Spinach Filled Fish Rolls

This was Sunday night dinner...so yummy! Enjoy everyone!

SPINACH FILLED FISH ROLLS

1 lb sole, orange roughy or flounder fillets (I used orange roughy)
1 1/2 cups firmly packed spinach leaves
1/4 teaspoon garlic salt
1/3 cup fat-free mayonnaise or salad dressing
1/2 teaspoon Dijon mustard
1/4 cup garlic-flavored croutons, crushed (I didn't use these)
Lemon wedges, if desired

Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. If fish fillets are large, cut into 4 serving pieces.

Place spinach on fish; sprinkle with garlic salt. Roll up each fillet, beginning at narrow end. Place rolls, with points underneath, in baking dish. In small bowl, mix mayonnaise and mustard; spoon onto each roll. Sprinkle with croutons.

Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Serve with lemon wedges.

1 Serving: Calories 120; Total Fat 2.5g (1g saturated fat);Cholesterol 55mg; Sodium 360mg; Total Carbohydrate 5g; Dietary Fiber 0g; Sugars 2g; Protein 20g

Taco Goodness

I had fish tacos last night...yum! So easy...tilapia, salsa, cabbage, cilantro and some red onion...I was a happy girl! It took all of 15 minutes (the time it took the tilapia to bake in the oven) to throw together! See how easy healthy eating can be! Play with any flavors you want and create your own tonight!!

I'll Have The Salmon, Please!

BALSAMIC SALMON

4 pieces salmon fillets (about 16 oz)
2 tablespoons balsamic vinegar
2 tablespoons honey
1 1/2 tablespoons Dijon mustard or grainy mustard
2 teaspoons sesame oil
1-2 teaspoons sesame seeds (optional)


Preheat oven to 450F. Place salmon, skin-side down, on a foil-lined baking dish.


In a bowl,stir vinegar with honey,mustard and oil. Spoon over salmon. Sprinkle with sesame seeds, if using. Bake in centre of 450F oven til fish flakes with a fork from 11 to 12 minutes.


Serves: 4
424 CALORIES; 13.4g FAT (2.1g saturated fat); 165mg CHOLESTEROL; 276mg SODIUM; 9.1g CARBOHYDRATES; 0.2g FIBER; 8.8g SUGAR; 63.7g PROTEIN

I LIKE IT RAW!

I "heart" Ahi Tuna! Seriously, when Keith and I were on our honeymoon in Hawaii, I had Ahi Tuna EVERY SINGLE NIGHT (for 10 straight nights). I am a little obsessed! haha! Nothing will ever be as good as the fresh from boat Ahi I had in Hawaii but this marinade aint too shabby since jetting to Maui on a Saturday night doesn't seem to be an option! haha! Enjoy!

AHI TUNA MARINADE

1 1/2 cups teriyaki sauce
1 lb sushi grade Ahi tuna steak
1 tablespoon olive oil
4 cloves of garlic, minced

Combine 1 cup of Teriyaki Sauce with 3 minced garlic cloves to create marinade.

Reserve 1/2 cup of Teriyaki sauce and 1 garlic clove. Refrigerate.

Place tuna in a shallow dish and poor marinade over fish. Marinade for 2-3 hours in the refrigerator. Throw out marinade.

Saute remaining minced garlic clove until tender in 1 TBSP of olive oil. Remove from pan.

Sear tuna on in same frying pan for 1-2 minutes per side. While tuna is cooking place "reserved" sauteed garlic & teriyaki sauce over tuna.

Remove from heat and serve with Teriyaki & Garlic on top.