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

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

Fish Tacos

• 3 T flour
• 1/4 tsp ground cumin
• 1/8 tsp salt
• 1/4 tsp cayenne
• 1/3 c beer (we used Corona)
• 8 oz tilapia filet
• 2 tsp canola oil
• 4 corn tortillas

Combine flour, cumin, salt, and cayenne in a medium bowl; whisk in beer.

Coat tilapia with batter; heat oil in skillet over medium high and cook fish until crispy and golden (about 2-4 minutes per side).

Tomato-Avocado Salsa

• 1 large tomato, diced
• 1/4 c diced red onion
• 1/2 jalapeno, minced
• 2-3 T lime juice
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 avocado, diced
• 1/4 c fresh cilantro
• 1/8 tsp cayenne

Combine all ingredients; mix well and serve over fish tacos.

Coconut-Crusted Fish with Red Curry Sauce

• White fish (snapper, mahi, tilapia, cod)
• Pinch of salt and pepper
• Eggs
• Panko
• Shredded coconut
• Oil

Dry off fish and season with salt and pepper.

Dip fish in egg wash and dredge in mixture of panko and shredded coconut; refrigerate to dry out breading.

Heat oil and fry fish on both sides. (Thin fish like tilapia will cook through, but thicker filets should be finished in the oven so that the outside does not burn before the inside cooks through.)

Red Curry Sauce

• Oil
• Red curry paste
• Coconut milk
• Sweet chili sauce (optional)

Heat oil and fry red curry paste to release the flavor.

When curry paste becomes fragrant, add coconut milk and stir to dissolve the paste.

Use sauce as-is or add sweet chili sauce to make a spicy/sweet sauce; adjust curry paste for desired spiciness.

Coconut-Crusted Fish with Mango Salsa

• White fish (snapper, mahi, tilapia, cod)
• Pinch of salt and pepper
• Eggs
• Panko
• Shredded coconut
• Oil

Dry off fish and season with salt and pepper.

Dip fish in egg wash and dredge in mixture of panko and shredded coconut; refrigerate to dry out breading.

Heat oil and fry fish on both sides. (Thin fish like tilapia will cook through, but thicker filets should be finished in the oven so that the outside does not burn before the inside cooks through.)

Mango Salsa

• Diced mango
• Chopped red onion
• Diced red bell pepper
• Diced jalapeno
• Chopped cilantro or mint
• Lime juice
• Diced pineapple (optional)

Combine all ingredients and serve over fish.

Also pictured: Caribbean black beans and rice.