Fish Tacos with Mango Salsa

 {4 servings} Cook Up Comfort pg 73  6 points OVEN
 4 (6 oz) mahimahi fillets or tilapia
½ t salt
1/3 c lime juice
2 T minced scallions
1 ½ T minced peeled fresh ginger
1 ½ t dark brown sugar
8 (6”) corn tortillas, warmed
2 c lightly packed thinly sliced green leaf lettuce
¼ c chopped fresh cilantro
½ c prepared mango or peach salsa
2 T crema or reduced-fat sour cream
Lime wedges

1. Preheat oven to 450. Spray large baking dish with nonstick spray.
2. Sprinkle fish with salt and arrange in a single layer in prepared dish.
3. Stir together lime juice, scallion, ginger, and brown sugar in small bowl; pour over fish. Cover dish and bake until fish is just opaque in center, about 15 minutes.
4. Transfer fish to cutting board and cut into small pieces. Top each tortilla evenly with fish, lettuce, cilantro, and salsa. Drizzle with crema. Fold each taco in half; serve with lime wedges.

Salmon Burgers with Cucumber Salsa

 pg 71 Freestyle Cookbook    4 pts

1 lb skinless salmon fillet, finely diced
1 small shallot, finely chopped
2 T chopped fresh cilantro
½ t Dijon mustard
¼ t black pepper
¼ t salt
1 c diced ENGLISH (seedless) cucumber
Juice of ½ lime
¼ t jalapeno pepper sauce
1 c watercress leaves
4 multigrain English muffins, split and toasted
Lemon wedges


Salmon Burgers with Cucumber Salsa                                                                                         
1. Preheat oven to 450
2. Make sure there is no ice on the broccoli. Toss  in a bowl with olive oil. Spread on a baking sheet/pan. Season with pepper.
3. Place in oven for about 20 minutes (oven times may vary)
4. When the edges are starting to turn black, the broccoli is ready.
1. Combine salmon, shallot, 1 T cilantro, mustard, pepper, and 1/8 t salt in med bowl; mix to combine. Form into 4 patties, each about ½” thick. Spray large skillet with nonstick spray and set over medium heat. Add patties and cook until lightly browned and cooked through, 5-6 minutes per side.
2. Meanwhile, to make salsa, combine cucumber, lime juice, pepper sauce, remaining 1 T cilantro, and remaining 1/8 t salt in med bowl.
3. Layer ¼ c watercress, 1 burger, and 1/3 c salsa into each English muffin. Serve with lemon wedges (not necessary)

California Fish Tacos

 pg 87 4 serv under 20 minutes 5 points
1T lime juice
2 t olive oil
¾ t chili powder
¾ t ground coriander
½ t salt
3 (1/4 lb) skinless red snapper  filets
2 c thinly sliced green cabbage (Cole Slaw mix)
2 scallions, thinly sliced
½ c finely chopped red onion
1/3 c coarsely chopped cilantro
1 jalapeno, seeded and minced
8 6” corn tortillas, warmed
½ c light sour cream
Lime wedges

1. Spray 7x11” baking dish with nonstick spray
2. Stir together: lime juice through salt in a cup (or sm bowl). Place fish in baking dish in one layer and brush with lime juice mixture. Cover with wax paper and microwave on high until fish is just opaque in center, about 3 minutes. Cut fish into small pieces.
3. Meanwhile, toss together cabbage through jalapeno in medium bowl.
4. Fill tortillas evenly with fish and cabbage mixture; top with sour cream. Serve with lime wedges.

Cornmeal Spice-Crusted Tilapia

 p 84 4 serv 2 points Nora loved it
2 T cornmeal
2 t smoked sweet paprika
1 t Old Bay seasoning
1 t black pepper
1 t packed brown sugar
1 t dried thyme
4 5-oz tilapia fillets
4 t canola oil
Lemon wedges

1. On large sheet wax paper, mix together cornmeal, paprika, Old Bay, black pepper, brown sugar, and thyme. Coat fish fillets in spice mixture, pressing so it adheres.
2. Heat large heavy skillet over medium-high heat; add oil. Add fish and spray with nonstick spray. Cook until deeply and just opaque in center, about 4 minutes per side. Serve with lemon wedges.

WW Swordfish and Tomatoes with Basil Sauce

 serves 4 pg 78 2 points
4 plum or other small tomatoes, halved
1 c whole cherry tomatoes
1 ½ c lightly packed fresh basil
3 T chicken broth
3 T grated Parmesan
1 T chopped walnuts
1 garlic clove, chopped
2 t lemon juice
3 t olive oil
½ t salt
½ t black pepper
4 5 oz swordfish steaks

1. Spray broiler rack with nonstick spray; preheat broiler
2. Place all tomatoes on broiler rack and lightly spray with olive oil and nonstick spray. Broil 5” from heat until tomatoes are softened, about 8 minutes.
3. Meanwhile, to make sauce, combine basil, broth, Parmesan, walnuts, garlic, lemon juice, 1 t oil, ¼ t salt and ¼ t pepper in blender or food processor, pulse until finely chopped. Set aside.
4. Heat remaining 2 t oil in large skillet over med-high heat. Sprinkle fish with remaining ¼ t salt and ¼ t remaining pepper. Add fish to skillet and cook, turning once, until fish flakes easily with a fork, about 8 minutes.
5. Divide fish and tomatoes evenly among 4 plates and drizzle evenly with sauce.

Sauteed Tilapia with Almonds and Cherries

 4 serv pg 75 2 points
1 T sliced almonds
3 t EVOO
4 5-oz tilapia, flounder, or ole fillets
¼ t salt
¼ t black pepper
1 sm onion, chopped
2 T dry vermouth, dry white wine, or chicken broth
½ c pitted fresh sweet cherries, halved
½ c vegetable broth
½ t dried thyme

1. Place almonds in small skillet; cook over med-low heat, stirring constantly, until lightly toasted and fragrant, about 4 minutes. Transfer to bowl. 
2. Heat 2 t oil in lg nonstick skillet over medium heat. Sprinkle fish with s & p. Add fish to skillet and cook until just opaque in center, about 2 minutes on each side. Transfer to plate and keep warm.
3. Heat remaining 1 t oil in same skillet. Add onion and cook, stirring frequently, until softened, about 2 minutes. Add vermouth/wine; bring to a boil. Cook until most of the liquid evaporates, about 1 minute. Top fish with cherry mixture and sprinkle with almonds.  

WW Tilapia Tacos with Chipotle Aioli

 pg 147 book says 7 smtpts, site says 4           MEATLESS       SO GOOD                               1⁄4cup(s)plain low fat Greek yogurt
      1⁄4cup(s)light mayonnaise
    1Tbspcanned chipotle peppers in adobo sauce, minced (or more to taste)
    1tspfresh lime juice
    1Tbsp  uncooked red onion(s)go ahead and cut for aioli too
    1Tbsp cilantro, fresh, minced
    1⁄4tspground cumin, Fish, Tortillas and Toppings
    3 Tbsp fresh lime juice
    1Tbspolive oil, extra virgin
    1tspground cumin
    1⁄2tspminced garlic
    1pound(s)uncooked tilapia fillet(s)
    2spray(s)cooking spray
    3⁄4tspkosher salt
    2⁄3cup(s)packaged coleslaw mix (shredded cabbage and carrots)
   8smallcorn tortilla(s)
    1⁄4cup(s)cilantro, minced (for garnish)
    1⁄4cup(s)uncooked red onion(s), minced (for garnish)
    1⁄2mediumfresh lime(s), cut into wedges
    In a small bowl, combine first seven ingredients (yogurt through cumin); chill until ready to use (may be made up to 4 days before use, covered and refrigerated).
    In a shallow dish, combine lime juice, oil, cumin and garlic; add tilapia and toss to coat. Marinate in refrigerator for 30 mins.
    Coat a grill or grill pan with cooking spray; heat to high. Remove tilapia from marinade (discard marinade). Grill fish until it flakes easily with a fork, about 3 to 4 minutes per side; sprinkle with salt and slice tilapia into 8 equal pieces
    While tilapia cooks, wrap corn tortillas in aluminum foil and warm on grill or in oven.
    To serve, top each tortilla with 1 tablespoon slaw, 1 piece tilapia and 1 heaping tablespoon aioli; garnish with cilantro and red onion, and serve with lime wedges. Yields 1 taco per serving. This recipe is easily doubled. You can also serve with additional garnishes like diced plum tomatoes, salsa verde or diced avocado (could affect SmartPoints value).
In my opinion: MY FAVORITE!

Grilled Tilapia Bowls with Chipotle Avocado Crema

Tilapia Seasoning:
•1 teaspoon chili powder
•1 teaspoon paprika
•1 teaspoon of cumin
•1 teaspoon of garlic powder
•½ teaspoon of salt
•¼ teaspoon of pepper
•2 large tilapia filets

Chipotle Avocado Crema:
•½ cup of plain Greek yogurt
•juice of one lime
•1 large avocado
•1 garlic clove
•1 chipotle pepper {from a can of chipotle peppers in adobe sauce}
•salt & pepper
•3 cups of cooked quinoa
•15 oz. black beans, rinsed and drained
•2 ears of fresh corn, shucked
•¼ cup of fresh cilantro
•1 roma tomato, diced


1.In a food processor, add plain yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Place in refrigerator.
2.In a small bowl, add chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix together.
3.Rinse and pat dry tilapia filets and season bowl sides of the fish with the seasoning in the small bowl. {you may have some left over and that's fine}
4.Heat grill to medium high, grill the two ears of corn for 15-20 minutes. Turning the corn every 5 minutes.
5.Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
6.Remove both from the grill and set aside.
7.Assemble your bowls, place ¾ cup of cooked quinoa in a bowl, then add in black beans, diced tomato, fresh grilled corn {that has been cut off the cob}, cilantro, tilapia, and then top with Chipotle Avocado Crema