Baked Fish with Mushrooms

1 lb fresh or frozen fish fillets, 1/2 - 3/4 inch thick
2 Tbsp butter
1 1/2 cups sliced fresh mushrooms
1/4 cup sliced green onions (2)
1 tsp snipped fresh tarragon or thyme
OR 1/4 tsp dried tarragon or thyme, crushed

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Arrange fish in a 2-quart rectangular baking dish, turning under thin edges. Sprinkle with salt.

2. In a small saucepan melt butter; add mushrooms . green onions, and dried tarragon, if using. Cook over medium heat until mushrooms and green onions are tender. Spoon mushroom mixture over fish; sprinkle with fresh tarragon, if using.

3. Bake, covered, in a 450 degree oven for 12 to 18 minutes or until fish flakes easily when tested with a fork.

Very fast, Very healthy!

Recipe from: Better Homes and Garden New Cook Book

Lemon Grilled Salmon

1 salmon fillet (1-1 1/2 pounds)
2 tsp snipped fresh dill OR 3/4 tsp dill weed
1/2 tsp lemon-pepper seasoning
1/2 tsp salt, optional
1/4 tsp garlic powder
1/4 cup packed brown sugar (use Splenda if doing South Beach)
3 Tbsp chicken broth
3 Tbsp vegetable oil
3 Tbsp soy sauce
3 Tbsp green onions, finely chopped
1 small lemon, thinly sliced
2 onion slices, separated into rings

1. Sprinkle dill, lemon-pepper, salt (if desired) and garlic powder over salmon. Place in a large resealable plastic bag or shallow glass container. Combine brown sugar, broth, oil, soy sauce and green onions; pour over the salmon. Cover and refrigerate for 1 hour, turning once.

2. Drain and discard marinade. Place salmon on grill* over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

*Salmon can be broiled instead of grilled. Place the fillet on a greased broiler pan. Broil 3-4 inches from the heat for 6-8 minutes or until fish flakes easily with a fork.

Recipe from: 2000 Taste of Home Annual Recipes

Chicken & Sausage Gumbo

Save time by making the roux ahead of time. When cooked, roux should be a coppery color, similar to that of a tarnished penny.

1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 oz cooked smoked sausage links quartered & sliced.
1 1/2 cups chopped cooked chicken or 12 oz skinless, boneless chicken breasts or thighs, cut into 3/4 - inch pieces
2 cups sliced okra or one 10 oz package of frozen okra sliced
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground red pepper
3 cups hot cooked rice

1. For roux, in a medium heavy saucepan stir together flour and oil until smooth. Cook over medium-high heat for 5 minutes. stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark reddish-brown color is reached; cool.

2. Place water in a 3 1/2 or 4 quart crockery cooker. Stir in roux. Add sausage, chicken okra, onion, sweet pepper, celery, garlic, salt, black pepper and red pepper.

3.Cover and cook on low-heat setting fo 6 to 7 hours or on high-heat setiing of 3 to 3 1/2 hours. Skim off fat. Serve over hot cooked rice.

Recipe from: Better Homes & Gardens New Cook Book 12th Edition.

Fish Tacos

1 pound fresh or frozen skinless cod, orange roughy, or other fish fillets.
2 Tbsp butter or margarine, melted
1/4 tsp ground cumin
1/8 tsp garlic powder
3 Tbsp mayo or salad dressing
1 tsp lime juice
1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
8 corn taco shells, warmed according to package directions

1 recipe Mango Salsa

1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. cut fish crosswise into 3/4-inch slices. Place fish in single layer in greased shallow baking pan. Combine butter, cumin, and garlic powder. Brush over fish. Bake in a 450 degree oven for 4 to 6 minutes. or until fish flakes easily when tested with a fork.

2. Meanwhile, in a medium bowl stir together may and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell, add fish slices. Top with Mango Salsa.

*South Beach phase 2/3 if whole wheat tortillas are used.

Recipe from: Better Homes and Gardens New Cook Book 12th Edition.