15 Minute Halibut with Avocado Salsa

This dish from the World's Healthiest Foods' site is super easy and delicious. Since it's just the two of us we buy fish for two, but make the whole salsa recipe because it's so yummy. My experience has been that you have to cook the fish a bit longer than the recipe suggests.

4 6oz halibut steaks or filets
¼ cup minced scallion
1-2 tsp finely minced jalapeno
6 medium cloves garlic, pressed
1 + ¼ cup TBS fresh lemon juice
3 TBS chopped fresh cilantro
8 cherry tomatoes, quartered
1 medium ripe but firm avocado diced in ¼ inch cubes
salt and black pepper to taste

Mix all ingredients except halibut and 1 TBS lemon juice and set aside.
Heat a non-stick pan over medium high heat for about 2-3 minutes.
Rub halibut with 1TBS lemon juice and season with a little salt and black pepper. Place in hot pan. Cook for about 3 minutes and turn. Cook for another 3 minutes and remove from pan.
Place on plate, and top with salsa.

Red Snapper with Ginger-Lime Butter

This fish is the perfect entrée to ring in the spring. It's very fresh and takes no time to make, a perfect combination! Even though the recipe serves 4, Todd and I tend to eat all of the butter between the two of us, so make sure to judge your love of butter before preparing this zesty topping!

2 tablespoons butter, softened
1 tablespoon chopped fresh cilantro
1 teaspoon minced seeded jalapeño pepper
2 teaspoons grated lime rind
1 teaspoon fresh grated ginger
1/2 teaspoon salt
4 (6-ounce) red snapper or other firm white fish fillets
Salt and pepper to season the fish
Cooking spray
Lime wedges

Combine first 5 ingredients in a bowl. Stir in salt. Cover and chill.

Heat a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Top each fillet with the butter and serve with lime wedges.

Serves 4.

Baked Scrod with Breadcrumbs

This recipe is a great weeknight recipe because it takes no time to make! You can alter the crumb to butter ratio to suit your taste.

1 pound scrod
~1 cup plain breadcrumbs
~4 tablespoons butter
2-3 garlic cloves, chopped
1 lemon
Salt
Pepper
Cooking spray

Preheat the oven to 400 degrees. Heat the butter in a nonstick skillet over medium heat. Once the butter has melted, add the garlic and sauté for 30 seconds to 1 minute, careful not to brown the garlic. Add the breadcrumbs and cook until just toasted/browned.

Wash the fish and pat dry. Place fish in a glass baking dish (coated with cooking spray) and sprinkle with salt and pepper. Squeeze desired amount of lemon juice over the fish. Add the toasted breadcrumbs on top of the fish and cook for about 15 minutes, or until the fish flakes easily with a fork.