I thnk I'll have to have fish for dinner after reading this thread. Halibut is the fish of choice for me. We live on the West Coast of Canada and Halibut is almost always availabe. I can actually buy it right off a boat at the docks. Nothing better than fresh halibut. I don't follow any particular recipe usually but I have a couple of ways that I like to cook it. The bread crumbs with herbs has been a favourite for years. I like to saute the fresh bread crumbs with a little butter or olive oil and garlic first and then season with parmesan cheese, and some herbs, salt and pepper. Place the in a oven proof dish, top with the seasoned bread crumbs and either bake as is in a hot oven or add some cherry tomatoes,canned or fresh, Kalamata olives, and fresh chopped basil to the pan. This is one of my husbands favourites. The other way I like it is to just brush it with a little olive oil that has been seasoned with garlic, salt and pepper and either it or cook it in a hot oven. Doesn't take long to cook. Salmon can be done the same way on the grill or in the oven. Some of othe thinner fish like Tilapia or fresh sole, I like to dip it in seasoned flour and saute quickly in melted butter or oil and serve with just on the side. They can also be breaded and fried and served with just a squeeze of fresh lemon or something like . It is wonderful with fish or chicken. Not exactly low cal but a little goes a long way. Shrimp, and mussels are easy to cook and are a wonderful addition to pasta. Just make your own fresh tomato sauce seasoned with lots of garlic and fresh basil and toss in a few shrimp or clams and simmer for a very few minutes and serve over your favourite pasta. If you like spicy you might like this Shrimp recipe. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================= Spicy Prawn Curry Source: the yummyco.com This prawn curry tastes great, and is absolutely fantastic because, instead of being based on spices that need hours of cooking, it's made with fresh herbs, which means that it's quick. For the curry paste: ½ teaspoon ground cumin or whole seeds, crushed 1 teaspoon ground coriander or whole seeds, crushed 2 or 3 whole fresh green chillies to your taste 3 large thumb-sized pieces of fresh ginger, peeled & chopped 3 fresh lemongrass stalks, trimmed back & chopped 4 cloves garlic, peeled 4 handfuls fresh coriander with stalks 6 salad onions, washed and trimmed The zest of 1 lime and juice of 2 limes 30ml olive oil For the prawn curry: 200g fine green beans, trimmed 200g baby corn 400ml can coconut milk 30ml tablespoons light or dark soy sauce 300g cooked, peeled king prawns, chilled or frozen . Method Throw the all the curry paste ingredients into a food processor and whizz up to a fine paste. In a hot wok or casserole-type pan, pour in a little oil, add the green beans and baby corn and stir-fry for 30 seconds. Add the curry paste and coconut milk, bring to the boil and simmer for 5 minutes. Season with soy sauce, add the prawns and cook for 1 minute (if using frozen prawns, add them 2 minutes before the end of cooking time). Serve immediately with some light, fluffy rice. Chefs Tips: When the curry paste is made, place in an airtight container and cover with a little oil. It will last for a month in the fridge or even longer in the freezer. Try smearing a little paste over cod, haddock, monkfish or swordfish - it's surprisingly delicate and tasty. For veggies, replace the prawns with mixed vegetables of your choice. To turn this into a spicy chicken curry, replace the prawns with 4 cooked chicken breasts, shredded or cut into thin strips.

Post on the diet forum - someone will have links. Kathy

Sue, Thanks for posting the soup recipe. It sounds good. I will have to try this. Ilene

Crab cheesecake - maybe crab quiche, but cheescake?? It's "Splenda", you seem excited about this recipe.