Tilapia with Grape Chutney

This meal was so light and refreshing. At first I was a little skeptical about the tropical fruit mixture on top of the fish but the flavors were awesome. Definitely something I suggest you try at least once.

Recipe:

4 (4 ounce) fresh or frozen skinless tilapia fillets
Salt and ground black pepper
2 tablespoons cooking oil
1 cup seedless green grapes, halved
½ cup tropical blend mixed dried fruit bits
⅓ cup sliced green onions
⅓ cup apricot spreadable fruit


1) Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Season with salt and pepper.

2) In a 12-inch skillet heat oil over medium-high heat; add fish. Cook 3 to 4 minutes or until fish flakes easily when tested with a fork, turning once.

3) Transfer fish to platter; keep warm. Add grapes, fruit bits, onions, and spreadable fruit to skillet; cook and stir for 2 minutes. Season to taste with salt and pepper. Serve grape mixture over fish.

Prep Time: 10 minutes | Cook Time: 6 minutes | Total Time: 16 minutes | Yields: 4 servings

Source: BHG

Salmon, Apples and Fennel

This recipe surprised me. I thought that it was going to be a very sweet dish and it honestly wasn't. The apples and fennel complimented the salmon perfectly.

Recipe:

¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
2 eggs
1 tablespoon water
⅔ cup fine dry bread crumbs
4 (4 to 5 ounce) skinless salmon fillets, ½ to ¾ inch thick
¼ cup butter
2 tablespoons olive oil
2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
4 medium cooking apples, cored and cut into thin wedges
¼ cup honey
Snipped fresh parsley

1) In a shallow dish combine flour, salt, and pepper. In another shallow dish whisk together eggs and water. In a third shallow dish place bread crumbs. Rinse salmon; pat dry. Dip salmon into flour mixture, then egg mixture, then into bread crumbs to coat; set aside.

2) In a very large skillet heat 2 tablespoons of the butter and the oil over medium heat until butter melts. Add fennel. Cook and stir for 4 minutes. Add apple wedges. Cook and stir for 3 to 4 minutes more or until apples and fennel are tender. Stir in honey. Transfer the mixture to a bowl; set aside.

3) In the same skillet heat remaining 2 tablespoons butter over medium heat. Add salmon. Cook for 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once (if fish browns too quickly, reduce heat to medium-low). Transfer fish and apple mixture to serving plates. Garnish with parsley.

Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 30 minutes | Yields: 4 servings

Source: BHG

Pistachio Baked Salmon

I will have to admit this is the BEST salmon meal I have EVER had. I have never inhaled leftovers like I did with this meal ever before in my life. It is so unbelievably tasty - YOU MUST TRY THIS!!!

The pistachio's and brown sugar are what make this dish so incredible. Just try this, you won't regret it.

Recipe:

1 cup salted dry-roasted pistachio nuts, chopped
½ cup packed brown sugar
3 tablespoons lemon juice
1 teaspoon dried dillweed
1 teaspoon coarsely ground black pepper
6 (6 ounces) skinless salmon fillets

1) Preheat oven to 425°F. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper set aside.

2) Place salmon fillets in a greased foil-lined 15x10x1-inch baking pan. Turn under any thin edges to make fillets a uniform thickness. Measure thickness of fish. Spoon pistachio mixture evenly on top of fillets and gently press in place to form a crust.

3) Bake for 6 to 8 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork.

Prep Time: 15 minutes | Cook Time: 6 to 8 minutes per ½-inch thickness | Yields: 6 servings

Source: BHG

Baked Mediterranean Cod and Asparagus

I wasn't sure if I was going to like this meal since the topping sounded strange to me, but to my surprise it tasted great. The olives and the capers complemented the fish perfectly. Another healthy meal that was easy and quick which is always a big plus in my book. Enjoy!

Recipe:

2 tablespoons olive oil
4 cod fillets, skinned (1-½ pounds)
1 pound asparagus, trimmed
salt and pepper
¾ cup whole pimiento-stuffed green olives, coarsely chopped
⅓ cup chopped onion
¼ cup snipped fresh Italian (flat-leaf) parsley
2 tablespoons capers, drained
1 small jalapeño pepper, seeded and chopped
1 tablespoon white wine vinegar

1) Preheat oven to 475°F. Lightly spray a 15x10x1-inch baking pan with olive oil cooking spray. On one side of pan arrange cod fillets, turning under any thin portions. Brush fish with 1 tablespoon olive oil. Sprinkle with salt and pepper. Bake for 5 minutes.

2) Place asparagus in opposite side of pan; brush with remaining olive oil; sprinkle with salt and pepper. Bake 7 to 10 minutes more or until cod is opaque throughout and is slightly flaky.

3) In small bowl combine green olives, onion, parsley, capers, jalapeno pepper and vinegar. Season to taste with ground black pepper.

4) To serve, place cod and asparagus on a plate and top fish with olive mixture.

Notes: Fish is done when it becomes opaque throughout & the flesh bounces back when touched; use the tip of a knife to peek at the interior of the fish. Undercooked fish resists flaking and is translucent. Fish will continue to cook for 1-2 minutes off heat.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Yields: 4 servings

Source: BHG