Fish tacos are the greatest! I made these with tilapia but you can use any mild, white fish. If you have never had a fish taco I hope you will give them a try. They are absolutely delicious! Here is what you need for these:

16 corn tortillas
8 white fish fillets – I used Basa – but you can use tilapia, cat fish or halibut
1 cup flour
1 cup Mexican beer
1 cup yogurt
1 cup mayonnaise
1 tablespoon minced shallots
2 limes
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons chopped cilantro
Vegetable oil
2 cups shredded green or red cabbage
1 large tomato chopped
Salt

Rinse and pat dry the fish. Cut each fillet into 4 strips. Place in a bowl and squeeze 1 of the limes, covering completely with juice. Set it aside for 15 minutes.

In a bowl mix the flour and beer. Whisk well and season with salt. Set aside for 15 minutes.
In another bowl mix together the yogurt, mayonnaise, the juice of the other lime, cumin, garlic and cilantro. Whisk until blended well and season with salt to taste.

Fill a large skillet with oil and heat until the oil is very hot. Place the fish, one slice at a time, into the batter. Let the excess batter drip and place the fish in a single layer (work in batches). Fry the fish until evenly browned, turning once. Remove onto paper towels and drain off the excess oil.

Place a tortilla on top of another one. Smear with yogurt sauce. Place two pieces of fried batter in the middle. Top with cabbage and tomatoes. Serve.

Print the Tilapia Tacos Recipe Here

Fried fish sandwiches are absolutely delicious and very easy to make at home. We will be adding flavor to each coat so that your final result is delicious! Here is what you will need for this:

Serves eight

8 Tilapia – or any other mild white fish – fillets
1 large lemon + 2 TBS lemon juice for sauce
2 eggs
1/8th cup milk
1 tsp. prepared mustard
¾ cup flour
1 ½ tsp. white pepper
½ cup bread crumbs
½ cup cornmeal
1 tsp. garlic powder
1 tsp. paprika
1 TBS chopped parsley
1 cup mayonnaise
1 TBS finely chopped red onion
1 TBS chopped capers
1 roll
16 lettuce leaves
16 tomato slices

1. Rinse fish and place on a plate. Drizzle with lemon juice and season with a little salt. Set aside.
2. Place the eggs in a shallow dish. Beat them with the milk and the mustard. Set aside.
3. Place the flour in a shallow dish. Add ½ tsp. salt and ½ tsp. white pepper and mix. Set aside.
4. Place the bread crumbs and cornmeal in a shallow dish. Add the garlic powder, paprika, the remaining white pepper and the chopped parsley.
5. In a small bowl, mix together the mayonnaise, 2 TBS lemon juice, red onion, capers and pickles. Season with a little salt and white pepper and whisk it.
6. One by one, coat the fish fillets. First, dredge the fish in the flour, coat well and shake off the excess. Then, place it in the egg, coat well and shake off the excess. Finally, place it in the dish with the breadcrumbs, coat well on both sides and shake off the excess.
7. Heat a skillet with some olive oil. When it is hot, add the fish and allow it to brown – about 5 minutes. Flip it and finish cooking – making sure this side browns as well. Be careful not to burn the coating and make sure the fish is cooked through.
8. Cut the rolls in the middle but not all the way through. Smear spread on both pieces of bread. Place a lettuce leaf on both pieces of bread. Top the bottom leaves with the fried fish and a couple of tomato slices. Serve and enjoy!

1 sandwich – CALORIES 551.63; FAT 21.80 grs (sat 2.93; mono 7.12; poly 4.14); PROTEIN 34.38 grs ; FIBER 4.58 grs; CARBS 57.34 grs; CHOLESTEROL 135.26 mg; IRON 2.41 mg; SODIUM 1212.90 mg; CALCIUM 67.98 mg

Print the Fried Fish Sandwich Recipe Here

Here’s a healthy meal that can be made fairly quickly, is economical and under 300 calories! Make sure to use cleaned de-veined shrimp as there is nothing more anti-climatic than biting into a nice juicy shrimp and having to chew on gritty shrimp poop-filled intestines! Here is what you need for this:

Serves four

1 pound peeled and de-veined shrimp
1 medium white onion
2 TBS olive oil
4 garlic cloves – finely chopped
1 TBS oregano
1 -14 oz. can of diced tomatoes with their juice
½ tsp. fennel seeds
28 oz. tomato sauce
¼ cup water
½ cup chopped basil
1 tsp. salt
1 tsp. black pepper
1 tsp. sugar

Heat the olive oil and add the onion. Cook it until it is translucent and softened – about 7 to 8 minutes. Add the oregano and diced tomatoes and juice. Let the tomatoes cook for a few minutes. Add the fennel seeds and the tomato sauce and water. Add the salt, pepper and sugar. Mix well and simmer for about 20 minutes.
Add the shrimp and cook for about 4 to 5 minutes – until shrimp is opaque and pink. Do not overcook because the shrimp will become rubbery. Turn off the heat and add the basil. Mix in and serve with polenta, rice or mashed potatoes. Enjoy!

CALORIES 256.48; FAT 8.59 grs (sat 1.13; mono 5.12; poly 1.13); PROTEIN 20.33 grs ; FIBER 5.29 grs; CARBS 26.22 grs; CHOLESTEROL 142.87 mg; IRON 4.25 mg; SODIUM 2435.46 mg; CALCIUM 218.38 mg

Print the Shrimp in Tomato Sauce Recipe Here

Serves six

12 oz. cooked Linguine (I used whole wheat)
2 TBS unsalted butter
2 TBS olive oil
4 garlic cloves – minced
1 TBS chopped parsley
1 tsp. red chili flakes (opt)
2 – 10 oz. cans baby clams – drained (reserve the liquid)
½ cup dry white wine
1 cup whipping cream
Black pepper
½ cup Parmesan cheese

Place the butter and oil in a large skillet and melt it. Add the garlic, parsley and chili flakes. Mix well and cook for a couple of minutes – until fragrant.
Add the reserved clam liquid, the wine and the cream. Mix well and bring to a low simmer. Stir occasionally and simmer for about 5 minutes.

Add the clams and heat them through. Add the pasta and mix well. Season with black pepper and add the Parmesan cheese. Mix well and serve. Enjoy!

CALORIES 431.30; FAT 27.18 grs (sat 14.10; mono 9.13; poly 1.29); PROTEIN 13.64 grs ; FIBER 4.46 grs; CARBS 31.59 grs; CHOLESTEROL 112.69 mg; IRON 3.26 mg; SODIUM 896.50 mg; CALCIUM 176.67 mg

Print the Linguine with Clams in Cream & Wine Sauce Recipe Here

Here’s a very healthy dish that can be made on the dinner table within 30 minutes. The fish steams in the pouches and ends up moist and flavorful. You can cook these pouches in the oven or directly on a grill. Here is what you are going to need for this:

Serves four – two pouches of two fish each

1 large white onion – sliced
4 tomatoes – thickly sliced
20 parsley sprigs – washed
4 TBS olive oil
4 fish fillets – I used Basa
1 TBS mayonnaise
1 lime or lemon – juiced
Salt & Pepper

Preheat oven to 350 degrees.
Spread out a large piece of aluminum foil on the kitchen counter. Layer ¼ of the onion slices on the bottom, top with ¼ of the tomato slices and ¼ of the parsley sprigs. Add some salt and pepper and drizzle 2 TBS olive oil on vegetables. Place 2 fish fillets on the vegetables and add ½ of the lime juice. Season with salt and pepper again and spread ¼ TBS mayonnaise on each one. Top the fish with ¼ of the onion slices, ¼ of the tomato slices and ¼ of the parsley sprigs. Grab the edges of the foil and seal them at the top – forming a tent. Seal the sides as well. Repeat the process with the second pouch.
Place the fish in the oven and cook between 25 to 30 minutes. Carefully remove the pouch – do not burn yourself – and let it cool down a bit. Open the top – very careful not to burn with the steam – and check if the fish is done. If it is not, seal it again and return it to the oven for a few more minutes.
Serve the fish with onion and tomato. Enjoy!

CALORIES 261.69; FAT 9.96 grs (sat 1.78; mono 5.65; poly 1.67); PROTEIN 25.73 grs ; FIBER 3.64 grs; CARBS 19.88 grs; CHOLESTEROL 57.66 mg; IRON 2.55 mg; SODIUM 1270 mg; CALCIUM 81.94 mg

Print the Oven Steamed Fish Recipe Here

This meal comes from my Fijian friend Amelia. She was kind enough to cook this very simple yet absolutely delicious meal for us. I highly recommend you give this one a try. You are going to need a meaty, white fish fillet such as Catfish, Mahi-Mahi or Cod. You can usually find frozen Mahi-Mahi fillets that are not expensive. You play it by ear and see what you can get for a good price.

Here is what you are going to need for this:

Serves two

2 meaty white fish fillets such as Mahi-Mahi, Catfish or Cod
8 oz. coconut milk – or less
1 TBS sliced white onion
1 – 1/2 inch piece ginger – peeled and sliced thinly
1 TBS chopped tomato
1 TBS chopped scallion greens
1/2 tsp. salt

Place fish in a pan and add enough coconut milk to reach it half way. Add the onion and ginger. Bring the pot to a simmer and cook for about 10 minutes – until fish is cooked through.

Add the tomato and scallion. Bring back to a simmer and cook for about 30 seconds. Remove from heat and serve.

Serve with boiled sweet potatoes and lime wedges. Enjoy!

1 Mahi-Mahi Fillet – CALORIES 264.87; FAT 16.84 grs (sat 11.96; mono 0.57; poly 0.15); PROTEIN 22.45 grs ; FIBER 0.44 grs; CARBS 4.48 grs; CHOLESTEROL 82.50 mg; IRON 2.22 mg; SODIUM 692.50 mg; CALCIUM 13.64 mg

Print the Fish in Coconut Milk Recipe Here

Shrimp tacos are so fresh and easy to make. They are great for these days that the weather is starting to get warm. The beauty of tacos is that you really do not need a whole lot of ingredients to make a wonderful meal. Here is what you are going to need for this:

FOR THE SAUCE:
¼ cup cream
¼ cup mayonnaise
1 TBS lime juice
1 tsp. chipotle powder
1 TBS chopped cilantro

FOR THE SHRIMP:
1 pound shrimp – peeled, de-veined and halved
4 garlic cloves – minced
1 chipotle pepper in adobo – chopped
½ a large lime – juiced
½ cup chopped cilantro

FOR THE CABBAGE SALAD:
2 cups sliced green cabbage
2 tomatoes – peeled and diced
½ cup chopped cilantro
1 large lime – juiced
Salt

Corn tortillas

• Whisk all the sauce ingredients in a bowl. Season with salt. Set aside.
• Heat 2 TBS of vegetable oil in a skillet. Add the garlic and chipotle. Cook for 2 minutes. Add the shrimp. Mix well. Cook for 4 to 5 minutes – until shrimp turns pink. Add the cilantro. Mix well. Set aside.
• Place all the cabbage salad ingredients in a bowl. Mix well.
• Heat your tortillas. Place two tortillas on a plate. Smear some sauce on the bottom.
• Top with shrimp and cabbage salad.
• Serve with a wedge of lime. Enjoy!

Print the Chipotle Shrimp Tacos Recipe Here

Shrimp bisque is an elegant, inexpensive and easy soup that can be served for special occasions or anytime! Here is what you need for this wonderful soup:

Serves six

1 pound shrimp – peeled and deveined (save the peels)
4 cups water + plus more to top off stock
1 small white onion – peeled and quartered
3 garlic cloves – coarsely chopped
1 small celery stalk with leaves
1 small onion – peeled and quartered
2 leeks – chopped up to the light green part – thoroughly washed
4 garlic cloves – minced
¼ cup sherry
¼ cup dry white wine
4 TBS butter
4 TBS flour
1 cup milk
1 cup heavy cream
1 heaping TBS of tomato paste
2 tsp. salt
2 tsp. black pepper
3 TBS olive oil
Chopped parsley for garnish – optional

Place the shrimp peels in a pot with a TBS of olive oil. Sauté until peels turn pink. Add 4 cups water, celery, onion, garlic and carrot. Simmer for 45 minutes. Strain stock and add enough water to make 4 cups. Set aside.

Add 2 TBS olive oil to pan. Add the leeks and cook for about 10 minutes until softened but not browned. Stir occasionally. Add the garlic and mix well. Cook for about a minute until fragrant. Add the shrimp and ¼ cup sherry. Cook for 1 couple of minutes. Add the white wine and cook for another 3 to 4 minutes until shrimp is cooked through.

Place shrimp and leeks in a food processor and puree until coarse. Set aside.

Add butter to the pot and melt. Add the flour and whisk constantly for 2 to 3 minutes – until flour is cooked. Do not worry if you have some lumps. They will disappear when you add the milk and cream. Add the milk and cream and whisk constantly until you have a smooth, thickened sauce.

Add the shrimp stock, processed shrimp and tomato paste. Mix well. Season with salt and pepper. Mix until heated through. Do not boil soup.

Ladle soup into bowls and garnish with chopped parsley if desired. Serve and enjoy!

CALORIES 416.96; FAT 33.15 grs (sat 16.02; mono 13.01; poly 1.98); PROTEIN 16.53 grs ; FIBER 1.02 grs; CARBS 14.32 grs; CHOLESTEROL 175.76 mg; IRON 1.43 mg; SODIUM 1358.95 mg; CALCIUM 146.53 mg

Print the Shrimp Bisque Recipe Here

This recipe works well with all kinds of fish. You can substitute trout with salmon or any white fish you like. This is a very healthy meal that also looks wonderful and fresh. You can make this very quickly and have dinner on the table in no time. Try making this when cherry tomatoes are in season in order to keep it lower in cost. If you hate cilantro go ahead and make this with parsley.

Serves four

16 oz. fillet of trout or fish of choice
1 small white onion, chopped
2 garlic cloves, minced
1- 8 oz. package cherry tomatoes
½ cup chopped cilantro or parsley
1 large lemon – juiced
1 TBS paprika
1 tsp. salt
1 tsp. black pepper
½ cup white wine

Preheat your oven to 375 degrees.

Rinse and pat dry the fish. Place it in a baking pan. Cover with the lemon juice. Season with salt, pepper and paprika. Cover with onion, garlic, cherry tomatoes and cilantro. Pour the wine around the fish and place in the oven.

Bake for 25 to 30 minutes until fish is cooked through. Remove from oven and serve. Enjoy!

Suggested sides – White Rice or Parsley Baby Potatoes or Smashed Baby Potatoes

CALORIES 236.92; FAT 7.55 grs (sat 1.65; mono 2.33; poly 1.95); PROTEIN 24.71 grs; FIBER 3.66 grs; CARBS 14.29 grs; CHOLESTEROL 66.90 mg; IRON 1.97 mg; SODIUM 656.75 mg; CALCIUM 89.19 mg

Print the Baked Fish & Tomatoes Recipe Here

Here’s a very healthy and colorful recipe for Tilapia. Tilapia is a very mild, white fish that is nicely complemented by the lemon, orange and grapefruit. Talk about healthy, quick and inexpensive!

6 tilapia fillets
1 lemon
1 large orange, peeled, segmented and cut in half
1 small grapefruit, peeled, segmented and cut in half
1 small red onion, finely sliced
Salt & Pepper
Olive oil

Rinse and pat dry the fish. Season it with salt and pepper.

Heat a large skillet with some olive oil. Add the fish. Squeeze 1/2 a lemon all over the fillets, making to remove any seeds that might fall into the pan. Cook for 4 to 5 minutes, until bottom is cooked and flip. Squeeze the other 1/2 lemon on the fish.

Place the onion, orange and grapefruit pieces on top of all of the fillets. Cook for an extra 5 minutes, until fish is cooked through and flaky. Serve with couscous and green salad. Enjoy!

Print the Citrus Tilapia Recipe Here