Panko-Crusted Salmon

Yield: 4-6 servings

INGREDIENTS

2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Dijon mustard
Lemon wedges, for serving

DIRECTIONS

• Preheat the oven to 425˚ F.  In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
• Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.  Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.
• Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)
• Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.

SOURCE

How Easy Is That? by Ina Garten via Annie's-Eats

Honey Lime Tilapia

INGREDIENTS

Fish and Marinade:
• 4 tilapia fillets (about 4-5 ounces each)
• 2 tablespoons lime juice (from 1 large lime)
• Zest of 1 lime
• 1 tablespoon olive oil
• 1 1/2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic, finely minced

Coating and Cooking:
• 1/2 cup all-purpose or whole wheat flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons olive oil

DIRECTIONS

1. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.
2. Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.
3. Serve immediately with lime wedges.

Foil Packet Fish over Greek Orzo

Courtesy of: Annie's Eats

Yield: 6 servings

Ingredients:

8 oz. orzo
10 oz. frozen chopped spinach, thawed and drained
¼ large red onion, chopped
1 cup grape tomatoes, halved
4 oz. sliced kalamata olives (I used black olives)
1 tbsp. butter
Salt and pepper, to taste
2-3 oz. crumbled feta cheese
6 white fish fillets, about 6-8 oz. each (such as halibut, cod, or tilapia)


For the compound butter:
6 tbsp. butter, softened
2 cloves garlic, minced
1 tbsp. minced fresh dill
½ tsp. lemon zest
½ tsp. red pepper flakes
Salt and pepper, to taste

Directions:

Heat a grill to medium-high.  Bring a medium pot of water to boil.  Add the orzo to the pot and cook until a few minutes shy of al dente.  Meanwhile, combine the spinach, onion, tomatoes, olives, and butter in a large bowl.  Drain the orzo in a fine strainer.  Pour the hot pasta into the bowl with the butter and vegetables and toss gently until well mixed.  Season to taste with salt and pepper.
Cut out 6 large squares of foil, about 12-inches on each side.  Divide the orzo mixture evenly between the pieces of foil, placing it over the lower half of each square of foil.  Sprinkle some of the crumbled feta over each pile of orzo.  To make the compound butter, combine the butter, garlic, dill, lemon zest, and red pepper flakes.  Season with salt and pepper.  Mix until well combined.
Spread a layer of the compound butter over each of the fish fillets.  Lay the portions of fish over the orzo.  Fold the foil over and crimp the edges together to seal the packets.  Place the packets on the heated grill, cover, and let cook for about 12 minutes or until the internal temperature of the fish registers 160˚ F on an instant read thermometer.  Remove the packets from the grill.  Open the packets, being careful to avoid the steam.  Sprinkle each serving with a bit of fresh dill.  Serve immediately.

Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce

Courtesy of: Skinny Taste

Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 cake • Old Points: 4 pts • Points+: 5 pts
Calories: 173.6 • Fat: 8.8g • Protein: 13.1 g • Carb: 11.7 g • Fiber: 1.3 g 

Crab Cakes

• 9 ounces lump crab meat, picked free of shells
• 1/2 cup (about 13) reduced fat Ritz crackers, crushed
• 1 whole egg plus 1 egg white, beaten
• 2 finely chopped scallions
• 2 tbsp finely chopped red bell pepper
• 1 tbsp low fat mayonnaise
• 2 tbsp fresh cilantro (or parsley)
• 1/2 lime, juiced
• salt and pepper to taste
• cooking spray

Zesty Chipotle Lime Sauce

• 1 tbsp roasted peppers (jarred)
• 1/4 cup light mayonnaise
• 1 tsp minced canned chipotle chilies in adobo sauce
• 1 tsp fresh lime juice

Red Pepper Chipotle Lime Sauce:
In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper andchipotle pepper.

Crab Cakes:
In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup.

Chill in the refrigerator at least 1/2 hour before baking.

Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned.


Drizzle red pepper chipotle lime sauce over crab cakes and serve.

Shrimp Scampi

Courtesy of: Natalie Riley

1 pound Shrimp, thawed according to package directions or fresh works great too

1 Tbsp. Butter

Green onion, thinly sliced

1 Clove Garlic, minced

Melt a dab of butter in a Saute pan. Place the shrimp in and cook over medium - medium high heat. As they start to turn red, throw in the green onions garlic. Turn once and they are done when red and curled up. Take them off the heat and serve, don't overcook!

Serve with Cocktail sauce, Edamame, rice, and/or a Salad. SUPER EASY, LIGHT & HEALTHY dinner!

Salmon Dill Sauce

Courtesy of: The Lion House

1/2 c. sour cream
1/2 Tbs. fresh dill or 1/2 tsp. dry dill
1 tsp. lemon juice
1/4 tsp. sugar
1/2 tsp. salt