Easy Mahi Mahi Burritos

Perfect for a summer day or any time of day, mahi mahi burritos are low in calories, easy to put together, and nutritious and a fresh alternative to the bean burrito.

Servings:4
Ingredients:
1 lb. mahi mahi fillets

For the Salsa:
2 large tomatoes, roughly chopped
1/2 purple onion, thinly chopped
a handful of fresh cilantro, chopped
1 small jalapeno, seeded and minced
1 large avocado, peeled and diced
juice of 1/2 lemon
salt , to taste

4 large flour tortillas,warmed


1.Preheat broiler.Grease a baking sheet with olive oil and broil fish fillets for 20 minutes or until it flakes easily.
2. Meanwhile, combine all the ingredients for the salsa in a large mixing bowl and mix to thoroughly combine.Adjust lemon or salt, if necessary.Chill in refrigerator till ready to serve.
3.Once fish is ready, remove from broiler and cut into pieces and set aside.
4.Warm the tortillas.Remove salsa from refrigerator.Place fish on warmed tortillas garnish with salsa and serve immediately.

Tilapia with Lemon-Rosemary Vinaigrette

This low-calorie, low-fat tilapia recipe is perfect for a light lunch or dinner.Serve with steamed vegetables and brown rice.

Servings:4
Ingredients:
1/3 c olive oil
1/3 c fresh lemon juice
2 Tbsp. red wine vinegar
1 clove garlic, minced
1 Tbsp. chopped fresh rosemary
1 tsp. lemon peel, thinly sliced
4-(6oz. each) tilapia fillets
2 Tbsp. lemon juice
2 Tbsp. olive oil
Fresh rosemary sprigs (optional), to garnish

1. Preheat broiler.For the vinaigrette,in a small bowl whisk together the olive oil, lemon juice, red wine vinegar,garlic, chopped rosemary, and lemon peel.
2. Coat a baking sheet with olive oil.Arrange thefillets on the baking sheet.Season with salt & pepper to taste and drizzle with 2 tablespoons lemon juice and 2 tablespoons oil.Broil for 6-7 minutes or until fish flakes easily with a fork.
3. Remove from heat.Garnish with rosemary sprigs , if desired.Serve with the vinaigrette on the side.

Bouillabaisse

This is a very nourishing and quick to prepare soup that comes from France.If you cannot find mussels or the fish feel free to substitute with those available.



Servings:4
Ingredients:
1 dozen fresh mussels
2 leeks or 1/4c chopped onions
1 Tbsp. olive oil
1-14oz. can diced tomatoes with garli,oregano, and basil
14oz. water
1/2tsp. dried thyme
1 lb. cod,snapper, tilapia,or any fish of your choice plus shrimp,deveined,& cut in half



1. Scrub mussels under cold running water and remove beard.Set aside in a bowl of water.
2.Clean leeks, if using and thinly chop white part.Heat oil in a large pot over medium heat .Cook leek or onion(if using)until soft, maybe 3-5 minutes.
3.Stir in the tomatoes,water, and thyme.Bring to a boil.Add the fish and shrimp.Drain mussels and add to soup.Cover and simmer for an additional 8 minutes.
4.Uncover and remove mussels that have not opened and discard.Continue cooking for an additional 5 minutes.
5. Remove from heat.Serve hot.

Scallop Ceviche with Avocado

Ceviche is a light and refreshing melange of seafood and shellfish that is very popular in Latin America particularly in Peru(in Mexico it is called a coctel de mariscos,seafood coctail),where it is served as an appetizer or snack.This recipe is perfect for those days when you want something cool, quick, and low-fat to prepare.

Servings:6

Ingredients:

1 lb. bay scallops

1/2 lb.medium shrimp, peeled and cut in half

1/2 c fresh lime juice(about 6 limes)

2 Tbsp. olive oil

1/3c red onion, finely chopped

1 medium tomatoe, finely chopped

1/4c chopped fresh cilantro

1 large Hass avocado, peeled and sliced

1.Place scallops and shrimp in simmering salted water, cook for 1 minute and drain.Remove from heat and drain.Place in a glass or ceramic bowl.

2.In a separate glass or ceramic bowl,combine lime juice, olive oil, onion, tomatoe, salt and pepper.Stir to combine.

3. Pour lime marinade over shrimp and scallop mixture.Cover bowl with plastic wrap and place in refrigertor for 1 hour.

4. Before serving, garnish with cilantro and avocado slices.

Antioxidant Acai Smoothie

Start your day off right with this beautiful magenta acai smoothie or enjoy it for a quick afternoon pick-me-up.

Yeild:2 Servings

Ingredients:

1 1/2c unsweetned soy milk

1/2 c frozen blueberries

1 banana, sliced

1-2 tbsp. agave nectar

1-3 1/2oz. package Acai frozen pulp

1. Combine all ingredients in blender and blend until smooth.

Arugula Salad

Here's a simple mesclun baby green salad or make a complete meal out of it by adding grilled chicken breast pieces.

Yeild:4 Servings

Ingredients:

1/2 lb. arugula

two handful of frisee torn into shreds

two handful of radicchio torn into shreds

1 medium red onion, sliced

3 large white mushrooms, sliced

1 large ripe avaocado, sliced

1 c cooked chicken strips, cut into pieces

non-fat dressing of your choice, to serve

1.Combine all ingredients in a serving bowl.Toss to mix.Serve immediately with salad dressing on the side.

Baked Swai with Tomatoes and Dill

This recipe is ideal for when your looking for a filling low-fat lunch or a light dinner.If you cannot find swai fillet, you can substitute any white fleshed fish or catfish as it is from the same family of fish.

Yeild:4 Servings
Ingredients:
1 lb. swai fillets
2 Tbsp. olive oil
2 medium tomatoes,roughly chopped
1/2 purple onion, thinly chopped
2 large garlic cloves, thinly sliced
3 fresh dill weed sprigs

1. Preheat oven to 350F. Brush baking dish with olive oil.Rinse fish and pat dry.Place fish in baking dish and season with salt.


2. Top fish with tomatoes,onions,garlic slices, and dill weed sprigs.


3. Bake for 40-45 minutes.


4. Serve with brown rice and a green salad or steamed vegetables.