I made my salmon with Balsamic Glaze the other night and of course I had way too much salmon. But I had planned on using the left overs to experiment with some salmon cakes. Glad I did. They were better then the Balsamic Glazed Salmon. These were really really good, and very satisfying. I had them for lunch and was not hungry again until dinner. If you know me at all, that is REALLY rare. Not much fills me up, I am always hungry. The aioli sauce has quite a kick to it, you can cut back on the hot sauce, or leave it out entirely. I had the salmon cakes for lunch with the aioli, then had 1 for dinner over a big salad with balsamic dressing, both equally delicious.
The points breakdown can vary. You can make 6 cakes (3 servings) for 9 point with the aioli, 7 points with out the aioli. Or you can make 4 larger cakes and the points value would be 6 for 1 cake with or without the aioli (Can’t figure out that one folks, but it is, what it is).
Ingredients
For the Salmon Cakes
2 Garlic Cloves
½ medium red bell pepper, diced small
12 ounces Cooked Salmon (you could use canned)
½ cup Panko Breadcrumbs, divided
2 TBS. chopped parsley
2 diced scallions (about ¼ cup)
2 TBS Hellman’s low fat mayo
1 tsp. Dijon mustard
¼ tsp. salt
1/8 tsp. pepper
½ tsp. old bay seasoning
For the Aioli
3 TBS Hellman’s low fat mayo
Juice of 1 Lemon
1 tsp. lemon zest.
¼ tsp. Siracha or hot pepper sauce (depending on taste)
1 tsp. capers
salt to taste
Equipment
Mixing bowl
Baking sheet
Cooking Spray
Preheat your broiler. In a small skillet coated with cooking spray sauté the pepper for about 4 minutes, add garlic and sauté for another minute.
In a mixing bowl, break up your salmon into large chunks.
Add the bell pepper, garlic, and scallions.
Then add mayo, Dijon mustard, salt and pepper and mix well.
Add ¼ cup panko and parsley, stir to combine.
Form into either 6 small or 4 large patties.
Place remaining ¼ cup panko into a pie plate or shallow bowl and coat each crab cake with panko.
Place on a baking sheet sprayed with cooking spray. Lightly coat them with cooking spray.
Broil for 10 minutes total, flipping halfway through, until they are crispy and golden brown delicious
For years I was scared to eat salmon, I kept saying I didn’t like it. I don’t know why, I never tried it. Up until a few years ago, a piece of salmon never past my lips. I think, like most people, did not want to eat it due to the fat content (I had the same fear of avocados) silly me. A lot of people feel this way; they don’t want to waste the fat or “points” (on WW) on salmon. But it really is very beneficial, it’s rich in omega-3, which can lower your risk of heart disease and help arthritis. It has also been known to aide in fat loss, eating certain fats can make you lose fat. Who would’ve thought!
I know I have a good recipe too when Tom, who complained all day that we were eating fish for dinner, ate every last bit of his salmon. It’s a super simple recipe, and uses my favorite new sauce, balsamic glaze. You guys have to try this stuff; it’s so darn yummy. And its versatile, it’s good on both dinner and desserts. My neighbor and I had it over strawberries the other night and it was Delish!!
Ingredients
24 oz. salmon (whole or 4-6 oz. fillets)
¾ cup balsamic vinegar
2 TBS honey
1 TBS Dijon mustard
½ TBS olive oil
Salt and pepper to taste
¼ tsp. garlic powder
1 Bunch of asparagus
2 tsp salt
Salt and pepper to taste
2 garlic cloves, minced
Equipment
1 small pot
2 baking sheets
Preheat your oven to 400 degrees. Mix together the balsamic vinegar, Dijon mustard and honey.
Place balsamic mixture in a small pot and bring to a boil. Reduce heat and let it simmer uncovered for 15 minutes. Remove from heat and let cool. You will end up with a little shy of 1/2 cup.
Place the salmon on a baking sheet. Brush the salmon with ½ TBS olive oil and season with salt, pepper and ¼ tsp. garlic powder. (I made extra salmon so I could make salmon cakes with the left overs)
Trim the asparagus. If you hold the asparagus at either end and bend it half, it will snap in the right spot.
Coat the asparagus with 2 tsp. olive oil, season with salt, pepper and 2 minced garlic cloves.
Lay in a single layer on a baking sheet
Add both the fish and the asparagus in the oven and cook for 15 minutes, or until fish flakes easily with a fork.
*If you are using fillets you will need to decrease the cooking time to 10 minutes for the salmon. Add the asparagus for 5 minutes then put salmon in the oven.
Place fish on platter with asparagus and drizzle with balsamic glaze.
Preheat your oven to 400 degrees. Mix together the balsamic vinegar, Dijon mustard and honey.
Place balsamic mixture in a small pot and bring to a boil. Reduce heat and let it simmer uncovered for 15 minutes. Remove from heat and let cool.
Place the salmon on a baking sheet. Brush the salmon with ½ TBS olive oil and season with salt, pepper and ¼ tsp. garlic powder
Trim the asparagus. If you hold the asparagus at either end and bend it half, it will snap in the right spot.
Coat the asparagus with 2 tsp. olive oil, season with salt, pepper and 2 minced garlic cloves.
Lay in a single layer on a baking sheet
Add both the fish and the asparagus in the oven and cook for 15 minutes, or until fish flakes easily with a fork.
*If you are using fillets you will need to decrease the cooking time to 10 minutes for the salmon. Add the asparagus for 5 minutes then put salmon in the oven.
Place fish on platter with asparagus and drizzle with balsamic glaze.
You want to hear another confession from me? I love cream sauces, GASP!! I know, I know, it’s soooo bad for you, but its really good. Most cream sauces are made with heavy cream and can pack anywhere from 25-50 fat grams. I gain 5 pounds just thinking about it. My lightened up version of shrimp in spicy cream sauce only has 7 grams of fat per serving and 7 Weight Watchers points+. Much more figure flattering, especially entering bathing suite season. I served mine as a main dish over brown rice, but you could also serve this in smaller portions as an appetizer.
Ingredients
¾ lb. uncooked, cleaned and peeled shrimp
2 tsp. olive oil
1 large garlic clove, minced
¼ tsp. crushed red pepper
¼ cup diced scallions
½ cup fat free half and half
1-2 tsp. Siracha (or other hot sauce)
1 TBS light butter (I used Land’O Lakes)
Juice from 1 lemon
1 tsp cornstarch
Equipment
2 bowls
1 large skillet
In a medium bowl combine the shrimp, olive oil, crushed red pepper, garlic and scallions. Let them sit for 15 minutes.
In a separate bowl, mix the Siracha and fat free half and half
Heat a large skillet coated with a little cooking spray over medium high heat, add the shrimp.
Cook for 3-4 minutes until the shrimp start to curl and turn pink.
Add the half and half and 1 TBS of light butter. Stir to combine.
Mix the cornstarch and lemon juice. Add to the pan, and cook for another minute or two until the shrimp is completely cooked and everything is warmed through.
Serve over rice or pasta.
Enjoy!!
Nutritional Information (with out rice or pasta)
Makes 2 Main course servings
7 Weight Watchers Points+ per serving
212 Calories; 7.6g Fat; 2g sat. Fat; 336mg Cholesterol; 12.8g Carbohydrates; 0.6g Fiber; 4.9g Sugar; 23.9 Protein (calculated through calorie-count.com, some data may not be accurate)
Shrimp in Spicy Cream Sauce
Ingredients
¾ lb. uncooked, cleaned and peeled shrimp
2 tsp. olive oil
1 large garlic clove, minced
¼ tsp. crushed red pepper
¼ cup diced scallions
½ cup fat free half and half
1-2 tsp. Siracha (or other hot sauce)
1 TBS light butter (I used Land’O Lakes)
Juice from 1 lemon
1 tsp cornstarch
Equipment
2 bowls
1 large skillet
Instructions
In a medium bowl combine the shrimp, olive oil, crushed red pepper, garlic and scallions. Let them sit for 15 minutes.
In a separate bowl, mix the Siracha and fat free half and half
Heat a large skillet coated with a little cooking spray over medium high heat, add the shrimp.
Cook for 3-4 minutes until the shrimp start to curl and turn pink.
Add the half and half and 1 TBS of light butter. Stir to combine.
Mix the cornstarch and lemon juice. Add to the pan, and cook for another minute or two until the shrimp is completely cooked and everything is warmed through.
Creamy Parmesan Shrimp, yuuuummmmm. Nothing wrong with this dish, it’s fabulous. Ok, it’s a teensy weensy bit high in points but its so worth it. And it has bacon in it, and really if a dish has bacon in in, could it be bad? It’s great for company, a little indulgent without being completely awful for you. And the recipe is easily doubled or tripled. I only made it for two because just my husband and I will eat it, and shrimp does not make good left-overs.
This recipe just takes minutes to make. If you put your pasta on first, it will be done by the time its cooked.
Ingredients
½ TBS light butter
½ tsp olive oil
1 TBS whole wheat flour
1 Cup cooked whole wheat penne
¾ lb shrimp, peeled and deveined
2 slices of center cut bacon, cooked and crumbled.
1/3 cup grated parmesan cheese
1/3 cup frozen peas, defrosted
½ cup 2% milk (or skim, it does not change the points value, so 2% is a little better)
1 garlic clove
½ tsp salt
¼ tsp pepper
¼ cup parsley, optional
Equipment Needed
1 small mixing bowl
1 large skillet (with tall sides)
First bring a pot of water up to a boil and add your pasta. Cook your bacon and crumble it (or cut it into pieces), set aside
Season your shrimp. In a large skillet, over medium high heat, melt your butter and olive oil. Add the shrimp and garlic. Cook for 2 minutes
Add the peas, cook until the shrimp are just pink and start to curl. Remove them from the skillet and set aside.
In a bowl, whisk the flour, milk and salt and pepper. Pour the mixture into the skillet and whisk continuously for 2-3 minutes.
Add the parmesan cheese and whisk for about 3-4 until thick and creamy.
Return the shrimp and peas to the pan, add the cooked pasta and cook until shrimp is warmed through.
Sprinkle bacon and parsley over top. I might have had a glass of wine while cooking this and kinda forgot to add the parsley. OOPS oh well, I DID NOT forget the bacon.
I have a hard time resisting anything that is crab stuffed on a menu. Crab is just so darn delicious. The only problem when you get crab stuffing at restaurants is, its usually swimming in butter. The flavor of crab is so delicious, you really don’t need all that butter. This recipe for crab stuffing can be used for any fish, or in large shrimp. I have the recipe on two pieces of fish but it makes quiet a bit, you could divide it up over 4 fish (4 servings) and drop the points+ value down to 5pp per serving.
Ingredients
4 oz lump crabmeat
1 slice of wheat bread
1 egg white
1 medium scallion, diced small
2 TBS light mayo
1 TBS chopped parsley
Juice from 1 lemon
¼ tsp garlic powder
¼ tsp Worcestershire sauce
1/4 – 1/2 tsp old bay seasoning
1/4 tsp salt
1/8 tsp pepper
2 – 5oz pieces of tilapia
1 TBS light butter melted
lemon slices (optional)
Equipment Needed
Food Processor
Small mixing bowl
Baking dish sprayed with cooking spray or lined with parchment paper
Knife and cutting board
Instructions
Preheat your oven to 350. Add bread to your food processor and pulse to make breadcrumbs
In a small bowl add all ingredients except tilapia and melted butter. Mix well.
Place tilapia in a baking dish and season with salt and pepper.
Top the fish with the crabmeat. Drizzle the crab mixture with the melted butter.
Bake for 25-30 minutes until fish is cooked through and crab stuffing is browned.
Sorry for two shrimp posts so close together but I love shrimp. I always try to keep a bag of frozen shrimp in the freezer at all times. They are so good for a quick meal, they defrost in minutes. This recipe originally came from cooking light, and was 13 points+. It was a little high for my liking so I made a couple changes and got it down to 9 points+ per serving. I cut the olive oil in half, and used fat free feta (found it at Trader Joes). Now normally I am NOT a fan of fat free cheese, but the feta is not bad. You could use reduced fat of regular feta instead but it will change the points+ value. This makes 2 servings but could easily be doubled.
Ingredients:
1 Cup cooked Orzo
¾ cup sliced scallions
2 oz fat free feta
1 TBS lemon Juice
¼ tsp salt
¼ tsp pepper
12 oz raw shrimp, cleaned
¼ cup basil
1 tsp olive oil
1 Cud petite diced tomatoes, drained
Cooking spray
Equipment
Mixing bowl
Baking dish with lid
Instructions
Preheat oven to 450. While the orzo cooks, prep your other ingredients.
Juice your lemon
Slice the scallions
Chop your basil
Mix the basil and the shrimp and set aside
In a mixing bowl, add your orzo
Add Scallions
Then Tomatoes (drained well)
Then Feta, lemon juice and olive oil
Mix well and Fold in the shrimp
Place in a baking dish coated with cooking spray and cover.
Bake for 20-25 minutes
Let it rest for a few minutes before serving
Enjoy!!
Nutritional Information
9 WW Points+ per serving (calculated through WW online recipe builder)
Stir-fry is the best, isn’t it? They are an easy healthy way to get a complete meal loaded with good for you veggies. Tom even eats all his veggies in a stir-fry. This is a good one, its got a little kick to it and a Thai flare with some peanut butter added in at the end. Yum, who doesn’t love peanut butter?? If you don’t, there is something wrong with you This is a big serving and its only 6 weight watchers points+. I ate mine with out rice but Tom had his with some brown rice. If you don’t have a wok, you can just use a large deep skillet.
Here are your ingredients
12 oz uncooked shrimp, cleaned and peeled
1 TBS grated ginger
2 Garlic Cloves
3 TBS low sodium soy sauce
2 tsp cornstarch
½ cup chicken broth
1/4 – ½ tsp Siracha (or any hot pepper sauce)
1 TBS creamy natural peanut butter
1 small bunch of bok choy
½ small onion
½ Red Bell Pepper
1 container of Shitake Mushrooms
Equipment Needed
Cutting Board & Knife
Small Bowl
Ziploc bag
Wok
In a small bowl, mix the ginger, garlic, soy sauce, siracha and 1 tsp of cornstarch.
Add the shrimp and the soy sauce mix to a Ziploc bag and let the shrimp marinate for 20-30 minutes.
I use this time to chop and prep all my veggies for the stir-fry. Slice the bok choy into strips (you can eat the stem and all on bok choy)
Slice the pepper and onion into thin strips
To prep the shitake mushrooms, first remove the stems and then slice the caps into strips.
Heat the Wok over medium high heat, coat with cooking spray. Add all your vegetables and cook for 5-7 minutes until the Bok choy wilts.
Remove the bok choy and recoat the wok with cooking spray. Add the shrimp and cook about 3-4 minutes until they are cooked through. Remove the shrimp
In a separate bowl mix chicken stock with 1 tsp of cornstarch. Add to the wok and scrape the browned bits off the bottom of the pan.
Cook for about 5 minutes until sauce thickens.
Add the 1 TBS of peanut butter
MMMMMM
mix well until combined.
Return the vegetables and shrimp to the pan, cook for another minute or two until warmed through.
Serve by itself or over rice. Enjoy!!
Nutritional Information (without rice)
Makes 2 servings
6 WW Points+ per serving (calculated through WW online recipe builder)
(Calculated through loseit.com, some data may not be accurate)
Shrimp Bok Choy Stir Fry
Ingredients
12 oz uncooked shrimp, cleaned and peeled
1 TBS grated ginger
2 Garlic Cloves
3 TBS low sodium soy sauce
2 tsp cornstarch
½ cup chicken broth
1/4 – ½ tsp Siracha (or any hot pepper sauce)
1 TBS creamy natural peanut butter
1 small bunch of bok choy
½ small onion
½ Red Bell Pepper
1 container of Shitake Mushrooms
Equipment Needed
Cutting Board & Knife
Small Bowl
Ziploc bag
Wok
Instructions
In a small bowl, mix the ginger, garlic, soy sauce, siracha and 1 tsp of cornstarch.
Add the shrimp and the soy sauce mix to a Ziploc bag and let the shrimp marinate for 20-30 minutes. I use this time to chop and prep all my veggies for the stir-fry.
Slice the bok choy into strips (you can eat the stem and all on bok choy)
Slice the pepper and onion into thin strips
To prep the shitake mushrooms, first remove the stems and then slice the caps into strips.
Heat the Wok over medium high heat, coat with cooking spray. Add all your vegetables and cook for 5-7 minutes until the Bok choy wilts.
Remove the bok choy and recoat the wok with cooking spray. Add the shrimp and cook about 3-4 minutes until they are cooked through. Remove the shrimp
In a separate bowl mix chicken stock with 1 tsp of cornstarch. Add to the wok and scrape the browned bits off the bottom of the pan.
Cook for about 5 minutes until sauce thickens.
Add the 1 TBS of peanut butter and mix well until combined.
Return the vegetables and shrimp to the pan, cook for another minute or two until warmed through.
Serve by itself or over rice. Enjoy!!
Nutritional Information (without rice)
Makes 2 servings
6 WW Points+ per serving (calculated through WW online recipe builder)
I went to a wedding once and had this Macadamia nut crusted Mahi Mahi that was out of this world. To this day I have yet to re-create it. But this recipe here comes close. Its delicious, even Tom eats it, sans sauce, he doesn’t like fruit in his meals for some weird reason. Picky, Picky, Picky Just kidding.
The recipe with the sauce is 6 Weight Watchers Points+. Mahi Mahi is such a wonderful fish too, its a real meaty piece of fish, also delicious in fish tacos. Tom and I went fishing in Mexico a long time ago (pre kids) and I caught a Mahi Mahi, Fun Times.
Here are your ingredients:
For the fish
1 Can light coconut milk (1/3 cup gets absorbed during the marinating)
16 oz Mahi Mahi
1 oz macadamia nuts
¼ cup panko bread crumbs
For the sauce:
1 tsp grated ginger
1/4 tsp siracha (Asian chili sauce)
½ cup low sugar or no sugar added Orange Marmalade
½ chicken broth
Equipment needed:
Bowl
Baking Dish
Food Processor
small pot or pan for sauce
Prehat the oven to 425. Put the Mahi Mahi in a bowl and cover with the light coconut oil and let marinate for about 30 minutes
Meanwhile, chop your macadamia nuts in a food processor until they are crumbly like
Mix the Panko and the Breadcrumbs
Remove fish from the coconut milk and season with salt and pepper
Roll the fish in the panko-nut mixture until coated. Place on a foil lined baking dish and lightly spray with cooking spray
Cook for 15-20 minutes until browned and fish is cooked through.
While fish cooks, make the sauce. Place the ginger, marmalade, chicken broth, and chili sauce in a pan and cook over medium high heat until the sauce has reduced by half
Serve with the fish.
Enjoy!!
Nutritional Information
Recipe Makes 4 Servings
6 WW Points+ per serving (calculated through WW online recipe builder)
(Calculated through loseit.com, some data may not be accurate)
Ingredients
For the fish
1 Can light coconut milk (1/3 cup gets absorbed during the marinating)
16 oz Mahi Mahi
1 oz macadamia nuts
¼ cup panko bread crumbs
For the sauce:
1 tsp grated ginger
1/4 tsp siracha (Asian chili sauce)
½ cup low sugar or no sugar added Orange Marmalade
½ chicken broth
Equipment needed:
Bowl
Baking Dish
Food Processor
small pot or pan for sauce
Instructions
Preheat the oven to 425. Put the Mahi Mahi in a bowl and cover with the light coconut oil and let marinate for about 30 minutes
Meanwhile, chop your macadamia nuts in a food processor until they are crumbly like
Mix the Panko and the Breadcrumbs
Remove fish from the coconut milk and season with salt and pepper
Roll the fish in the panko-nut mixture until coated
Place on a foil lined baking dish and lightly spray with cooking spray
Cook for 15-20 minutes until browned and fish is cooked through.
While fish cooks, make the sauce. Place the ginger, marmalade, chicken broth, and chili sauce in a pan and cook over medium high heat until the sauce has reduced by half
Every year, our former neighbor and close friend Sarah, throws a party called “dumpling fest”. A bunch of us get together to make these totally delicious dumplings. This year she invited me over early to help get them all together. Of course I jumped at the opportunity, now I have the recipe (Yippy!) and I can share it with you folks. The party was a great time, lots of wonderful people and great conversions. The food wasn’t so bad either
When I sat down with my trusty calculator, I was happy to find out this dumpling recipe is weight watchers points+ friendly. We have the serving size at 10, I know it seems like a lot, but seriously when you eat them you won’t want to stop at ten. The recipe Sarah gave me serves about 40-50 people. I broke down the recipe for you into non-party proportions. Your welcome
Just a heads up that I have not made it yet in smaller proportions but am going too. And the pictures are of the larger quantities
*** We used a food processor to chop/mince all ingredients
Here are your ingredients:
1/2 cup finely minced ginger
1/2 head of Napa Cabbage
1/4 cup scallions
1 lb lean ground turkey (93%)
1/2 tsp sesame oil
2 tbs low sodium soy sauce
1 tbs canola oil
1/2 cup cooked shrimp
1/2 cup chopped cilantro
50 wonton wrappers
Optional Toppings
Rice Wine Vinegar
Soy Sauce
Sesame Oil
Minced Ginger
Minced Garlic
Equipment needed:
large pots/bowls, to mix
food processor
cutting board/knife
measuring spoons and cups
Get together your ingredients
Seriously do you see the size of these scallions??
Peel your ginger, with either a peeler, a knife or a spoon
Put the ginger in your food processor with the “s” attachment
Shred the nappa cabbage
Shred your shrimp (make sure the shrimp is cooked – boiled…sarah boiled hers with some old bay, oregano and bay leaf)
As you finish processing each thing, add it to your mixing pot (or pots in our case)
Here’s a shot of our cooking assistants I think they wanted the shrimp
Next, Mince your scallions (by hand). We tried using the food processor:
Failed
So we did it by hand
Much better
Chop your cilantro by hand
Here’s Sarah Mixing
Add your liquids, Soy sauce, sesame oil, and canola oil. Make sure it smells right. I know that sounds weird, but you’ll know the smell. If its not really fragrant you might need to add more soy or sesame oil. But careful with the sesame oil, its very potent
We let the mixture rest in the fridge for the day (about 6-7 hours). Then filled the dumplings at the party.
You take one wrapper, and wet all the edges with water. Put a generous tsp of filling in the center
Fold the wrapper in half or in a triangle.
OR if you are talented, you can make other dumpling shapes. Like these fancy pants ones here
Aren’t they pretty?? (curtesy of Rich…he’s a chef, can you tell?) You make a triangle and then fold the edges in across the bottom and seal.
To cook the dumplings you bring a large pot of water to a boil. When the water boils, add your dumplings.
The water will stop boiling. When the water comes to a boil again, add a cup of cold water
When the water comes back up to a boil the dumplings are done. Drain and serve
Top with whatever you like and Enjoy!
I had a little soy sauce and garlic on mine.
Nutritional Information (without toppings)
Makes 5 Servings (50 wontons total)
10 Wontons per serving
11 WW Points+ per serving (calculated through WW online recipe builder)
(Calculated through loseit.com, some data may not be accurate)
Here are your ingredients:
1/2 cup finely minced ginger
1/2 head of Napa Cabbage
1/4 cup scallions
1 lb lean ground turkey (93%)
1/2 tsp sesame oil
2 tbs low sodium soy sauce
1 tbs canola oil
1/2 cup cooked shrimp
1/2 cup chopped cilantro
50 wonton wrappers
Optional Toppings
Rice Wine Vinegar
Soy Sauce
Sesame Oil
Minced Ginger
Minced Garlic
Equipment needed:
LARGE pots/bowls (we used two large pots) to mix
food processor
cutting board/knife
measuring spoons and cups
Shred cabbage & shrimp in the food processor. Use the “S” blade to chop the ginger in the food processor.
Chop the scallions and cilantro by hand
Mix Turkey, scallions, ginger, cilantro, shrimp and cabbage in a large pot.
Add your wet ingredients (Canola oil, soy sauce and sesame oil). It should smell very fragrant, if it does not you may need to add more sesame oil or soy sauce. Be careful with the sesame oil, its very potent
Let mixture rest for several hours in the refrigerator.
To make dumplings:
Take a wonton wrapper, wet all edges with water and fill with a generous teaspoon of filling.
Fold into a triangle, rectangle or any desired dumpling shape.
Bring a large pot of water to a boil. Add dumplings. When the water returns to a boil, add a cup of cold water. When the water comes back up to a boil again, the dumplings are done.
So maybe you overdid it this weekend? Thats alright, it happens. There was a lot of celebrating this weekend with our big G-Men win over here. There was a lot of food eaten. Here is a nice light and tasty meal to make up for it It very simple to make, takes just minutes to pull together. And flounder takes just minutes to cook.
This was a fish dish that Tom actually ate. So it was good. Not many fish recipes pass the Tom test. This one did. I have another one in the making…Going to try perfecting Macadamia nut Crusted Mahi Mahi. Look for that recipe soon.
Here are your ingredients:
24 oz flounder (or other white fish)
2 tsp olive oil
Salt and pepper to taste
1/2 cup Fat free plain greek yogurt
2 tsp agave nectar
1 tsp Dijon Mustard
Juice from 1 Lemon
2 TBS chives
Equipment Needed
baking dish
small bowl & spoon
cutting board & knife
Preheat your broiler and top each flounder with 1/2 tsp of olive oil. Season with salt and pepper
Broil fish for about 6-7 minutes until the fish is done and flakes with a fork.
To make the sauce, chop your chives
Add the chives to a bowl with the yogurt, lemon juice, agave nectar and dijon mustard. Mix well and season with salt and pepper to taste
When the fish is done, spoon the sauce over the top your fish
Serve with potato wedges or rice and a vegetable for a delicious complete meal.
