Fish Tacos with Guacamole

Prep & cook time: 35 minutes

per serving: 547 calories; 35 grams protein; 32 grams total fat; 14 grams fiber; 7 grams saturated fat; 35 grams carbohydrates; 55 mgs cholesterol; 340 mgs sodium

2 halibut fillets (6 ounces each, can sub tilapia)
1/2 teaspoon olive oil
coarse salt and freshly ground pepper, to taste
2 tablespoons lime juice
1 avocado , pitted and flseh removed
1/4 jalapeño pepper , seeded and minced
1 tablespoon lemon juice
1/2 cup plain yogurt
1/2 teaspoon coarse salt
1 plum tomato , seeded and chopped
1 green onion , thinly sliced on an angle
1/4 head Romaine lettuce, shredded
1/4 cup pepper jack cheese, shredded
2 8-inch flour tortillas
Preheat oven to 300 degrees. Preheat a grill pan or large skillet
over medium-high heat.
[1] Drizzle fish with olive oil and season with salt and pepper. Wrap tortillas in foil and warm in oven.
[2] Grill fish until opaque, 4-5 minutes per side. Squeeze lime juice over fish and remove from grill pan. Flake with fork into large chunks.
[3] While fish is cooking, in a blender or food processor combine avocado, jalapeno, lemon juice, yogurt and salt and process until smooth. Transfer to a bowl and stir in chopped tomatoes and green onions.
[4] Fill tortillas with flaked fish and top with guacamole, shredded lettuce and cheese.

Salmon With Balsamic Strawberries w/ asparagus and parmesan

Dinner for Two

Prep time: 10 minutes Cook time: 10 minutes

per serving: 267 calories; 34 grams protein; 11 grams total fat; 1 gram fiber; 2
gram saturated fat; 4 grams carbohydrates; 92 mgs cholesterol; 76 mgs
sodium

2 salmon fillet(s) (6 ounces each)
3/4 cup strawberries
1/4 cup balsamic vinegar
2 tablespoons fresh orange juice
1/2 tablespoon olive oil
coarse salt and freshly ground pepper, to taste

[1] Clean, hull and slice the strawberries in half. In a small bowl, combine the strawberries, vinegar, and zest and juice from the orange. Let stand for 15 minutes.
[2] Brush a grill pan with olive oil and heat pan (or skillet if you don’t have one) over medium-high heat until very hot. Season both sides of the salmon with salt and pepper. Add the fish to the pan and cook for 4 minutes on one side. Turn and cook for 4 minutes
more or until salmon flakes easily.
[3] Transfer the salmon to plates.
[4] Using a slotted spoon, remove the strawberries from the vinegar and spoon over the salmon. Discard the remaining vinegar and serve immediately.

Asparagus with Parmesan

Prep time: 5 minutes Cook time: 15 minutes

per serving: 79 calories; 5 grams protein; 5 grams total fat; 2 grams fiber; 2
grams saturated fat; 5 grams carbohydrates; 6 mgs cholesterol; 98 mgs
sodium

1/2 pound asparagus
1/2 tablespoon olive oil
coarse salt and freshly ground pepper, to taste
1/8 cup Parmesan cheese, freshly grated
Preheat oven to 450 degrees.

[1] Snap the tough ends from the asparagus.
[2] On a rimmed baking sheet, toss the asparagus with olive oil and season with salt and pepper. Spread in an even layer and sprinkle with the cheese.
[3] Roast until the they are tender and the cheese is melted, 10-15 minutes.




I thought that the strawberries were nice with the salmon, but the husband didn't like it. He doesn't have a very adventurous palate though. Here's what I did different:

• quartered the strawberries, instead of just halving them. This lets them pick up more of the balsamic/orange dressing
• lightly saute the strawberries in the pan after the salmon. This sweetens and warms them up just a smidge

All in all, a very satisfying meal, would make it again. Even if my ungrateful husband ;) doesn't go for the strawberries. More for me.