Tilapia with a Puttanesca Relish over Parmesan Orzo

• 4 tilapia filets (or any white fish)
• 1 cup orzo
• 1 1/2 cups chicken broth
• 1/4 cup white wine
• 1 pint grape tomatoes, quartered
• 10 Kalamata olives, pitted and sliced
• 1/4 cup capers, drained
• 3 T shredded Parmesan cheese
• 2 cloves garlic
• 1 T crushed red pepper
• 1 T basil
• Salt and pepper

In a medium saucepan, bring chicken broth, wine, and orzo to a boil; cover, turn heat to low, and simmer until orzo is tender. Add Parmesan and cracked black pepper.

In a medium bowl, combine tomatoes, olives, and capers.

Saute garlic and crushed red pepper until fragrant; add tomato mixture to pan and heat through.

Season fish filets with Old Bay and pepper; place a dot of butter on top so the fish don't dry out. Bake at 350 degrees until it flakes.

Top orzo with fish and salsa.

*Recipe adapted from Fitness Magazine

Black Bean, Avocado, Cucumber, and Tomato Salsa

• 1 cucumber, peeled and diced
• 2 medium tomatoes, diced
• 2 avocados, diced
• 1 15-oz can black beans, rinsed and drained
• 2 T red onion, minced
• 1 handful cilantro, minced
• 2 limes, juice of
• Lots of cayenne

Chop everything and refrigerate until ready to serve.

*Recipe adapted, courtesy of Gina

Shrimp Curry

• 1 tsp sesame oil
• 1 T minced ginger
• 4 cloves garlic
• 1 c chopped red bell pepper
• 1 c chopped scallions
• 1 tsp curry powder
• 4 tsp red curry paste
• 1/2 tsp ground cumin
• 4 tsp soy sauce
• 1 T brown sugar
• 2 tsp fish sauce
• 1 14-oz can coconut milk
• 1/4 c chopped cilantro
• 1 lb shrimp
• Salt
• Cooking spray

Heat 1/2 tsp oil in a large skillet over medium heat; add ginger and garlic and cook for one minute.

Add pepper and scallions and cook for one minute; stir in curry powder, curry paste, and cumin and cook for one minute.

Add soy sauce, sugar, fish sauce, and coconut milk; simmer.

Remove from heat and stir in cilantro; add shrimp and coat with sauce.

Serve over jasmine rice.

*Recipe adapted, courtesy of Gina

Bang Bang Shrimp

• 1 lb shrimp
• Lots of oil
• Corn starch
• Mayonnaise
• Sweet chili sauce
• Sriracha sauce
• Lettuce
• Scallions

Mix the mayonnaise, sweet chili sauce, and sriracha sauce together to taste - we like spicy.

Dredge the shrimp in corn starch and deep fat fry until crispy.

Cover cooked shrimp in sauce mixture.

Serve over a bed of lettuce and top with chopped scallions.

Balsamic Salad with Vine Sweet Mini Peppers

• Romaine lettuce
• Vine sweet mini peppers, sliced
• Cheese crumbles
• Restaurant-style croutons
• Balsamic vinaigrette

Top lettuce with sliced peppers, cheese crumbles, croutons, and small serving of balsamic vinaigrette.

Fresh Watermelon

• Watermelon
• Salt

Cube a watermelon and season with salt.

(Sounds obvious, yes - but it's delicious.)

Calypso Tilapia

• 4 6-oz tilapia filets
• 1 c white onion, julienned
• 1 c poblano chili pepper, julienned
• 3/4 c red bell pepper, julienned
• 3 cloves garlic, minced
• 2 T olive oil
• 1 T butter
• 4 tsp jerk seasoning
• 4 T cilantro, chopped
• 4 orange slices, unpeeled

Saute onion, peppers and garlic in oil and butter.

Arrange each filet on a square of aluminum foil; season each with 1 tsp jerk seasoning, 1/2 c onion mixture, and 1 T cilantro; top with one orange slice.

Fold aluminum foil around filet and seal into a pouch.

Cook filets at 375 degrees for 10 minutes.

Also pictured: balsamic salad with vine sweet mini peppers, fresh watermelon.

*Recipe courtesy of University of Arizona