Summer time calls for light, easy to make dishes that do not involve too much preparation or clean-up.  Here are a few recipes for a warm summer evening:

Fish Tacos Note: Serves 6

Ingredients:

• 1 1/2 pounds mahi-mahi filets
• 1/4 cup dry white wine
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 1 tablespoon vegetable oil
• 1 lime, quartered
• 12 small corn tortillas, warmed
• Romaine or Iceberg lettuce, shredded, for garnish
• Pico de Gallo salsa, for garnish
• 1 avocado, pitted and cut into thin slices, for garnish
• Sour cream or crema, for garnish

Instructions:

Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.

When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.

Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.

Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.

Recipe courtesy of Aida Mollenkamp

Turkey Sausage and Broccoli Pasta Note: serves 2

Ingredients:

• 8 ounces rigatoni
• 2 cloves garlic, minced
• 1 pound turkey sausage
• Red pepper flakes, to taste
• 1 onion, chopped
• 3/4 cups chicken stock
• 1/2 red pepper, sliced
• 1 1/2 cups broccoli florets

Instructions:

Prepare rigatoni according to directions on box. Remove sausage meat from casing, set aside. In hot skillet saute onions. Add pepper and crumbled sausage meat. Stir and cook over medium high heat for 5 minutes. Add garlic and red pepper flakes. Add chicken stock and bring to a simmer. Add florets and cover to steam. Once broccoli is tender add rigatoni to pan. Stir to coat. Serve.

Recipe courtesy of Food Network Kitchens

Pork and Zucchini with Orzo Note: Serves 4

Ingredients:

• Kosher salt
• 1 large pork tenderloin (about 1 1/4 pounds)
• 2 zucchini, halved lengthwise and crosswise
• 3 tablespoons extra-virgin olive oil
• Grated zest and juice of 1 lemon, plus wedges for serving
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon cayenne pepper
• 1 cup orzo
• 2 tomatoes, chopped
• 3 tablespoons chopped fresh parsley

Instructions:

Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.

Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.

Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.

Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.

Recipe courtesy of Food Network Magazine