This recipe is adapted from a recipe in the Weight Watchers New Complete Cookbook.
I thought I'd share a great low-calorie meal idea. We had these for dinner Fridy night, and liked them so much we had them for lunch the next day. They are light on calories (252 according to my count) so you would either want to supplement with a side dish or have them when you wanted to leave calories for a big meal or a snack later in the day.
The original recipe used a lime-chili mayonnaise, which sounded awful to me, so I just used the lime and the chili on the fish. I also added a lot of the veggies. This is a very summery-tasting dish, which is nice in December. If you have the calories (I didn't), a Corona Light would go really well with this, and you could put on some Jimmy Buffet and pretend you were on the beach.
You can almost reconstruct the recipe from my LoseIt! entry, though the fish is cut off in the view below. I used individually quick-frozen tilapia fillets, but you could use any firm white fish for this recipe. The Weight Watchers recipe called for baking the fish in a 450 degree oven, but that takes a long time, so when I made them for lunch the next day, I just cooked them a scant amount of oil in a nonstick skillet with a lid. The fish gives off a lot of liquid so they sort of steam-poach.
Ingredients (serves 2):
2 tilapia fillets, thawed and seasoned with cumin, chili powder, salt, pepper (to taste)
1 cup of Romaine lettuce, chopped roughly
2-3 green onions, chopped
1 small tomato, diced
1/4 c. fresh cilantro, chopped roughly (I love cilantro, but if you hate it, sub in fresh parseley or even mint)
4 corn tortillas, warmed
1 teaspoon olive oil (you could use cooking spray instead)
Put two tortillas on each plate and top with the vegetables and cilantro. Break the cooked fish with a fork and use half a fish fillet on each tortilla. Squeeze lime juice over the top of the fish. Enjoy! They are a little messy because the tortillas are small.
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