Belongs to salonx Mahi-Mahi Marinara 

POINTS® value | 9 per serving
Serving Size: 1 fillet with ½ cup sauce and 1 cup linguine

ready in about 30 minutes; serves 4
You might need to buy:
  • uncooked whole-wheat spaghetti or linguini
  • spray cooking spray
  • Table salt

POINTS® value | 8 per serving
Serving Size: 1 fillet and 1/4 cup yogurt mixture

ready in about 20 minutes; serves 4
You might need to buy:
  • serving olive oil cooking spray
  • red onion chopped
  • feta cheese crumbled
  • lemon zest

POINTS® value | 6 per serving
Serving Size: 1 fillet with ½ cup pico de gallo

ready in about 10 minutes; serves 4
You might need to buy:
  • Table salt
  • olive oil
  • all-purpose flour

POINTS® value | 8 per serving
Serving size: One piece salmon and about 2 Tbsp sauce, without rice

ready in about 10 minutes; serves 4
You might need to buy:
  • reduced-sodium soy sauce
  • honey
  • garlic
Belongs to salonx Mediterranean Sole 

Fish was the original “fast food” — this tasty, low-fat dish takes only minutes to make (a food processor slicing attachment quickly cuts the potatoes to the perfect width).
POINTS® Value: 6
Level of Difficulty: Easy

ready in about 30 minutes; serves 4
You might need to buy:
  • sole
  • fresh lemon juice
  • ground oregano
ready in about 35 minutes; serves 4
You might need to buy:
  • reduced-fat mayonnaise
  • cornichon pickling juice
  • minced red onion
  • Salt and ground black pepper
  • Water

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.

ready in about 30 minutes; serves 4
You might need to buy:
  • vegetable oil
  • large egg whites
  • Dijon mustard
  • minced fresh thyme leaves
  • garlic powder
  • cayenne pepper
  • Vegetable cooking spray
  • Table salt and ground black pepper
Belongs to herb Creole Crab Cakes 
You might need to buy:
  • olive oil
  • mayonaisse
  • dry mustard
  • garlic powder
  • onion powder
  • ground red pepper
  • soft french bread crumbs
  • fresh cooked crab meat
  • finely chopped red pepper
  • olive oil
  • tarter sauce
  • finelyh chopped green pepper

Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.

ready in about 15 minutes; serves 2
You might need to buy:
  • Fish
  • unbleached all-purpose flour
  • Table salt and ground black pepper
  • vegetable oil
  • unsalted butter
  • Browned Butter
  • chopped fresh parsley leaves
  • lemon juice from 1 lemon

Whisk together a few spices to make your own blackening spice for trout fillets, and then cook the fish in a flash in your cast iron skillet. A sweet and tangy relish complements the mild flavor of the trout. Look for lemons preserved in a salt and lemon juice mixture in the international grocery section.

serves 4
You might need to buy:
  • * 2 tablespoons finely chopped preserved lemon peel
  • * 1/4 cup raisins
  • * 2 tablespoons red wine vinegar
  • * 2 tablespoons sugar
  • * 1 tablespoon paprika
  • * 1 teaspoon dried thyme
  • * 1 teaspoon dry mustard powder
  • * 1 teaspoon salt
  • * 1/4 teaspoon ground black pepper
  • * 4 trout fillets