From Midwest Living

For this low-calorie dinner, the fish is grilled and served over couscous. A light vinaigrette is drizzled over it all to complete the dish.

Grilled Fish with Moroccan Vinaigrette

From Food & Wine

Bryan Caswell's method for making his version of corn pudding is brilliant in its simplicity: He grates corn on the cob, places it in a hot skillet, and bakes it. As the corn cooks, it turns creamy in the middle and crusty on the edges. Caswell's tip: "Be sure to bear down on the cob a bit when grating to extract all the juices in the kernels."

Grouper with Corn "Pudding" and Collard Greens

From Heart-Healthy Living

This heart-healthy fish dinner owes its sensational flavor to a double dose of fennel--fresh strips in the slaw and seeds in the coating for the fish.

Sea Bass with Fennel Slaw