I have seen similar recipes to this one, but wanted to customize it a little more to what my family likes! Enjoy!

Submitted by COOKIN2LOSE

Submitted by TEL418

I serve this over whole wheat quinoa

Submitted by KIMBERLYSERPAS

Lighter version of the traditional.

Submitted by PMD223

Submitted by TRACIWRIGHT79

Submitted by JENALESSIO

Submitted by SUNSHINE0423

Submitted by CCULLIGAN

This is super easy to make and it's delicious. I originally found a salmon recipe made this way and it is also really awesome and good for you too. The lemon zest gives the fish a really nice lemony flavor. The brown sugar gives it a light sweet but still tart flavor. Try it, you'll like it.

Submitted by PAT_PALINKAS

This recipe can be custom made to anyone's personal tastes by both adding or omitting the ingredients I put in my dish. The options are as limitless as the cook's imagination. Add/omit any fresh/frozen vegetable desired - ex. snow peas/peas, green beans, spinach, etc. Crab meat or scallops can be substituted or added to the shrimp for variety.

Submitted by HAPPYGRL65

Incredibly moist and flavorful way to eat tuna...a change from most oriental styles. Goes very nicely with Italian vegetable bake from this site (add a little balsamic to this) .

Submitted by ROBERTAB3

Low in calories and high in fiber, this sizzling shrimp and veggie dish fills you up without leaving you feeling stuffed. Plus, this one-dish meal leaves only one pot to clean!
Note: This was taken from a Prevention news letter I received daily. Transfered it here so I could add it to my tracker)

Submitted by JASSGRAMMA

Quick and easy fish packets sure to tickle one's taste buds.

Submitted by DEUSVULT

Make it easy on yourself and use pre-shelled and deveined shrimp! This is best served over rice(white or brown, the choice is yours), egg noodles or fettucine. I like asparagus and a green salad on the side too. From Campbell's Kitchen.

Submitted by LADYPHOENIX61

There is almost no fat in this recipe. Recipe can be doubled to 48-52 shrimp which is enough to feed a crowd! Cooking time is estimated depending on the size of the shrimp. Serve with pineapple or a fruit salsa.

Submitted by GETSANGEL

A delicately-flavored seafood stir-fry that our 6-year-old loved; great with a side of asparagus, green beans, or baked onions!

Submitted by ELBRIES

This came from RecipeZaar; the only change I made was in using fresh spinach instead of frozen and I used tomato and basil feta instead of plain. It made it sooooo tasty! Next I'm going to try this stuffing in chicken cutlets. Great served with Lemon Garlic Spinach and a brown rice pilaf with raisins.

Submitted by CELLE98

Submitted by BERTHADBLUES

Using double fiber whole wheat bread makes this a more filling sandwich.

Submitted by ADAPTABLE_ELLEN

Submitted by REDPHOENIX1

Submitted by TMITCH74

If you don't have lemon pepper on hand you may combine the freshly grated zest of two lemons with some cracked black pepper.

Submitted by KATEBET

Submitted by ROCKYCPA

Submitted by EWARD79

Submitted by PATTHECOOK

I use Talapia fish instead of Grouper.

Submitted by MAMATHORN

Asian Salmon from Barefoot Contessa

Submitted by DAWNKRISTEN31

I make variations on this fast, one-dish meal once a week.

Submitted by VEEELLDEE

This is a DIABETIC recipe.

I did NOT measure the rice, shrimp, cabbage or cauliflower exactly.
This calls for GREEN ONION WHICH I CAN NOT FIND ON THE SPARK LIST

Submitted by NHSTITCHER

These burgers have a true crab flavor that isn't masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.

Submitted by RUTHSHEART

This was adapted from a recipe I got out of the Oct. 2008 issue of Family Circle Magazine. I switched the veg. oil with olive oil and used Morton lite salt instead of reg. salt to lower the sodium. I also figured it into 6 servings instead of 4.

Submitted by CAROLJTD40

Submitted by REED84ME

greek grouper with fresh baby spinach, roma tomatoes, and sundried tomato basil feta cheese.A delicious fast and easy dinner even if you dont like fish!

Submitted by MEGNJAB25

Too Good To Be True...And Yet It Is! Don't miss this super delight for both your tastebuds or your waistline.

Submitted by LBAKER5

Use the Peanut Sauce Marinade (See recipe in side items) on the fish to marinate. I'll repeat it here for ease of use.

Please note that the marinade is for eight servings but I usually only use five fillets with plenty of left over marinade. Therefore, you should be able to add more fish to match the size of your family without adding more marinade.

I've made the marinade up and let the fish sit in it while I get the rice and veggies going (10-15min) and I've let them marinade overnight). Both taste delicious.

Submitted by FULLERTONMOM

Submitted by TJCDAC

Made with Tofu Shirataki!

Submitted by FAYETTESIDRA

Yummy way to help zest fresh scallops!

Submitted by SARAHBRING

Tasty Mahi Mahi

Submitted by KELLY143K

A tasty, easy to prepare, low fat and low calorie dish

Submitted by GALEGA

Very refreshing!

Submitted by JACSPRAT40

Try this unusual but easy method for squid in a sweet and sour broth. Serve with garlic bread to sop up the juices. You can have this on the table in under 30 minutes if you use pre-cleaned calamari.

Submitted by JO_JO_BA

Submitted by CITLALLI8

Submitted by CYNSATION

I saw a recipe for Tuna Burgers and wondered if I could lighten it up a little. This is what I came up with. They fall apart pretty easily.

Submitted by BROSIASMOMMY

Submitted by SWEETKRE

Submitted by TONIRON

Baked or grilled tilapia marinated in white wine, lemon, and onion.

Submitted by FRENCHPASTRY

A light but satisfying seafood pasta dish

Submitted by BARNABYF

From Better Homes and Gardens

Submitted by APRLFOOL29

Delicious and quick, this recipe is a great way to get more fish into your healthy meal plan!

Submitted by RACHIELOO

This is a recipe that I love to make for my boyfriend and me. I'm not sure if kids will like this, but he and I love it. If you don't like swordfish, you can substitute any other fish. Tilapia works pretty well too!

Submitted by BRUSQUEBITCH

If using wooden screwers soak in water while prep

Marinade:
Mix oil, ginger, lemon juice, soy sauce, garlic & water
Prep:
Cut up swordfish into same size bite sizes
Peel shrimp
Add shrimp & swordfish to marinade
Cut up zuccini, squash & onions into thick peices
Bring a pot of water to a boil and add zuccini, squash, onions and mushrooms
Boil for 3 minutes than drain and rinse with cool water
Ready:
Load up screwers with equal amount of swordfish, shrimp and veggies - Makes 6 - 2 per serving size
Cook on grill for about ten minutes turning often

Enjoy they are yummy!!

Good with a side of couscous

Submitted by AJSANTRY