Asian Shrimp Lettuce Wraps

1 1/2 pounds shrimp, peeled and deveined (may use fresh or frozen, thawed)
1 package broccoli slaw
1 head Bibb or Butter Lettuce, leaves separated, washed, and patted dry
1/2 cup chopped cashews or peanuts

Marinade:
4 Tbsp soy sauce
2 tsp sesame oil
2 Tbsp rice vinegar
1 Tbsp peeled and grated fresh ginger

Combine marinade ingredients, and pour over shimp in large zip lock baggie, place in fridge, and marinate for 30 min.

Slaw Sauce:
3 Tbsp rice vinegar
1/4 cup soy sauce
1/2 tsp sugar or splenda
1 scallion, finely chopped
1 tsp sesame oil
Combine all ingredients, and pour over 1/2 bag of broccoli slaw, tossing to combine.

Prepare marinated shrimp on grill pan or sauté over medium high heat in non-stick skillet until cooked through (they will be opaque and some pink, no longer translucent).
To assemble wraps, Place 3-4 shrimp on an open lettuce leaf, add some of the dressed broccoli slaw, and chopped nuts.

Serve with brown rice.

Pecan Crusted Tilapia

Ingredients
2 tbsp light mayo
1 tbsp dijon mustard
2 4 oz. Tilapia filets
1/8 cup chopped pecans (about 10 halves)

DirectionsLightly butter a large (I just used cooking spray), shallow baking pan, such as a jelly roll pan. In a small bowl, combine mayonnaise and mustard.
Using paper towels, pat fish lightly to dry. Arrange fish fillets in prepared baking dish.
Spread mayonnaise mixture over each fillet. Sprinkle each fillet with chopped pecans; press down gently.
Bake in a preheated 350° oven for 12 to 15 minutes (I baked for about 10 minutes and then broiled for 4-5 minutes for the pecans to get toasty), until fish flakes easily with a fork.
Number of Servings: 2

Sweet and Spicy Glazed Salmon

Ingredients:
3 tablespoons dark brown sugar
1 tablespoon soy sauce
4 teaspoons Chinese-style hot mustard
1 teaspoon rice vinegar
4 (6-ounce) salmon fillets (1-inch) thick
Cooking spray
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Directions:
1. Preheat oven to 425°
2. Combine first 4 ingredients in a sauce pan; bring to a boil. Remove from heat.
3. Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 12 minutes. Remove from oven.
4. Preheat broiler.
5. Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.
Yield: 4 servings

Cornmeal Crusted Tilapia

4 tilapia fillets
1 cup cornmeal
2 tsp dry dill
1 tbsp grated parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
pinch of cayenne pepper
1/4 cup eggbeaters
2 tbsp canola oil
combine cornmeal, dill, parmesan cheese, salt, pepper, and cayenne in pie plat and set aside. pat each tilapia fillet dry with a towl, brush with eggbeather, then dip in to cornmeal mixture, turning to coat both sides.
Heat the oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes, turn using a spatula, and cook for another 3 minutes or until fish flakes easily with a fork. remove from heat.