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"We don&amp;#039;t eat too much red meat in my house. Since we buy only kosher meat, it&amp;#039;s a little harder to find and much more expensive. This means my healthy, weeknight dinner go-to is always a few fish fillets, served with veggies and maybe a starch. I can stop by a seafood store on my way home from work, buy the perfect amount for just the two of us (about 3/4 lb.), and use whatever vegetables, herbs, and spices I already have at home to whip up a quick dinner. We develop so many delicious, creative fish recipes here in the test kitchen that make fabulous weeknight dinners. Some have become favorites in my house. Here are some easy ways to tailor our 4-serving dinners for two, and re-use the leftover sides for new dinners during the week:  Fish and Zucchini Tacos: This is a one-pan meal with tons of flavor. The recipe calls for red snapper, but I&amp;#039;ve used striped bass, and Pacific perch which were both delicious. I make the same amount of veggies and half the fish for my husband and me. I&amp;#039;ll save the leftover roasted zucchini and tortillas for quesadillas later on.    Steamed Savory Halibut: Halibut is quite pricey, but so worth it. It&amp;#039;s tender, mild, and meaty all at the same time, and goes so well with the relish in this recipe. I make just two fillets of fish, but the full recipe of relish. The leftover relish keeps well in the refrigerator, and goes really well in a salad, or with some grilled chicken the rest of the week. Once, instead of halibut, I used cobia, another firm, white fish that was on sale.    Horseradish Salmon: I almost always have panko in my pantry and prepared horseradish in my refrigerator, so this one is a no-brainer. It&amp;#039;s super fast and easy. I use half the amounts of everything for this recipe. The leftover spinach I buy will make a great salad, or sauteed for an easy side. I&amp;#039;ll make the full amount of the &amp;quot;pickled&amp;quot; cucumbers that my husband can throw onto a sandwich to bring to work.   Micro-Poached Salmon: This is by far the easiest way to cook up some salmon to add to any dish. It&amp;#039;s especially wonderful with a chilled soba noodle salad. If I make 4 fillets, I&amp;#039;ll save the rest and turn it into salmon salad for lunch the next day. I&amp;#039;ll just stir in a tablespoon of light mayonnaise, a few squeezes of lemon juice, a tablespoon of chopped parsley, and maybe half a teaspoon of chopped capers. Perfect on a sandwich with lettuce and tomato.  I do try to buy sustainable seafood whenever possible, and that sometimes requires substitutions. Sometimes I forget to request to have the skin removed at the fish counter, and there are often hidden bones, but it&amp;#039;s so easy to remove both at home. Check out all of our great seafood recipes and make one of them your house favorite.  Did you know that you can visit us and see the test kitchen where we triple test all of our recipes? Hope to see you soon! "^^<http://www.w3.org/2001/XMLSchema#string>
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