eating healthy

This dish is a take on a recipe my husband used to make for me when we were dating. He worked at a sports fishing landing in San Diego while he was in graduate school, so he always had access to freshly caught fish that people didn&rsquo;t want or had too much of.
You can use any white, mild flavored saltwater fish &mdash; red snapper, mahimahi, sole, tilapia, and so on. I used pargo that my husband caught in Mexico.
I recommend using cotija cheese, a Mexican cheese similar to feta. If you can&rsquo;t find it, you could use a mild feta instead. I also recommend using a pico de gallo.
Click here to see 15 Easy Fish Recipes for Summer.

Fish Veracruz

cooking spray

red snapper fillets

pico de gallo

onion

cotija cheese

cilantro

Spray the inside of a large baking dish with cooking spray. Place the fillets in the baking dish and cover with the pico de gallo and onion. Cover the baking dish tightly with aluminum foil and place in the oven.

Cook for 35-45 minutes until the fish is done. (Cooking time will depend on how thick the fish fillets are. Fish is done when you can easily flake the fish with a fork.)

Remove the foil and sprinkle the cotija cheese and cilantro on top of fish and tomatoes. Place back in the oven for 10 minutes until the cheese starts to melt a bit. Remove from the oven and serve immediately.

I&#39;ve made this salad throughout the seasons and it always works well. It&#39;s a heathy, hearty salad that can be a great addition to any meal. If you&#39;re trying to watch your&nbsp;sodium intake, feel free to adjust the amount of soy sauce.

Asian Edamame Salad Recipe

sugar

rice wine vinegar

salt

sesame oil

soy sauce

ginger

almonds

cabbage,

carrot,

baby greens

onions

peanut oil

wonton skins, cut into 1/2 inch strips

pomegranate seeds

Combine the sugar, rice wine vinegar, salt, sesame oil, soy sauce and freshly grated ginger. Set aside.

In a large salad bowl, combine cabbage, carrots, green onions and greens.

Heat 3 inches of oil in a small skillet over medium high heat.

Fry wonton strips until golden brown, about 30 seconds on each side. Drain on paper towel and let cool.

Toss all ingredients together with dressing. Serve.

Musubi, also referred to as onigiri, is a Japanese snack made of rice wrapped in nori seaweed. In Hawaii, Spam musubi, rice topped with Spam and wrapped in sticky white rice, is a filling snack served at lunch, picnics, sleepovers, and any other time or place you would eat a snack. Recipe courtesy of Cecily Wong, author of Diamond Head.

Spam Musubi

white rice

rice vinegar

hawaiian teriyaki sauce

(12 ounce) container spam

nori

While rice is still hot, mix in the rice vinegar.

Cut the block of Spam into 8 even slices.

Marinate the Spam in the teriyaki sauce for 5 minutes. In the meantime, heat a frying pan and add a little oil.

Fry the Spam slices on each side until glazed in the sauce and a crispy on the edges.

Using wet hands or a musubi mold, form the seasoned rice into a rectangular shape.

Assemble the musubi by topping the rice with a piece of Spam and wrapping it in the middle with a piece of nori.

Top 3 eating healthy recipes from across the web

The most viewed eating healthy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fish Veracruz

Asian Edamame Salad Recipe

Spam Musubi

Top 3 eating healthy recipes from across the web

The most viewed eating healthy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fish Veracruz

Asian Edamame Salad Recipe

Spam Musubi

The most viewed eating healthy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine