Dec. 27, 2012

Fiesta Fish Tacos

From The Biggest Loser Flavors of the World Cookbook

When you buy your fish, always be sure to ask for “the thicker end.” The closer the meat is to the tail, the tougher it tends to be since the tail does most of the work to make the fish swim. Here you particularly want a nice thick piece of fish to ensure that your tacos will be meaty. Place the fish in a small bowl and sprinkle it with seasoning and salt, if desired. Toss well to coat.

Place a small nonstick skillet over medium-high heat. When it’s hot, lightly mist it with spray and add the fish. Cook, turning occasionally, for 3 to 5 minutes, or until the pieces are browned on the outsides and flake easily in the center. Remove from the pan and place in a bowl. Cover to keep warm.

Place the tortillas one at a time in another small nonstick skillet over medium heat to warm them. When warm on one side, flip them. When both sides are warm, transfer each to a dinner plate. Spread ½ tablespoon of the sauce evenly down the center of each tortilla. Divide the fish evenly among the tortillas, followed by the cabbage, cilantro, and salsa. Serve immediately, with lime wedges on the side.

• Makes 1 serving
• 4 ounces halibut filet, preferably wild-caught, cut into 8 relatively equal pieces
• 1 teaspoon salt-free Southwest or Mexican seasoning
• Sea salt, to taste (optional)
• Olive oil spray (propellant free)
• 2 (about 6") preservative-free yellow corn tortillas
• ½ cup finely shredded cabbage
• 1 tablespoon chopped fresh cilantro leaves
• ¼ cup well-drained fresh pico de gallo or fresh salsa
• 2 small lime wedges

Per serving: 275 calories, 26 g protein, 27 g carbohydrates (1 g sugar), 7 g fat, trace saturated

Fish Taco Sauce

Fish tacos are often served with a heavy, lemony mayonnaise sauce. Though I have found one or two light versions of lemon mayonnaise on the market, they either are not light enough for my taste or are full of artificial ingredients. Here’s a quick throw-together version that’s just as delicious and adds that essential creamy texture to fish tacos.

In a small re-sealable plastic container, whisk together the mayonnaise, lemon, milk, garlic powder, paprika, and red pepper until well combined. Serve immediately, or cover and refrigerate for up to 3 days.

• Makes a heaping ½ cup
• ½ cup all-natural light mayonnaise (I used Spectrum Light Canola Mayo)
• 4 packets (0.8 gram each) crystallized lemon (I used True Lemon)
• 2 teaspoons fat-free milk
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 2 pinches ground red pepper

Per serving (1 tablespoon): 32 calories, trace protein, trace carbohydrates (trace sugar), 3 g fat, 0 g saturated fat, trace cholesterol, 99 mg sodium