Fish

The crispy, crunchy texture you crave when eating fried fish, but with less than half the fat.

You need not head south for the fatty, deep-fried original – try this cleaner take on New Orleans' classic sammie, with grilled fish, lots of veggies, whole-wheat baguette and a light goat cheese spread.

A hearty, white-fleshed fish, mahi mahi stands up well to the bold flavors of pineapple and red bell pepper.

Wild salmon is low in calories, high in protein and loaded with omega-3 fats, which support attention, memory, learning and other cognitive processes.

Serve these noodle-filled lettuce wraps family-style with the toppings in separate small bowls so everyone can assemble their own at the table. Save any leftovers and enjoy as a salad the next day – simply chop the lettuce, toss with the toppings and drizzle with the sauce

If you have trouble getting your family (or yourself!) to eat fish regularly, these soft, creamy dumplings are a clever way to add it into your weeknight repertoire. To avoid overcooking them, make sure the water returns to a boil between each batch of dumplings, and then set your timer for 3 minutes. If you’re able to find fire-roasted crushed tomatoes, try them in the broth – they add a smoky depth of flavor.

This clean catfish recipe is coated in cornmeal and fried, but its naturally sweet flesh works perfectly with a simple sprinkling of spicy chile powder.

These spiced, baked fingers, with their sidekick of fiber-full skin-on mashed potatoes, will satisfy your fish stick cravings without giving you diners' remorse.

Craving your favorite crispy fish and potato chips? This sandwich packs both fish and chips inside 1 sandwich, and is topped with a rich lemon-caper sauce for the ultimate meal experience. For added color, add tomato slices to the sandwich if you have some on hand.

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.

Fish cakes in Thailand are 
often augmented with tapioca flour to make them sturdier; I opt for healthy, protein-rich quinoa instead. These make a great appetizer or can be served as a main course with noodles or rice. When preparing your quinoa for this recipe, use a ratio of 1 cup quinoa to 12/3 cups water – this ensures your fish cakes don’t get soggy. Do try the dipping sauce – just a little gives the fish cakes a sweet-tangy bite.

I first had this mildly spicy curry-smeared fish in the northern capital of Chiang Mai steamed in ingeniously folded banana leaf packets that also served as a takeaway container. The banana leaf is 100% natural and compostable and infuses the fish with a subtle herby flavor. Look for banana leaf at Asian and Latino markets in the freezer section, or wrap the fish in Swiss chard leaves instead.

This light and lively meal captures the spirit of 
South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves 
and a firm shell).

Large, tender flakes of cod are rolled with crunchy bread crumbs, baked until crisp and served on a bed of garlicky spinach pasta in our Clean Eating recipe for classic deep-fried croquettes, 
a popular French finger food.

Inspired by the rich palate of the South, we’ve breaded tender catfish with toothsome cornmeal and paired it with a spicy pilaf for a down-home meal with serious stick-to-your-ribs satisfaction!

Skip the deep fryer and make use of the oven! We coated tender halibut in brown rice cereal and topped it with our roasted corn salsa and yogurt-feta sauce.

Made famous by the James Beard Award-winning chef Andy Ricker at his Asian hot spot, Pok Pok, this Vietnamese-style dish is completely magical.

Our low-calorie fish & chips recipe featured faux-fried cod and sweet potato fries.

Not only does our Mediterranean Baked Cod offer a generous 35 grams of protein, but we also serve it on a piece of sweet and colorful bell pepper with a hearty chickpea salad.

Fresh raw fish is cured in citrus juice and combined with flavorful fruits, veggies and herbs for a most spectacular summer seafood ceviche.

Make more than Chermoula Fish! This chameleon sauce can be used as a marinade, protein topper, dressing or grain infuser. Serve some up tonight!

Chile-rubbed sea bass is topped with crispy cabbage and spicy jalapeño in this super-stuffed taco. Buttermilk yogurt dressing adds a decadent touch to this easy recipe.

Take your spice-rubbed halibut and delicate, fruit-laced salad out on the patio for a gorgeous summer meal that’s ready in just 25 minutes.

Television host, author and chef Candice Kumai's simple parchment supper uses just six ingredients, three of which – soy sauce, orange zest and ginger – are all about bold flavor with few calories!

With a shorter cooking time, this orange-infused salmon is a great dish to throw in the slow cooker before heading out to run errands. You’ll look forward to coming home to this light and fresh meal.

Although Scottish cooks use oats in every conceivable culinary scenario, most Americans tend to think of the cereal grain as merely a breakfast food. But the classic morning option is ideal in savory settings like our seafood hash.

We've given this staple in times of financial hardship a clean, gourmet twist by adding cilantro and grated carrots. Protein-rich egg whites and whole-wheat bread crumbs seal the highly affordable deal.

Stripping the fatty mayonnaise and indulgent cheeses from an old-school tuna melt doesn't mean destroying the taste. In fact, we consider our veggie-packed tuna salad and light Jarlsberg cheese a step up.

These charming crostini are equally satisfying as hors d'oeuvres or a simple afternoon snack - either way, they fill your body with immune-enhancing omega-3 fatty acids.

Tart, green tomatillos are a key ingredient in Latin American sauces, such as the one in this recipe. While delicious roasted, they may also be eaten raw or added to soups.

The success of the homemade potato chips in this $2 dish really depends on your knife – sharper knives cut thinner slices for crispier chips! Toss your chips with dill only after they've come out of the oven so the dried herb doesn't burn.

Baking in parchment keeps fish moist and makes cleanup practically effortless. Try substituting Pacific cod for similar results at a reduced cost, and reserve the second half of your fennel bulb for use in a salad: Try it with radicchio, toasted walnuts, cubes of pear and crumbled goat cheese.

An amazingly easy-to-prepare, delightfully sweet whole fish is paired with mild roasted fennel and onions, plus couscous – a complete meal with just 8 grams of fat.

While poaching mild-flavored catfish in orange juice will help infuse this dish with a citrus fragrance, it's actually the orange zest that provides an intensely aromatic character.

We use Za'atar, an addictive Middle Eastern spice blend, to season the nutritious grains that form the foundation of this flavorful fish dish.

Basa is a type of catfish, mild in flavor with a moist texture. Pair it with Greek accents in this fish florentine recipe for a protein-powered, 22-minute meal that's sure to satisfy!

Homemade soups and stews are perfect staples to prepare in advance. In fact, soups often taste better when flavors have had a chance to develop, so do yourself a favor and make our simple broth a day ahead.

Tangy lemon and lime zest pair beautifully with delicate salmon, creating a delicious entrée that's perfect for any occasion.

Our whole-grain breaded fish and baked chips are delightfully crunchy and delicious and, with a $6 price tag and just 300 calories per serving, our version of the English classic beats out any famous fast-food variety.

Light and full of complex flavor, this stew is sure to become a regular in your home. Coconut, coriander and jalapeño give this stew an authentic Latin-American flair, while black cod adds a punch of protein.