1、Crunchy Tilapia Wraps with Lemon-Dill Sauce

  • Makes: 4 servings
  • Serving Size: 2 wraps each
  • Carb Grams Per Serving: 23
  • Crunchy Tilapia Wraps with Lemon-Dill Sauce recipe

    Ingredients

    • 1/2 cup plain fat-free Greek yogurt
    • 2tablespoons lemon juice
    • 1teaspoon dried dill
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon white pepper
    • 44 - 5 - ounces fresh or frozen tilapia fillets
    • Nonstick cooking spray
    • 1/3 cup all-purpose flour
    • 1teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon salt
    • 2 egg whites
    • 1cup panko bread crumbs
    • 8 small butterhead (Boston or bibb) lettuce leaves
    • Thinly sliced cucumber
    • Thinly sliced tomato, halved crosswise
    • Thinly sliced red onion
    • 1/4 cup snipped fresh Italian (flat-leaf) parsley
    • Lemon wedges (optional)

    Method

    Cover and chill until ready to serve (up to 24 hours).
  • Thaw fish, if frozen. Preheat oven to 425 degrees F. Line a baking sheet with foil. Coat foil with cooking spray; set baking sheet aside. Cut fish in half lengthwise. Rinse fish; pat dry with paper towels.
  • In a shallow dish stir together flour, cumin, coriander, and salt. In a second shallow dish lightly beat egg whites. Place panko in a third shallow dish. Dip fish into flour mixture, then into egg whites. Coat with panko, pressing to adhere. Place on the prepared baking sheet. Lightly coat fish with cooking spray.
  • Bake 10 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through baking.
  • Divide fish among lettuce leaves. Top with cucumber, tomato, and red onion. Spoon some of the sauce over fish and vegetables; sprinkle with parsley. If desired, roll or wrap lettuce around filling. Serve with lemon wedges (if desired) and the remaining sauce.

  • https://www.truecookbook.com/recipe/crunchy-tilapia-wraps-with-lemon-dill-sauce-11652/

    2、Asparagus wraps with lemon mayo

    A quick and classic spring canapé of tender green stems wrapped in Parma ham with a light citrus dip
    Asparagus wraps with lemon mayo recipe

    Ingredients

    Method

    1. Bring a pan of salted water to the boil, tip in the asparagus and cook for 2 mins until just tender. Drain well. Quarter each slice of ham, into 4 shorter strips, then wrap one around the middle of each asparagus spear. Mix the mayo with the lemon zest and juice and a little pepper and put in a small bowl. Serve with the asparagus, warm or cold, for dipping.

    3、Little blueberry puddings with lemon curd sauce

    These little puds look deceptively sweet, but they contain a sponge bursting with berries and the sauce is deliciously tangy
    Little blueberry puddings with lemon curd sauce recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
    2. Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
    3. Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
    4. To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.

    4、Almond-Thyme-Crusted Mahi Mahi with Lemon Chardonnay Sauce

  • Makes: 4servings
  • Serving Size: 1 fish fillet each
  • Carb Grams Per Serving: 6
  • Almond-Thyme-Crusted Mahi Mahi with Lemon Chardonnay Sauce recipe

    Ingredients

    • Nonstick cooking spray
    • 44 - 5 - ounces fresh or frozen mahi mahi fillets
    • 1 egg white, lightly beaten
    • 1tablespoon water
    • 1/3 cup sliced almonds, coarsely broken
    • 2tablespoons fine dry bread crumbs
    • 1tablespoon snipped fresh thyme
    • 1/4 teaspoon salt
    • 1tablespoon light butter with canola oil
    • 1tablespoon finely chopped shallots
    • 1 1/2 teaspoons all-purpose flour
    • 1/8 teaspoon salt
    • Dashblack pepper
    • 1/2 cup dry white wine, such as Chardonnay
    • 1tablespoon lemon juice
    • 1/2 teaspoon snipped fresh thyme
    • Snipped fresh thyme (optional)

    Method

    1. Preheat oven to 450 degrees F. Line a baking sheet with foil. Coat foil with cooking spray; set aside. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish; set aside.
    2. In a shallow dish combine egg white and the water. In a second shallow dish combine almonds, bread crumbs, the 1 tablespoon thyme, and the 1/4 teaspoon salt. Dip fillets in egg white mixture, turning to coat. Dip in almond mixture, turning to coat evenly.
    3. Place fish on prepared baking sheet. Sprinkle any remaining almond mixture over fish. Coat fish with cooking spray. Bake 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake easily when tested with a fork.
    4. Meanwhile, in a small saucepan melt butter over medium heat. Add shallot; cook 3 minutes, stirring occasionally. Add flour, the 1/8 teaspoon salt, and the pepper, stirring until flour is coated. Add white wine and lemon juice all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in the 1/2 teaspoon thyme. Drizzle sauce over fish to serve. If desired, garnish with additional snipped thyme.

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