Panko Crusted Mahi Mahi

• 2 sprays of Pam
• 3 tbsp chopped macadamia nuts
• 1/4 cup panko breadcrumbs
• 2 tbsp cilantro
• 3/4 tsp Hawaiian Sea Salt
• 1 lb Mahi Mahi, without skin
• 1 large egg white

1. Preheat oven to 450˚F. Coat a baking pan with cooking spray; place pan in oven to heat
2. Place nuts, panko, parsley (or cilantro) and 1/4 teaspoon salt in a mini chopper or blender; process until combined. Pour crumbs into a shallow bowl or plate; set aside.
3. Place fish on a plate; rub 1/2 teaspoon salt all over fish. Dip fish into egg white; turn to coat. Next, dip fish into nut mixture; turn to coat.
4. Remove pan from oven and place fish on pan. Roast until center of fish is no longer translucent, about 10 to 12 minutes. Serve immediately. Yields about 4 ounces fish per serving.

POINT PLUS = 4 Points

Hawaiian Curried Chicken with Pineapple Salsa

• 3 spray(s) cooking spray
• 2 tsp Peanut Oil
• 2 tsp Ginger Root, finely minced
• 1 large onion, chopped
• 1 tbsp curry powder, mild variety
• 1/2 tsp Hawaiian Sea Salt
• 1/8 tsp sugar
• 1 lb boneless skinless chicken breast, cut into 1" chunks
• 1 cup light coconut milk
• 2 1/2 cups diced pineapple
• 1/4 cup shallots, diced
• 1/4 cup cilantro
• 1/4 cup shredded coconut, toasted

1. Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.
2. Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes.
3. Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat
4. To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Yields about 3/4 cup chicken, rounded 1/3 cup salsa and 2 teaspoons coconut per serving.

POINTS PLUS = 5 Points

Garlicky Shrimp with Broccoli and Toasted Breadcrumbs

• 3 Cups uncooked broccoli, small florets or broccoli rabbe
• 1/4 cup water
• 1 tbsp Olive Oil, divided
• 1/3 cup panko breadcrumbs
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 1 lb large, peeled and deveined shrimp, uncooked
• 3-5 cloves of Garlic
• 1/3 cup canned chicken broth
• 1/8 tsp crushed red pepper flakes
• 1 tbsp fresh lemon juice.

1. Put broccoli and water in a microwave-safe bowl; cover and microwave on high until tender, about 4 minutes. Drain well; set aside (be cautious when uncovering bowl).
2. Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add breadcrumbs and cook, stirring often, until lightly toasted, about 2 to 3 minutes. Scrape toasted crumbs into a bowl; stir in lemon zest and 1/8 teaspoon salt.
3. Heat 1 teaspoon oil in same skillet over medium-high heat; add shrimp and sauté until shrimp turn pink, about 2 minutes. Add garlic; sauté until very light golden, about 1 minute.
4. Stir in broth, pepper flakes and remaining 1/8 teaspoon salt; cook, stirring to loosen bits from bottom of pan, just until shrimp is cooked through, about 1 minute. 
5. Remove skillet from heat and add cooked broccoli; toss to mix and coat. Drizzle with lemon juice and remaining teaspoon oil; toss again. Serve shrimp and broccoli sprinkled with toasted breadcrumbs. Yields about 3/4 cup shrimp with broccoli and 4 teaspoon breadcrumbs per serving.

POINTS PLUS = 5 Points