlic BBQ Salmon

Chile Garlic BBQ Salmon

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"Whole salmon gets a spicy Asian treatment, with soy sauce, ginger, hot chili sauce, brown sugar, and lime juice. Bundled up in foil and cooked on the grill, it's perfect for summer-time get togethers." — by JAYDA 
Broiled Lobster Tails

Broiled Lobster Tails

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"Broiled lobster is the perfect simple preparation for lobster tail, and promises to please a crowd by highlighting the natural flavor of the lobster meat." — by SKYGRETCH 
Baked Fish with Shrimp

Baked Fish with Shrimp

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"Easy and delicious way to impress your family and guests with a recipe that's almost too simple! The fillets are covered with cooked shrimp and a simple white sauce. Grated Parmesan cheese is sprinkled over the top of this baked dish. Grouper, snapper, and catfish are all good choices for this recipe." — by MLT 
Halibut Supreme

Halibut Supreme

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"This recipe keeps halibut moist beyond belief! The sauce is delightfully rich, but not overpowering, with just a slight kick to it." — by motherof5 
Sesame Tilapia

Sesame Tilapia

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"Sesame oil and Italian seasoning are the perfect flavors for tender tilapia." — by DEMI3RD 
Shrimp and Crab Bisque

Shrimp and Crab Bisque

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"A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque." — by Katrina Berry 
Ann's Shrimp Etouffee

Ann's Shrimp Etouffee

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"Shrimp, onions, celery and mushrooms, seasoned with paprika, garlic and crushed red pepper. Great over steamed rice." — by Ann Cooper 
Lemon-Orange Orange Roughy

Lemon-Orange Orange Roughy

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"Orange roughy is a versatile fish, and this simple citrus preparation is an excellent complement to its mild flavor." — by Brian Ehrler 
 
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