Grilled Fish Tacos with Spicy Melon Salsa

Ingredients:

• 3 tbsp. fresh lime juice
• 3 tsp. extra-virgin olive oil
• 1 lb. skinless sea bass fillets
• 1/4 tsp. salt
• freshly ground black pepper
• 2 cups finely chopped cantaloupe
• 1/4 cup chopped fresh cilantro
• 2 scallions, thinly sliced
• 1 jalapeno, seeded and minced
• 2 (10-inch) whole wheat tortillas
• 1 lime, cut into wedges

Makes 4 (2-piece) Servings

1. In a 9- by 13-inch baking dish, whisk together 1 tablespoon of the lime juice and 1 teaspoon of the oil. Add fish and turn to coat. Sprinkle with salt and season lightly with black pepper.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill fish until opaque and tender, about 5 minutes per side. Transfer fish to a cutting board and cut into 1-inch chunks.
3. In a small bowl, combine cantaloupe, cilantro, scallions, jalapeno, remaining 2 tablespoons lime juice, and remaining 2 teaspoons oil.
4. Grill tortillas until warm, about 30 seconds per side. Cut each into 4 quarters. Divide fish among tortillas, top with melon salsa, and serve warm with lime wedges.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Fish tacos are absolutely delicious when they are done right. These fish tacos will fill you up with the fish and salsa. Who would have thought a fruit salsa would taste so good on grilled fish? You can also use any kind of salsa on these fish tacos and they will be deliciously filling. You can use halibut, sea scallops, cod or even red snapper in this recipe and the fish tacos will be delicious. I highly recommend adding minced garlic in the lime juice and olive oil for a more aromatic flavor.

Red Snapper Veracruz

Ingredients:

• 1 1/4 cups canned diced tomatoes with juice
• 1 medium onion, cut into chunks
• 2 garlic cloves, peeled
• 1 jalapeno pepper, halved and seeded
• 1/2 tsp. dried oregano
• 1/4 tsp. dried rosemary
• 1/2 tsp. salt
• 4 tsp. extra-virgin olive oil
• 4 (6 oz.) red snapper fillets, with skin
• 1/4 cup pitted green olives, coarsely chopped
• 2 tsp. nonpareil capers, drained and rinsed

Makes 4 Servings

1. In a blender, combine the tomatoes and their juice, onion, garlic, jalapeno, oregano, rosemary and 1/4 teaspoon of the salt. Puree until smooth.
2. In a large skillet, heat the oil over medium heat. Make a few 2-inch cuts in the skin side of the fillets, just through the skin (to prevent the fillets from curling). Season the snapper with the remaining  1/4 teaspoon salt. Add the fish to the skillet, skin-side down, and cook until skin is crisp, about 3 minutes. Transfer fish to a platter.
3. In the same skillet, combine the tomato mixture, olives and capers. Cook until flavors are combined, 3 minutes. Return the fish to the pan, skin-side up, and cook until the fish just flakes when tested with a fork, 2 minutes longer.
4. Transfer the fish, skin-side up, to 4 shallow bowls and top evenly with the sauce. Serve hot.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a bold way to kick-start your lifestyle because it's packed with lots of spicy flavor. It may look a little messy but it's really delicious. The jalapeno peppers give the dish a little kick of heat and the capers and olive add acidity to the dish. The snapper is so delicious is literally melts in your mouth. You can use tilapia, haddock or any other warm water fish, veal, skirt steak, chicken, turkey or pork with this sauce and your meal will still rock. if you're thinking about ordering fast food or take-out, PUT DOWN THE PHONE AND DON'T EVEN THINK ABOUT GOING INTO THAT CAR!! You can make this upscale at home in 20 minutes or less and you'll be happy.