Diabetic Sea
Food Salad Ingredients And Preparations
Main
Ingredients:
3/4 lb swordfish, skin removed, cut into 3/4" cubes
3/4 lb raw large shrimp, shelled, deveined
1 tbsp orange juice
1/8 tsp garlic powder
1/2 tsp ground cumin
1 cup raw basmati rice
1 can black beans - (15 oz), rinsed well
1/8 tsp dried red pepper flakes - (to 1/4), or to taste
1/4 tsp kosher salt, (optional)
Dressing
Ingredient:
Juice 1 lime
3 tbsp fresh orange juice
1/2 tsp ground cumin
2 tsp grated orange zest
1 tbsp canola oil
1/4 cup cilantro, chopped
2 tsp minced fresh ginger
2 garlic cloves, minced
Canola cooking spray, as needed
1 red bell pepper - (12 oz), stemmed, seeded,
and cut into julienne strips
2 scallions, white part only, chopped
1 mango - (12 oz), peeled, cubed
Extra cilantro, (optional), for garnish
Instructions:
Place the fish and shrimp into a bowl. Sprinkle with orange juice, garlic
and cumin. Marinate for at least 30 minutes. Prepare the rice according to
package directions. Combine with the rinsed black beans, red pepper flakes,
and salt (if using). In a small cup, combine all ingredients for the
dressing. Toss with the rice mixture. Allow flavors to meld as you continue
the recipe. Coat a nonstick skillet with cooking spray and heat the pan
until very hot. Quickly sauté the red pepper and scallions for 2 minutes
until they just begin to soften. Add to the rice and beans. Re-coat the pan
and quickly cook the seafood until browned and cooked through. Set aside.
To serve, add the mango to the rice and bean salad. Place in a serving bowl.
Surround the perimeter with the cooked seafood and decorate with extra
cilantro (if using). Serve immediately or refrigerate.
Nutrition
Facts: 326 calories (17% calories from fat), 26 g protein, 6 g total fat
(0.9 g saturated fat), 44 g carbohydrates, 6 g dietary fiber, 89 mg
cholesterol, 295 mg sodium.
Servings : 6
Exchanges Per Serving: 3 Lean Protein, 3 Carbohydrate (2 bread/starch, 1/2
fruit, 1 vegetable).
Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
|

|