Ingredients

2 tablespoons extra-virgin olive oil
2 cloves fresh garlic
1/2 cup pre-diced onions
6–8 sprigs fresh cilantro (rinsed)
1 1/2 pounds cod loins (or mild fish fillets like haddock, orange roughy, or tilapia), thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup fresh pre-diced tomatoes
2 fresh lemons (rinsed)

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place olive oil in pan; swirl to coat. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Add onions and cook 2–3 minutes, stirring occasionally, or until onions begin to soften.
2. Chop cilantro coarsely. Season both sides of fish with salt and pepper. Add fish, tomatoes, and cilantro to pan. Wash hands. Cook fish 2–3 minutes on each side or just until flesh is opaque and separates easily with a fork.
3. Squeeze juice of both lemons (about 1/4 cup) over fish and serve.

CALORIES (per 1/4 recipe) 220kcal; FAT 8g; CHOL 65mg; SODIUM 270mg; CARB 6g; FIBER 1g; PROTEIN 31g; VIT A 15%; VIT C 40%; CALC 2%; IRON 4%

Ingredients
4–5 fresh radishes
1 fresh jalapeño pepper
2 tablespoons fresh pre-diced onions
6–8 sprigs fresh cilantro
1 clove fresh garlic
1/4 cup extra-virgin olive oil
1/4 cup sour cream
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
10 ounces finely-shredded cabbage

Steps

1. Rinse radishes, pepper, and cilantro. Slice off and discard ends of radishes and pepper; place radishes in food processor. Cut pepper in half; remove seeds. Add one pepper half to radishes (reserve other half for another use). Add onions, cilantro, and garlic; pulse until coarsely chopped.
2. Whisk together, in medium bowl, remaining ingredients (except cabbage) until blended; stir in radish mixture. Add cabbage and toss gently until evenly coated. Chill until ready to serve.

CALORIES (per 1/4 recipe) 170kcal; FAT 17g; CHOL 5mg; SODIUM 170mg; CARB 6g; FIBER 2g; PROTEIN 2g; VIT A 10%; VIT C 60%; CALC 6%; IRON 4%