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Grilled Salmon with Bean Salad

Cook Time: 6 minutes
Serves 4

Ingredients
• 1 (15-ounce) can navy beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 lemons, juiced
• 1 good bunch scallions, finely sliced
• 1 small bunch parsley, leaves finely chopped
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 4 (6 to 8-ounce) salmon fillets
• Ground cumin
• 2 tablespoons vegetable oil

Directions
Place all 3 kinds of beans in large mixing bowl and toss with remaining ingredients. Season, to taste, with salt and pepper. Set aside.
Season salmon with cumin, salt and pepper. Heat oil in a large, nonstick skillet over medium heat. Place salmon skin side down in skillet and cook until skin is crisp and golden, about 3 to 4 minutes. Turn fillets over and cook until medium rare, about 3 more minutes.
Serve salmon with bean salad.

Creamy Dill Salmon Steaks

INGREDIENTS
• 1/2 cup chopped green onions
• 1 tablespoon butter or margarine
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1/2 cup half-and-half cream
• 2 tablespoons white wine or chicken broth
• 2 tablespoons chopped fresh dill
• 4 salmon steaks (1 inch thick)

DIRECTIONS
1. In a large skillet, saute the onions in butter. Add the soup, cream, wine or broth and dill. Place salmon steaks on top. Cover and simmer for 15 minutes or until fish flakes easily with a fork.
 

Wasabi Yellowfin Tuna

INGREDIENTS
• 2 tablespoons reduced-fat mayonnaise
• 1 1/2 teaspoons wasabi paste
• 1 teaspoon Chinese five-spice powder
• 1 tablespoon low-sodium soy sauce
• 4 (6 ounce) yellowfin tuna fillets
• 1 tablespoon rice vinegar
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons toasted sesame seeds

DIRECTIONS
1. Mix together the mayonnaise, wasabi paste, five-spice powder, and 1 tablespoon soy sauce in a small bowl.
2. Lay the tuna fillets into a glass baking dish. Pour the rice vinegar and 1 tablespoon soy sauce over the tuna. Spread the mayonnaise mixture evenly over both sides of each piece of fish. Cover the dish and refrigerate 15 to 30 minutes.
3. Prepare a skillet with cooking spray and place over medium-high heat. Sprinkle the sesame seeds evenly over both sides of the fillets. Lay the tuna gently into the skillet. Grill to desired level of doneness, about 2 minutes per side for medium-rare. Serve immediately.
 

Grilled Tropical Tuna Steaks

INGREDIENTS
• 1/2 cup pineapple or other tropical fruit preserves
• 1/4 cup hoisin sauce
• 2 tablespoons lime juice
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• 4 (6 ounce) tuna steaks, about 1 inch thick

DIRECTIONS
1. To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
2. Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.

GROUPER PARMESAN

Ingredients
1 tbsp. plus 1 tsp. lemon juice
1 tbsp. plus 1 tsp. dry sherry
1/3 c. seasoned, dry bread crumbs
2 tbsp. grated Parmesan cheese
1 tsp. grated lemon rind
1/8 tsp. garlic powder
2 grouper fillets (1 lb.)
Vegetable cooking spray

Directions
Combine lemon juice and sherry. Combine bread crumbs, cheese, lemon rind, and garlic powder. Rinse fillets with cold water and pat dry. Dip fillets in lemon juice mixture; roll in bread crumb mixture.
Place fillets in a 10 x 6 x 2-inch baking dish coated with cooking spray. Sprinkle with remaining bread crumb mixture.
Bake uncovered at 400 degrees for 20-25 minutes or until fish flakes easily when tested with a fork. Yield: 4 servings (150 calories per serving).
 

GRILLED TUNA STEAKS

Ingredients
4 fresh tuna steaks
1 bottle Italian dressing (I use Zesty Italian)
Salt & pepper

Directions
Marinate tuna steaks with whole bottle of Italian dressing for 3 to 4 hours. Place on hot grill and sprinkle with salt and pepper. Grill approximately 10 minutes each side until done. It will flake easily when fully cooked. Great in summer with green beans and salad! Serves 4.