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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"The world loves a spice of wickedness"
- Henry Wadsworth Longfellow, Poet

The refrigerator light goes on...

Pumpkin seeds make the best coating for fish. Roasting them brings out a sweet, savory flavor that is perfect with whitefish. It's easy to add a little smoked paprika, a bit of chili powder, cumin, or ground coriander to enhance the flavor of the fish. The key is to not use too much of any of these spices as they can quickly overpower the dish.


 

Spicy Pumpkin Seed Fish

Servings: 2 | Serving size: 4 ounces fish with sauce

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes good leftovers and keeps well for 2-3 days, tightly covered in the refrigerator. Serve cold or reheat very gently.

Serve with Plain Mashed Potatoes or Plain Mashed Potatoes - Low Sodium Version or Brown Rice or Cilantro Rice or Cilantro Rice - Low Sodium Version or Green Quinoa Salad or Red Quinoa Salad

AND

Serve with Sauteed Spinach or Sauteed Leeks or Sauteed Leeks - Low Sodium Version or Yellow Squash and Onions or Parmesan Zucchini or Yellow Squash with Red Peppers

2 Tbsp pumpkin seeds (pepitas)
1 tsp smoked paprika (or Chilean merken)
1/4 tsp cumin
1/8 tsp salt
fresh ground black pepper (to taste)
2 4 ounce fish filets (halibut, cod, or drum)
1 tsp olive oil
1/4 cup white wine
1 tsp unsalted butter

Preheat the oven to 325F.

Place the pumpkin seeds, paprika, salt and pepper on a small plate. Stir well with a fork.

Place the fish filets on the plate pressing down so that the pumpkin seeds stick to the fish. Turn the filets and coat well with the seasoning and pumpkin seeds.

Place a medium sized skillet over medium high heat. Add the olive oil to the pan.

When the oil is hot add the fish to the pan. Press down on the fish with a spatula firmly.

Cook for about one minute and then transfer the pan to the oven.

Roast for about 6 minutes on one side and then turn the fish. Roast for another 4 to 7 minutes.

Remove the pan from the oven and transfer the fish to plates.

Place the pan over medium heat and add the white wine and butter. Cook, stirring with a whisk, for about 3 minutes until the sauce has reduced by about half.

Serve the fish topped with the sauce.

Nutrition Facts

Serving size: 4 ounces fish with sauce

Servings: 2

Amount Per Serving

Calories 186 Calories from Fat 62
  % Daily Value
Total Fat 7g 9%
    Saturated Fat 2g 8%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 54mg 18%
Sodium 210mg 10%
Total Carbohydrates 4g 1%
    Dietary Fiber 0g 3%
    Sugars 0g
Protein 22g
Vitamin A 13% Vitamin C 1%
Calcium 1% Iron 15%
Vitamin K 5 mcg Potassium 594 mg
Magnesium 89 mg