1 lb large shrimp, peeled and deveined
2 tsp olive oil
1/2 tsp salt
1/2 tsp coarse ground black pepper
1/2 tsp finely grated lemon zest
2 Tbsp fresh lemon juice

Preheat grill for cooking. Or use a grill pan indoor over medium high heat.

Combine shrimp with the oil, salt, pepper, and lemon zest. Grill shrimp until just done and remove to serving dish. Sprinkle the lemon juice.

Serves 4

1 lb medium shrimp, peeled and deveined
1/2 cup fresh mint leaves
2 Tbsp fresh lemon juice
1 1/2 Tbp olive oil
3/4 cups diced English cucumber (about 1/4 of a large English cuke)
finely grated zest of 1/2 lemon
salt and fresh ground pepper to taste

Cook shrimp in a little bit of hot water until just done. Drain and chill until cold.

Process mint leaves in a food processor until coarsely chopped. Add lemon juice. While processor is still running, slowly pour the oil thru the feed tube until well blended.

Place chilled shrimp and cucumber in serving bowl and toss with mint mixture. Add in the remaining ingredients and toss again.

Makes 3 servings

2 cups fresh Sugar Snap peas
2 cups tightly packed torn spinach
1 (8-ounce) can sliced water chestnuts
2 carrots, shredded
1/4 cup olive oil
1 pound bay scallops
2 tablespoons tamari or soy sauce
2 tablespoons plum wine
1 1/2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon minced fresh ginger
1 1/2 teaspoons minced garlic

Cook peas in boiling water to cover 30 seconds; drain. Plunge into ice water to stop the cooking process; drain.

Combine peas, spinach, water chestnuts, and shredded carrots in a large bowl; set aside.

Cook scallops in hot olive oil in a wok or heavy skillet over high heat until lightly browned, turning once. Set aside.

Combine tamari and next 5 ingredients, stirring until blended; drizzle over vegetable mixture, tossing gently. Top with scallops.

Yield: 4 servings

1 Tbsp olive oil
1 large onion, chopped
28 black olives or kalamata olives, sliced
1 can (15oz) chopped tomatoes
salt and pepper to taste
1 lb boneless fish such as cod, cut into 4 pieces
small amount of additional olive oil
wedges of fresh lemon

Preheat oven to 350*

Heat oven-proof skillet to medium and saute the chopped onions in the one tablespoon olive oil till translucent. Stir in tomatoes and season with salt and pepper. Bring to a boil, then stir in olives. Lay fish pieces on top of tomatoes. Lightly brush fish with a small amount of olive oil. Place skillet in oven and bake about 15 minutes or until fish flakes easily and is done.

Serve with lemon wedges to squeeze over fish.

Serves 4

Variation: replace olives with canned quartered artichoke hearts

2 fish fillets, each 5 oz
1 small piece fresh ginger root, peeled and chopped (about an inch)
1 small garlic clove, chopped
1 small red chili, seeded and finely chopped (be sparing if you are sensitive to heat)
grated zest and juice of 1 lime
3 baby bok choy, each quartered lengthwise
2 Tbsp soy sauce

Prepare a large saucepan with water for steaming, and insert steamer basket. Heat to simmering.

Place fish on a piece of foil and sprinkle with the ginger, garlic, chili pepper, and lime zest. Drizzle with the lime juice. Place the bok choy on top and around the fish. Drizzle the soy sauce over the bok choy. Place another piece of foil over the food and fold the edges to lightly seal. Make a small opening in the top for the steam to circulate as the fish cooks. Steam for 15 minutes.

Tastes great served with brown basmati rice

Serves 2

3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
2 teaspoons dried lavender
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 skinless Chilean sea bass fillets, about 6 ounces each and 1 inch thick
Lemon wedges (optional)

To make the paste: In a small bowl whisk together the paste ingredients.

Spread the paste evenly on both sides of the fish fillets. Grill over Direct High heat until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges, if desired.

Makes 4 servings.

 1 lb Salmon
3 Tbsp lime juice
6 dashes of Tabasco
2 Tbsp olive oil
4 Tbsp fresh cilantro, chopped
1/2 cup Pistachios, shelled

recipe directions
Combine lime juice, Tabasco, olive oil and cilantro. Pour over salmon and let sit for 15- 30 minutes.

In the meantime place pistachios in a food processor and chop into fine pieces.

Roll salmon in pistachio bits. Broil for 10 minutes (5 minutes on each side), or until done.

12 ounces of salmon, cut into two fillets
1 teaspoon of herb blend
Half lemon
1 tbsp dark sesame oil (or canola oil)
2 cloves garlic (chopped)
1 tbsp fresh ginger (grated)
1/4 cup onions (chopped)
2 cups mushrooms, sliced
2 cups cherry tomatoes, halved
5 oz can of water chestnuts, drained
3 cups baby spinach leaves, steamed

Preheat oven to 350 degrees.

Rinse the salmon well and rub with lemon juice. Place the fillets on a cake rack, laid on a cookie sheet, on the middle rack of the oven. You can place the the fillets directly on the cookie sheet, but raising them keeps the fish a little firmer. Bake for 20 minutes.

While the salmon is cooking, heat the oil in a non-stick frying pan and add the garlic, onion and ginger. Stir fry for 2 minutes, then add the mushrooms and fry for 2 to 4 minutes more. Finally add the tomatoes and water chestnuts, fry until heated through and fold in the steamed spinach. Serve alongside the salmon.

If you feel this dish needs additional flavoring, make a quick sauce by mixing 2 tbsp of low-sodium soy sauce with 2 tbsp of rice vinegar. Add to the stir-fry near the end of cooking.

1 1/4 pounds catfish fillets, in 4 equal portions
1 large egg white
1 tablespoon water
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted
3/4 cup medium or hot salsa
1/4 cup fat-free or low fat plain yogurt
1/4 cup fresh cilantro leaves

To Make:
Preheat the oven to 375°F. Coat a nonstick baking pan with cooking spray. Rinse the fillets with cold water and pat dry. In a wide bowl, beat the egg white, water, and salt with a fork.

One at a time, dip the fillets into the egg white mixture, shaking off the excess. Place on the prepared pan. Sprinkle the tops and sides of the fillets with the sesame seeds. Bake for 15 minutes, or until the fillets are opaque in the center.

Meanwhile, in a bowl, combine the salsa and yogurt. Serve over the fillets and sprinkle with cilantro.

Note: To toast sesame seeds, place them in a dry medium skillet over medium-high heat. Cook, stirring, for about 2 minutes, or until the seeds are golden and start to pop. Once cooled, toasted seeds may be stored in the freezer for several months.

3 pounds jumbo shrimp, peeled and deveined
1/2 cup olive oil
2 teaspoons sesame oil
1/4 cup lemon juice
1 onion, chopped
2 cloves garlic, peeled
2 tablespoons grated fresh ginger root
2 tablespoons minced fresh cilantro leaves
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
skewers

1. In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.

2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.

Most of the olive oil will drain off, so you will not consume much fat with this dish.