Weight Watchers - Weight Watchers Mini Series: Easy Fish: Simple, Tasty Fish and Seafood Recipes

Simple, tasty fish and seafood recipes Easy Fish First published in Great Britain by Simon & Schuster UK Ltd, 2013 A CBS Company Copyright 2013, Weight Watchers International, Inc. Simon & Schuster Illustrated Books, Simon & Schuster UK Ltd, First Floor, 222 Grays Inn Road, London WC1X 8HB www.simonandschuster.co.uk Simon & Schuster Australia, Sydney Simon & Schuster India, New Delhi This book is copyright under the Berne Convention. No reproduction without permission. All rights reserved. Weight Watchers, ProPoints and the ProPoints icon are the registered trademarks of Weight Watchers International Inc and are used under license by Weight Watchers (UK) Ltd. Recipes written by: Sue Ashworth, Sue Beveridge, Tamsin Burnett-Hall, Cas Clarke, Sin Davies, Roz Denny, Nicola Graimes, Becky Johnson, Kim Morphew, Joy Skipper, Penny Stephens and Wendy Veale as well as Weight Watchers Leaders and Members. Photography by: Iain Bagwell, Steve Baxter, Steve Lee, Juliet Piddington and William Shaw. Project editor: Nicki Lampon. Design and typesetting: Martin Lampon. Design and typesetting: Martin Lampon.

Colour reproduction by Dot Gradations Ltd, UK. Printed and bound in China. A CIP catalogue for this book is available from the British Library ISBN 978-1-47111-084-9 eBook ISBN 978-1-47115-137-8 Pictured on the title page: Grilled cod with a Caribbean salsa . Pictured on the Introduction: Salmon and potato tart .

Virtually fat free fromage frais, low fat crme frache and low fat yogurts may contain traces of gelatine so they are not always vegetarian. Please check the labels. This symbol denotes a dish that can be frozen. Unless otherwise stated, you can freeze the finished dish for up to 3 months. Defrost thoroughly and reheat until the dish is piping hot throughout. Raw eggs: Only the freshest eggs should be used. Raw eggs: Only the freshest eggs should be used.

Pregnant women, the elderly and children should avoid recipes with eggs that are not fully cooked or raw. All fruits and vegetables: Medium sized, unless otherwise stated. Stock: Stock cubes are used in recipes, unless otherwise stated. These should be prepared according to packet instructions. Recipe timings: These are approximate and meant to be guidelines. Microwaves: Timings and temperatures are for a standard 800 W microwave. Microwaves: Timings and temperatures are for a standard 800 W microwave.

If necessary, adjust your own microwave. Low fat spread: Where a recipe states to use a low fat spread, a light spread with a fat content of no less than 38% should be used. Low fat soft cheese: Where low fat soft cheese is specified in a recipe, this refers to soft cheese with a fat content of less than 5%. Contents Introduction Fish and seafood ingredients that many people worry about cooking. Weight Watchers is here to help with this tasty collection of tried and tested recipes from the best of their cookbooks. All easy to prepare and cook, there are fish and seafood recipes here for every day and all occasions.

Try Tuna Melt Bagels for a tasty lunch with the family, rustle up Sweet and Sour Prawns instead of getting your usual takeaway or surprise a loved one with something special like Mexican Swordfish with Spicy Salsa. From traditional dishes such as Family Fish Pie to speedy ones like Seafood Kebabs, there is plenty here to excite your tastebuds. So give fish and seafood a try. You might be surprised at how easy it is to cook and how delicious it can be. About Weight Watchers For more than 40 years Weight Watchers has been helping people around the world to lose weight using a long term sustainable approach. Weight Watchers successful weight loss system is based on four tried and trusted principles: Eating healthily Being more active Adjusting behaviour to help weight loss Getting support in weekly meetings Our unique ProPoints system empowers you to manage your food plan and make wise recipe choices for a healthier, happier you.

To find out more about Weight Watchers and the ProPoints values for these recipes contact Customer Service on 0845 345 1500. Buying fish and seafood The best way to buy fresh fish and seafood is from a fishmonger, so get to know your local one. He or she will be able to tell you what is fresh in that day and what is in season. Large supermarkets usually have a fishmonger counter, or try farmers markets or good street markets. You may even be lucky enough to have a fishmongers shop in your town. Most fishmongers will be happy to recommend a fish and fillet it for you, so dont be afraid to ask.

Whole fish should have bright, clear eyes and the skin should be vibrant and shiny with no discolouration. The gills should be bright pink or red and wet, not slimy or dry. Fish fillets should be firm, moist and translucent. If the flesh looks flaky, dry or is separating from itself, avoid it. Fresh fish and seafood should smell of the sea and not fishy if it smells fishy, dont buy it as its not fresh. If you dont have a fishmonger, look for frozen fish.

This is usually frozen quickly and so will probably be fresher than packaged chilled fish. If you still cannot find what you want, remember that many of the recipes in this book can be adapted for other fish, especially those using firm white fish, so if you are looking for cod but can only find pollock, give it a try. Storing and freezing Fish and seafood is best cooked and eaten as soon as possible after buying it. It will keep for a couple of days in the fridge if wrapped well and sealed in a freezer bag or container, but will lose its freshness. So, if you cant cook it straight away, think about freezing it.