women

Active: 15 min 

Total: 20 min

Serves: 4

·         1 cup long-grain white rice

·         2 Tbsp fresh lime juice

·         1 Tbsp grated fresh ginger

·         2 tsp honey

·         2 Tbsp plus

·         1 tsp olive oil Kosher salt and pepper

·         2 scallions, thinly sliced

·         1 jalapeño (seeded for less heat, if desired), finely chopped

·         ½ small pineapple (about 1 lb), peeled, cored and cut into small pieces

·         1 small English cucumber, cut into small pieces

·         4 6-oz tilapia fillets

Seared tilapia with pineapple and cucumber relish

Seared tilapia with pineapple and cucumber relish

1.    Cook the rice according to package directions.

2.    Meanwhile, in a large bowl, whisk together the lime juice, ginger, honey, 2 Tbsp oil and ¼ tsp each salt and pepper. Toss with the scallions, jalapeño, pineapple and cucumber.

3.    Heat the remaining tsp oil in a large nonstick skillet over medium heat. Season the tilapia with ¼ tsp each salt and pepper and cook until golden brown and opaque throughout, 1 to 3 minutes per side. Serve the fish with the rice and relish.

Per serving: 382 Cal, 9 g Fat (1 g Sat Fat), 77 mg Chol, 207 mg Sod, 40 g Pro, 51 g Car, 1 g Fiber

Halibut with spinach, oranges and olives

Active: 20 min

Total: 20 min

Serves: 4

·         2 Tbsp olive oil

·         4 6-oz pieces skinless halibut or cod fillet Kosher salt and pepper

·         1 Tbsp white wine vinegar

·         2 tsp honey

·         1 navel orange

·         ¼ sweet onion, thinly sliced

·         ¼ cup pitted green olives, sliced

·         1 bunch spinach, thick stems removed (about 4 cups)

Halibut with spinach, oranges and olives

Halibut with spinach, oranges and olives

1.    Heat 1 Tbsp oil in a large skillet over medium-high heat. Season the halibut with ½ tsp salt and ¼ tsp pepper and cook until golden brown and opaque throughout, 3 to 5 minutes per side.

2.    In a large bowl, whisk together the vinegar, honey, remaining Tbsp oil, and ¼ tsp each salt and pepper.

3.    Cut away the peel and white pith of the orange and slice into rounds. Add them to the bowl along with the onion, olives and spinach, and gently toss to combine. Serve with the halibut.

Per serving: 224 Cal, 8 g Fat (1 g sat fat), 70 mg Chol, 600 mg Sod, 28 g Pro, 10 g Car, 2 g Fiber

Tilapia with oranges, tomatoes and toasted garlic

Active: 15 min

Total: 15 min

Serves: 4

·         ½ cup whole-wheat couscous

·         1 large orange

·         3 tsp olive oil

·         4 small tilapia fillets (about 1½ lb) Kosher salt and pepper

·         2 cloves garlic, thinly sliced 1 ½-in. piece fresh ginger, very thinly sliced

·         1 pint cherry tomatoes, halved

·         2 scallions, thinly sliced

Tilapia with oranges, tomatoes and toasted garlic

Tilapia with oranges, tomatoes and toasted garlic

1.    Cook the couscous according to package directions. Cut away the peel and white pith of the orange. Working over a bowl, cut the orange into segments, adding them to the bowl along with any juices.

2.    Meanwhile, heat 1 tsp oil in a nonstick skillet over medium heat. Season the tilapia with ½ tsp salt and ¼ tsp pepper and cook until opaque throughout, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

3.    Wipe out the skillet and heat the remaining 2 tsp oil over medium heat. Add the garlic and ginger and cook, stirring occasionally, until golden brown, about 1 minute. Add the tomatoes and cook, tossing occasionally, until beginning to break down, about 3 minutes. Add the oranges and any juices and gently toss to heat through. Serve with the tilapia and couscous and sprinkle with the scallions.

Per serving: 323 Cal, 7 g fat (2 g sat fat), 77 mg Chol, 322 mg Sod, 40 g Pro, 28 g Car, 5 g Fiber

Switch it up

Try the orange and tomato mixture with sautéed shrimp, seared chicken or broiled steak.

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