Grilled Halibut with Pineapple

Yield: 4 servings; 4 points per serving

1 tbsp lime zest

2 tbsp fresh lime juice

2 tbsp light brown sugar

2 tbsp ginger root, grated

1 tsp table salt

1/4 tsp cayenne pepper

1 1/4 pound halibut fillets, four 6 oz fillets cut 1/2-inch thick

1/2 medium pineapple, cut lengthwise into 1/2-inch-thick spears (about 2 cups)

Coat grill with cooking spray. Preheat grill. Place zest, lime juice, 1 tablespoon of brown sugar, 1 tablespoon of ginger, salt and cayenne pepper in a zip-close plastic bag; shake to combine and add fish. Allow to marinate for 20 minutes, turning once.

Meanwhile, in a second plastic bag, place remaining brown sugar and ginger, and pineapple. Allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish.

Grill pineapple until heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm. Cook fish, brushing with marinade, over direct heat until cooked through, about 3 to 4 minutes per side. Place on serving platter with pineapple.

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Halibut Fillets With Teriyaki Sauce

Yield: 4 servings

1/2 cup pineapple juice

3 tablespoons low-sodium teriyaki sauce

1 tablespoon honey

3/4 teaspoon cornstarch

1/4 teaspoon garlic powder

1/8 teaspoon ground red pepper

2 tablespoons seasoned breadcrumbs

4 (6-ounce) halibut fillets, skinned (1 inch thick)

1 tablespoon vegetable oil

Combine first 6 ingredients in a small bowl; stir well with a whisk. Set aside.

Combine breadcrumbs and halibut in a large zip-top plastic bag. Seal and shake to coat; set aside.

Heat oil in a large nonstick skillet over medium heat. Add fillets; cook 4 minutes on each side or until halibut flakes easily when tested with a fork. Remove halibut from skillet; set aside, and keep warm.

Add teriyaki mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Pour over halibut.

CALORIES 280; FAT 7.4g; PROTEIN 36.9g; CHOLESTEROL 80mg; CALCIUM 96mg; SODIUM 304mg; FIBER 0.1g; IRON 1.9mg; CARBOHYDRATE 14.1g

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Baked Fish & Chips

Yield 4-5 servings; 5 points per serving

2 large baking Potatoes

1/4 cup Kraft Lt. Done Right Zesty Italian Reduced Fat Dressing

1 pouch Shake N Bake Extra Crispy Seasoned Coating Mix

1 lb. White Fish (cod, haddock, etc.)

1/4 cup Miracle Whip Light Salad Dressing

Heat oven to 400*

Cut each potato into 8 wedges, toss with Italian Dressing and place on baking sheet sprayed with cooking spray. Bake 15 minutes.

Reserve 1/4 cup Shake N Bake and put remainder on a plate. Brush Miracle Whip on each side of the fish and dip into baking mix coating each side well.

Remove potatoes from oven, turn over and move to the outer edges of the pan. Place the fish in the middle of the pan and sprinkle the reserved baking mix over the potatoes. Bake 15 minutes or until fis flakes with a fork and potatoes are tender.

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Fish Florentine

Yield: 6 servings; 5 points per serving

1 pound haddock fillet(s)

1 cup fat-free skim milk

1 cup Land O Lakes Reduced fat Mexican blend shredded cheese

3/4 cup Bisquick Reduced-Fat Baking Mix

1 tsp fresh lemon juice

1/8 tsp black pepper

1/2 cup Egg Beaters Egg Beaters

1/4 cup onion(s)

10 oz chopped frozen spinach

Heat oven to 400. Grease 11X7 dish and place fish in single layer. Stir together remainng ingredients except lemon wedges: spread over fish to edge of baking dish.

Bake uncovered about 30 minutes or until light brown.

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