{ Cornflake-Crusted Halibut with Chile-Cilantro Aioli }

We gave this recipe our highest rating. Make the mayonnaise-based aioli ahead, if you like. To crush the cornflakes, place them in a zip-top plastic bag, seal, and press with a rolling pin.

Aioli:
2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced

Fish:
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) halibut fillets
Lemon wedges

1. To prepare aioli, combine first 4 ingredients, stirring well.

2. To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in a shallow dish.

3. Heat oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture; dredge in cornflake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mayonnaise mixture and lemon wedges.

QUICK TIP: Use packaged potato wedges from the refrigerated section of the grocery store to make the oven fries.

Serves 4 (serving size: 1 fish fillet, about 1 tablespoon mayonnaise mixture, and 1 lemon wedge)

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{ Trout with Lentils }

Serve this dish warm or as a chilled salad over a bed of greens. If you purchase smoked trout, the recipe will come together even faster.

1 teaspoon olive oil
1/4 cup chopped leek
1/4 cup finely chopped carrot
2 garlic cloves, minced
1 cup dried lentils
1/2 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup chopped celery
1 tablespoon finely chopped fresh parsley
1 tablespoon sherry vinegar
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 (6-ounce) trout fillets
Cooking spray

1. Heat oil in a medium saucepan over medium-high heat. Add leek, carrot, and garlic; sauté 2 minutes. Stir in lentils, water, and broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender and liquid is nearly absorbed. Remove from heat. Add celery, parsley, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper to lentil mixture, stirring to combine.

2. Preheat broiler.

3. Sprinkle trout with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on a baking sheet coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork. Break fish into chunks; add to lentil mixture, tossing gently to combine.

QUICK TIP: Pick up an angel food cake from the bakery, and pair it up with prepared lemon curd.

Serves 4 (serving size: 1 cup)

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{ Asian Marinated Striped Bass }

Although it contains only 4 ingredients, this marinade packs a lot of flavor.

2 tablespoons minced fresh cilantro
1 tablespoon sugar
3 tablespoons fish sauce
2 garlic cloves, minced
4 (6-ounce) striped bass fillets
Cooking spray

1. Combine first 4 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes, turning once. Remove fish from bag, and reserve marinade.

2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Add marinade to pan; bring to a boil. Cook 30 seconds; serve with fish.

QUICK TIP: If you can't find bok choy, you can steam Napa cabbage instead.

Serves 4 (serving size: 1 fillet and about 2 teaspoons sauce)

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{ Pan-Seared Cod with Basil Sauce }

If you have a minichopper, use it to make the basil sauce. Otherwise, take the time to chop the herb finely before stirring in the remaining ingredients.

1/4 cup fresh basil, minced
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons grated fresh Parmesan cheese
4 teaspoons extravirgin olive oil
1 teaspoon salt, divided
2 garlic cloves, minced
4 (6-ounce) cod fillets
1/4 teaspoon freshly ground black pepper
Cooking spray

1. Combine basil, broth, cheese, oil, 1/2 teaspoon salt, and garlic in a small bowl.

2. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; sauté 5 minutes on each side or until fish flakes easily when tested with a fork. Serve fish with the basil mixture.

QUICK TIP: To save time, use baby spinach , which won't require trimming the stems before cooking.

Serves 4 (serving size: 1 fillet and about 1 1/2 tablespoons basil sauce)

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