By Debbie Koenig
When the weather turns warm (finally!), my body naturally craves lighter food—I imagine yours might, too. For me, this often translates into fish for dinner. With 0 SmartPoints® value per serving and a delicacy unmatched by other zero Points® foods, fish feels like summer to me. Last night I made cod fillets en papillote, a fancy way of saying “in parchment-paper packets”: I laid out two large pieces of parchment paper, and placed a cod fillet on each. I sprinkled salt and pepper on the fillets, then topped them with julienned vegetables (zucchini, multicolored bell peppers, and shallots) and halved cherry tomatoes, all tossed with two teaspoons of olive oil and the juice of half a lemon. I cut up a few Kalamata olives and tossed those in too, then wrapped up each packet and baked at 400°F for 15 minutes. It was perfect, and only 2 SmartPoints value for a substantial serving.
I’ll be eating fish regularly for the next few months, for sure. I can’t wait to cook these options from the Recipe Database:
Grilled Cod Fillets with Lemon-Dill Butter (2 SmartPoints value), a recipe I developed for WW Magazine, is practically foolproof, thanks to an underlayer of lemon slices.
Or you could try a miso marinade that becomes a glaze on the grill for 2 SmartPoints value—serve it with some grilled asparagus and brown rice, mmm.
Grilled Red Snapper with Roasted Red Pepper Relish and Fennel (2 SmartPoints value) uses a nifty aluminum-foil trick to keep it from sticking to the grates.
I always associate sunny weather with fish tacos—must be the Baja, California, connection. This version (6 SmartPoints value) is a bit higher in SmartPoints than the other recipes I’ve mentioned, but it’s so worth it.
Another summery fish dish, at least for me, is Fish and Chips (5 SmartPoints value). We vacationed in Maine for years, and it was my go-to indulgence for the trip.
And finally, what could be more summery than a salad for dinner? My recipe for Salmon Nicoise with Lemon-Caper Dressing (4 SmartPoints value) offers a delicious twist on the classic tuna version, if I do say so myself.
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