Bruschetta Tilapia

Ever start to make something that sounded good in your head, but the actual execution was a disaster? I do that a lot. I'm trying to diet again, and I knew that fish would be good for me. It's something I usually enjoy, but a while back I had some that wasn't cooked all the way and I've struggled to eat it since then. But... big bags of tilapia were on sale, so I decided to try again. I had some Campari tomatoes that were going to go bad soon, so I thought I'd tried a bruschetta-inspired fish. I was not entirely confident in my idea, I must confess.

Lemme tell you... it rocked! Soooo good. Think I'm over my fish issues now. :) Even better, it only took a couple of minute to throw it in the oven. I made it for one, but you can easily adjust to make as much as you need - just make sure you give each piece of fish room to cook evenly.

Bruschetta Tilapia

1 tilapia filet
4 cherry tomatoes, quartered
1 tsp dried basil
salt & pepper to taste
1/4 c. reduced-fat mozzarella

Preheat oven to 380. Line a cookie sheet with foil and spray with nonstick cooking spray. Arrange tomatoes on top of fish and sprinkle with basil, salt and pepper. Bake for 12-18 minutes, or until fish flakes with fork (some people like it more done than others; use your best judgment. Just make sure it's cooked through.) Sprinkle with mozzarella. Serves 1.

Coconut Tilapia with Apricot Dipping Sauce

Oh, my goodness - I had a wonderful supper tonight! This quick and easy fish was absolutely fantastic. (Sorry, no picture - I was too hungry and there wasn't enough light today for a good shot anyway.) The original (from All Recipes) called for more egg substitute than was needed, so I cut back the amount quite a bit to avoid waste. I was lazy and fried it in the skillet, but you could significantly lower the fat content by baking it for 25 minutes at 350. And don't skip the sauce. It sounds weird, but is incredibly tasty.

Coconut Tilapia with Apricot Dipping Sauce

1 c. flaked coconut, finely chopped
2 tbsp flour
1 tbsp Creole seasoning
4 4-oz tilapia filets
1/2 c. cornstarch
2/3 c. egg substitute
1/2 c. canola oil

Dipping Sauce
1/2 c. apricot preserves
2 tsp brown mustard
1 tsp horseradish sauce

Toss together coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch. Shake off excess. Pour the egg substitute into a third bowl, and dip filets in egg. Press filets into coconut mixture, coating both sides.

Heat oil in a skillet. Fry filets 1-2 at a time on both sides until golden brown. Drain on paper towels.

Meanwhile, mix preserves, mustard and horseradish in a small bowl. Serve with tilapia.

Serves 4

Crab Chowder

This chowder goes together quickly, and has a gentle, mild flavor. It is also Weight Watchers friendly. I use imitation crabmeat, because it's hard to find the real stuff where I live. If you do use the real thing, be sure to carefully pick out all the cartilage.

Crab Chowder

1 tbsp. canola oil
1 large onion, diced
1 garlic clove, minced
2 medium red potatoes, diced in 1/2-in chunks
1 large carrot, grated
2 celery ribs, finely sliced
3 slices Canadian bacon, diced
1 15-oz can creamed corn
1 1/2 c. frozen corn
2 tsp. chicken bouillon
1 tsp. worcestershire sauce
6 drops Tabasco sauce
1 tbsp. lemon juice
4 c. water
ground pepper to taste
1 c. crabmeat, flaked
1 14-oz can fat-free evaporated milk
2 tsp. dried parsley

In a large pot, heat oil. Saute onion, garlic, potatoes, celery, carrot, and Canadian bacon. Cook until onion is softened, about 5 minutes. Add corn, creamed corn, bouillon, sauces, lemon juice, water, and pepper. Bring to a boil; reduce heat and cover. Simmer about 30 minutes, or until potato is cooked.

Add crab and cook until heated. Stir in evaporated milk and parley and cook one minute longer.

Serves 10.