I love this technique for cooking fish, is stays so moist and the presentation isn’t bad either.

MahiMahi in Parchment

2 pieces of mahimahi
Green Giant Immunity Blend - thawed
salt and pepper

Cut a large heart out of parchment paper.

Place fish on the bottom half of heart. Top with half of the vegetables, salt and pepper.

Start at the top of the heart and fold small pleats down the edge of heart to seal. Place on a baking sheet.

Bake at 400 degreese for about 10 minutes or until fish is done. Cut an X in top to serve.

5 WW points
Serves 2

I served Sweet Potato Fries with this just because I love them. Roasting them in the oven is quick and easy!

Sweet Potato Fries

2 large sweet potato(es), washed and patted dry
1 tsp olive oil
1/4 tsp table salt

Preheat oven to 425ºF.

Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.

Yields 4 wedges per serving.

POINTS® Value: 2
Servings: 4

Dessert tonight was a WW Double Chocolate Muffin which to my surprise I really enjoyed. It was only 3 points also! I still have points left for the day and I am not hungry. Yeah!

For dinner tonight we had pecan crusted cod loins. I used a crust of pecans, panko and wondra flour. The cod was topped with an orange, honey and ginger glaze. My mother-in-law sent a bunch of grapefruit and oranges from her backyard and I wanted to use some of the oranges. The orange sauce was really good on the cod and accents the pecan crust. I’d also bought a new ginger grater yesterday and I wanted to try it out. I also wanted to try the Wondra on the fish after hearing a chef talk about it on Martha Stewart as a coating in place of regular flour. All of these reasons led to the creation of this recipe.

This cod took about 20 minutes total to make including the glaze. The broccoli was frozen and so was the rice, making this a quick dinner with some do ahead cooking.

Pecan Crusted Cod Loin with Orange, Ginger and Honey Glaze

3 - 4 Cod Loins (depending on what you’ll eat)
salt and pepper
Wondra Flour - to coat fish with
1 T. water
egg
Bread Coating (recipe below)
Orange Glaze (recipe below)
Oil for frying

Bread Coating
1 cup Panko
3/4 cup chopped pecans
1/4 cup Wondra Flour

Mix together bread crumb ingredients in a pie pan.

Orange Glaze
1 medium orange juiced
2 T. honey
1 t. fresh grated ginger
2 T. water
2 T. olive oil
salt and pepper
1 green onion - sliced (reserved)

Add all ingredients to a small saucepan. Bring to a boil and reduce to half. Stir a few times while cooking. Just before serving add green onion.

Add egg and water to a pan large enough to hold a piece of fish. Salt and pepper the fish pieces. Sprinkle the cod loins with the wondra flour. Dip into egg mixture. Dredge cod thru bread crumbs and coat well. Set on a plate and place in refrigerator for 5 minutes. You can skip this if you want, but your crust will stay on better if you do. You can leave in the frig for 30 minutes if you need to. You may need to recoat the bottom with a few more of the crumbs if you do.

Heat an inch of oil in a frying pan. When oil is hot add the breaded cod loins. Mine were pretty thick so they cooked in about 8 minutes. Use tongs to turn over the fish when browned. Drain on paper towels when cooked.

When you plate the fish, drizzle with the orange glaze. Garnish with lemon or orange slices.