Flounder Over Spinach and Tomatoes, Grilled Lobster Tails with Garlic Herb Butter, Zucchini Stuffed with Crabmeat

Flounder Over Spinach and Tomatoes

  • 4 4 oz, skinless flounder fillets
  • 2 egg whites, beaten (or equivalent egg substitute)
  • 2/3 cup seasoned breadcrumbs
  • salt and pepper to taste
  • olive oil spray
  • 4 cups baby spinach
  • 1 medium tomato, diced
  • 1 teas. olive oil
  • 1 lemon

Pat the fish dry and season with salt and pepper. Cut the lemon in half. You will use one-half for the juice and you will slice the second half. Combine the spinach, tomato, olive oil and the juice from the half lemon in a medium bowl. Season with salt and pepper to taste, toss and set aside. Place the egg whites in a shallow bowl. Place the breadcrumbs in another dish. Dip the fish first into the egg whites and then into the breadcrumbs. Heat a large skillet over medium heat.

Spray one side of each fish fillet with a generous spray of olive oil spray and place the fish fillet in the hot skillet with the olive oil sprayed side down. Spray the other side of the fish fillet generously. Cook the fish for 4-5 minutes on each side until the fish is opaque and cooked through and the breadcrumbs are golden. To serve divide the spinach tomato mixture between four plates and top the spinach and tomatoes with a fish fillet. Serve a lemon slice on the side.
Recipe makes 4 servings Estimated WW Smart points 3 per serving.

Grilled Lobster Tails with Garlic Herb Butter

  • 4 medium lobster tails
  • salt and pepper to taste
  • lemon wedges
  • olive oil spray

Garlic Herb Butter:

  • 1 stick (8 Tbsp.) unsalted butter at room temperature
  • ¼ cup loosely packed minced fresh chives or basil
  • 2 Tbsp. minced garlic
  • 1 teas. lemon zest
  • 1 teas. lemon juice
  • ½ teas. kosher salt

Thaw lobster tails if they are frozen. Place the butter in a mixing bowl and use a spatula to soften it so it is spreadable. Add the garlic chives or basil, lemon zest, lemon juice and kosher salt and mix thoroughly. Place the butter in the center of a piece of plastic wrap and shape the butter into a round log. Twist the ends of the plastic wrap and place the butter in the refrigerator for at least 30 minutes to harden. Once the butter has hardened you will be able to slice it. Preheat the grill to medium high, clean and oil the grates. Place each lobster tail on a cutting board with the shell side up. Use a large sharp knife to cut through the shell directly down the center beginning at the tail and continuing down to where the body used to be. Season the exposed meat with salt and pepper and spritz with the olive oil spray.

Place each tail half directly on the grate with the flesh side down and close the hood. Cook for about 1 ½ minutes and then turn the tails 45 degrees and close the hood. Grill for another 1 ½ minutes. Remove the tails to a pan and spread each with ½ tablespoon of the butter. Return the tails to the grill with the flesh side up. Close the hood and allow the tails to grill for 3-5 minutes, depending on the size, until the tail meat is opaque and firm to the touch. Remove the tails and serve with lemon wedges.
Recipe makes 4 servings Estimated WW Smart points 2 per serving.

Zucchini Stuffed with Crabmeat

  • 1 cup crabmeat
  • 4 zucchini
  • 1 small onion chopped
  • ¼ cup grated parmesan cheese
  • ½ cup seasoned breadcrumbs
  • 1 Tbsp. vegetable flakes

Preheat oven to 325 degrees F. Spray a baking pan with cooking spray. Cut the zucchini in half and scoop out the center flesh. Chop the zucchini you removed and mix it with the crabmeat, onion, vegetable flakes and parmesan cheese. Spray a skillet with cooking spray and sauté this mixture for a few minutes until onions are soft. Turn off the heat and stir the breadcrumbs into the mixture in the skillet. Spray the mixture in the skillet with cooking spray. Cover the skillet and allow it to rest for 3-4 minutes. Remove cover and toss mixture. Fill the zucchini shells with this crab mixture and place on the prepared baking sheet. Bake in preheated oven for 15-20 minutes.
Recipe makes 8 servings Estimated WW Smart point 1 per serving.