My husband and I recently went tuna fishing with his parents. It wasn’t the best fishing trip. I don’t have the patience for fishing (it’s so boring), and the seas were a bit rough, so half of us got seasick. We also didn’t catch anything. What it did do, was give me the desire to have some grilled tuna. The first recipe I wanted to try was this one with mango salsa. Fish and fruit go well together since the fish is usually mild and the sweet and juicy fruit sets it off nicely. This is really wonderful and so simple to make. Just make sure you don’t over cook the tuna. It’s easy to do, and it’ll turn out really dry. The center of the tuna should be a little pink still. Give this tuna and mango salsa a try. It’s perfect for a date night with your significant other – add some grilled vegetables and you’ve got an elegant and delicious meal.
I love salads, but I like variety in my salads. As a result, I’m always looking for delicious new salad recipes. This one definitely fits the bill. Roasted beets, carrots, alfalfa sprouts and tuna fish – it’s a great combination, packed with nutrients and beautiful to eat as well. The dressing is simple and easy to make up. It’s one of the dressings that you can stick in a half pint jar to mix it (just screw on the lid and shake) and any leftover dressing, leave in the fridge for the next round. You’re welcome to use canned beets instead of roasting your own, just make sure you drain them well and pat them dry before slicing them. You can typically find alfalfa sprouts in the produce section of your grocery store, or you can get a kit to make your own sprouts. Sprouts are great in salads and sandwiches as well, so it’s not a bad thing to have on hand. Toss this salad together and enjoy it for lunch or dinner!
Talk about a complete meal in one bowl! This incredibly delicious Arugula and Smoked Salmon Salad is absolutely packed with healthy fats, proteins and carbohydrates. Not only is mouthwateringly good, but it is very filling and loaded with enough energy and nutrition to last you a long time. I love making this salad for lunch, and I have no problem not getting hungry until dinner time. Or, I will make this salad for dinner when I want to avoid snacking in the evening (which is my biggest problem). The flavor combination in this Weight Watchers salad recipe is outstanding….peppery arugula topped with smoky salmon, tangy balsamic coated tomatoes, filling whole wheat couscous, and wonderfully nutty toasted pine nuts with sweet raisins. All covered in a creamy, tangy dressing that will leave your tastebuds doing backflips. My husband and I are absolutely in love with this Arugula and Smoked Salmon Salad Recipe, and I highly recommend all of you giving it a try! It’s one very complete, and satisfying dish for just 9 Points +.
Parchment paper is not just a great way to keep cookies from sticking to your baking sheet. You can also use it to make a packet to steam fish and vegetables. Halibut is a very mild white fish, which makes it perfect to season with this savory garlic herb butter. The fish is steamed on a bed of fresh cut vegetables, so it can all be left in the paper and served. Add a side of baguette or lightly buttered whole grain pasta and you have a whole meal that is simple and easy to prepare. Even though it’s simple, it looks elegant and beautiful with the bright colors and white fish served in the paper packet. Since it’s all in individual packets, it’s easy to portion out for calories and points plus. If you want to add a little more flair, crinkle cut your vegetables instead of just slicing them.
I recently had a really delicious broiled tilapia. I’m pretty picky about my seafood, I don’t like it to be too fishy, so I like the more mild fish, like tilapia. The problem that I run into is that the milder fish is kind of bland. So, how do you spice it up without completely destroying the fish itself? I’ve had it served with a red sauce before, and it wasn’t the finest I’ve ever had. Tilapia is so mild that serving it with a tomato based sauce just completely overwhelms the fish itself. This tilapia is lightly broiled, which makes it quick and easy. It’s topped with a parmesan herb mixture once it’s mostly cooked and then broiled until the topping is brown. It’s quick and easy, the fish doesn’t get over done. It stays moist and has a light flavor that is well seasoned without being overwhelming. It’s going to be one of my new favorite ways to make tilapia.
I’m not a huge fan of seafood, but I do like salmon. In fact, it’s about the only seafood that I do like. I’ve got several ways that I like to cook salmon, but this is one of my favorite. I like to season my salmon by brushing on a little agave nectar and then sprinkling on salt and pepper. Then, it’s ready to be cooked however I want. Quite often, I’ll have my husband grill it, because who doesn’t love to have grilled salmon (especially when someone else makes it)? The mango salsa is really delicious. The jalapeno is just enough to add a little spice to the salsa without being overpowering, and the lime juice keeps all the fruit looking beautiful. This salsa is better the second day, since the flavors have time to meld. So, if you’ve got the time, make it a day ahead of time. Or, if you’re like me, just make it while the salmon is cooking – it’s still delicious and beautiful.