In the Mar/Apr Issue of WWM:

· The how-to’s of losing: 46 clever ways to stay healthy and fit!
· Work out, work better. If you’re not as productive as you could be at the office, exercise can help
· Dress up a plain white shirt. Update this wardrobe staple for spring
· Change your life. Three inspiring stories of weight loss journeys changed lives
· 31 recipes of your favorites using the season’s best ingredients
· The scoop on soup. PointsPlus friendly options to warm you up

Cook Quick
Asian fish tacos


1 large navel orange
4 tsp hoisin sauce
1 Tbsp ponzu or teriyaki sauce
1 tsp grated peeled fresh ginger
1 tsp Asian (dark) sesame oil
2 scallions
4 (6-oz) skinless halibut fillets, (1-inch thick)
2 ½ c coleslaw mix
8 (6-inch) corn tortillas, warmed

1 Preheat grill to medium-high or prepare medium-hot fire.

2 Sauce: Grate ½ tsp zest from orange. Mix zest, hoisin sauce, ponzu sauce, ginger and sesame oil in cup.

3 Place scallions on grill rack and grill until lightly charred, 1 minute per side. Thinly slice and reserve.

4 Cut 4 large (1/4-inch) rounds from orange (save remaining orange for another use). Place orange slices on grill rack; top each with 1 halibut fillet. Cover and grill 5 minutes. Keeping fish atop orange slices, turn over each fillet with spatula. Top evenly with sauce, spreading to cover fish. Cover and grill just until opaque in center, 4–5 minutes. Coarsely flake fish and divide evenly among tortillas; discard orange. Top fish evenly with coleslaw and scallions.

PER SERVING (2 tacos): 293 cal, 5 g total fat, 1 g sat fat, 0 g trans fat, 80 mg chol, 330 mg sod, 28 g total carb, 4 g sugar, 4 g fib, 34 g prot, 77 mg calc. PointsPlus value: 7
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