Catfish, trout, haddock, thick sole fillets, or tilapia can be substituted for the cod. Stay away from very delicate fillets or thick, meaty fish such as swordfish or tuna. If some of the pieces have thin, tapered ends, tuck them under before breading to prevent them from overcooking and drying out. Generously coat the fish with the Melba crumbs, but do not pile them on or they will not adhere to the fish; there will be crumbs left over. Serve with Tartar Sauce, (see related recipe).

This recipe was published in our cookbook The Best Light Recipe.

fresh fish will keep in fridge for 2 days. 1 filet w/ 3/4 c rice (no butter) 320 calories, 8 grams fat, 30 grams protein

Delicious fish balls, Finnish recipe

In this festive dish, perfect for a birthday or anniversary, gently poached snapper is served on a bed of tomato and onions and topped with an elegant cream sauce. Scrod or grouper also works well in this recipe.

Here’s an excellent example of convenience cooking that produces superb results. Slow-baked tuna steaks are served with a relish of tomato, sweet onion, and hot salsa. This slow-baking technique works with other fish steaks, too, such as halibut.

A simple poached fish is served on a fresh corn kernal puree that cooks almost instantly. The beautiful red pepper oil topping is made from a bell pepper liquefied in a blender with a little olive oil. Striped bass, swordfish, or even salmon can be used instead of halibut.

Poached salmon in classic hollandaise sauce; serve with boiled, cubed sweet potatoes and broccoli.