Sunshine Citrus Salsa with Fish

In the middle of winter, you need all the sunshine you can get, and with citrus fruit at its peak of flavor (and lowest price), it's a great time to add the taste of sunshine to any meal.

You'll find this recipe at my new website, Cook and Count!

Honey & Lime Fish Fillets

Fish fillets are an easy way to make a Meatless Friday meal. If you purchase individually quick-frozen fish fillets at the supermarket, you'll only need to defrost the fish to make this quick dinner. Fish fillets defrost quickly, so if a visitor shows up in the middle of the afternoon, it's not too late to add another piece of fish to the baking pan. 2-pound bags of IQF fish fillets go on sale regularly at my local supermarket, and for the most part, fish like flounder, tilapia, swai, and whiting can be used interchangeably in recipes like this one.

HONEY-LIME FISH FILLETS

Get this recipe and nutrition facts at Cook and Count!

Variation on a Theme: Spanish Garlic Shrimp with Vegetables

One of the best things you can keep in your freezer is a bag of frozen, deveined shrimp.  I buy them when they go on sale.  It's easy to take out as many as you need for a particular meal.  Spanish Garlic Shrimp is a longtime family favorite.  

Spanish Garlic Shrimp with Vegetables

Get the full recipe and nutrition information at Cook and Count!

Sweet & Spicy Citrus Fish Fillets

This is "what's for dinner" tonight and it was SO delicious--and very easy.  Middle Sister didn't even notice the soy sauce.

source: Cooking Light magazine, August 2010 (slightly modified)

5 (6-ounce) tilapia fillets (or flounder, sole or other white fish)
Olive oil for the pan
juice and zest of 1 orange
juice and zest of 1 lime
1 tablespoon brown sugar
1 tablespoon olive oil
2 teaspoons soy sauce
1/2 teaspoon ground cumin OR ginger (pick only one)
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 tbl minced garlic

Arrange fish in a single layer in a 9X13 glass baking pan brushed with olive oil. Combine remaining ingredients; pour over fish. Let stand 15 minutes.

Preheat oven to 425.

Bake 15 minutes or until done. Drizzle sauce over fish.

NOTE:  depending on the thickness of the fish, baking time will need to be adjusted.

Tilapia with White Wine and Tomatoes

If you have an abundance of tomatoes, try them in this tilapia dish! You can substitute chopped grape tomatoes, cherry tomatoes or plum tomatoes as long as you have about a cup of chopped tomato.

TILAPIA WITH WHITE WINE AND TOMATOES

olive oil for the pan
6 tilapia fillets
1 Jersey tomato, chopped (about 1 cup)
1 small Vidalia onion, chopped (about 1/4 cup)
3 cloves garlic, minced
salt
pepper
6 basil leaves, sliced in thin strips
3 sprigs fresh oregano
1/2 cup white wine
butter
6 sprigs fresh Italian parsley

Preheat oven to 400. Brush the bottom of a casserole dish with olive oil. Place fish into the casserole dish. Season with salt and pepper. Add tomato and onion, then season with basil and oregano. Dot with butter. Pour wine over all. Cover and bake 20 minutes. Sprinkle with chopped fresh parsley before serving.

Salmon Burgers

Makes 4 burgers.

1 can (15 oz) red or pink water-packed salmon, rinsed & drained (about 2 cups flaked salmon)
8 saltines, crushed
1/4 cup seeded, diced red bell pepper
3 TBL miracle whip*
1 tsp lemon juice
4 drops tabasco

Remove skin from salmon and flake with a fork. Mash or remove bones. Add remaining ingredients and mix well. Shape into 4 patties.
Cover a cookie sheet with aluminum foil and brush with olive oil. Place patties on oiled pan.
Bake 25 to 30 minutes at 350 until golden brown.

*To sub for miracle whip, add the same amount of mayo and 1/8 tsp EACH garlic powder, mustard powder, & paprika.

This is based on a recipe in Lickety-Split Meals by Zonya Foco. However, I sub for the miracle whip and bake these rather than frying.