Grilled Halibut and Fresh Mango Salsa

Ingredients

• 2 cups plum tomatoes, seeded and diced
• 1 1/2 cups diced peeled ripe mango
• 1/2 cup diced onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 2 cloves garlic, minced
• 4 (6-ounce) halibut fillets
• 1 tablespoon olive oil

Directions

Prepare grill.

Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa. Serves 4.

From Cooking Light

Submitted by Shelli

Crab, Corn, and Tomato Salad with Lemon Basil Dressing

Ingredients

• 1 tablespoon grated lemon rind
• 5 tablespoons fresh lemon juice, divided
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup thinly sliced basil leaves
• 1/4 cup chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 1 pound lump crabmeat, shell pieces removed
• 8 (1/4-inch-thick) slices ripe beefsteak tomato
• 2 cups cherry tomatoes, halved

Directions

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Serves 4

From Cooking Light

Submitted by Shelli

Soba Noodle Salad with Citrus Vinaigrette

Ingredients

• 1 (8-ounce) package soba noodles
• 1 1/4 cups frozen shelled edamame (green soybeans)
• 3/4 cup matchstick-cut carrots
• 1/3 cup sliced green onions
• 2 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons chopped serrano chile
• 1 pound peeled and deveined medium shrimp
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon olive oil

Directions

Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.

Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp to noodle mixture.

Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well. Serves 4.

From Cooking Light
Submitted by Shelli

Grilled Halibut with Lemon-Basil Pesto

Ingredients

4 6 oz halibut or other firm white fish fillets
Cooking spray
1/4 tsp salt, divided
1/8 tsp black pepper
2/3 cup firmly packed basil leaves
1/4 cup grated fresh Parmesan cheese
2 T olive oil
1 T grated lemon rind
1 T fresh lemon juice
2 garlic cloves, peeled

Directions

Prepare grill. Place fillets on grill rack coated with cooking spray. Sprinkle 1/8 tsp salt and pepper over fish. Cover and grill 4 minutes each side or until fish flakes easily when tested with a fork. Combine remaining 1/8 tsp salt, basil, and remaining ingredients in a blender or food processor; process until finely minced. Serve pesto with fish. Serves 4.

From Cooking Light
Submitted by Shelli

Lemon Garlic Tilapia

Ingredients

4 tilapia fillets
1 clove garlic, finely chopped
3 Tbsp fresh lemon juice
1 Tbsp butter, melted
1 tsp dried parsley flakes
pepper to taste

Directions

Preheat oven to 375. Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake about 30 minutes or until fish is white and flakes when pulled apart with a fork.

From Jen Piotrowski, Circle of Moms Recipe Swap

Tilapia with Grape Chutney

Ingredients

• 4 4-oz. fresh or frozen skinless tilapia or sole fillets
• Salt and pepper
• 2 Tbsp. cooking oil
• 1 cup seedless green grapes
• 1/2 cup tropical blend mixed dried fruit bits
• 1/3 cup sliced green onions
• 1/3 cup apricot spreadable fruit
• Cooked brown rice (optional)

Directions

1. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Season with salt and pepper.

2. In a 12-inch skillet heat oil over medium-high heat; add fish. Cook 3 to 4 minutes or until fish flakes easily, turning once. Meanwhile, halve grapes.

3. Transfer fish to platter; keep warm. Add grapes, fruit bits, onions, and spreadable fruit to skillet; cook and stir 2 minutes. Season to taste with salt and pepper. Serve sauce over fish. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Citrus Salsa Salmon

Ingredients

• 4 4- to 5-oz. skinless salmon fillets (3/4- to 1-inch thick)
• Salt and ground black pepper
• 1/3 cup red jalapeño jelly
• 3 medium oranges, peeled, seeded, and coarsely chopped
• 1 medium grapefruit, peeled and sectioned
• 1 cup grape or cherry tomatoes, halved

Directions

1. Heat broiler. Lightly sprinkle salmon with salt and pepper. In small saucepan over low heat melt the jelly. Brush 2 tablespoons of the melted jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes when tested with a fork.

2. Meanwhile, for fresh citrus salsa, in medium bowl combine chopped oranges, grapefruit sections, halved tomatoes, and remaining jelly. Season with salt and pepper. Serve salmon with citrus salsa. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Basil-Buttered Salmon

Ingredients

• 4 fresh or frozen skinless salmon, halibut, or sea bass fillets (about 1 1/4 pounds)
• 1/2 teaspoon salt-free lemon-pepper seasoning
• 2 tablespoons butter, softened
• 1 teaspoon snipped fresh lemon basil, regular basil, or dill or 1/4 teaspoon dried basil or dill, crushed
• 1 teaspoon snipped fresh parsley or cilantro
• 1/4 teaspoon finely shredded lemon peel or lime peel

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with lemon-pepper seasoning.

2. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from the heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork.

3. Meanwhile, in a small bowl, stir together butter, basil, parsley, and lemon peel. To serve, spoon 1 teaspoon of the butter mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use. Makes 4 servings.

4. Grilling Directions: Place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.

From Better Homes and Gardens

Submitted by Shelli

Tuna Noodle Casserole

Ingredients

• 3 cups medium noodles (4 oz.)
• 1 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 to 3 Tbsp. Dijon-style mustard
• 2-1/4 cups milk
• 1 12-oz. can chunk tuna, drained
• 1/2 cup bottled roasted red sweet peppers, chopped
• Potato chips, optional

Directions

1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.

2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.

3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Cajun Snapper

Ingredients

• 2 10-oz. fresh red snapper fillets
• 2 tsp. Creole or Cajun seasoning
• 2 lemons
• Italian (flat-leaf) parsley (optional)
• 2 Tbsp. butter, melted

Directions
Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish flakes when tested with fork.

Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges. Makes 4 servings.

From Better Homes and Gardens
Submitted by Shelli

Steamed Cod with Gingery Mushrooms

Ingredients

1 lb. fresh or frozen skinless Alaska or gray cod, or tilapia fillets
1/2 tsp. ground ginger
1 Tbsp. finely chopped fresh ginger
2 tsp. canola oil
8 oz. fresh shiitake mushrooms, stemmed and halved
1 large red sweet pepper, seeded and cut in rings
1/2 cup sliced green onions
1/4 cup dry white wine or reduced-sodium chicken broth
2/3 cup reduced-sodium chicken broth
Thin strips green onion (optional)
Very thin slices fresh ginger (optional)

Directions

Thaw fish, if frozen. In a bowl combine the 1/2 teaspoon ground ginger, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle on fish; set aside.

In skillet cook the 1 tablespoon fresh ginger in hot oil over medium-high heat 15 seconds. Add mushrooms, pepper, and 1/2 cup onions. Cook 5 minutes or until mushrooms are tender, stirring occasionally. Remove skillet from heat; add wine. Return to heat. Cook and stir until wine is almost evaporated. Add chicken broth; bring to boiling.

Place seasoned fish on vegetables in skillet. Reduce heat; maintain gentle boiling. Cook, covered, 4 to 6 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with fork. Serve fish and vegetables topped with onion strips and fresh ginger. Spoon cooking liquid over all. Makes 4 servings.

From Better Homes and Garden

Submitted by Shelli

Baked Salmon

Ingredients

1 fresh or frozen salmon fillet
bell pepper
lime
tomato
salt
pepper

Directions

Place fish fillet on large sheet of tin foil. Sprinkle with coarse grind black pepper. Slice rings of green pepper, lemon and tomato and place on top. Seal salmon in tin foil and bake at 350 degrees for about 20 minutes until flaky.

Serves 1

From CDKitchen
Submitted by Shelli

Lime Steamed Salmon

Ingredients

• 2 limes
• 1 pound salmon fillet, skinned and cut into 3 pieces about 1 inch thick
• 1 tablespoon grated fresh ginger
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons toasted sesame oil
• 2 cups trimmed baby (small) green beans (about 8 oz.) or one 9-ounce package frozen French-cut green beans
• Lime wedges (optional)

Directions

1. Finely shred 2 teaspoons peel from the limes; set aside. Thinly slice limes and lay slices evenly in the bottom of a steamer basket. Place the fish in a single layer on top of the lime slices. Stir ginger, reserved lime peel, salt, and pepper into sesame oil; brush generously over fish.

2. Place fresh or frozen beans in the upper section of the steamer container. Steam the fish and beans according to the manufacturer's directions for 12 to 15 minutes or until just cooked through. (If beans are not tiny, you may need to remove the fish and steam beans for an additional 4 to 5 minutes.) Let stand 1 minute.

3. To serve, arrange beans in a serving dish; remove fish from lime slices and arrange fish on top of beans. If desired, serve with lime wedges. Makes 3 servings.

Conventional Method: Shred lime peel and stir oil mixture together as above in Step 1. In a small saucepan place fresh or frozen green beans in a small amount of boiling salted water. Return to boiling; reduce heat . Simmer, covered, for 15 minutes (5 to 6 minutes for frozen beans). Drain well. Meanwhile, place 4 cups water in a very large skillet. Bring to boiling; reduce heat. Place lime slices and salmon in a steamer basket. Brush with oil mixture as above in Step 1. Carefully place steamer basket into skillet. Cover and steam over gently boiling water about 10 minutes or until fish flakes easily. Serve as above.

From BHG.com

Submitted by Shelli

Baked Salmon with Tomatoes and Spinach

Ingredients

4 salmon fillets (4 oz. size)
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1 medium tomato, chopped
1/3 cup Sun-Dried Tomato Vinaigrette Dressing

Directions

Place salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with no stick cooking spray.

Mix remaining ingredients until well blended; spoon over salmon.

Bake at 375°F for 20 to 25 minutes or until salmon flakes easily when tested with fork.

From CD Kitchen
Submitted by Shelli

Orange Roughy in Scallion and Ginger Sauce

Ingredients


1/3 cup dry sherry or vermouth
3 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
1/4 cup finely chopped green onion
1 teaspoon freshly grated ginger
1 teaspoon finely chopped garlic
2 orange roughy fillets (1 pound)

Instructions

Preheat the oven to 400°F. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.

Place the fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.

Cod, sole, or flounder may be substituted for the orange roughy.
Serves 2

Note: The alcohol burns off and just leaves a nice taste. We love this!

Submitted by Lynda

Creamy Baked Salmon

4 servings... good enough for company!

2 pounds salmon filets
3/4 cup non fat sour cream
1/3 cup non fat mayonnaise
2 TBSP flour
2 TBSP lemon juice (fresh is best)
1/4 tsp dried dill weed
1 8 oz package non fat cream cheese
1 clove garlic, minced
1/3 cup white wine
Salt, pepper, & Paprika to taste

Place salmon on a pan sprayed with olive oil spray. Whisk all ingredients except salmon together until blended.
Pour over salmon.
Bake uncovered 400 degrees 15 to 20 minutes.

Submitted by Lynda