Grilled Salmon with Avocado Salsa

lightly adapted from thecookierookie.com

Ingredients:

2-3 lbs salmon (cut into portions if you're going to grill)

1 tbsp olive oil

1 tsp salt

1 tsp ground cumin

1 tsp paprika

1 tsp onion powder

1/2 tsp chili powder

1 tsp black pepper

Avocado Salsa:

2 avocados, cubed

1/3-1/2 red onion, diced (depending on your raw onion tolerance)

2 limes, juiced

1 tbsp fresh cilantro, chopped

Instructions:

1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together. Rub the salmon with olive oil and this seasoning mix.

2. Refrigerate the salmon for at least 30 minutes. If you're going to bake the salmon, preheat the oven to 400 degrees.

3. Chop the avocado, onion, cilantro and juice the limes. Chill until serving time.

4. Pre-heat the grill or stove top grill pan. Grill the salmon to desired doneness. Or, bake the salmon for about 20 minutes (until it flakes easily with a fork). 

5. Top with avocado salsa and enjoy!

We like putting this in small flour tortillas. The boys requested I add mango next time to the salsa. Sounds like a great idea to me. 

This recipe is easy, fresh and healthy. I hope you love it as much as we do. 

Boys: thumbs up

Seafood Tacos

lightly adapted from spendwithpennies.com

8 tilapia fillets 

Rub:

1 tbsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

1 tsp paprika

1 tsp oregano

Sauce:

2 tbsp mayonnaise

3 tbsp sour cream

1/2 lime, juiced

1/2 tsp garlic powder

1/2 tsp cumin

1/2 tsp sriracha 

Tacos:

corn or flour tortillas

avocado, sliced

coleslaw mix

lime slices

Preheat oven to 425 degrees.

Combine all sauce ingredients in a small bowl. If you have a plastic container used for sauces (for example, one you would put ketchup or a dressing in so you can squeeze the topping onto the food) put it in container now and set aside.

Put tilapia fillets onto a foil lined cookie sheet. Drizzle extra virgin olive oil lightly over the fish. Sprinkle the spice mix onto the fish. Rub in, if desired. Bake for 12-15 minutes.

When the fish is cooked transfer the fillets to a large bowl. Using forks, break the fish into pieces. 

Build your tacos and enjoy!

Husband rating: 4 stars

Boys say: thumbs up (even my picky eater!)

Easy Baked Tilapia

from tasteofhome.com, lightly adapted

4 tilapia filets
3 tbsp butter, melted (or extra virgin olive oil to make this dairy free)
3 tbsp lemon juice
1 1/2 tsp garlic powder
1/8 tsp salt
1/2 tsp dried oregano
1/8 tsp paprika

Preheat oven to 425 degrees.

Place tilapia in an ungreased 9x13 baking dish. In a small bowl combine the butter (or oil), lemon juice, garlic powder and salt; pour over the fish. Sprinkle with oregano and paprika. Or you can live on the edge and do what I did: I sprinkled all the ingredients over the fish (eyeballing the amounts). 

Bake uncovered for 10-15 minutes or until the fish flakes easily with a fork. We had this with rice pilaf and green beans. This was healthy, easy and inexpensive. 

Husband and boys liked this

Walnut and Dijon-Crusted Fish

lightly adapted from recipe in November 2016 Cooking Light Magazine

1/2 c raw walnut halves
2 tbsp chopped fresh thyme
1 tbsp dijon mustard
1 large egg white, lightly beaten
4 (6 oz) halibut fillets (not tail pieces)
1/4 tsp kosher salt
1/2 tsp black pepper
1 1/2 tbsp olive oil
4 lemon wedges

Preheat oven to 400 degrees.

Place walnuts in a large ziplock bag. Seal bag. Crush gently with a mallet or heavy pot until nuts break into small pieces. Combine nuts and thyme in a shallow dish. Combine dijon and egg white in a different shallow dish.

Press tops of fillets in egg mixture; shake off excess. Sprinkle fillets with salt and pepper. Dip egg side of fillets in walnut mixture, pressing to adhere.

Heat oil in a large ovenproof nonstick skillet over medium. Place fillets, walnut side down, in skillet. Cook until walnuts are golden and toasted, 3 to 4 minutes. Turn fish. Put pan in oven. Bake at 400 until fish flakes easily with a fork, 4 to 5 minutes. Serve with lemon wedges.

I made this with salmon but I'm sure it would be great with halibut. I had to increase the baking time for the size of salmon pieces I had. Our family really enjoyed this recipe.

My rating: 4.5 stars
Boys said: thumbs up

Seafood Pasta Alfredo

adapted from Taste of Home Winning Recipes cookbook, submitted by Rebekah Beyer

16 oz uncooked linguine
1 zucchini, quartered and sliced
1 c julienned carrots (buy the small bag of pre sliced carrots to save time)
1 small onion, chopped
1 tbsp olive oil
1 tsp minced garlic
dash crushed red pepper flakes
1 jar of your favorite alfredo sauce
1 lb medium shrimp, cooked, peeled and deveined

Cook linguine according to package instructions. Meanwhile, in a large skillet, heat olive oil. Add onion, garlic, zucchini and carrots. Sauté until crisp-tender. Add shrimp and red pepper flakes. Cook for 2-3 minutes. Add the cooked and drained linguine. Add the alfredo sauce and mix to coat all ingredients. Heat until warm; about 2 minutes. Season with salt and pepper. Serve immediately.

I've been in a chicken rut lately! We eat chicken in soup, chicken pot pie, baked chicken and veggies. This is a nice addition to the weekly menu. It breaks up all those nights of chicken! It's easy, quick and affordable.

Husband rating: 4 stars
Boys said: thumbs up

Spicy-Sweet Glazed Salmon

adapted from allrecipes.com, submitted by MOMO623

• 1 1/2 pounds fresh salmon fillet with skin removed
• 1/4 cup red or white wine vinegar 
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tablespoon lemon juice

 1/2 teaspoon red pepper flakes, or to taste

• 1 teaspoon onion powder
• 1 teaspoon minced garlic
• 2 teaspoons chopped fresh cilantro
• 1/3 cup brown sugar, packed

1. Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
2. 
   

1. Line a baking sheet with foil. Remove salmon from marinade and place on prepared pan. Transfer remaining marinade to a saucepan.
2. 
   

1. Preheat oven to 425 degrees.
2. 
   

1. Bake salmon about 12-20 minutes, depending on the thickness of your fillet. Salmon is done when fish is no longer bright red and can be flaked with a fork.
2. 
   

1. Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade to drizzle over salmon just before serving.
2. 
   

This is another 5 star recipe! My husband doesn't even like salmon, but I really wanted to try this recipe. I'm so glad I did! My husband said it was the best salmon I'd ever made! The hardest part about this recipe is just remembering to get that fish marinading a couple of hours before you want to eat. Also, it could easily be gluten free with the right soy sauce. 

Spice-Crusted Tilapia with Fresh Pear Chutney

adapted from Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd

• 6 tilapia fillets
• 2 tsp. ground coriander seed
• 2 tsp. ground cumin 
• 2 tsp. grated lemon zest
• Coarse kosher salt and freshly ground pepper, to taste
• 2 large Bosc pears, firm but ripe, cored and finely diced
• 2 Tbs. fresh lime juice
• 2 Tbs. minced fresh cilantro
• 1 Tbs. peeled and minced fresh ginger
• 1 tsp. olive oil

Directions:

Place a sheet of foil on a baking sheet and spray with cooking spray. Mix the coriander and cumin. Press the spices into both sides of the tilapia and place tilapia on the baking sheet. Sprinkle both sides with salt and pepper. Let stand while making the chutney. 

Set your oven to broil.

In a bowl, combine the pears, lime juice, lemon zest, cilantro, ginger and chili. Season the chutney with salt and pepper.

Place the baking sheet in the oven and broil the fish about 8-10 minutes depending on the thickness of your fillet.

Transfer the fish to a platter or place on 4 warmed plates. Spoon the chutney on top and serve immediately. 

Husband rating: 4 stars
Boys say: thumbs up

Orange Roasted Tilapia or Salmon

adapted from allrecipes.com, submitted by KBURIE

INGREDIENTS:

1 orange, sliced into rounds 1 1/2 tablespoons olive oil 5 (6 ounce) tilapia or salmon fillets 1 tsp lemon pepper

1/2 teaspoons garlic powder 1 tsp dried parsley

DIRECTIONS:

	Preheat the oven to 400 degrees F (200 degrees C).
	In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Spray a 9x13 backing dish with cooking spray. Place the slices from one of the oranges in a single layer in the bottom of the baking dish.  Place the tilapia or salmon on the orange slices. Drizzle a little extra virgin olive oil over the fish. Add the seasoning mixture.  Bake in the oven for 12-15 minutes or until the fish flakes easily with a fork. Husband rating: 3 stars Boys say: thumbs up

5 Minute Magic Green Sauce

from pinchofyum.com

1 avocado
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two - get lots of limey goodness in there!) 
1⁄2 cup water
1⁄2 cup olive oil
1 teaspoon salt
1⁄2 cup pistachios 

1. Pulse all ingredients - except pistachios - in a food processor until incorporated.
   
2. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
   

Serve as a dip, spread, or sauce -- or add additional water or oil to thin the sauce for use as a dressing or a marinade.

I only used 1/2 a jalapeño because I don't like my food too spicy. This was not spicy. It was perfect! I also used the juice of two limes.

As you can see I spread this sauce over my chicken but it didn't take long before I brought the sauce to the table so I could drown my meat in the sauce. It was just that good! The author of the pinchofyum website says this is one of her favorite recipes. I can see why! Oh, and if you have to shell the pistachios, you should really plan on 10 minutes prep time!

Check out pinchofyum.com. The photography is outstanding. 

My rating: 5 stars

Salmon with Ginger-Soy Butter

from Cook This, Not That! by David Zinczenko and Matt Goulding

2 tbsp unsalted butter, softened

1/2 tbsp minced chives

1/2 tbsp grated fresh ginger

juice of 1 lemon

1/2 tbsp low-sodium soy sauce

4 salmon fillets (4-6 oz each)

salt and black pepper to taste

1 tbsp olive oil

Mix the butter, chives, ginger, lemon juice and soy sauce. Set aside.

Preheat a grill or grill pan. Season the salmon with salt and pepper and rub with the oil. Wipe the grill grates clean and rub with a paper towel dipped in oil. Add the salmon skin side down and cook for 4 to 5 minutes, until the skin is lightly charred and crisp.

Flip the fish and cook for another 2 to 3 minutes on the flesh side, until the flesh flakes with gentle pressure from your finger but is still slightly translucent in the middle. (We believe salmon is best served medium, but if you want yours completely cooked, leave it on for another 2 to 3 minutes.)

Serve the salmon with a generous spoonful of the flavored butter, which should begin to melt on contact.

I had a hornets nest/hive in my grill that I didn't want to deal with so I ended up broiling our salmon.  My husband wasn't home to rate this but our boys loved it. I served this with rice and green beans.  I sautéed the green beans in a tsp or so of olive oil with salt and pepper, a little bit of onion, a slice or two of bacon broken into small pieces and a little minced garlic.

Two thumbs up!

Shrimp Stir-Fry

1 package medium frozen shrimp

1-2 packages (depending on what size you can find) fresh veggie mix

1 small can water chestnuts, drained

1 package crunchy asian noodles

1 bottle of your favorite teriyaki or sweet and sour sauce

1.  Heat skillet with a little olive oil.  Cook shrimp, stirring frequently, for a few minutes.  Remove from pan and cover to keep warm.

2.  Add 1/4-1/2 cup water to pan (depending on how many veggies you have).  Add veggies and cook under almost tender.  Add water chestnuts.  Add shrimp and stir-fry sauce.  Heat until everything is warm.

3.  Serve over rice topped with asian noodles.

Husband rating:  3 stars

Boys say:  thumbs up

Grilled Shrimp Quesadillas

from rachaelray.com

• 1 pound large uncooked shrimp, shelled and deveined
• Extra virgin olive oil (EVOO), for drizzling
• 1 1/2 teaspoons smoked sweet paprika (half a scant palmful)
• 1 teaspoon onion powder (1/3 palmful)
• 1/2 teaspoon garlic powder (eyeball it)
• Salt and pepper
• Juice of 1 lime
• A small handful of cilantro or flat leaf parsley leaves, finely chopped
• 1 slightly underripe avocado, pitted, removed from skin and very thinly sliced or diced
• 1/2 lemon, juiced
• 8 large tortillas, heated to soften slightly
• 2 plum or vine-ripened tomatoes, seeded and diced
• 4 scallions, very thinly sliced or chopped
• 2 1/2 cups shredded Monterey Jack cheese
• Cooking spray

Note: you will need metal skewers to prepare this recipe.

Pre-heat an outdoor grill, indoor griddle or grill pan to medium-high heat.

Dress the shrimp lightly in EVOO, then season with the smoked sweet paprika, onion powder and garlic powder; season with salt and pepper. Thread the shrimp onto metal skewers. Grill until pink and firm, about 2 minutes on each side. Douse with the lime juice, then remove the shrimp from the skewers and chop; sprinkle with the cilantro or parsley. Dress the avocado with the lemon juice.

Build the quesadillas on the tortillas in assembly line fashion: On one half of each tortilla, arrange the shrimp, tomatoes, scallions, avocado and cheese. Fold over the other tortilla half, then spray lightly with cooking spray. Grill, turning once, until crisp and the cheese has melted, about 5 minutes. Cut into wedges and serve.

Husband wasn't home so I give these 4 stars

Boys say:  thumbs up

Mango-Licious Fish Tacos

adapted from allrecipes.com, submitted by Chris

6 tilapia fillets 2 tablespoons olive oil 1 1/2 tablespoons grated orange zest 1/4 cup fresh orange juice salt and pepper to taste  Salsa: 1 mango - peeled, seeded and diced

2 tbsp small red onion, finely chopped 1 avocado - peeled, pitted and diced 3 roma tomatoes - chopped 1 lime, zested and juiced 1 tablespoon minced fresh ginger root 1/4 cup chopped fresh cilantro 1 teaspoon kosher salt

1.	Preheat the oven to 400 degrees F (200 degrees C.)
2.	In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt and pepper. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
3.	Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
4.	While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Shred the tilapia.  Spoon some tilapia on to a warm tortilla.  Add desired amount of salsa.  Enjoy!

I'm so excited to share this recipe with you!  This is fresh and tasty!  We had a little salsa left over so I gave it and some white corn tortilla chips to a friend.  She loved it!  

Husband rating: 5 stars
Boys say:  mixed reviews

Shrimp Lemon Pepper Linguine

from allrecipes.com, submitted by skini

INGREDIENTS:

1 (8 ounce) package linguine pasta 1 tablespoon olive oil 6 cloves garlic, minced 1/2 cup chicken broth 1/4 cup white wine 1 lemon, juiced 1/2 teaspoon lemon zest

salt to taste 2 teaspoons freshly ground black pepper 1 pound fresh shrimp, peeled and deveined 1/4 cup butter 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil

DIRECTIONS:

1.	Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
2.	Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
3.	Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

I thought I'd give you the recipe as written and then give you my version based on what I had on hand and increasing the portions:

12 oz linguine pasta (I used about 3/4 of a 16 oz package)

1 tbsp olive oil

6 tsp minced garlic

1 c chicken broth

1/2 c white wine

1 lemon, juiced

salt and pepper to taste (many reviewers thought the amount of pepper in the original was too much)

12 oz frozen shrimp, peeled, deveined, thawed and then I quickly popped the tails off all the shrimp.  I don't like to have something on the plate that can't be eaten so I always take the tails off

1/4 butter

about 1/4 c olive oil

1 tbsp dried parsley

1 tbsp chopped fresh basil

I thought the recipe called for a lot of butter so instead of doubling the butter for my family size I did half butter and half olive oil.  It was too oily for us.  Next time I think I'd keep just the 1/4 c butter and not add more butter or oil.  

Husband rating:  2 stars (because it was too oily, which was my fault in experimenting!)  I loved the smell of this as it was cooking and the flavors were nice, but I agreed about the oil

Boys say:  thumbs up

Orange Teriyaki Salmon

from ourbestbites.com

about 2  pounds salmon; one large filet or 2 smaller ones
3/4 C orange marmalade
4 Tablespoons butter
1/2 C orange juice
3 Tbs bottled teriyaki sauce

6 Tbs soy sauce
1 Tbs worcestershire sauce
2 Tbs vinegar
1/4 cup olive oil
2 cloves garlic, minced
1 Tbs brown sugar
1/2 tsp liquid smoke
1/8 tsp ground red pepper, or 1/4 tsp red pepper flakes
several cracks black pepper
2 Tbs chopped dry onion, or 1/4 C minced fresh onion
3 Tbs dry parsley or about 1/2 C fresh

Preheat oven to 325 degrees.  Layer a piece of heavy duty foil over a large baking sheet  Lay on one more sheet in the opposite direction, leaving about 8″ of overhang on all sides.

Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted.  Whisk until smooth.  Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth.  Rinse salmon in cold water and pat dry.  Place skin side down on baking sheet.  Pour marinade over fish.

Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch.  Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork.  Test fish and return pan to oven for an additional 5-10 minutes if necessary.  Serve salmon with sauce spooned over top.

Grill instructions: Preheat gas grill to 325. Place foil pouch on upper rack if you have one, or on indirect heat on the main rack.  Follow the same baking instructions as if it were in the oven.

Fish can also be cooked in a foil tent over a camp fire. Season the fish as desired (you can also add a couple of tablespoons of water to help it steam in the hot fire) and close up your foil tent. Nestle your foil pouch into the glowing embers where the heat isn’t as intense as the flames. Cooking time may vary depending on the size and variety of fish, so check it after 10 minutes. If it’s not done, check at 2-3
minute intervals after that.

My rating:  solid 4 stars, I really like the flavors in this dish
Boys say:  thumbs up

Grilled Fish Tacos

from allrecipes.com, submitted by mabcat

INGREDIENTS:

Marinade 1/4 cup extra virgin olive oil 2 tablespoons distilled white vinegar 2 tablespoons fresh lime juice 2 teaspoons lime zest 1 1/2 teaspoons honey 2 cloves garlic, minced 1/2 teaspoon cumin 1/2 teaspoon chili powder 1 teaspoon seafood seasoning, such as Old Bay™ 1/2 teaspoon ground black pepper 1 teaspoon hot pepper sauce, or to taste 1 pound tilapia fillets, cut into chunks Dressing 1 (8 ounce) container light sour cream

1/2 cup adobo sauce from chipotle peppers 2 tablespoons fresh lime juice 2 teaspoons lime zest 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 teaspoon seafood seasoning, such as Old Bay™ salt and pepper to taste Toppings 1 (10 ounce) package tortillas 3 ripe tomatoes, seeded and diced 1 bunch cilantro, chopped 1 small head cabbage, cored and shredded 2 limes, cut in wedges

DIRECTIONS:

1.	To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2.	To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3.	Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4.	Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5.	Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges. I skipped the dressing recipe and bought a chipotle dressing in a bottle!  Because it is so cold where I live I didn't grill these but the broiler worked just as well. Husband rating:  4 stars Boys say: thumbs up

Ginger Glazed Mahi Mahi or Tilapia

From allrecipes.com, submitted by DECODIANA

INGREDIENTS:

3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste

2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil

DIRECTIONS:

1.	In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.	Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.	Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

I used tilapia because Mahi Mahi is hard to find where I live.  We thought this was good.  I made jasmine rice and steamed broccoli along with this.  

Husband rating:  4 stars

Boys say:  thumbs up

Shrimp Scampi Pasta

from McCormick.com

8 ounces linguine or other pasta
1/4 cup olive oil
1/4 cup (1/2 stick) butter
1 pound large shrimp, peeled and deveined
1 package McCormick® Garlic Butter Shrimp Scampi Seasoning Mix 1 tablespoon lemon juice or 2 tablespoons white wine (optional)

Directions
1. Cook pasta as directed on package. Drain well.
2. Meanwhile, heat oil and butter in large skillet on medium heat until butter is melted. Add shrimp and Seasoning Mix; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in lemon juice or wine, if desired.
3. Toss with cooked pasta to coat well. Serve with grated Parmesan cheese, if desired.

Although this was easy it wasn't very good.  It was way too oily for our taste.  

Husband rating:  2 stars

Boys say:  thumbs down

Teriyaki Tilapia

Place tilapia fillets in a glass or metal bowl/dish or even a plastic bag.  Add your favorite teriyaki sauce. Let marinade in the refrigerator for a few hours.

Preheat oven to 400 degrees.  Line a cookie sheet (the kind with about a 1 inch side all around the pan) with aluminum foil and spray with cooking spray.  Place tilapia fillets on cookie sheet and discard teriyaki sauce.  

Bake for 20 minutes or until fish flakes easily with a fork.  

We had this with rice and a salad.  Easy, healthy and inexpensive.

Husband rating:  3.5 stars

Boys say:  thumbs up

Coconut Shrimp with Mango Sauce

from Better Homes and Gardens

1 lime
2 mangoes, halved, seeded, peeled and chopped
1/4 c honey
1/8 tsp. cayenne pepper
snipped fresh cilantro
12 oz fresh or thawed frozen peeled and deveined large shrimp
1 c unsweetened flaked coconut (4 oz)
lime wedges (optional)

1.  Preheat oven to 425.  Line a baking sheet with foil and lightly coat with nonstick cooking spray.  Finely shred 1 tsp peel from lime and squeeze juice from line; add lime juice to blender with 1 c of the chopped mango, the honey and cayenne pepper; cover and process until smooth.  Remove 1/4 c to shallow dish.  Transfer remaining to bowl; top with lime peel and snipped fresh cilantro.  Set aside for dipping sauce.
2.  Rince shrimp; pat dry.  Sprinkle with salt.  Place coconut in shallow dish.  Dip shrimp in the 1/4 cup mango sauce and then coconut, pressing to coat.  Place on baking sheet.
3.  Bake 8-10 minutes or until coconut is golden and shrimp are cooked through.  Serve with dipping sauce, remaining chopped mango, cilantro and lime wedges.

I guess I forgot a picture of all the cute little shrimp!  I put rice and an Asian Salad with the shrimp.  Would do this shrimp as an appetizer, not meal, in the future.

• 
  

  

  
  
  Husband rating:  2 stars (he hates coconut!)
  Boys rating:  thumbs down