Category Archives: fish

Cilantro Tuna Burgers: Diabetes Recipes – Diabetes Recipes

Cilantro Tuna Burgers: Diabetes Recipes – Diabetes Recipes.

Cilantro Tuna Burgers: Diabetes Recipes
Cilantro Tuna Burgers: Diabetes Recipes

Serve these as patties or as a sandwich (I recommend a nice crispy French roll with Dijon mustard).
If you are eating this as a patty, my testers all agree that tomato salsa is a perfect accompaniment (you can use the salsa on page 25 if you want to make it homemade).

  • 1 pound fresh tuna, cubed
  • ½ cup 1-inch scallion pieces (light and dark parts)
  • ½ cup lightly packed cilantro leaves (fresh coriander)
  • ¼ cup lightly packed fresh parsley leaves
  • ¼ cup plain dry bread crumbs
  • 2 tablespoons fresh lime juice
  • 2 egg whites
  • 2 cloves garlic, minced
  • ¹⁄8 teaspoon ground red pepper
  • Salt to taste
  • 1 teaspoon olive oil
1 Place the tuna, scallion, cilantro, parsley, bread crumbs, lime juice, egg whites, garlic, pepper, and salt in a food processor. Cover and process until everything is minced.
2 Form into four 4-inch patties.
3 In a large nonstick skillet, heat the oil over medium-high heat. Add the patties and cook 3 minutes on one side, then turn and cook 2 to 3 minutes longer or until cooked through.
Diabetic Exchanges: ¼ bread; 4 very lean meat; ¼ vegetable; 1 fat
REDUCED PROTEIN: Prepare a quarter of the tuna burger recipe (¼ pound tuna, 2 tablespoons scallion, 2 tablespoons cilantro, 1 tablespoon parsley, 1 tablespoon lime juice, ½ egg white, ½ clove garlic, pinch pepper). After step 1 do the following: in a large nonstick skillet heat 2 teaspoons of olive oil over medium-high heat. Add 2 cups of sliced zucchini and cook, stirring, until slightly softened, about 3 minutes; remove from skillet. Add the tuna mixture and cook, stirring and breaking up the mixture into coarse crumbles, until no longer pink, about 2 minutes. Return the zucchini to the skillet and add 3 cups cooked farfalle (bowties) or other similar-size pasta, 2 tablespoons water, and ¹⁄8 teaspoon ground black pepper. Cook, stirring, until mixture is heated through.

Diabetic Exchanges: 2¼ bread; 1¼ very lean meat; ½ vegetable; ½ fat

MENU SUGGESTIONS: Black Bean Dip (page 22) and Crudités; Radish Salad (page 293); Fresh Melon Wedges


Asian Salmon Burgers – Diabetes Recipes

Asian Salmon Burgers – Diabetes Recipes.

Asian Salmon Burgers
For lunch, serve these on rolls with Dijon mustard, with sliced raw onion and coleslaw on the side. For dinner, serve them as patties with vegetables and barley on the side.
  • 1 tablespoon sesame seeds
  • 1 pound fresh salmon chunks (skinless and boneless)
  • ¹⁄³ cup 1-inch scallion pieces (light and dark parts)
  • ¼ cup plain dry bread crumbs
  • 2 egg whites
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon chili (hot sesame) oil
  • 1 teaspoon vegetable oil
1 In a dry skillet, toast the sesame seeds over medium heat, stirring constantly, until lightly browned, 3 minutes.
2 Place the salmon, scallion, bread crumbs, egg whites, soy sauce, garlic, ginger, chili oil, and toasted sesame seeds in a food processor fitted with a steel blade. Cover and process until everything is minced.
3 Form into four 3-inch patties.
4 In a large nonstick skillet, heat the oil over medium-high heat. Add the patties and cook 2 minutes on one side, then turn and cook 2 minutes longer.
Diabetic Exchanges: ¼ bread; ¼ very lean meat; 3 lean meat; ½ fat
REDUCED FAT: Omit the chili oil; add ¼ teaspoon ground black pepper; omit the vegetable oil and broil or grill the burgers.
Diabetic Exchanges: ¼ bread; ¼ very lean meat; 3 lean meat
REDUCED SODIUM: Use low-sodium soy sauce.
Diabetic Exchanges: ¼ bread; ¼ very lean meat; 3 lean meat; ½ fat
MENU SUGGESTIONS: Asparagus Salad ; Broccoli Rabe with Shiitake Mushrooms; Brown Rice with Sesame Seeds; Clementines
Asian Salmon Burgers
Asian Salmon Burgers

Poached King Salmon with Steamed Asparagus and Tapenade Salsa – Diabetes Recipes

Poached King Salmon with Steamed Asparagus and Tapenade Salsa – Diabetes Recipes.

Poached King Salmon with Steamed Asparagus and Tapenade Salsa



This recipe comes to your kitchen from that of Chef Didier Labbe of the Clementine restaurant in San Francisco (see Appendix A). The salmon is poached, which is the lightest method of cooking, requiring only water. Adding wine and other herbs to the cooking liquid, however, is a great way to infuse good flavor into poached poultry or fish, as this recipe calls for. This dish is a wonderful source of omega-3 fatty acids as well as other beneficial heart-healthy fats.



Combined with asparagus, the vitamin A content of this dish is off the chart, so eat up for eye health! Asparagus also lends a significant source of fiber, some good protein, and a bunch of folate. For women of childbearing age, folate is essential for the prevention of birth defects and has even healthier outcomes in diabetic patients as well. For everyone else, adequate folate intakes can also lower something called homocysteine, high levels of which are linked to heart disease.



By the way, if you don’t have the time or energy to prepare your own fish stock, you can find the prepared version at many grocery stores and specialty food stores. Just remember, homemade always tastes better and is better for you, too!



Preparation time: 45 minutes


Cooking time: 15 minutes


Yield: 4 servings



·         Fish Stock (see the following recipe):


·         1⁄2 pound green asparagus


·         1⁄2 pound white asparagus (if not available, use


·         an additional 1⁄2 pound green asparagus)


·         4 salmon fillets, 6 ounces each


·         Tapenade Salsa (see the accompanying recipe)



1-      Prepare the fish stock.


2-      While the stock is cooking, prepare the asparagus. Add the asparagus to lightly salted,


boiling water and cook until tender. Immediately remove the asparagus from the boiling water and shock it in a cold-water bath. (Check out Chapter 11 for tips on blanching and shocking vegetables.)


3-      Bring prepared fish stock to a gentle simmer over medium heat. Add the salmon fillets


to the simmering fish stock and cook for 5 minutes. Remove from broth and keep warm.


4-      Prepare the tapenade salsa (see the accompanying recipe).


5-      Just before serving, reheat the asparagus in the simmering fish stock, approximately 5 minutes.


6-      Serve each salmon fillet with the asparagus tips and top with the Tapenade Salsa.



Fish Stock :


  • ·         1 pound fish bones
  • ·         2 cups water, divided
  • ·         1 small onion, diced
  • ·         1⁄2 pound leeks, sliced and well rinsed
  • ·         1 pinch ground cloves
  • ·         1⁄4 cup dry white wine
  • ·         Juice of 1 lemon



1-      In a large sauté pan, add the fish bones to 1 cup of cold water and bring to a simmer.


2-      Add the onion, leeks, clove, and white wine and return to a simmer; then add the remaining 1 cup water and the lemon juice. Continue to cook the bones for an additional 30 minutes.


3-      Strain the broth through a fine mesh strainer. Reserve the broth; discard the bones and other solids.



Tapenade Salsa :



·         2 ounces anchovies


·         1 cup pitted black olives


·         2 cloves garlic


·         1 cup olive oil


·         2 tablespoons balsamic vinegar



1-      In a food processor, combine the anchovies, olives, and garlic until the mixture becomes a paste, about 45 seconds.


2-      In a separate bowl, combine the olive oil and vinegar.


3-      Combine the two mixtures and stir.



Per serving: Kcalories 838 (From Fat 639); Fat 71g (Saturated 10g); Cholesterol 109mg; Sodium 1,226mg; Carbohydrate 7g (Dietary Fiber 1g); Protein 43g.



Salmon with Steamed Asparagus

New Year’s Day Recipe For Diabetes: Shrimp Cocktail – Diabetes Recipes

New Year’s Day Recipe For Diabetes: Shrimp Cocktail – Diabetes Recipes.


  • 1 tablespoon Old Bay Seasoning (or any shellfish seasoning)
  • H small onion, thinly sliced
  • 1 small carrot, sliced
  • 1 stalk celery, chopped
  • 1 lemon, cut in half
  • 16 large or jumbo raw shrimp, shell on
  • Lettuce
  • 8 tablespoons Cocktail Sauce (recipe follows)

y i e l d : 4 servings

In a pot with 4 cups of cold water, add the Old Bay, onion, carrot, celery, and lemon. Bring to a boil, turn the heat down, and simmer for 10 minutes.


Add the shrimp and cook for 8 to 12 minutes (depending on size), counting from the time the water returns to a boil. The shrimp will be opaque and firm. Remove the shrimp and cover them with ice to cool quickly.


Discard the cooking liquid and vegetables. When the shrimp are cool enough to touch, peel off the shells. To devein, cut along the middle of the back from the head to the tail about J inch deep and pull out the dark vein.

Rinse the deveined shrimp under cold water. Put a lettuce leaf on a plate or, if you prefer, chop lettuce and put it into a stemmed glass. Arrange four shrimp on plate or glass and drizzle 2 tablespoons Cocktail Sauce over shrimp.

Serving size: G recipe                                             Saturated fat: 0 grams
Vegetable exchanges: 1                                         Cholesterol: 43 milligrams
Very-lean-meat                                                      Sodium: 423 milligrams
exchanges: 1                                                         Carbohydrate: 8 grams
Calories: 60                                                          Dietary fiber: 1 gram
Calories from fat: 6                                              Sugars: 4 grams
Total fat: 1 gram                                                  Protein: 6 grams

New Year’s Day Recipe Ror Diabetes: Shrimp Cocktail





  • 1/2 c. dry Vermouth
  • 1 env. unflavored gelatin
  • 1 c. smoked salmon, flaked
  • 3 hard-cooked eggs, mashed
  • 3/4 c. sour cream
  • 1/2 c. sliced green onions
  • 1/4 c. fresh parsley, chopped fine
  • 3 tbsp. mayonnaise
  • 1 tsp. prepared horseradish
  • 1 tbsp. lemon juice
  • 1 tsp. finely chopped onion


Combine gelatin and dry Vermouth. Heat gently until dissolved, and set aside to cool. Combine all other ingredients into gelatin mix, blending well. Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight.





  • 1 med. unpared cucumber, very thinly
  • sliced (about 2 c.)
  • 1 med. green pepper, cut into thin
  • strips (about 1 c.)
  • 1/4 c. vinegar
  • 1/4 c. lemon juice
  • 1/4 c. salad oil
  • 1/2 tsp. salt
  • 1/4 tsp. Worcestershire sauce
  • 1/8 tsp. pepper


In medium bowl, combine cucumber slices with green pepper strips. In measuring cup, combine rest of ingredients, mixing well. Pour over cucumber mixture, tossing to coat well. Refrigerate, covered, until well chilled –about 1 hour– tossing occasionally. To serve: Drain dressing from vegetables. Arrange vegetables attractively on large platter. To unmold mousse: Run a spatula around edge of mold; invert onto vegetables. Serve at once, with crackers as appetizer or as salad on bed of lettuce.