Meal Planning Monday ~ Gone Fishin’

Tuna Salmon Fish fry

            Lent is here, and you know what that means!  Some of the best fish fries in town will be going on every Friday at a Catholic church near you.  Whether you’re Catholic or not, I encourage you to support your local churches and enjoy a few fish fries this Lenten season.  For some people, a weekly fish fry may not be in the budget – either wallet-wise or calorie-wise.  So I thought now would be the perfect time to share some great fish and seafood recipes that you can enjoy during Lent and beyond.

Oven Fried Fish ~ Oven fried fish is so easy to make.  Lightly bread the fish of your choice, spray it with butter flavored cooking spray, and bake it in the oven instead of deep frying it.  It has that nice crispy coating without all the fat.  Serve it with some oven fries and you’ve got a “fake” fish fry at home.  This variation looks really tasty, too.

Honey Lime Tilapia ~ I’ve raved about this recipe before because it’s SO easy and delicious!  Let the fish marinade for at least an hour in a combination of lime juice, honey, olive oil, garlic powder, salt, and pepper.  Remove the fish from the marinade, lightly flour it, and fry in a pan with cooking spray.  There’s a reason this recipe appears on my meal planning calendar once or twice a month!

Salmon ~ There are so many delicious salmon recipes out there.  Sometimes it’s best kept simple – baked in the oven in a foil packet with a few lemon slices on top!  These Asian-style Salmon Parcels look really tasty.  I think I’ll be trying them very soon.

Cilantro Lime Shrimp ~ These tasty shrimp are on my meal calendar for this week, since we didn’t have them last week as planned.  Nick and I tried this recipe two weeks ago and both loved it.  Just heat up some olive oil in a pan and cook shrimp for 2-3 minutes.  Turn the shrimp over, adding 4-6 cloves of minced garlic.  Cook another 2-3 minutes until shrimp are cooked through.  Remove from heat.  Squeeze a lime over the shrimp and add a small handful of chopped cilantro, and stir to combine.  I may use these to make shrimp tacos this time, or serve over some spicy rice.

Fish Tacos ~ I make these tacos slightly different every time I cook them.  I always start with tilapia.  I coat it in either Mrs. Dash’s Fiesta Lime seasoning or taco seasoning.  I cook it in a frying pan coated with cooking spray.  When the fish is cooked through, I break it up into chunks and put in in soft tortillas.  Sometimes, I put lettuce, salsa, guacamole, and cheese on them.  Other times, I mix broccoli slaw with Philly’s Southwestern Style cooking crème.  I always add fresh cilantro!