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Fish Tacos with Lime-Cilantro Crema

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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 spray 2 teaspoons grated lime rind 1/2 teaspoon kosher salt 1/2 teaspoon cracked black pepper 1 garlic clove, minced Lime 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 bel
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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 broth 1 (8-ounce) bottle clam juice 2 teaspoons butter 1/4 cup chopped shallots 1/2 cup uncooked Arborio rice 1/8 teaspoon saffron threads,crushed 1 tablespoon fresh lemon juice 1/2 cup grape tomatoes, halved 4 ounces medium shrimp, peeled and deveined 4 ounces bay scallops 2 tablespoons whipping cream Chopped 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 brot
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