Some Delicious, Healthy Baked/grilled Fish Recipes

Ingredients: 100 gm part-skim mozzarella cheese,1 tsp low-fat yogurt, Dash of garlic powder, 1 tsp light mayonnaise, Dash of black pepper, 1 tbsp carrots, grated, 1 tbsp celery, chopped, 1 tbsp onion, chopped, 1/4 cup white tuna fish, packed in water, drained, 1 small whole wheat pita bread.

Method: Preheat oven to 350 degrees F (180 degrees C). In a medium bowl, mix all ingredients together, except the mozzarella cheese. Stuff the mixture into a small whole wheat pita bread and sprinkle with mozzarella cheese. Close the pita pocket and wrap it in foil. Bake for 15 minutes or until the cheese is melted. Unwrap foil and serve.

2. Crispy Baked Red Snapper (or other fish of your choice):

Ingredients: 4 fillets of red snapper or other fish, 1/2 cup cornmeal, 1/2 cup low fat buttermilk.

Method: Method: Preheat oven to 400 degrees F (200 degrees C). Rinse fish fillets under cold running water and pat dry with a paper towel. Cut fillets into 4 pieces. Place buttermilk and cornmeal in two separate bowls. Dip fish pieces, first in the buttermilk and then, in the cornmeal to coat lightly. Then, place fish on a nonstick baking sheet or pan. Bake fish in the oven for 20 to 25 minutes, turning them over once after 10-12 minutes.

3. Baked Salmon with Mushrooms:

Ingredients: 6 salmon fillets, 1/8 tsp fresh ground black pepper, 2 tbsp (1 spring) fresh rosemary, 1 tbsp olive oil, 2 cloves garlic, minced, 250 gm mushrooms, 1 cup dry red wine.

Method: Preheat oven to 450 degrees F (230 degrees C). Clean and trim mushrooms and set aside. In a large oven-proof skillet, heat oil over medium heat. Add garlic and rosemary and sauté until golden and tender. Add mushrooms and sauté until browned, approximately 10 minutes. Add wine, pepper and bring to a simmer. Place salmon in pan and spoon some mushrooms over fish. Place pan in oven and bake for 10 to 15 minutes. Place the ingredients from the skillet on top of salmon fillet and serve hot.

4. Grilled Tuna:

Ingredients: 4 sprigs fresh dill, 1 tbsp olive oil, 1 cup sun-dried tomatoes, 4 fresh tuna steaks, 1 tbsp peppercorn dressing, 1 tbsp creamy mustard.

Method: In a pan, using 1 tsp olive oil, sauté sun-dried tomatoes for 2-3 minutes, set aside. In a bowl, mix mustard and peppercorn dressing. Heat 2 tsp olive oil in pan, coat both sides of tuna with mustard & dressing and cook 3-4 minutes on each side, or until done. Separate sun-dried tomatoes onto 4 plates, place 1 tuna steak on each plate on top of tomatoes, garnish each tuna with 1 sprig of fresh dill.