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" Light and protein-rich, white fish\u2014tilapia, halibut, catfish, etc.\u2014is a prime choice for dinner. Notably mild-tasting and unlikely to fall apart when cooked, it&amp;#039;s fit for a variety of flavor pairings and preparations. Whether you like it crusted with pesto crumbs, shredded and served in a crunchy hard-shell taco or grilled and topped with mango chutney, pick your favorite preparation and enjoy a light, heart-healthy dish tonight.   1. Pesto Crumb-Topped Fish  Heat oven to 450\u00BAF. Line a rimmed baking sheet with nonstick foil. Place four 6-oz fish fillets on lined baking sheet. Mix 1/2 cup panko bread crumbs with 1/2 cup refrigerated pesto in small bowl. Spread 2 Tbsp crumb mixture on top of each fillet. Bake 15 minutes or until crumb topping is browned and fish is just cooked through.   2. Baked Fish with Horseradish Butter  Heat oven to 450\u00BAF. Place four 6-oz fish fillets in a 13 x 9-in. baking dish. Mix 1/4 cup chopped scallions, 2 Tbsp softened unsalted butter, 2 Tbsp hot or mild horseradish, 1 Tbsp lemon juice and1/2 tsp kosher salt until blended. Spoon 2 Tbsp butter mixture over each fillet. Bake 12 to 15 minutes or until fish is just cooked through.   3. Cornmeal-Crusted Fish with Lemon-Caper Sauce  Mix 3/4 cup reduced-fat mayonnaise, 1 tsp grated lemon zest, and 2 Tbsp each lemon juice and capers in a medium bowl. Set aside. Mix 1/2 cup flour and 1/2 tsp each kosher salt and freshly ground black pepper on a sheet of wax paper. On another sheet of wax paper, place 1 cup cornmeal. Beat together 2 large eggs in a shallow dish. Dip four 6-oz fish fillets into flour mixture, then egg, then cornmeal until fillets are evenly coated. Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. Panfry fillets, turning once, until golden and cooked through, about 4 to 5 minutes. Serve with lemon-caper sauce.   4. Fish Tacos  Coat 1 lb thin fish fillets with 1/2 tsp each kosher salt and ground cumin. Heat 2 tsp oil in a large nonstick skillet. Add fish; cook 5 to 7 minutes, turning once, until just cooked through. Meanwhile, in a medium bowl, toss 2 cups shredded lettuce, 1 diced avocado, 1/3 cup chopped cilantro, 1 Tbsp lime juice and 2 tsp olive oil. Remove cooked fish to a plate and break into chunks. Fill 8 warmed corn tortillas with lettuce mixture and fish. Top with salsa if desired.   5. Asian Glazed Fish  Heat broiler; line a rimmed baking sheet with nonstick foil. In a small bowl, stir 1/4 cup Asian plum sauce, 2 tsp grated ginger, 1/2 tsp grated orange zest and 1 Tbsp orange juice. Place four 6-oz fish fillets on prepared pan. Spoon sauce over fish; broil 5 minutes or until just cooked through.   6. Grilled Fish with Mango-Peach Chutney  Heat oiled grill pan over medium-high heat. Brush four 6-oz fish fillets with 1 Tbsp oil; sprinkle with 1 tsp curry powder and 1/2 tsp kosher salt. Grill fish 5 to 7 minutes, turning once, until just cooked through. Meanwhile, in a medium bowl, stir \u00BD cup mango chutney, 1 diced peach, and 1 Tbsp each chopped cilantro and red onion. Spoon chutney over fish. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/a5160/6-easy-seafood-dinner-ideas-109650/>