*NOTE: This recipe comes directly from the Green Lite Bites blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Roni's blog for yourself!*
Ingredients
1 can of tuna packed in water (drained)
1 egg
2 wedges of The Laughing Cow Light cheese (I used the Fresco & Chipotle flavor)
1/4 cup of your favorite salsa
3/4 cups old fashioned oats ground up in a blender or food processor
1 tsp onion powder
1 tsp garlic powder
1 tsp dried cumin
1 tsp chili powder
1 tsp dried cilantro/coriander
Dash of hot sauce to taste
Place all ingredients in a bowl and combine with hands.
Heat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
Form the tuna mixture into 3 patties and place directly on hot skillet. Cook for about 3 minutes per side until warmed through and browned.
*Note: each patty is 5 Weight Watchers Points Plus. Buns and condiments are not included in points value.
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Tuesday, July 12, 2011
Tuesday, May 3, 2011
Tuna Steaks
Ingredients
2-4 tuna steaks
1/2 tsp grated lime zest
1 garlic clove, crushed
2 tsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp pepper
1 tbsp lime juice
1 tbsp cilantro, to garnish
In a small dish, combine lime zest, garlic, oil, cumin, coriander, and pepper.
Spread mixture over both sides of tuna.
Heat pan over medium-high heat and spray with nonstick spray.
Press steaks into pan on all sides to seal them.
Cook for 5 minute son one side. Flip. Cook for another 4-5 minutes.
Transfer to serving plate.
Sprinkle with lime juice and cilantro.
2-4 tuna steaks
1/2 tsp grated lime zest
1 garlic clove, crushed
2 tsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp pepper
1 tbsp lime juice
1 tbsp cilantro, to garnish
In a small dish, combine lime zest, garlic, oil, cumin, coriander, and pepper.
Spread mixture over both sides of tuna.
Heat pan over medium-high heat and spray with nonstick spray.
Press steaks into pan on all sides to seal them.
Cook for 5 minute son one side. Flip. Cook for another 4-5 minutes.
Transfer to serving plate.
Sprinkle with lime juice and cilantro.
Monday, May 2, 2011
Fish Tacos
Ingredients
2 limes
4 cups shredded cabbage mix (for coleslaw)
1/2 cup reduced-fat sour cream
1 tbsp olive oil
1 1/4 tilapia fillets
1/4 tsp ground chipotle chili pepper
1/4 tsp salt
8 tortillas
1 cup salsa
Grate 2 tsp lime zest and squeeze 1/4 cup lime juice.
In large bowl, combine coleslaw mix and lime juice; set aside.
In small bowl, stir lime zest into sour cream; set aside.
In a skillet, heat oil over medium-high heat.
Sprinkle chili pepper and salt over tilapia fillets.
Place fish in skillet and cook 5-6 minutes, turning over once.
Remove fillets from pan and cut into pieces.
Place fish into each tortilla and top with slaw, sour cream, and salsa.
2 limes
4 cups shredded cabbage mix (for coleslaw)
1/2 cup reduced-fat sour cream
1 tbsp olive oil
1 1/4 tilapia fillets
1/4 tsp ground chipotle chili pepper
1/4 tsp salt
8 tortillas
1 cup salsa
Grate 2 tsp lime zest and squeeze 1/4 cup lime juice.
In large bowl, combine coleslaw mix and lime juice; set aside.
In small bowl, stir lime zest into sour cream; set aside.
In a skillet, heat oil over medium-high heat.
Sprinkle chili pepper and salt over tilapia fillets.
Place fish in skillet and cook 5-6 minutes, turning over once.
Remove fillets from pan and cut into pieces.
Place fish into each tortilla and top with slaw, sour cream, and salsa.
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