Healthy Seafood Recipies

So, like just about every other American out there, my new year’s resolution is to live healthier (yes, that involves loosing weight). I’ve been trying a diet that has seafood on the menu twice a week, and I’ve been looking for some sustainable seafood recipes that I can easily make on a weeknight that are good for me and still taste great. The other day I tried baking Alaskan Cod with some seasonings and no fat of any kind and it was pretty awful. I’ve got  another fillet left to cook tonight, and I’m not sure what to do with it.

I’m looking for suggestions from our readers, and I’m hoping you’ll share them with the rest of us. I’m sure everyone will appreciate a healthy and sustainable seafood recipe.

If I don’t hear from you before dinner tonight, I’m going to do my best to refrain from frying the cod filet, or breading it in pecans and covering it in buerre blanc as Emeril suggests (although if you’re not on a diet, this sounds simply delicious)  and try baking it with white wine, capers, and lemon. Or, if I can find some miso before tonight, I might try this recipe from weight watchers that actually sounds good:

Miso-Glazed Cod

Image of cod

16 people rated this recipe
Course: main meals
PointsPlus™ Value:    6
Servings:  4
Preparation Time:  10 min
Cooking Time:  8 min
Level of Difficulty:  Easy

A traditional Japanese recipe that’s a breeze to make. It’s delicious served over rice, garnished with fresh cilantro.


  1 1/2 pound(s) Pacific Cod fillets   
1/4 cup(s) miso   
2 Tbsp dark brown sugar   
1 fl oz mirin, about 2 tablespoons   
1 Tbsp ginger root, freshly grated   
1 Tbsp sesame oil, dark-variety   
1/4 cup(s) rice wine vinegar   
  1/4 cup(s) scallion(s), sliced very thin (for garnish)   


  • Place fish, skin-side down, in a broiler-proof pan.
  • Place miso, sugar, mirin, ginger, oil and vinegar in a blender; blend until smooth. Pour glaze over cod and marinate in refrigerator for at least 30 minutes and up to 1 hour.
  • Preheat broiler to high.
  • Broil fish until topping turns golden brown and starts to caramelize, and fish is no longer translucent in middle, about 8 to 10 minutes. Serve garnished with scallions. Yields 1 fillet per serving.

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