Grilled Ahi Tuna Steaks, Baked Cod, Fish Cakes

Grilled Ahi Tuna Steaks

  • 4 5 oz Ahi Tuna Steaks
  • 1 Tbsp. olive oil
  • ½ teas. lemon juice
  • ¼ teas. dried oregano
  • ¼ teas. red pepper flakes
  • 1 teas. chopped dried basil
  • Salt and pepper to taste

You may use either fresh or frozen tuna steaks. The steaks should be about 1 inch thick. If using frozen tuna steaks, thaw them before cooking. Preheat a grill to medium-high. If using a charcoal grill preheat it for about 30 minutes before cooking tun a steaks. Pat the steaks with a paper towel to remove any excess moisture. Mix the oregano, red pepper flakes, basil and salt and pepper with the olive oil and lemon juice in a small bowl. Allow mixture to rest for about 5 minutes. Then, brush each tuna steak with this mixture on both sides of the steak. Allow the steaks to rest for about 5 minutes. Grill steaks on the hot grill for 2-5 minutes per side until steaks have reached the desired doneness. Do not overcook the steaks. Tuna steaks are best when there is a little pink still in the center. Recipe makes 4 servings Estimated WW Smart points 3 per serving.

Baked Cod

  • 1 lb. cod fillets
  • 1 ¼ cup Italian bread crumbs
  • 1 large egg
  • Salt and pepper to taste
  • Olive oil cooking spray

Preheat oven to 375 degrees F. Spray a casserole dish with cooking spray. Place the egg in a  bowl and whisk. Place the bread crumbs in another bowl. Use a paper towel to pat the cod fillets dry to remove excess moisture. Dip a cod fillet in the egg and then in the bread crumbs. Be sure to coat the cod on both sides. Place the coated cod fillet in the prepared casserole dish. Season with salt and pepper, if desired. Spray the tops of cod fillets with olive oil cooking spray. Bake the cod fillets until they flake easily with a fork, about 15 minutes. Recipe makes 4 servings Estimated WW Smart points 6 per serving.

Fish Cakes

  • 1 lb .cooked fish (your choice, any kind of leftover fish)
  • 2 eggs
  • 1 cup minced onion
  • ½ red bell pepper, chopped fine
  • 1 lemon
  • 1/3 cup bread crumbs
  • ¾ cup bread crumbs for coating
  • 2 Tbsp. mustard
  • 1/8 teas. cayenne pepper
  • Salt and pepper to taste
  • Olive oil for frying

Zest the lemon and juice it. In a large bowl beat the eggs. Shred the leftover fish with a fork and add the shredded fish to the eggs. Add the onion, pepper, lemon juice and lemon zest, mustard, cayenne pepper, 1/3 cup bread crumbs and salt and pepper and mix. Form this fish mixture into 6 patties. Spread the additional bread crumbs on plate or a piece of foil and coat the fish cakes on both sides. Refrigerate the cakes for about 15 minutes or until you are ready to fry them. Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the fish cakes until they are brown and crunchy on the outside. Turn the fish cakes once during frying. Cooking time will be about 4-5 minutes per side. Recipe makes 6 servings Estimated WW Smart points 5 per serving.