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."
MethodLine a baking pan with aluminum foil.
- 1pound fresh or frozen sea bass, salmon, or red snapper fillets, about 1 inch thick
- 2teaspoons olive oil
- 66 - inches corn tortillas
- 3/4 cup fresh or canned juice-pack chopped pineapple
- 1/3 cup refrigerated fresh salsa or bottled salsa
- 1/4 cup chopped green sweet pepper
- 1tablespoon snipped fresh cilantro
- 1cup baby salad greens
- Lime wedges (optional)
- Thaw fish, if frozen; rinse fish and pat dry with paper towels. Brush fish with oil. Wrap tortillas in foil.
- 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.
- 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.
- 2tablespoons reduced-fat mayonnaise
- 2tablespoons nonfat plain yogurt
- 2teaspoons Rice vinegar
- 1/8-1/4 teaspoon crushed Red Pepper
- 18 - ounce canpineapple chunks or rings, drained and coarsely chopped
- 2cups Coleslaw mix,(see Tip)
- 1/4 cup cornmeal
- 1 1/4 pounds Haddock, or Pacific cod, skinned and cut into 4 portions
- 1/2 teaspoon cajun seasoning
- 1/4 teaspoon salt
- 4teaspoons canola oil, divided
- 8 sliceswhole-wheat country bread, toasted
- Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
- Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
- 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.
- Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.
- Tip:Shopping Tip: Look for convenient pre-shredded cabbage-and-carrot "coleslaw mix" near other prepared vegetables in the produce section of the supermarket.
- 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)
- 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.
- 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.
- 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.)
- 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.
- 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.