Tilapia with Balsamic Butter Sauce for 9 Points

Here is another entirely doable Fish recipe due to the addition of Flavor! I pair this with the Broccoli with Brown Butter and Almonds side dish for 3 additional points and actually feel Full.  You could probably shave off a point by substituting a light butter in place of regular, but what's one point?  Just kidding.  I find that the light butter seems to have a higher water content/consistency, so it might thin out the balsamic butter sauce in this one.

I have no idea why this recipe card I picked up from my local grocery store says approximate in parentheses under nutrtional information, but it does.  It seems to come out correctly points wise for me when I Figure out the points for each individual ingredient.  Maybe it depends on  how much of the sauce you take in with the fish.

Ingredients:

1/4 cup balsamic vinegar
2 Tbsp. honey
1 Tbsp. minced shallot
1 garlic clove, minced
3 Tbsp. butter
4 (6-oz) tilapia filets
1 Tbsp olive oil

Directions:

For the sauce, combine the vinegar, honey, shallot, and garlic and bring to boiling over medium-high heat in a small sauce pan.  Reduce heat to medium and cook 5 minutes stirring occasionally or until slightly thickened.  Whish in butter 1 tablespoon at a time, stirring each addition until melted.  Remove pan from heat and set aside.

Pat the tilapia fillets dry with a paper towel and season with salt and pepper to taste.  In a large nonstick skillet heat oil over medium heat 1 minute or until hot.  Add the fillets to hot oil in skillet and cook 3 to 4 minutes per side or until fish flakes easily with a fork.

Transfer fillets to a serving platter and drizzle with sauce.  It's ready to serve!

Serves: 4
Points: 9 per serving

Nutritional Information (approximate):  370 calories, 17 g fat, 7 g saturated fat, 120 mg cholesterol, 100 mg sodium, 12 g carbohydrate, 0 g fiber, 45 g protein

Tilapia Tostadas with Roasted Corn Relish - 5 Weight Watchers Points each

I know, I know--Fish!?  No, we aren't big Fish Fans here, but these were delicious, so any time I hit upon a great-tasting fish recipe, I HAVE to share it.

Again, this is a recipe from my new book:

So, again, I will link you to the online version to save time here.

I had ready-made tostada shells already and used those instead.  It saves the extra step of having to broil your own.

This was a hit with 3 out of the 5 of us, as two just outright refused to even give it a try, but Mr. F and my eldest loved it.  Even I loved it, and I Force myself to eat Fish.  It really tasted like and Felt like a taco salad, as I used a fork to break up my tostadas to eat it with that fork.  The Fixings fall off a lot when picking up to eat the whole round, but to each his own!

Each tostada is only 5 Weight Watchers points for me.  They clock in at 470 calories, and it says that the addition of 15 light-baked tortilla chips (a little less than an ounce) adds on 155 calories, so knock yourself out if you have the points available!

Salmon with Mango Glaze

I have been hunting for eons for a great-tasting way to Fix this Family of mine salmon, and now I have one.  That also includes me.  I know we can get ourselves to eat anything if it suits our tastebuds just so, so this became a personal challenge to me.

I was given this recipe by a Friend.  There seems to be many versions online as well, including one with star anise, which I might try somewhere down the line.  I just kept basting this salmon about every 5 minutes with the glaze mixture reserving just enough to hit it once it was done and before serving.  This is delicious.  My husband is not a Fish Fan at all.  In Fact he groaned about dinner when he learned it was going to be salmon, but he loved this and said, "I could eat this all day long." So, take that to the bank as an endorsement!

6 oz of salmon is 7 points, and the only ingredient in the glaze to have points is the mango nectar at 3 points per 5-oz serving.  I would say this *may* add a single point to each 6-oz portion of salmon at the most, so I'm assigning this dish 8 points per serving.

Tip:  Save the remaining mango nectar into ice-cube trays for the next go-around with this recipe.  Each cube is one ounce, so fill up 5 cubes, Freeze and bag 'em up for later!

GLAZE INGREDIENTS:

2 Tbs soy sauce
1 tsp minced ginger
1 cinnamon stick
1 tsp. rice vinegar
5 oz. mango nectar (3 points)
2 6-oz salmon fillets about 1" thick or just one big piece like mine to divvy up later


INSTRUCTIONS:

Mix first 5 ingredients together in a small saucepan and bring to a boil.  Reduce heat and simmer uncovered for about 15-20 minutes until mixture reduces by about half.  Strain the mixture through a sieve so that all you have left is the liquid ingredients.

Line your broiler pan with tinfoil and spray with cooking spray.  Broil the salmon about 5 to 6 inches away from the heat.  Pull out and baste with the glaze about every 5 minutes if very thick piece like mine was or about every 3 minutes if thinner. The salmon is done when it Flakes easily with a Fork. Once done, apply one more basting of glaze and serve.

POINTS: 8 points (with glaze)

Southwestern Grilled Tilapia at 2.25 Points per 4 Ounces

This recipe makes plain Tilapia very Flavorful with a little bit of a kick via the jalapeno pepper slices.   It is only 2.25 Weight Watcher points for me.  The only item in the topping with any points is the brown sugar, which is 1 point, so divided by 4, it comes out to 0.25 points.  I will type the recipe as it came to me, but in the winter I just grill this on my indoor electric grill that cooks from both top and bottom without the foil for about 5 minutes.

I am not a Fish girl, but I like this.  When I was on NutriSystem, I would eat this as one of my PowerFuels.

Ingredients:

1 Tablespoon dark brown sugar
2 tsp. Mexican chili powder (I use regular chili powder)
1/2 tsp. grated lime peel
1/4 tsp. onion salt
4 (4-oz.) tilapia filets (1 pound)
1 jalapeno ppper, seeded and sliced (wear gloves)

Preheat grill to medium, about 300 degrees F. In a small bowl combine the first four ingredients listed, which makes up the topping.  Cut heavy-duty foil into sheets slightly larger than each filet and cut two 3-1/2" slits in each foil center. Coat the foil with nonstick cooking spray.

Pat fish dry with paper towels.  Place one filet on each foil sheet and sprinkle each filet with the topping, dividing as evenly as possible over fish and pressing lightly. Top with jalapeno slices. Place foil sheets on grill and grill for 6-8 minutes, or until fish flakes easily with a fork. 

Serves 4
Points 2.25 per 4-ounce serving.

110 calories, 1 g fat, 55 mg cholesterol, 240 mg sodium, 4 g carbohydrate, 0 g fiber, 21 g protein, 0 g Omega 3.