RECIPE OF THE DAY! BAKED FISH WITH A MEDLEY OF VEGETABLE

Fish baked in a delightful lemony vegetable mixture.
I have made this recipe several times on several occasions.
This dish will make for a nice light lunch. Easy too! I served it with a brown rice!
I also used thinly sliced lemon on top of the fish while baking. Very moist and tasty too. It came out supremo!! Yummy!! ENJOY!!


Prep Time:15 Min

Cook Time:25 Min

Ready In:40 Min

Yield 3 to 4 servings


Ingredients:

1 cup tomato sauce

1/3 cup diced celery

1/2 cup chopped green bell pepper

1/2 cup diced onion

1/3 cup diced carrots

2 tablespoons lemon juice

1 1/2 teaspoons Worcestershire sauce

1/2 tablespoon salt

1 pound halibut fillets

4 slices lemon, for garnish


Directions:

1. In a small sauce pan, combine the tomato sauce, celery, green pepper, onion, carrots, lemon juice, Worcestershire sauce and salt. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes.

2. Spoon vegetable mixture into a shallow 1 1/2 quart baking dish. Place fish fillets over vegetables and spoon some of the sauce over the fish.

3. Bake, uncovered, at 400 degrees F (205 degrees C) for about 15 minutes or until fish flakes with a fork. Garnish with lemon twists and chopped celery.


221 Calories: Per Serving

RECIPE OF THE DAY! BAKED FISH WITH BREAD CRUMS

These flaky fish fillets get plenty of fresh flavor from onions and tomato, plus a little zip from cayenne pepper. This recipe is particular favorite of my family's. The fish doesn't get dry...it's moist and delicious. ENJOY!!


Prep Time:10 Min

Cook Time:40 Min

Ready In:50 Min

Yield 6 servings


Ingredients:

1 tablespoon olive or canola oil

1 large onion, thinly sliced

2 tablespoons diced pimientos

6 (6 ounce) fillets sea bass or halibut

1 teaspoons salt

1/4 teaspoon ground mace

1/4 teaspoon cayenne pepper

1/4 teaspoon pepper

6 tomato

1 cup thinly sliced fresh mushrooms

3 tablespoons chopped green onions

1/4 cup white wine or chicken broth

1 1/2 tablespoons butter or stick margarine

1/2 cup dry bread crumbs


Directions:

1. Brush oil onto bottom of a 13-in. x 9-in. x 2-in. baking dish; top with onion and pimientos.

2. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish.

3. Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine or broth over fish and vegetables.

4. In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish.

5. Cover and bake at 350 degrees F for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork.

251 calories per 1 serving

RECIPE OF THE DAY! 15 MINUTES FROM THE STOVE TO THE TABLE MEAL

Enjoy the Essenes of salmon with this quick and easy recipe. Salmon is considered a good source of beneficial omega fatty acids. Nothing like a good piece of salmon I love salmon.
Works really well with other fish as well if you don't have any salmon lying around.
Quick to Prepare (under 15 minutes) and 4 ingredients, and you are done how simple is this. ENJOY!!

Total Preparation Time: Less than 10 minutes

Actual Cooking Time: Less than 15 minutes

Number of Servings: 4

Simple (4 ingredients)


Ingredients:

1 1/2 lbs Fresh salmon fillet or steaks

1 tbsp Butter (Smart Balance- buttery spread)

1/2 tsp Dill

lemon wedges



Directions:

1. Preheat oven to 500. Put fish on foil-lined baking sheet. Dot with butter(Smart Balance) and sprinkle with dill.

2. Bake 10 minutes for each inch of thickness. Salmon should be opaque but not dry.

3. Serve salmon with lemon wedges.


Tips:
Don't forget to spray the bottom of the pan.

Serve with rice, or your favorite green vegetable, and a salad this is a complete family meal, good enough for company.


Calories: 300

RECIPE OF THE DAY! SAUTEED CUCUMBERS WITH SEARED SCALLOPS

Diabetes appropriate, Low calorie, Low carbohydrate, Low saturated fat, Low sodium, Heart healthy, Healthy weight, High potassium, Gluten free.

Sweet sea scallops pair beautifully with lightly sauteed cucumbers. Try adding a handful of julienned snow peas to the cucumbers, for extra crunch. Serve simply with boiled new potatoes. This wonderful dish will delight your taste buds. ENJOY!!


Makes 4 servings

Active Time: 25 minutes

Total Time: 1 hour


Ingredients

2 large English cucumbers (see notes below)

1/2 teaspoon kosher salt, divided

Freshly ground pepper, to taste

3 teaspoons butter, divided

3 teaspoons extra-virgin olive oil, divided

1/4 cup reduced-fat sour cream

1 1/4 pounds large dry sea scallops, (see Tip below), tough muscle removed

1 tablespoon minced fresh dill, or flat-leaf parsley for garnish

Preparation

1.Cut cucumbers in half lengthwise, scrape out seeds with a spoon and cut crosswise into 1/4-inch-thick slices. Transfer to a colander set over a bowl. Toss with 1/4 teaspoon salt and set aside for 30 minutes to drain.

2.Heat 1 teaspoon butter and 2 teaspoons oil in a 12-inch cast-iron skillet over high heat. Add the drained cucumbers and cook, stirring, until wilted and beginning to brown, 2 to 4 minutes. Stir in sour cream and cook, stirring, for 1 minute. Transfer to a small bowl.

3.Wipe out the pan. Heat the remaining 2 teaspoons butter and 1 teaspoon oil over high heat. Add scallops, season with the remaining 1/4 teaspoon salt and pepper and cook until lightly browned and cooked through, 2 to 3 minutes per side. Gently stir the cucumber mixture into the scallops. Serve garnished with dill (or parsley), if desired.

Tips & Notes

Tip: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but also will not brown properly. But if the only Scallops you can find are frozen ones then place them on a paper towel and pat dry.

Notes: English cucumbers:

There’s nothing wrong with the common slicing cucumber, but the English cucumber has it beat in several ways:

It is generally sold wrapped in plastic to reduce water loss, and so is usually not waxed and therefore does not need peeling.

It is usually called seedless (which is an outright lie), but its seeds are much smaller and less prominent.

It is the seeds in a cucumber (and especially in an aging cucumber) that make it bitter, so a semi-seedless English cucumber is less likely to be bitter.

It has been bred to be more easily digested than some other varieties (fewer burps).

225 calories per serving

RECIPE OF THE DAY! TOMATOES AND OLIVES WITH ROASTED SALMON

Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. Serve with steamed green beans or broccoli florets and boiled new potatoes.
"I have made this a half a dozen times. Very enjoyable and easy, and great the next day,too. Your family and friends will love this dish. Personally I like more olives that's just me. ENJOY!!!

Diabetes appropriate, Low calorie, Low carbohydrate, Low cholesterol, Low saturated fat, Heart healthy, High potassium, Gluten free.

Makes 4 servings

Active Time: 20 minutes

Total Time: 1 hour 20 minutes


Ingredients

2 pounds ripe plum tomatoes, stem ends trimmed, cut into thin wedges

1/2 medium onion, peeled and cut into thin wedges

2 strips orange zest, cut into thin slivers

2 cloves garlic, minced

1 tablespoon extra-virgin olive oil

1/3 cup pitted Kalamata olives, coarsely chopped

1 tablespoon chopped fresh rosemary

1/4 teaspoon salt

Freshly ground pepper, to taste

1 1/4 pounds salmon fillet, (about 1 1/2 inches thick), skin removed (see Tip), cut into 4 portions


Preparation

1.Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat.

2.Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450°.

3.Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top.

4.Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.

Tips & Notes:

How to Skin a Fish Fillet

You can ask to have the skin removed from a piece of salmon or halibut fillet at the fish counter, but it is also easy to do it yourself. Place the fillet, skin-side down, on a cutting board. Use a thin sharp knife to cut between skin and flesh at the tip. Grasp the skin with your free hand and ease the knife carefully between skin and flesh, keeping the knife pointed slightly toward the skin, until skin is removed.

372 calories Per serving

RECIPE OF THE DAY! GRILLED WHOLE SPICY FISH IN BANANA LEAVES

Revisit a cookout classic with this picnic favorite. A succulent and spicy fish for your outdoor or in door party. Makes for a great meal for everyone. The banana leaves helps to hold in all the flavors and juices. ENJOY!


Makes: 4 serving


Ingredients

3 clove(s) garlic, finely chopped

2 tablespoon(s) ginger, finely chopped

1/2 teaspoon(s) coarse-ground pepper

2 tablespoon(s) lime juice

3/4 teaspoon(s) lime zest

3 tablespoon(s) roasted chili paste, such as Thai Kitchen

1 teaspoon(s) brown sugar

1 teaspoon(s) salt

1 (about 2 pounds) whole fish such as striped bass or tilapia, cleaned, with head and tail intact

1/4 cup(s) torn basil leaves, firmly packed

2 large banana leaves


Directions

1.Heat grill to medium-low. Combine the garlic, ginger, pepper, lime juice and zest, chili paste, sugar, and salt in a small bowl.

2.Make two 2-inch slits on each side of the fish. Spread the garlic-chili-paste mixture inside the fish cavity and over the entire surface of the skin.

3.Place half of the basil on the banana leaves (or a sheet of aluminum foil). Place the fish over the basil and sprinkle the remaining basil over the fish. Wrap the leaves or foil tightly around the fish, secure with string and grill for 20 minutes on each side. Unwrap fish and serve immediately.


Tips & Techniques

The large, green leaves of banana trees are primarily used for wrapping foods, as a means of steaming and adding flavor. The leaves should not be eaten but rather discarded after cooking. Banana leaves are most commonly found frozen at Asian and Latin grocery stores.

123 Calories per serving

RECIPE OF THE DAY! SESAME AND CRISPY CITRUS FISH FILLETS

A crust of white and black sesame seeds and a citrus dipping sauce can accent most mild fish fillets. A great low calorie dish... ENJOY!

Makes: 6 servings


Ingredients

1 1/2 pound(s) fish fillets, such as bass or halibut

2 large egg whites

2 tablespoon(s) cornstarch

2 tablespoon(s) white-wine vinegar

1 teaspoon(s) coarse salt

1/4 cup(s) fresh lime juice

1/4 cup(s) honey

2 tablespoon(s) fresh thyme

1/3 cup(s) white sesame seeds

1/4 cup(s) black sesame seeds

1/4 cup(s) canola oil

2 cup(s) mâche or mixed baby greens


Directions

1.Prepare the fish: Cut fish fillets into 3-inch pieces and transfer to a shallow dish. Stir the egg whites, cornstarch, vinegar, and 1/2 teaspoon salt together in a small bowl. Pour the mixture over the fish, being certain to coat both sides of each fillet. Cover the dish with plastic wrap and chill for 10 to 15 minutes.

2.Prepare the citrus sauce: Combine fresh lime juice, honey, thyme, and remaining salt in a small saucepan over high heat. Boil until it thickens slightly -- about 3 minutes -- and set aside.

3.Fry the fish: Place the sesame seeds in a shallow dish and dip each fillet into the dish to coat each side lightly with the seeds. Heat 2 tablespoons of oil in a large skillet over medium-high heat until very hot. Place the fish, a few fillets at a time, in skillet and fry until cooked through and the white seeds are golden brown -- about 4 minutes on each side. Drain fillets on a wire rack. Repeat with remaining fillets, adding more oil as necessary. Place the mâche or greens on a serving platter and place the fish on top. Drizzle the fish and greens with the citrus.

301 Calories per serving

RECIPE OF THE DAY! POACHED SALMON SALAD

Fresh dill pairs perfectly with poached salmon, Yukon golds, and cucumbers in this hearty salad.This dish makes for a great main course with many delicious flavors.. ENJOY!

Makes: 4 main-dish servings

Total Time: 35 min


Ingredients

12 ounce(s) baby Yukon gold potatoes, thinly sliced

1 tablespoon(s) Classic Vinaigrette, for potatoes

1 seedless cucumber, very thinly sliced

11 radishes, very thinly sliced

1/2 small red onion, very thinly sliced

3 tablespoon(s) chopped fresh dill

1/4 cup(s) Classic Vinaigrette, for salad

Micro-Poached Salmon

Pumpernickel Croutons

Additional fresh dill, for garnish


Directions

1.In large microwave-safe bowl, combine potatoes and 1/2 cup water. Cover with vented plastic wrap and microwave on High 8 minutes or until tender, gently stirring once. Drain; return to bowl. Toss with 1 tablespoon Classic Vinaigrette.

2.In another large bowl, toss cucumber, radishes, red onion, and chopped fresh dill with 1/4 cup Classic Vinaigrette.

3.On each of 4 plates, place potatoes, cucumber mixture, and Micro-Poached Salmon. Sprinkle with Pumpernickel Croutons and garnish with additional dill.

480 Calories per serving

RECIPE OF THE DAY! POTATO AND FISH STEW

My mother has been making this soup for several years now. Stews for me are comfort foods and every time I makes this dish it reminds of my childhood. It is incredibly easy to make, given how tasty and how low in calories it is. Works well with white fish, I've used cod, tilapia, sole with good results. I also use clam juice some times, mmmmm... tasty. ENJOY!


Makes 6 servings

Active Time: 15 minutes
Total Time: 45 minutes

Ingredients

2 tsp olive oil

1 1/2 cups each chopped onions and thinly sliced carrots

3 large cloves garlic, minced

1 tsp fennel seeds (optional)

1/2 tsp each dried thyme, salt and pepper

2 1/4 cups water

1 can (14 1/2 oz) reduced-sodium chicken broth

2 lb (about 5 medium) all-purpose potatoes, peeled and cut into 1-in. chunks

1 can (14 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 lb thawed frozen or fresh cod or scrod fillets, cut in 1-in. chunks

Preparation

1. Heat oil in a 4- to 5-qt pot over medium heat. Add onions and carrots; cook, stirring often, 5 minutes or until onions are translucent. Stir in garlic, fennel seeds, thyme, salt and pepper; cook, stirring, 1 minute or until fragrant.

2. Stir in water, broth and potatoes; bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.

3. Stir in tomatoes and tomato sauce; bring to a simmer. Stir in fish. Cover and simmer 5 minutes, or until fish is opaque at center.

253 Calories Per Serving

RECIPE OF THE DAY! FILLET ITALIAN STYLE IN A SKILLET

This is a wonderful dish that the whole family can enjoy. I use these fish because they are among the most flaky fish, tilapia, turbot or red snapper. They are very Band friendly, this is one of my favorite recipes to make and eat. Make it yours too! ENJOY!

Makes 4 servings

Active Time: 7 minutes
Total Time: 15 minutes

Ingredients

1 Bread sticks

1 medium onion, thinly sliced

5 small or 2 medium zucchini (1 lb)

1 can (14 oz) diced Italian-seasoned tomatoes

1 lb small fresh fish fillets (such as tilapia, turbot or red snapper), no more than 1⁄2 in. thick

Preparation

1. Meanwhile, lightly coat a large nonstick skillet with nonstick spray. Heat over medium-high heat. Spread onion in skillet.

2. While onion cooks, cut small zucchini in 1⁄2-in.-thick rounds (or cut medium zucchini in half lengthwise, then crosswise in 1⁄2-in.-thick pieces). Stir into onions along with about half the tomatoes. Bring to a boil.

3. Lay fish fillets in a single layer on top. Pour remaining tomatoes over fish. Cover and cook 7 to 8 minutes, or until fish is cooked through and zucchini is crisp-tender.

4. Serve with the fish and vegetables also a few bread sticks.

410 Calories Per Serving

RECIPE OF THE DAY! SALMON WITH A MUSTARD SAUCE

Delicious and tasty low calorie Salmon with Mustard Sauce will delight your Friends and family. The many flavors will burst in your mouth. I make this dish a lot and I love it, try it and am sure you will too! ENJOY!


Makes 5 servings

Active Time: 5 minutes
Total Time: 15 minutes

Ingredient

1 salmon fillet (1 1⁄2 lb), cut into 5 equal pieces

1/4 cup coarse-grain mustard

2 Tbsp pure maple syrup or maple-flavored pancake syrup

Preparation

1. Heat oven to 450ºF. You will need a rimmed baking sheet lined with foil. Place salmon pieces 1 in. apart, skin side down, on baking sheet.

2. Stir mustard and maple syrup in small bowl until blended; spoon evenly on salmon.

3. Bake 10 minutes until salmon is opaque in center.

194 Calories Per Serving

RECIPE OF THE DAY! SALMON BURGERS WITH CHIPOTLE RANCH SAUCE

This easy to make Salmon Burgers with Chipotle Ranch Sauce will make a great meal. Looking for a healthy meal, this 325 calorie recipe is it. I have learned I do not have to substitute taste or good foods to work with my Lap Band. Enjoy!

Makes 4 sandwiches

Active Time: 10 minutes
Total Time: 10 minutes

Ingredients

1 (12.8 oz) package SeaPak Salmon Burgers

2 Tablespoons chipotle pepper sauce

1/4 cup ranch dressing

4 slices red onion

4 ripe vine tomatoes

4 leaves green leaf lettuce

4 slices pepperjack cheese (if desired)

4 hamburger buns

Preparation

1. Preheat grill to medium-high heat.

2. Combine chipotle pepper sauce and ranch dressing, set aside.

3. Grill salmon burgers according to package directions. Remove from grill.

4. Plate by placing salmon burger on a toasted bun and topping it with lettuce, onion, tomato and cheese. Spread chipotle-ranch sauce on inside of hamburger bun top half. Serve immediately.

325 Calories Per Serving

RECIPE OF THE DAY! SWORDFISH WITH TABBOULEH & CUCUMBER DILL SAUCE

This easy healthy recipe is full of bold flavors and taste. The Tabbouleh I has lots of rich flavors in it self added with the dill sauce is a added bonus to your taste bubs. ENJOY!


Makes 4 steaks

Active Time: 20 minutes
Total Time: 1 hour
379 Calories Per Serving


Ingredients

TABBOULEH

1 box (5.25 oz) tabbouleh (taboule) mix

1 tsp grated lemon peel

1/4 cup lemon juice

1 medium tomato, seeded, chopped

1/2 large cucumber, seeded, diced

CUCUMBER-DILL SAUCE

1 cup plain lowfat yogurt

1/2 large cucumber, peeled, seeded and chopped

1/4 cup lightly packed dill sprigs, chopped

2 tsp minced garlic

1/4 tsp salt Four 3/4-in.-thick swordfish steaks (6 to 8 oz each)

Olive oil cooking spray

1/2 tsp salt

1/4 tsp pepper

Preparation

1. Tabbouleh: Cook mix as package directs. When cool, add remaining ingredients and stir to mix. Let stand at least 30 minutes to blend flavors.

2. Sauce: Mix ingredients in a bowl.

3. Heat outdoor grill, grill pan or broiler.

4. Coat fish with cooking spray; season with salt and pepper.

5. Grill fish, turning over once, about 8 minutes until barely opaque when pierced in thickest part. Serve fish with the sauce and tabbouleh alongside.

379 Calories Per Serving

RECIPE OF THE DAY! SALMON WITH YOGURT CURRY SAUCE

Looking for a low calorie dish for tonight's dinner,try this one. This is one of my favorites. Salmon with Yogurt Curry Sauce, is lite and full of taste. Am sure your family will love it.. ENJOY!

Makes 4 servings

Active Time: 10 minutes
Total Time: 15 minutes

Ingredients

4 salmon steaks or pieces of fillet (about 1 in. thick and 6 oz each)

1/4 tsp each salt and pepper

Nonstick cooking spray

1 cup lowfat plain yogurt

2 Tbsp each chopped cilantro and sliced scallions

1 Tbsp each honey and curry powder

Preparation

1. Heat broiler. Line a baking pan with nonstick foil. Place salmon on pan; sprinkle with salt and pepper and coat with nonstick spray. Broil 8 to 10 minutes or just until cooked through.

2. Meanwhile, combine remaining ingredients and serve with salmon.

338 Calories Per Serving

RECIPE OF THE DAY! CALIFORNIA ROLLS DECONSTRUCTED

I love taking a dish and deconstructing it. Here is a different take on California Rolls. My version has only 29 calories, without losing it's flavors. Great for a Hors D'oeuvre or a small meal.Your friends and family will love this. ENJOY!

Makes 24 rolls

Active Time: 25 minutes
Total Time: 1 hour 30 minutes

Ingredients

1/3 cup sushi rice

2 tsp rice wine or cider vinegar

24 Belgian endive leaves

1 Tbsp prepared wasabi (or to taste)

8 oz surimi (imitation crabmeat), torn into small pieces

1/2 cup shredded carrot

1 ripe avocado, cut into small chunks

2 Tbsp reduced-sodium soy sauce

Garnish: black and/or toasted sesame seeds, pickled ginger, wasabi

Preparation

1. Cook rice as package directs. Cool slightly; add vinegar and toss. Let cool.

2. With wet hands, form about 1/2 Tbsp rice into a mound that will fit in the bottom of an endive leaf. Place in leaf; top with a small bit of wasabi. Add surimi, carrot and avocado. Drizzle with about 1/4 tsp soy sauce. Sprinkle with seeds if desired.

Tip: The rice can be made the day before; wrap well and refrigerate. You can prepare the “rolls” 1 hour ahead, except for the avocado (add it just before serving).

29 Calories Per Serving

RECIPE OF THE DAY! VEGETABLE & TILAPIA PACKETS

This healthy low calorie easy to make dish is so full of so many wonderful flavors. Here is a great way to make your taste buds happy. This Vegetable and tilapia Packet has every thing to do that, I love this dish. Am sure you will too... ENJOY!

Makes 4 packets

Active Time: 10 minutes
Total Time: 25 minutes

Ingredients

4 cups baby spinach

4 tilapia fillets (6 to 7 oz each)

8 tsp extra-virgin olive oil

8 oz thin asparagus, trimmed and cut into lengths about 2 in. long

4 tsp each capers and minced shallots

2 tsp fresh thyme leaves

1 tsp salt

1/2 tsp pepper

8 to 12 thin slices lemon

Preparation

1. Place oven rack in center of oven. Heat oven to 425ºF. You’ll need a rimmed baking pan and 4 pieces of parchment paper or nonstick foil (each about 16 in. long).

2. To make each packet: Place 1 cup spinach in center of parchment. Top with a tilapia fillet. Brush fish with 1 tsp of the olive oil. Scatter 1/2 cup of the asparagus on and around fish. Scatter 1 tsp each of the shallots and capers, and 1/2 tsp of the thyme over top. Drizzle with another tsp of the oil; sprinkle with 1⁄4 tsp of the salt and 1/8 tsp of the pepper. Top fish with 2 or 3 slices of the lemon.

3. Bring long ends of paper together and fold down 3 times to make a seam. Place on baking pan and tuck ends underneath. Repeat with remaining ingredients to make 4 packets.

4. Bake 15 minutes until packets are puffed. Open 1 packet to test doneness. If fish isn’t opaque at center, reseal packet and return to oven. Check again after 5 minutes.

284 Calories Per Serving

RECIPE OF THE DAY! MEXIACN FISH BAJA TACOS

Delicious Mexican Fish Baja Tacos. A Easy Mexican Recipe for your next party. Share them with your friends and family they will thank you.. ENJOY!

Makes 4 servings

Active Time: 10 minutes
Total Time: 25 minutes

Ingredients

2 cups shredded cabbage

3 Tbsp lime juice

1/3 cup chopped cilantro

2 tsp olive oil

1 tsp chili powder

1 1/4 lb halibut or mahi-mahi fillets (about 3/4 in. thick)

8 corn tortillas, warmed as package directs

1 avocado, diced

1/4 cup sliced radishes

Preparation

1. Toss cabbage and 1 Tbsp of lime juice in a bowl. Mix remaining lime juice, 1 Tbsp of cilantro, the oil and chili powder in a pie plate. Add fish, turn; marinate 10 minutes.

2. Coat outdoor grill or stove top grill pan with nonstick spray; heat. fish; cook 5 to 7 minutes, turning once, until just cooked through. Remove to plate and break into chunks.

3. Fill tortillas with cabbage, fish, avocado, radishes and remaining cilantro. Top with salsa as desired.

Note: Recipe serving size is two tacos per person.

382 Calories Per Serving (382 for 2 tacos)

RECIPE OF THE DAY! GINGER-SOY SALMON WITH BOK CHOY

This Asian inspire dish is a favorite in my home, make it a favorite in yours too. So rich in flavor and taste. I some times leave out the Bok Choy and substitute it for rice. ( Bok Choy may not work with everyones band so becareful pick around it or just leave it out and use Rice.) ENJOY!

Makes 4 servings
Active Time: 10 minutes
Total Time: 25 minutes

Ingredients

2 tsp canola oil

2 Tbsp minced fresh ginger

2 tsp minced garlic

1 1/2 lbs bok choy, halved

lengthwise, then sliced crosswise in 1-in. strips

4 oz shiitake mushrooms, stems discarded, caps sliced

1 cup shredded carrots

4 salmon fillets
(5 to 6 oz each)

3 reduced-sodium soy sauce

3 Tbsp orange marmalade

Garnish: toasted sesame seeds

Serve with: 90-second microwavable brown rice

Preparation

1. Heat broiler. Heat oil in a large, deep ovenproof nonstick skillet. 1 Tbsp ginger and the garlic; cook over low heat a few seconds until fragrant.

2. Add bok choy, mushrooms and carrots. Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender. to a serving bowl; cover to keep warm.

3. Place salmon skin side down in skillet. In a small cup, mix remaining 1 Tbsp ginger, the soy sauce and marmalade. Spoon about half of soy sauce mixture over salmon.

4. Broil 4 to 6 minutes until salmon is just cooked through. Drizzle with remaining soy sauce mixture and serve with the vegetables. with sesame seeds, if desired.

363 Calories Per Serving

RECIPE OF THE DAY! BEAN AND TOMATO SALAD WITH SEAFOOD KABOOS

This is a full meal sides and all and so low in calories. Summer time, is a great time for outdoor grilling to help keep the heat out of your kitchen. This is a great dish and am sure you and your family will love it. ENJOY!


Makes 4 servings

Active Time: 30 minutes
Total Time: 40 minutes

Ingredients

Marinade/Dressing

1/4 cup olive oil

2 tsp freshly grated lemon peel

1/4 cup fresh lemon juice

3/4 tsp salt

1/2 tsp freshly ground pepper

1 bunch scallions, bottom ends cut in 32 pieces, remaining green chopped

1 Tbsp chopped fresh sage leaves or 1 tsp dried

2 tsp chopped fresh thyme leaves or 1 tsp dried

1 tsp chopped fresh rosemary leaves or 1/2 tsp dried

16 large peeled and deveined shrimp (about 8 oz)

8-oz 1-in.-thick swordfish steak, cut in 16 chunks

16 small white mushrooms

Salad
1 can (19 oz) cannellini beans, rinsed

1 large beefsteak tomato, coarsely chopped

1/2 cup chopped parsley

1/2 cup red onion

Preparation

1. Heat outdoor grill. Have ready eight 10-in. or longer skewers (see Note).

2. Marinade/Dressing: Put olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 Tbsp. To mixture remaining in bowl, add chopped scallion greens and herbs. Add scallion pieces, shrimp, swordfish and mushrooms; stir to coat. Marinate while making the salad.

3. Salad: Put ingredients in a serving bowl. Add reserved Marinade/Dressing; stir gently to mix and coat.

4. Kabobs: On each skewer, alternately thread 2 each mushrooms, swordfish chunks and shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad.

Note: If using wooden or bamboo skewers, soak them in water 30 minutes to prevent scorching. Run 2 skewers side by side through the food to keep it from swiveling when turned on the grill.

385 Calories Per Serving

RECIPE OF THE DAY! FISH CAKES WITH SWEET & SOUR SAUCE

I use the following fish in this recipe because it's the flakiest fish and has a great flavor and taste. Look at the ingredients part of this recipe for the ones I recommend.Fish cakes give me the feeling of being at a New England seaport. ENJOY!

Makes 12 fish cakes

Active Time: 20 minutes
Total Time: 25 minutes

Ingredients

Sweet and Sour Sauce

4 Tbsp lime juice

1 Tbsp each light soy sauce and sugar

1/4 tsp red pepper flakes


Fish cakes

1/2 medium bell pepper

1/3 cup packed fresh cilantro

1 clove garlic

1 slice (1/2 in. think) fresh ginger

2 tsp each grated lime zest and sugar

1 1/2 lb skinned salmon, halibut, tilapia or flounder fillets, cut in chunks

1 Tbsp vegetable oil

Preparation

1. Sauce: Stir all ingredients in a small bowl until well blended.

2. Fish Cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.

3. Shape level 1/4-cupfuls fish mixture into twelve 3-in. patties. (Fish cakes may be refrigerated, loosely covered, at this point up to 4 hours.)

4. Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet and Sour Sauce.

304 Calories Per Serving