Grilled oregano-kissed cod fillets are paired with a classic tzatziki sauce for a fresh and tasty meal with just 134 calories per serving. Serve fish on a bed of greens if you have some on hand.
4 5-oz cod fillets
1/4 cup 2% plain Greek yogurt
3 tbsp finely chopped English cucumber
1 tbsp finely chopped fresh mint leaves
1/2 green onion, finely chopped
High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
1/2 tsp dried oregano
1/4 tsp plus 1/8 tsp sea salt, divided
1/4 tsp fresh ground black pepper
Heat an outdoor grill or grill pan to high and lightly brush grate or pan with oil. Sprinkle both sides of cod with oregano, 1/4 tsp salt and pepper and grill for 3 minutes per side, until barely opaque in center.
Meanwhile, in a small bowl, combine yogurt, cucumber, mint, onion and remaining 1/8 tsp salt. Serve with cod.
Serving Size: 1 piece grilled fish and 2 tbsp yogurt mixture
Russet potatoes have a dry, starchy flesh that becomes wonderfully fluffy when baked, making them the ideal candidate for these richly spiced twice-baked potatoes. Serrano chiles can be quite hot, so reduce the amount used (or substitute with milder jalapeño) if you prefer this dish to be milder.
You’ll save time (and need fewer ingredients) by using one spicy dressing as both a marinade for the fish and a dressing for the slaw. There’s plenty of room for play with this recipe – turn up the heat by adding more sriracha or jalapeño peppers, or toss in handfuls of chopped cilantro and mint for extra freshness. Instead of a grill pan, you can cook the fish on your barbecue or broil on a foil-lined baking sheet.