Healthy New Year Options

Whether you found yourself putting on the “freshman 15” or just want to start the new year off right with some healthy eating – you’re going to love these baked and grilled fish recipes from Mobile’s own Alec Naman with Naman’s Catering. And best of all – they are super easy for college students to make with friends! Enjoy!

Baked Parmesan Fish

1/3 cup grated parmesan cheese
2 tablespoons all purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons milk
4 orange roughy or catfish fillets (4 ounces each)

In a shallow bowl, combine the Parmesan cheese, flour, paprika, salt and pepper.
In another bowl, beat egg and milk.
Dip fish fillets into egg mixture, then coat with the Parmesan mixture.
Arrange in a greased 13 in. x 9 in. x 2 in. baking dish.
Bake uncovered, at 350 degrees for 25-30 minutes or until fish flakes easily with a fork.

Makes 4 servings.

Grilled Fish Tacos with Thai Slaw

Fish Marinade:
1/2 cup tamari
1/4 cup lime juice (about 2 juicy limes)
1/4 cup water
1 tablespoon red chili paste
2 garlic cloves
1 tablespoon honey
1/4 cup coconut milk
2 pounds mahi mahi, skin removed

Thai Slaw Dressing:
1 tablespoon fish sauce
1/4 cup lime juice (about 2 juicy limes)
2 teaspoons sesame oil
1 teaspoon red chili paste
1/2 cup coconut milk
1/2 cup peanut butter
maple syrup (optional)
red pepper flakes (optional)

Thai Slaw:
2 cups red cabbage, thinly sliced
2 carrots, shaved or peeled
1/2 cup daikon, cut into matchsticks
1/2 medium red onion, thinly sliced
3 tablespoons cilantro, chopped
four tortillas
avocados, sliced

To marinate fish, whisk together tamari, lime juice, water, red chili paste, garlic, honey and coconut milk. Pour over fish and marinate one hour in refrigerator.

To make slaw dressing, combine fish sauce, lime juice, sesame oil, red chili paste, coconut milk and peanut butter in small pot over medium low heat. Cook, stirring often, for 5 minutes. Taste and add a bit of maple syrup if more sweetness is desired and red pepper flakes if more spice is needed.

Combine red cabbage, carrots, daikon, red onion, and cilantro. Mix in one-half of the slaw dressing. Preheat grill to medium heat. When ready, cook fish on oiled grill surface, around 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork.

To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks. Remove fish and roughly chop. Serve fish in warm tortillas, topped with Thai slaw, sliced avocados and extra Thai slaw dressing.

Serves 4 to 6.

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