and:Tilapia with mango salsa:
In the iron skillet we put some water (no need for oil!), garlic, and asparagus pieces and sauteed under tender.
I don't have a picture of the fish, sorry. We baked it in a foil-lined baking dish after putting lemon juice, lemon pepper, a little salt, parsley and basil on each side of the fish. The mango salsa consisted of a chopped mango, chopped jalapeno (only use half if you don't like things spicy--oops!), chopped avocado, handful or twoof chopped cilantro, and a couple squirts of lemon juice and limejuice. Salt and pepper to taste. No need to blend, this is a chunkysalsa served on the tilapia (also tastes good on salads or lemonpepper chicken).
I'd never tried salmon and was skeptical (WHAT!), but Mom promised it wouldn't taste "fishy" (my big fear). We bought the large sized foil pouch of salmon and combined that with 5 or 6 crushed saltine crackers, and 2 egg whites in a bowl. Mix with hands until combined, then form 3 patties. We again used the iron skillet and cooked them with just water on medium heat.