Recipes
Over the years patients and staff have been kind and shared their heart healthy recipes with us, we would like to also share these with you.
Low-Fat Recipes Submitted by Barbara S. of Hobe Sound, FL
Almond-Crusted Tilapia
1 Cup of sliced almonds, divided
1/4 Cup all-purpose flour
4 (6 oz.) tilapia Fillets (you can substitute catfish, flounder or orange roughy)
1/2 teaspoon salt (omit if following low sodium)
2 tablespoons of Benecol
2 tablespoons Olive Oil
1. Process 1/2 Cup almonds in food processor until finely chopped, and combine with 1/4 cup of flour in shallow bowl.
2. Sprinkle fish evenly with salt; dredge in almond mixture
3. Melt Benecol with olive oil in large heavy skillet over medium heat; add fish, and cook 4 minutes on each side or until golden. Remove fillets to serving plate.
4. Add remaining 1/2 cup of almonds to skillet, and cook, stirring often, 1 minute or until golden. Remove almonds with a slotted spoon and sprinkle over fish.
Salmon with Maple-Thyme Glaze
1/2 cup country style Dijon mustard
4 1/2 tablespoons pure maple syrup
3 1/2 tablespoons water
2 tablespoons horseradish
6 - 8 oz salmon fillets
1 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons chopped thyme
Heat oven to 350 Degrees
1. Whisk mustard, 3 T maple syrup, 3 1/2 T water and horseradish in small bowl to blend.
2. Arrange salmon on baking sheet.
3. Whisk 1 1/2 T maple syrup, sugar, thyme in another small bowl to blend.
4. Spread thyme mixture evenly over salmon, place in oven and bake about 15 minutes (until fish opaque in center)
5. Transfer to plates, spoon mustard-horseradish mix over sigh and serve.
Almond-Crusted Tilapia
1 Cup of sliced almonds, divided
1/4 Cup all-purpose flour
4 (6 oz.) tilapia Fillets (you can substitute catfish, flounder or orange roughy)
1/2 teaspoon salt (omit if following low sodium)
2 tablespoons of Benecol
2 tablespoons Olive Oil
1. Process 1/2 Cup almonds in food processor until finely chopped, and combine with 1/4 cup of flour in shallow bowl.
2. Sprinkle fish evenly with salt; dredge in almond mixture
3. Melt Benecol with olive oil in large heavy skillet over medium heat; add fish, and cook 4 minutes on each side or until golden. Remove fillets to serving plate.
4. Add remaining 1/2 cup of almonds to skillet, and cook, stirring often, 1 minute or until golden. Remove almonds with a slotted spoon and sprinkle over fish.
Salmon with Maple-Thyme Glaze
1/2 cup country style Dijon mustard
4 1/2 tablespoons pure maple syrup
3 1/2 tablespoons water
2 tablespoons horseradish
6 - 8 oz salmon fillets
1 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons chopped thyme
Heat oven to 350 Degrees
1. Whisk mustard, 3 T maple syrup, 3 1/2 T water and horseradish in small bowl to blend.
2. Arrange salmon on baking sheet.
3. Whisk 1 1/2 T maple syrup, sugar, thyme in another small bowl to blend.
4. Spread thyme mixture evenly over salmon, place in oven and bake about 15 minutes (until fish opaque in center)
5. Transfer to plates, spoon mustard-horseradish mix over sigh and serve.