Earbud PLUS

Mango Salsa

Breaded Fish Fingers with Sweet Potato Oven-Fries

Skillet Cajun Spiced Flounder with Tomatoes

Halibut and Spinach Curry

Apple Trout Fillets

Easy Crab Cakes Recipe

Basil Tuna Steaks Recipe

Basil Vinegar Recipe

Basil-Marinated Fish Recipe

Snapper with Vegetable Medley Recipe

Woohoo! Bayou Fish Pack PER SERVING (1/2 of recipe, 1 fillet with seasoned beans): 270 calories, 2g fat, 592mg sodium, 32.5g carbs, 9.5g fiber, 8g sugars, 31g protein -- POINTS(r) value 5* This slightly spicy fish dish will rock your face off!!! Ingredients: 1 cup canned red kidney beans, drained and rinsed 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1/4 cup tomato paste 1/2 tsp. Cajun seasoning, divided 1/2 tsp. chopped garlic 1/8 tsp. ground thyme 1/8 tsp. salt 1/8 tsp. black pepper Two 4-oz. raw flounder fillets Optional: hot sauce Directions: Preheat oven to 350 degrees. Place beans, bell pepper, onion, and celery in a bowl. Mix well and set aside. In a small bowl, combine tomato paste with 1/4 tsp. Cajun seasoning. Add garlic, thyme, salt, and black pepper, and mix thoroughly. Transfer seasoned tomato paste to the bean-veggie mixture, and stir to coat. Set aside. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Scoop seasoned bean-veggie mixture into the center of the foil, and spread it out a bit. Evenly sprinkle remaining 1/4 tsp. Cajun seasoning on both sides of each fillet, and lay the fillets side by side on top of the bean-veggie mixture. Place another large piece of foil over the whole thing. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake in the oven for 20 minutes, or until the fillets are cooked through and the veggies are tender. Cut packet to release steam before opening it entirely. (Careful -- steam will be hot.) Serve each fillet with half of the bean-veggie mixture. If you like, add a little hot sauce. Enjoy! MAKES 2 SERVINGS