I ripped this recipe out of Cooking Light ages ago, and have made it 3 times in 7 weeks, so it must be good!
We bought a big bag of individually packed Hake loins to try and learn more about cooking fish, so far this has been so consistently good that it’s the only thing we’ve made with them.

Crispy Fish with Lemon-Dill Sauce

Ingredients

• 2 large egg whites, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1/2 teaspoon paprika
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 4 (6-ounce) skinless cod fillets (I’ve been using the individually packed Hake Loins from Costco to get success).
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• Cooking spray
• 1/4 cup canola mayonnaise
• 2 tablespoons finely chopped dill pickle
• 1 teaspoon fresh lemon juice
• 1 teaspoon chopped fresh dill (I used dried since it was what I had, it was still good)
• Lemon wedges

Preparation

1. Preheat broiler.
2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt.
3. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan (DEFINITELY a must to get it not soggy) coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness. (I cut mine into little bites and cooked for a total of 10 minutes for my oven).
4. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.

Adeena Sussman, Cooking Light
APRIL 2010

From the Movie Night Episode of Hungry Girl’s Show, I knew I had to try these, and I’m so glad I did.

These are FABULOUS and the won-ton wrappers totally fulfill your need for CRUNCH and are only like 20 cals a piece!  Definitely going to be looking for other places to use these. They also freeze and thaw well, I froze my leftovers in stacks of 5 separated by wax paper.

Filling all the wrappers takes a while but other than that this is easy and quick, leftovers were still super yummy after toasting in my toaster oven. Also since they numbers are pretty darn good you can eat more than 4 if you want.

The Crab Rangoonies (Printable on Hungry Girl’s site)

PER SERVING (1/4th of recipe, 4 crab rangoonies): 140 calories, 1.25g fat, 593mg sodium, 20g carbs, 1g fiber, 2g sugars, 8.5g protein -- PointsPlus® value 3*

Ingredients

• 4 oz. flaked imitation crabmeat (or high-quality crabmeat)
  (I’m landlocked, I used the fake stuff, with all the cream cheese it wasn’t an issue).
• 2 scallions, finely chopped
• 1/4 cup fat-free cream cheese, room temperature
• 2 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
• 1 tsp. reduced-sodium or lite soy sauce
• 1/2 tsp. chopped garlic
• 16 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
• Optional: sweet and sour sauce, Chinese-style hot mustard

Bake at 375 for 12 minutes, flipping once.

First mix everything together, you can nuke your cream cheese a few seconds if you forget to set it out.

Fill your wonton wrappers, I filled an egg stand for easy finger tip wetting. Be sure to spray your foil!!

Fill bake for 6 minutes at 375, flip and bake for 6 more.

My parents have 'bang bang' double date nights with their friends at Bonefish Grill, home of the famous but very fried Bang Bang Shrimp appetizer.
Wednesday when Mom and Dad called me on their way I got super jealous but remembered Skinny Taste had created a light version I just had to try! This is actually the second time I've made this, and it was much much better this time, no worries I will share my secrets!
Bangin Good Shrimp from Skinny Taste
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th or recipe • Old Points: 5 pt • Points+: 5 pt
Calories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carb: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 g
Sodium 443.9 mg 

• Sauce:
  • 5 tbsp light mayonnaise
  • 3 tbsp Thai Sweet Chili Sauce (Find in the international foods section should be easy to find there)
  • 1 tsp Sriracha (to taste)
• Shrimp:
  • 1 lb large shrimp, shelled and deveined (weight after peeled) remember the weight after peeled part! Adjust other ingredients as needed. I used rinsed frozen uncooked since we are in Nashy.
  • 2 tsp cornstarch
  • 1 tsp canola oil
  • 3 cups shredded iceberg lettuce I just used coleslaw mix,  easy!
  • 1 cup shredded purple cabbage
  • 4 tbsp scallions, chopped

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside. (Easy peasy, tastes amazing, if you are a wimp slowly ad the Sriracha)
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands. 
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes.

Remove from pan and combine with the sauce coating well. (This is the important part!!! Add the cooked shrimp to a bowl and slowly add the sauce until the shrimp are covered but not smothered, you will have extra sauce)
Place shrimp on lettuce and top with scallions.