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Fish Tacos with Lime-Cilantro Crema

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Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.Total time: 15 Minutes Ingredients:

 CREMA: 1/4 cup thinly sliced green onions1/4 cup chopped fresh cilantro3 tablespoons fat-free mayonnaise3 tablespoons reduced-fat sour cream1 teaspoon grated lime rind1 1/2 teaspoons fresh lime juice1/4 teaspoon salt1 garlic clove, minced TACOS: 1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon smoked paprika1/4 teaspoon ground red pepper1/8 teaspoon salt1/8 teaspoon garlic powder1 1/2 pounds red snapper filletsCooking spray8 (6-inch) corn tortillas2 cups shredded cabbage








Preparation:

 Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spi…
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Seafood Risotto

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Risotto must be served immediately so you can best savor its rich creaminess. With this version containing seafood, there's just enough for two healthful portions.

Ingredients:
2 cups fat-free, less-sodium chicken broth1 (8-ounce) bottle clam juice2 teaspoons butter1/4 cup chopped shallots1/2 cup uncooked Arborio rice1/8 teaspoon saffron threads,crushed1 tablespoon fresh lemon juice1/2 cup grape tomatoes, halved4 ounces medium shrimp, peeled and deveined4 ounces bay scallops2 tablespoons whipping creamChopped fresh parsley (optional)








Preparation:


1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed…
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Broiled Salmon with Peppercorn-Lime Rub

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Spice up fish night by giving salmon a delectable 4-ingredient rub before cooking. A quick quinoa-vegetable salad rounds out the meal.


Ingredients: 4 (6-ounce) salmon fillets (about 3/4 inch thick)Cooking spray2 teaspoons grated lime rind1/2 teaspoon kosher salt1/2 teaspoon cracked black pepper1 garlic clove, mincedLime wedges (optional)







Preparation:
1. Preheat broiler.

2. Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lime wedges, if desired.

Quinoa-vegetable salad: Combine 1 1/4 cups fat-free, less-sodium chicken broth and 3/4 cup uncooked quinoa in a medium saucepan; bring mixture to a boil. Cover and simmer 12 minutes or until liquid is almost absorbed. Stir in 1 1/2 cups chopped zucchini and 1/2 cup chopped red bell pepper. Cover and cook 5 minutes or until liquid is absorbed. …
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