6 wild Alaska salmon fillets, 6 ounces each, bone and skin removed
1/2 teaspoon sea salt and black pepper
3 tablespoons sesame’ olive oil
1/3 cup dry mustard powder
1/2 cup honey
1 cup water
1/4 teaspoon tamari
1 tablespoon soy sauce
1 cup of brown mustard
½ cup of orange juice
1 teaspoon of ground ginger
1 teaspoon chopped parsley

1. Prepare a charcoal grill.
2. When charcoal is hot and has a coat of ash, spread around the coals to create an even heat source.
3. Season the salmon filets with salt on both sides.
4. Place the fish on the grill and cover with either the grill lid or a stainless steel bowl. Grill for approximately 8–10 minutes without turning.
5. Meanwhile, mix the oil, mustard powder, brown mustard, honey, water, soy sauce, orange juice, ginger, and parsley and tamari to a thick glaze. During the last 3–4 minutes, brush fish with the glaze.
6. Turn filets on the grill and replace cover until salmon is finished cooking.
7. Serve each piece with a simple green salad or seasonal grilled vegetables for a delicious meal.

2 teaspoons olive oil
2 onions, chopped
2 jalapeño peppers, seeded, deveined, and chopped (wear gloves to prevent irritation)
1 garlic clove, minced
1 (15-ounce) can black-eyed peas, rinsed and drained
2 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup water
2 tablespoons dry sherry
1 teaspoon lime juice
1/2 teaspoon salt
1 small onion or 2 scallions, finely chopped
2 tablespoons chopped fresh cilantro

In a medium nonstick saucepan over medium heat, heat the oil. Sauté the chopped onions, jalapeño peppers, and garlic until softened, about 5 minutes. Stir in the peas, broth, cumin, coriander, and water; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 45 minutes. Remove from the heat; stir in the sherry, lime juice, and salt. Let the mixture cool slightly.
Transfer the soup to a food processor or blender; puree. Pour back into the saucepan and heat to serving temperature. Serve immediately topped with the finely chopped onion and cilantro.

Makes 4 Servings

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4 cups cubed red potatoes
1/3 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 tablespoons lime juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon grated lime peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onions
1/2 cup chopped parsley

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until potatoes are tender. Drain.
Cool potatoes for 10 minutes.
Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper.
Pour over potatoes; toss gently to coat. Add the onions and parsley. Serve warm or chilled.

5 Servings (3/4 cups per serving)

1/3 cup grated parmesan cheese
2 tablespoons all purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons milk
4 orange roughy or catfish fillets ( 4 ounces each )

In a shallow bowl, combine the Parmesan cheese, flour, paprika, salt and pepper.

In another bowl, beat egg and milk.

Dip fish fillets into egg mixture, then coat with the Parmesan mixture.

Arrange in a greased 13-in. x 9-in. x 2-in. baking dish.

Bake uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

4 Servings

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