More yum (healthy!) recipes

Garlic Parmesan Orange Roughy

Ingredients

4 (4 ounce) fillets orange roughy
1/2 lemon
1/2 cup grated Parmesan cheese
1/4 cup prepared Dijon mustard mayonnaise blend (we used half jalapeno mustard, half miracle whip)
2 large cloves garlic, pressed
1/4 teaspoon salt
paprika

Directions

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish. Broil the filets in the preheated oven for about 6 to 8 minutes.
3. Combine parmesan, mustard-mayo mixture, garlic, and salt in a small bowl. Remove the fish from the oven and spread the cheese mixture on top of the filets. Sprinkle with paprika. Broil until the topping is lightly browned and the fish flakes easily with a fork, about 3 minutes.



Asparagus with Cranberries and Pine Nuts

Ingredients

1 bunch asparagus
1 tablespoon olive oil
1/3 cup pine nuts
1/3 cup dried cranberries
1 pinch salt

Directions

1. Break off or trim the woody ends from the asparagus and discard.
2. Fill a saucepan with water and steam asparagus spears until bright green in color, about 5 minutes. Remove from heat and drain.
3. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus to the ingredients in the skillet and toss. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.