Gourmet

Since leafy greens are unlimited you can double (or triple) the amount of greens used in this recipe if you want to make it stretch.

This dish made a wonderful lunch salad entrée in our Plan Z kitchen. I think it would be GREAT as an appetizer at a cocktail party, too.

Fancy on the budget, fancy on the fare, light on the calories, and delicious in the air! This dish will make you feel spoiled, even when you are on a diet.

Some would call this fancy frou-frou food. Who knows what a remoulade is!? Foodies do. And foodies understand the concept of fusion food. This is one of those--a spicy combination of Cajun and Asian to make a new style of remoulade that can go with any kind of fish. I used flounder for my dish, but you can use any white fish. If you use a thicker one like sea bass you’ll have to cook it longer but the sauce won’t change.

See how you can be “gourmet” and still be on a diet. My mission is always to make diet food that tastes good.

Mahi mahi is often mistaken for dolphin. That’s because it used to be called “dolphin fish.” But it's not dolphin. Mahi mahi is a fish. The fillets look sort of like tuna or swordfish.

This dish comes together in what feels like an instant. The sauce is quick and easy and because you are using cooked shrimp it doesn’t take long to cook.

This recipe is very similar to one that was in Bon Appetit in 1994.

You can make this dish with any fish. I just was in the mood for scallops.

Garnish with fresh basil cut into strips if you like, just to add more color. This is a simple yet fabulous flavor and Sea bass tastes like it’s been soaked in butter.

This is the current winner for recipe with the longest title!

We had it last night and swooned through our whole meal. You can too. It’s so easy and even comes with a fabulous cocktail sauce you can eat with your “surf.”