1、Hawaiian Fish with Pineapple

Prep 10 m; Cook 25 m; Ready In 35 m;
"This is something I made my first year of college and it turned out great."

Hawaiian Fish with Pineapple recipe

Ingredients

Method

Line a baking pan with aluminum foil.
  • Arrange the mahi mahi fillets in the prepared baking pan. Pour lemon juice over the fillets, and sprinkle with thyme and basil. Top each fillet with pineapple. Pour milk into the pan, not directly on the fish.
  • Bake 25 minutes in the preheated oven, or until fish flakes easily with a fork.

  • https://www.truecookbook.com/recipe/hawaiian-fish-with-pineapple-159559/

    2、Grilled Fish Tacos with Pineapple Salsa

  • Makes: 6 servings
  • Carb Grams Per Serving: 15
  • Grilled Fish Tacos with Pineapple Salsa recipe

    Ingredients

    Method

    1. Thaw fish, if frozen; rinse fish and pat dry with paper towels. Brush fish with oil. Wrap tortillas in foil.
    2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the drip pan. Place fish, skin side down, over drip pan. Cover and grill for 15 to 25 minutes or until fish flakes easily when tested with a fork. Using a wide metal spatula, turn fish; grill about 1 minute more or until lightly browned. Add tortilla packet to grill for the last 10 minutes of grilling time, turning packet once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Place fish, skin side down, on grill rack over burner that is off. Cover and grill as above, adding tortilla packet as directed.) Remove fish and tortillas from grill. Cool fish slightly. Remove skin and discard. Break fish into bite-size pieces.
    3. Meanwhile, in a small bowl, combine pineapple, salsa, sweet pepper, and cilantro. To serve, divide greens among tortillas. Top with fish and pineapple mixture. If desired, serve with lime wedges.Makes 6 servings.

    3、Crispy Fish Sandwich with Pineapple Slaw

  • Makes: 4servings
  • Start to Finish:25 mins
  • Carb Grams Per Serving: 42
  • Crispy Fish Sandwich with Pineapple Slaw recipe

    Ingredients

    Method

    1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
    2. Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
    3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the fish and cook until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as necessary to prevent burning.
    4. Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.
    5. Tip:Shopping Tip: Look for convenient pre-shredded cabbage-and-carrot "coleslaw mix" near other prepared vegetables in the produce section of the supermarket.

    4、Crispy Almond Fish with Potato Crisps

  • Makes: 2 servings
  • Prep: 30 mins
  • Bake: 15 mins 450°F + 4 minutes per 1/2-inch thickness
  • Crispy Almond Fish with Potato Crisps recipe

    Ingredients

    • 8 ounces fresh or frozen skinless cod fillets
    • Nonstick cooking spray
    • 1 medium white- or yellow-flesh potato or sweet potato (5 to 6 ounces),* cut crosswise into 1/8-inch slices
    • 1/8 teaspoon garlic salt
    • 2 tablespoons all-purpose flour
    • 1 Egg white, lightly beaten
    • 1 tablespoon fat-free milk
    • 2 tablespoons fine dry bread crumbs
    • 2 tablespoons finely chopped almonds
    • 1/2 teaspoon snipped fresh thyme
    • 1 tablespoon canola oil
    • Snipped fresh thyme (optional)

    Method

    1. Thaw fish, if frozen. Preheat oven to 450 degrees F. Line a large baking sheet with foil; coat foil with cooking spray. Lightly coat a 9x9x2-inch baking pan with cooking spray. Set pans aside. Rinse fish; pat dry with paper towels. Cut into two serving-size pieces, if necessary. Measure thickness of fish.
    2. For potato crisps, arrange potato slices in a single layer on the prepared baking sheet. Coat potato slices with cooking spray; sprinkle with garlic salt.
    3. Bake potato slices for 15 to 20 minutes or until browned and crisp. (If any slices brown more quickly than others, remove from baking sheet and keep warm.)
    4. Meanwhile, place flour in a shallow dish. In a second shallow dish combine egg white and milk. In a third shallow dish combine bread crumbs, almonds, and the 1/2 teaspoon thyme. Dip fish into flour, turning to coat. Dip into egg mixture, then into crumb mixture to coat.
    5. Place fish in the prepared baking pan. Drizzle with oil. Bake for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Serve fish with potato crisps. If desired, sprinkle with additional thyme.

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