Grilled Mahi Mahi with Cilantro & Lime Marinade

Yield:4 Servings
Ingredients:
2 shallots, thinly chopped
1/4 c fresh cilantro, chopped
1/2 c lime or lemon juice
1 clove garlic, minced
2 Tbsp. extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
4- 5oz. mahi mahi fillets

1. In a small bowl, combine shallots, cilantro,lime juice or lemon (if using),garlic,olive oil, salt and black pepper.Pour marinade evenly over mahi mahi fillets.
2. Coat the grill rack with nonstick cooking spray.Grill fish 6-8 minutes or until fish begins to flake.Remove from grill and serve immediately with grain or vegetables of your choice.

Per Serving:203 calories, 5g carbohydrates, 27g protein, 8g fat,0g fiber,107 mg cholesterol,276mg sodium.

Grilled Perch Fajitas

Yield:6 Servings
Ingredients:
4-4oz. perch fillets
salt & pepper
non-stick olive oil spray
2 Hass avocados,seeded and chopped
6 radishes, chopped into small pieces
3 green onions, chopped
1-2 tsp. hot sauce
1/4 c fresh lime juice, divided
6 corn tortillas, warmed

1. Rinse and pat dry perch fillets.Drizzle both sides with salt and pepper.Set aside.Prepare grill.
2. Meanwhile, in a medium bowl, combine Hass avocados, radishes, green onions, hot sauce and two tablespoons of the lime juice, stirring to combine evenly.Cover and chill for 30 minutes.
3. Coat grill with the non-stick spray.Grill fish over medium-high heat for 5-7 minutes on each side or until fish flakes easily with a fork.Add the remaining lime juice to it.Remove fish from grill and place on warmed tortillas.Garnish with avocado-radish mixture.

Per Serving:428 calories, 49g carbohydrates, 22g protein, 17g fat, 6g fiber, 32mg cholesterol, 661mg sodium.

Grilled Flounder Tacos with Poblano Avocado Salsa

Flounder is among one of the most popular saltwater fish in North America.It is very low in fat and calories and high in vitamin B12,vitaminB6,phosphorus, and selenium.Special care should be taken in cooking flounder because of its delicate flesh.It can be cooked either whole or as fillets and lends itself perfectly to most cooking methods:poaching, steaming,broiling, and baking.The following recipe is perfect for a quick, light summer lunch.


Yield:6 Servings
Ingredients:
1 1/2 lbs. flounder fillets
2 garlic cloves, minced, divided
1/2 tsp. salt, divided
1/2 tsp. fresh ground pepper, divided
1/3 c fresh lime juice,divided


For the Avocado Poblano Salsa
2 poblano peppers, seeded, cut in half,seared over an open flame
1 pint cherry or grape tomatoes, quartered
1 large ripe Hass avocado,seed removed, cut into pieces
1/4 c fresh cilantro, chopped
12 corn or flour tortillas


1. Rinse the fish and pat dry. Rub fillets allover with half the garlic.Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper.Drizzle flounder fillets with 2 Tbsp. of the lime juice.

2. To make the poblano salsa,in a medium bowl, combine the peppers, tomatoes, avocado, cilantro, remaining lime juice, remaining garlic, and salt and pepper and mix thoroughly.

3. For the fish, coat an electric grill rack with non-stick spray and grill the fish for about 4-6 minutes on each side or until fish begins to flake easily.

4. Remove fish from grill and serve immediately in warmed tortillas topped with poblano salsa.



Per Serving:322 calories, 33g carbohydrates, 32g protein, 8g fat, 6g fiber, 77mg cholesterol, 405mg sodium.