here fishy, fishy......

Mahi Mahi & Veggie Skillet

3 tablespoons olive oil, divided
4 mahi mahi or salmon fillets (6 ounces each)
3 medium sweet red peppers, cut into thick strips
1/2 pound sliced baby portobello mushrooms
1 large sweet onion, cut into thick rings and separated
1/3 cup lemon juice
3/4 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup minced fresh chives
1/3 cup pine nuts, optional


In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook 4-5 minutes on each side or until fish just begins to flake easily with a fork. Remove from pan.
Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat 6-8 minutes or until vegetables are tender, stirring occasionally.
Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, 2 minutes longer or until heated through. Sprinkle with chives and, if desired, pine nuts before serving. Yield: 4 servings.

Hoisin & Honey Glazed Salmon

3 tablespoons hoisin sauce
3 tablespoons honey
1 tablespoon unsweetened pineapple juice
4 salmon fillets (6 ounces each)



Preheat broiler. Mix hoisin sauce, honey and pineapple juice.
Place salmon in a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat 12-14 minutes or until fish just begins to flake easily with a fork. Baste occasionally with 1/4 cup hoisin mixture during the last 6 minutes of cooking. Serve with remaining sauce. Yield: 4 servings.

Smoked Salmon Quesadillas with Creamy Chipotle Sauce

1/2 cup creme fraiche or sour cream
2 tablespoons minced chipotle peppers in adobo sauce
2 tablespoons lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
QUESADILLAS:
1/4 cup cream cheese, softened
2 ounces fresh goat cheese
3 flour tortillas (8 inches)
3 ounces smoked salmon or lox, chopped
1/4 cup finely chopped shallots
1/4 cup finely chopped roasted sweet red pepper
Coarsely chopped fresh cilantro



In a small bowl, mix the first five ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over.
Place quesadillas on a greased griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned and cheeses are melted. Serve with sauce; top with cilantro. Yield: 3 servings (2/3 cup sauce).

Cornmeal Catfish with Avocado Sauce

1 medium ripe avocado, peeled and cubed
1/3 cup reduced-fat mayonnaise
1/4 cup fresh cilantro leaves
2 tablespoons lime juice
1/2 teaspoon garlic salt
1/4 cup cornmeal
1 teaspoon seafood seasoning
4 catfish fillets (6 ounces each)
3 tablespoons canola oil
1 medium tomato, chopped


Place the first five ingredients in a food processor; process until blended.
In a shallow bowl, mix cornmeal and seafood seasoning. Dip catfish in cornmeal mixture to coat both sides; shake off excess.
In a large skillet, heat oil over medium heat. Add catfish in batches; cook 4-5 minutes on each side or until fish flakes easily with a fork. Top with avocado sauce and chopped tomato. Yield: 4 servings (3/4 cup sauce).

Parmesan Fish Sticks

1/3 cup all-purpose flour
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
2 large eggs
1 cup panko (Japanese) bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons garlic-herb seasoning blend
1 pound tilapia fillets
Cooking spray


Preheat oven to 450°. In a shallow bowl, mix flour, salt and pepper. In another bowl, whisk eggs. In a third bowl, toss bread crumbs with cheese and seasoning blend.
Cut fillets into 1-in.-wide strips. Dip fish in flour mixture to coat both sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere.
Place on a foil-lined baking sheet coated with cooking spray. Spritz tops with cooking spray until crumbs appear moistened. Bake 10-12 minutes or until golden brown and fish just begins to flake easily with a fork. Yield: 4 servings.

Tomato-Poached Halibut

1 tablespoon olive oil
2 poblano peppers, finely chopped
1 small onion, finely chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/4 cup chopped pitted green olives
3 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
4 halibut fillets (4 ounces each)
1/3 cup chopped fresh cilantro
4 lemon wedges
Crusty whole grain bread, optional


In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender.
Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread. Yield: 4 servings.

Pecan-Coconut Crusted Tilapia

2 large eggs
1/2 cup unsweetened finely shredded coconut
1/2 cup finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 tilapia fillets (6 ounces each)
2 tablespoons canola oil



In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere.
In a large skillet, heat oil over medium heat. In batches, add tilapia and cook 2-3 minutes on each side or until lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.

Editor’s Note: Look for unsweetened coconut in the baking or health food section.

Salmon with Spinach & White Beans

4 salmon fillets (4 ounces each)
2 teaspoons plus 1 tablespoon olive oil, divided
1 teaspoon seafood seasoning
1 garlic clove, minced
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) fresh spinach
Lemon wedges


Preheat broiler. Rub fillets with 2 teaspoons oil; sprinkle with seafood seasoning. Place on a greased rack of a broiler pan. Broil 5-6 in. from heat 6-8 minutes or until fish just begins to flake easily with a fork.
Meanwhile, in a large skillet, heat remaining oil over medium heat. Add garlic; cook 15-30 seconds or until fragrant. Add beans, salt and pepper, stirring to coat beans with garlic oil. Stir in spinach until wilted. Serve salmon with spinach mixture and lemon wedges. Yield: 4 servings.

Tilapia Tostadas

1/4 cup all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 tilapia fillets (6 ounces each)
1 tablespoon butter
8 corn tortillas (6 inches)
Cooking spray
2 cups angel hair coleslaw mix
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat sour cream
1 tablespoon lime juice
1 teaspoon grated lime peel
1 cup canned black beans, rinsed and drained
1/2 avocado, thinly sliced



In a large resealable plastic bag, combine the flour, chili powder, salt, pepper and garlic powder. Add tilapia fillets, one at a time, and shake to coat.
In a large nonstick skillet over medium heat, cook fillets in butter for 5-6 minutes on each side or until fish flakes easily with a fork. Meanwhile, place tortillas on a baking sheet and spritz with cooking spray. Broil 3-4 in. from the heat for 2-3 minutes on each side or until crisp.
In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime juice and peel. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado. Yield: 4 servings.

Crispy Beer Battered Fish

1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 cup 2% milk
1/3 cup beer or nonalcoholic beer
2 cups crushed unsalted top saltines (about 40)
4 cod fillets (6 ounces each)
Oil for deep-fat frying


In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Yield: 4 servings.

Editor’s Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Baked Cod Piccata with Asparagus

1 pound fresh asparagus, trimmed
1/4 cup water
1 pound cod fillet, cut into four pieces
2 tablespoons lemon juice
1 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon garlic powder
2 tablespoons butter, cubed
2 teaspoons capers
Minced fresh parsley, optional


Place asparagus in an ungreased 11x7-in. baking dish; add water. Arrange cod over asparagus. Sprinkle with lemon juice, lemon pepper and garlic powder. Dot with butter; sprinkle with capers.
Bake, uncovered, at 400° for 12-15 minutes or until fish flakes easily with a fork and asparagus is tender. If desired, sprinkle with parsley. Yield: 4 servings.

Crispy Fish & Chips

4 cups frozen steak fries
4 salmon fillets (6 ounces each)
1 to 2 tablespoons prepared horseradish
1 tablespoon grated Parmesan cheese
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup panko (Japanese) bread crumbs
Cooking spray


Preheat oven to 450°. Arrange steak fries in a single layer on a baking sheet. Bake on lowest oven rack 18-20 minutes or until light golden brown.
Meanwhile, place salmon on a foil-lined baking sheet coated with cooking spray. In a small bowl, mix horseradish, cheese, Worcestershire sauce, mustard and salt; stir in panko. Press mixture onto fillets. Spritz tops with cooking spray.
Bake salmon on middle oven rack 8-10 minutes or until fish just begins to flake easily with a fork. Serve with fries. Yield: 4 servings.

Creamy Salmon Linguine

8 ounces uncooked linguine
1 bunch broccoli, cut into florets
2 tablespoons butter
2 garlic cloves, minced
2 cups heavy whipping cream
2 tablespoons lemon juice
1 pound fully cooked salmon, flaked
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil
2 tablespoons capers, drained
2 teaspoons grated lemon peel



Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking.
Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly.
Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon peel. Yield: 5 servings.

Pretzel-Crusted Catfish Bites

1-1/2 pounds catfish fillets, cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
1/3 cup Dijon mustard
2 tablespoons 2% milk
1/2 cup all-purpose flour
4 cups honey mustard miniature pretzels, finely crushed
Oil for frying
Lemon wedges, optional



Sprinkle catfish with salt and pepper. In a shallow bowl, whisk eggs, mustard and milk. Place flour and crushed pretzels in separate shallow bowls. Dip fish in flour to coat all sides; shake off excess. Dip in egg mixture, then in pretzels, patting to help coating adhere.
Heat 1/4 in. of oil to 375° in an electric skillet. Fry fish, a few pieces at a time, 1-2 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. If desired, serve with lemon wedges. Yield: 4 servings.

Curried Halibut Skillet

4 halibut fillets (4 ounces each)
1/2 teaspoon salt
4 teaspoons curry powder
2 tablespoons olive oil, divided
1 large sweet onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons lime juice
1-1/2 teaspoons grated lime peel
1 teaspoon minced fresh gingerroot
1/4 cup flaked coconut, toasted
1/4 cup minced fresh cilantro


Sprinkle fillets with salt; coat with curry. In a large nonstick skillet coated with cooking spray, brown fillets in 1 tablespoon oil; remove and set aside.
In the same pan, saute onion in remaining oil for 1 minute. Stir in the tomatoes, lime juice, lime peel and ginger. Bring to a boil. Return fillets to the pan; cover and simmer for 10-12 minutes or until fish flakes easily with a fork. Serve with tomato mixture; sprinkle with coconut and cilantro. Yield: 4 servings.

Lemon-Parsley Baked Cod

3 tablespoons lemon juice
3 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel


Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. Yield: 4 servings.

Spicy Tilapia Rice Bowl

4 tilapia fillets (4 ounces each)
1-1/4 teaspoons Cajun seasoning
3 tablespoons olive oil, divided
1 medium yellow summer squash, halved lengthwise and sliced
1 package (16 ounces) frozen pepper and onion stir-fry blend
1 can (14-1/2 ounces) diced tomatoes, drained
1 envelope fajita seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups hot cooked brown rice
Optional toppings: cubed avocado, sour cream and salsa


Sprinkle fillets with Cajun seasoning. In a large skillet, heat 2 tablespoons oil over medium heat. Add fillets; cook 4-6 minutes on each side or until fish just begins to flake easily with a fork. Remove and keep warm. Wipe pan clean.
In same skillet, heat remaining oil. Add squash; cook and stir 3 minutes. Add stir-fry blend and tomatoes; cook 6-8 minutes longer or until vegetables are tender. Stir in fajita seasoning mix; cook and stir 1-2 minutes longer or until slightly thickened.
In a small bowl, mix beans, salt and pepper. Divide rice among four serving bowls; layer with beans, vegetables and fillets. Serve with toppings as desired. Yield: 4 servings.

Walnut-Crusted Salmon

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme



Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or until topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.

Tuna Cakes with Mustard Mayo

2 large eggs, beaten
3 tablespoons minced fresh parsley, divided
1/2 teaspoon seafood seasoning
2 cans (5 ounces each) light water-packed tuna, drained and flaked
1/2 cup seasoned bread crumbs
1/2 cup shredded carrot
2 tablespoons butter, divided
1 package (12 ounces) frozen peas
1/4 teaspoon pepper
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon 2% milk



In a large bowl, combine the eggs, 2 tablespoons parsley and seafood seasoning. Stir in the tuna, bread crumbs and carrot. Shape into eight patties.
In a large skillet, brown patties in 1 tablespoon butter for 3-4 minutes on each side or until golden brown.
Meanwhile, microwave peas according to package directions. Stir in the pepper and remaining butter and parsley. Combine the mayonnaise, mustard and milk. Serve with tuna cakes and peas. Yield: 4 servings.

Lemon-Pepper Tilapia with Mushrooms

2 tablespoons butter
1/2 pound sliced fresh mushrooms
3/4 teaspoon lemon-pepper seasoning, divided
3 garlic cloves, minced
4 tilapia fillets (6 ounces each)
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 medium tomato, chopped
3 green onions, thinly sliced

In a 12-in. skillet, heat butter over medium heat. Add mushrooms and 1/4 teaspoon lemon pepper; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer.
Place fillets over mushrooms; sprinkle with paprika, cayenne and remaining lemon pepper. Cook, covered, 5-7 minutes or until fish just begins to flake easily with a fork. Top with tomato and green onions. Yield: 4 servings.