The cover of the Tri-City Herald Food & Wine section Sept. 12 will feature food for Rosh Hashanah. Inside, you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
3/4 pound white fish fillet (tilapia, sole, flounder)
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1 tablespoon Old Bay seasoning
1 teaspoon paprika
2 teaspoons lime juice, plus 1 lime as garnish
Olive oil spray
3/4 cup diced tomatoes
3/4 cup diced onion
Salt and freshly ground pepper
4 (6-inch) flour tortillas
2 tablespoons reduced-fat mayonnaise
1 cup shredded lettuce
Sprinkle both sides of the fillet with seasoning and paprika. Squeeze 2 teaspoons lime juice over the fish. Heat a nonstick skillet over medium-high heat and spray with olive oil.
Saute fish 3 minutes. Turn fish over and add the tomatoes and onion to the skillet. Saute 4 minutes. Fish should be opaque, not translucent. Add salt and pepper to taste.
While fish cooks, wrap tortillas in paper towel, and microwave 30 seconds. (Or wrap them in foil and place in a toaster oven or under a broiler for a minute to warm through.)
Spread mayonnaise over one side of the 4 tortillas. Place shredded lettuce over the mayonnaise, and top with fish. Spoon tomatoes and onion on top and fold tacos in half. Cut whole lime into quarters and place 2 on each plate. Makes 2 servings.
Per serving: 464 calories (29 percent from fat), 14.8 g fat (3.5 g saturated, 6.1 g monounsaturated), 84 mg cholesterol, 41.0 g protein, 42.5 g carbohydrates, 4.5 g fiber, 590 mg sodium.
From: The Miami Herald