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Love is in the air and nothing will bring you and your baby closer than cooking in the kitchen (although some will beg to differ…wink). As you prepare for dinner tonight – take a peek at 10 seafood recipes that you can whip up with or for your baby tonight!


Tequila-Grilled Shrimp, courtesy of

1 pound large shrimp, peeled and deveined
1/4 cup silver or white tequila
1/4 cup lime juice (from about 3 limes)
1/4 cup fresh orange juice (from 1 orange)
Coarse salt and ground pepper
1 jalapeno, seeded and minced
Lime wedges (for serving)

1. In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.
2. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer
to a platter and top with jalapeno. Serve shrimp
with lime wedges.


Shrimp, Walnut and Avocado Salad, courtesy of
Nutrition coach Vanessa Cunningham’s shrimp salad requires just five minutes from your oven. Use the shrimp to top a bed of crisp, cool greens and creamy avocado. Courtesy of 

1/4 cup wild shrimp
1-2 cups salad greens
1/4 sea salt and fresh ground pepper
1 tbps. walnuts, roughly chopped
1/2 cup broccoli
1/2 cup sliced carrot
1/4 cucumber – halved lengthwise, seeded, and sliced
1/2 large tomatoes, seeded and chopped
1/8 half avocado sliced
2 tbsp. Light Balsamic Vinaigrette (recipe below)
1 tbsp. goat cheese (optional)

1. Preheat oven to 400 degrees.
2. In a small bowl toss shrimp with salt, a couple grinds of pepper and olive oil. Place shrimp on a baking sheet lined with tin foil. Bake for 4 or 5 minutes or until pink and cooked through.
3. In large bowl, combine all ingredients (except avocado and cheese) and mix gently.
4. Add avocado slices, shrimp and goat cheese (optional) on top.

Light Balsamic Vinaigrette

1/2 cup(s) vinegar, balsamic, (choose a good-quality, aged brand if possible)
3 tablespoon oil, olive, extra-virgin
1/4 cup(s) water
1 tablespoon mustard, Dijon
1 teaspoon raw honey
1 teaspoon garlic powder

In a jar or container with a screw-on lid, combine the balsamic vinegar, olive oil, water, mustard, honey, and garlic powder. Screw on the lid and shake the container vigorously until everything is well combined.


Fish Tacos With Sriracha Aioli Slaw, courtesy of


  • Fish
  • 1 pound tilapia
  • ¼ cup orange juice, preferably fresh
  • 2 limes
  • 4 cloves garlic, minced
  • ¼ cup soy sauce
  • Sriracha Aioli Slaw
  • ½ cup mayonnaise
  • 2 cloves garlic, minced
  • pinch cayenne
  • 1 teaspoon sriracha
  • 1 cup red cabbage, finely shredded*
  • 1 cup green cabbage, finely shredded*
  • 2 carrots, shredded*
  • ½ cup cilantro, finely chopped
  • Kosher salt
  • black pepper
  • Other Ingredients
  • 8 (6 inch) corn tortillas
  • 1 avocado, sliced
  • sour cream


  1. Place the fish in a medium-sized baking dish. Whisk together the orange juice, zest and juice of 1 lime, minced garlic, and soy sauce and pour over the fish. Allow to marinate for 15 to 20 minutes in the refrigerator.
  2. To make the Sriracha Aioli; in a large bowl add the mayonnaise, garlic, ¼ teaspoon kosher salt, cayenne, and sriracha. Stir well to combine.
  3. Then add the red cabbage, green cabbage, carrots, and cilantro. Toss the slaw to incorporate. Add salt and pepper to taste. Cover and refrigerate.
  4. Warm the tortillas in a grill pan or other heavy-bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks. Wrap the tortillas in a clean tea towel to keep warm and set aside.
  5. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Remove the fish from the marinade. Working in batches if needed, add the tilapia fillets cooking 2 -3 minutes per side – until white and opaque. Transfer the fish to a plate and break it up into large pieces.
  6. Quarter the remaining lime. To assemble: place a heaping spoonful of sriracha aioli slaw onto the center of the tortilla. Top with the fish, sour cream, sliced avocado, and lime wedges. Serve and Enjoy!

* To make for faster prep – feel free to use a bag of pre-shredded slaw mixture (shredded red/white cabbage and carrots).

Tip: Heating tortillas on a skillet certainly adds a nice texture to your tacos. However, it serves a dual purpose with corn tortillas (not so much with flour tortillas). Corn tortillas easily fall apart – which is why if you don’t heat them, they are generally served with two tortillas per taco. By very slightly charing the corn tortillas, you are making them stronger and more pliable. Careful – you don’t want heat them so much so that they become crispy and break when you fold them.


Pesto Salmon with Roasted Asparagus, courtesy of
Asparagus from the farmer’s market, fresh salmon and store-bought pesto (we won’t tell) make for a delicious weeknight dinner. The recipe tells you to use the oven but this will be just as delicious on the grill.

1 Wild Salmon filet
1 tbsp. pesto
1/4 tsp. sea salt
1/2 tsp. black ground pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder

1. Lightly coat a baking pan with cooking spray.
2. Season salmon with freshly ground pepper, onion & garlic powder and salt to taste.
3. Gently spread pesto sauce over each fillet.
4. Place each salmon fillet in the baking pan and drizzle with olive oil.
5. Bake prepared salmon fillet in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.
6. Add salmon fillet with asparagus in a dish.


Lemon-Butter Baked Tilapia with Capers, courtesy of

1 lb. tilapia fillets
1 tablespoon olive oil
1 clove garlic, smashed, but kept whole
2 tablespoons unsalted butter
2 tablespoons lemon juice
2 tablespoons capers, drained *No FODMAP data on capers at this time* (optional)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper


  1. Preheat oven to 425 degrees F. Lightly grease a 13″ x 9″ baking pan.
  2. In a small saucepan over medium, heat the olive oil. Add the smashed garlic clove and bring to a simmer. Simmer for about 1 1/2 to 2 minutes, just until it starts to brown. Remove garlic clove and discard. Add butter and stir until melted. Stir in lemon juice.
  3. Place tilapia fillets in prepared pan. Pour lemon-butter sauce over top. Sprinkle with capers, oregano, salt and pepper.
  4. Bake, uncovered, for 10 to 15 minutes, or until fish flakes easily with a fork. Serve.


Lemon-garlic Shrimp, courtesy of Women of Today
In-season asparagus paired with lemon and garlic make the perfect backdrop for fresh shrimp.

2 lbs of cooked shrimp
1 tbsp dry basil
2 1/2 garlic cloves
1/2 of lemon juice
2 tbsp of olive oil
1/3 tbsp or to taste of red flakes
Pinch of salt and Pepper
Mix all ingredients together

Let it chill for 30 minutes and serve

Cocktail sauce
2 1/2 tbsp spoons of horseradish
1/2 cup of ketchup
Splash of lemon juice

Shrimp Scampi, courtesy of Betty Crocker
Citrus and white wine make a delicious sauce that still lets the shrimp shine.

1 tablespoon olive or vegetable oil
3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 medium green onion, thinly sliced (1 tablespoon)
1 clove garlic, finely chopped
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
2 teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes
1 tablespoon lemon juice
1/8 teaspoon salt
Grated Parmesan cheese, if desired


In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except for cheese. Cook 2 to 3 minutes, stirring frequently until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.


Shrimp Cocktail Wraps, courtesy of Eat Well 101
Your favorite hors d’oeuvre comes to dinner in this smart, mostly no-cook meal.

Ingredients list for the Shrimp with cocktail sauce

  • 1 pound (450g) cooked shrimps, shelled
  • 1/2 head iceberg lettuce
  • Chives, chopped

For the cocktail sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon Cognac or Brandy
  • Worcester sauce, to taste
  • Tabasco sauce, to taste

1. Make the cocktail sauce: combine all the ingredients in a bowl.
2. Arrange 2 shrimps on a crisp salad leaf and drizzle with cocktail sauce.
3. Sprinkle with chopped chives.

Photo: Gentl and Hyers

Grilled Halibut with Peach and Pepper Salsa, courtesy of


1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound)
1 cup chopped red bell pepper (about 1 medium)
1/3 cup thinly sliced green onions
1/3 cup chopped fresh arugula
1/4 cup fresh lemon juice (about 2 lemons)
4 teaspoons chopped fresh oregano
1/8 teaspoon salt
1/2 habanero pepper, seeded and minced
1 garlic clove, minced

4 teaspoons fresh lemon juice
4 teaspoons olive oil
1/2 teaspoon paprika
1 garlic clove, minced
4 (6-ounce) skinless halibut fillets
3/8 teaspoon salt
3/8 teaspoon freshly ground black pepper

Cooking spray


1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.

2. Prepare grill to medium-high heat.

3. To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.

4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.


Grilled Striped Bass With Indian Spiced Tomato Salad, courtesy of Food and Wine


  • 1 tablespoon whole black peppercorns
  • 1 tablespoon coriander seeds
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped basil
  • 2 tablespoons red wine vinegar
  • 1 medium shallot, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon sugar
  • 2 pounds assorted heirloom tomatoes, cut into 1-inch dice
  • Salt
  • 1 teaspoon chopped rosemary
  • Four 6-ounce wild striped bass fillets, with skin
  • Freshly ground pepper


  1. In a small skillet, toast the peppercorns and coriander seeds over moderately high heat until fragrant, 30 seconds. Transfer to a spice grinder and let cool completely. Grind the peppercorns and coriander to a powder.
  2. In a large bowl, combine 1/4 cup of the olive oil with the ground spices, basil, vinegar, shallot, ginger and sugar. Add the tomatoes and toss to coat with the dressing. Season the tomatoes with salt.
  3. Light a grill or heat a grill pan. In a shallow baking dish, combine the remaining 2 tablespoons of olive oil with the rosemary. Season the bass with salt and pepper and coat the fillets with the rosemary oil. Grill the bass over moderately high heat, skin side down, until nicely charred and crisp on the bottom, 3 minutes. Turn the bass and cook until just opaque in the center, 3 minutes longer.
  4. Using a slotted spoon, transfer the tomatoes to plates. Set the bass fillets on the tomato salad. Spoon the tomato dressing over and around the fish and serve.
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