Southwestern Salmon
| 1½ | cups fresh cilantro leaves |
| 1 | tablespoon fresh lime juice |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon salt |
| Dash hot red pepper sauce | |
| 1/4 | cup water |
| 1/2 | to 3/4 pound salmon steak |
| 1 | yellow bell pepper, seeded and sliced |
| 1 | red bell pepper, seeded and sliced |
Grilled Cajun Red Snapper
| 1¼ | pounds red snapper fillets |
| 1 | tablespoon paprika |
| 2 | cloves garlic, minced |
| 1 | shallot, finely chopped |
| 1 | teaspoon freshly ground pepper |
| 1 | teaspoon cayenne |
| 1 | teaspoon dried oregano |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon dried thyme |
| 1 | tablespoon olive oil |
| 2 | tablespoon finely chopped chives |
| 1 | lemon, cut into wedges |
Bow Ties with Salmon and Asparagus
| 2 | cups bow tie pasta |
| 1/2 | cup water |
| 1 | chicken bouillon cube |
| 1/2 | cup dry white wine |
| 1 | pound asparagus, cut into 1 inch lengths |
| 3/4 | pound salmon fillets, skinned and cut into 4 pieces |
| 1 | cup fat free sour cream |
| 3 | tablespoons whole grain mustard |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon freshly ground pepper |
| 4 | tablespoons finely chopped fresh chives |
Teriyaki-Grilled Tuna with Water Chestnuts
| 1/4 | cup reduced sodium soy sauce |
| 2 | tablespoons rice-wine vinegar |
| 2 | tablespoons dry sherry |
| 6 | garlic cloves, minced |
| 1 | tablespoon minced peeled fresh ginger |
| 2 | teaspoons honey |
| 1/4 | teaspoon freshly ground pepper |
| 1 | (8 ounce) can whole water chestnuts, drained |
| 1¼ | pounds tuna steaks, cut into 4 pieces |