Ingredients
12 oz fish fillets (snapper, mahi, halibut, or cod), thawed
1/4 cup fresh green onions, finely chopped
2 tablespoons fresh Italian parsley, finely chopped
2 tablespoons cornmeal
3/4 cup panko breadcrumbs
1 egg (or 1/4 cup egg substitute)
1/4 cup light mayonnaise  
1 tablespoon Dijon mustard
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons canola oil

Prep

• Pat fish dry with paper towel; cut into 1/2-inch-pieces.
• Chop green onions and parsley.
• Place cornmeal on plate.

Steps

1. Combine all ingredients (except cornmeal and oil) until blended. Shape mixture into eight 1/2-inch-thick patties. Coat both sides of fish cakes lightly with cornmeal; press with fingertips to evenly coat (wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Add oil then add fish cakes; cook 2–3 minutes on each side or until golden and 145°F. Drain on paper towels. Top with Green Goddess Tartar Sauce and serve.

CALORIES (per 1/4 recipe) 300kcal; FAT 18g; CHOL 90mg; SODIUM 440mg; CARB 13g; FIBER 2g; PROTEIN 20g; VIT A 6%; VIT C 6%; CALC 4%; IRON 4%

Ingredients
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon fresh tarragon, finely chopped
1/2 avocado
2 oz Deli goat cheese
2 tablespoons light mayonnaise
2 tablespoons light sour cream
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon pepper

Prep

• Chop parsley and tarragon.
• Mash avocado and goat cheese until smooth.

Steps

1. Combine all ingredients until well blended.
2. Chill until ready to serve.

CALORIES (per 1/4 recipe) 120kcal; FAT 10g; CHOL 10mg; SODIUM 190mg; CARB 4g; FIBER 2g; PROTEIN 4g; VIT A 8%; VIT C 8%; CALC 4%; IRON 2%