I found a coupla' decent "Sneak it in your diet" recipes:
Beyond Guacamole: Grilled Mahimahi Under 300 Calories
The salsa in this recipe can be served with any grilled seafood, poultry, or meat. Choose the kind of chile you use based on how much heat you like. Serrano chiles are hotter than jalapeño peppers; if you want more kick, don’t remove the seeds. Make sure you wear gloves when handling hot peppers.
Prep: 15 minutes
Cook: 12 minutes
Marinate: 20-30 minutes
Makes 4 servings
Ingredients:
Salsa
1 ripe avocado, cut into 1/4- to 1/2-inch chunks
2 plum tomatoes, cut into 1/2-inch chunks
1 cup minced red onion
1 jalapeño pepper or serrano chile, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 teaspoon kosher salt
Mahimahi
1 1/2 pounds mahimahi, cut into 4 pieces
1 tablespoon extra-virgin olive oil
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, to taste
Instructions:
1. Combine all of the ingredients in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic), and mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.
2. In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling.
3. Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.
4. Serve the fish with the salsa on top. (serving size: 1 piece of fish and about 1/2 cup salsa)
Nutrition:
CALORIES 284; FAT 12g (sat 2g,mono 8g,poly 2g); PROTEIN 33g; CHOLESTEROL 125mg; CALCIUM 49mg; SODIUM 438mg; FIBER 5g; IRON 3mg; CARBOHYDRATE 12g
also...
Beyond Guacamole: Low-Calorie Avocado Soup
This recipe makes a flavorful, smooth-textured soup; serve with toasted bread.
Makes 4 servings
Prep: 15 minutes
Ingredients:
2 ripe peeled avocados
1 1/2 cups vegetable broth
1 (4-ounce) can or jar chopped green chiles
1/2 cup whole milk
1 tablespoon lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro and/or crushed tortilla chips for garnish
Instructions:
1. Cut the avocados in half, and remove the pits.
2. Spoon avocado into a blender, add the remaining ingredients (except garnish), and puree until creamy. Chill the soup for up to 2 hours before serving, or serve immediately. Cover leftovers with plastic wrap, refrigerate, and use within 2 days. (serving size: 1 cup)
Nutrition:
CALORIES 194; FAT 16g (sat 3g,mono 10g,poly 2g); PROTEIN 3g; CHOLESTEROL 3mg; CALCIUM 58mg; SODIUM 396mg; FIBER 7g; IRON 1mg; CARBOHYDRATE 14g
and finally...
Beyond Guacamole: Vitamin-Rich Grapefruit-Avocado Salad
To remove the citrus fruits’ bitter white pith for this fresh recipe, cut the peel away with a sharp knife. This recipe makes more dressing than you’ll need; you can refrigerate the extra for up to 5 days.
Prep: 18 minutes
Makes 4 servings
Ingredients:
1/3 cup orange juice
1/3 cup extra-virgin olive oil
3 tablespoons lime juice
2 tablespoons honey
1 medium halved peeled avocado, seeded and cut into 1/2-inch chunks
1 peeled pink grapefruit, cut into sections
1 peeled navel orange, cut into sections
1/2 red pepper, chopped
4 minced green onions
4 cups field greens
Instructions:
1. Combine first 4 ingredients (through honey) in a food processor or blender, or use a handheld immersion blender, and process for 1 minute until the mixture is smooth and creamy.
2. Combine the remaining ingredients (except the greens) in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic). Toss with half of the dressing to moisten. Serve over field greens. (Serving size: 1 cup greens, about 1/2 cup grapefruit mixture, and 2 tablespoons dressing.)
Nutrition:
Calories 234; Fat 17g (sat 2g,mono 12g,poly 2g); Protein 3g; Cholesterol 0mg; Calcium 75mg; Sodium 21mg; Fiber 7g; Iron 2mg; Carbohydrate 23g
By Steve Petusevsky
Found at:
Avocado Recipes