Grilled Halibut with Peach and Pepper Salsa

A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char. Here, the season's juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture.

Salsa:

2 ½ cups coarsely chopped peeled yellow peaches
1 1/3 cups chopped red bell pepper
½ cup thinly sliced green onions
½ cup chopped fresh arugula
1/3 cup fresh lemon juice
2 tablespoons chopped fresh oregano
¼ teaspoon salt
1 habanero pepper, seeded and minced
1 garlic clove minced

To prepare salsa, combine first 9 ingredients; toss gently. Let stand before serving

Fish:

2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon paprika
2 garlic cloves minced
6 skinless halibut fillets
½ teaspoon salt
½ teaspoon freshly ground pepper
Cooking spray

Prepare grill to medium- high heat.

To prepare fish, combine 2 tablespoons juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture, turn to coat. Cover and let stand 15 minutes.
Remove fish from marinade, discard marinade. Sprinkle fish evenly with ½ teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.  Yield: 6 servings (serving size: 1 fillet and about 2/3 cup salsa).

Nutritional Information
Calories: 267                 Fat: 8.6g (sat 1.2g,mono 4.6g,poly 1.8g)
Protein: 35.3g
Carbohydrate: 11.8g      Fiber: 2.3g
Cholesterol: 52mg         Iron: 2mg
Sodium: 389mg             Calcium: 104mg
Recipe from Cooking Light

 

Vegetarian Chili

Description:

In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require "carne" (meat). The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet palatable. ("Chili" commonly refers to the dish made with "chile" peppers.) Red New Mexican chile peppers are traditionally tied in strings called ristras or are available as ground powder, and chipotles are ripe (red) jalapeños that have been dried and smoked. Experiment with different amounts until you find a level of heat intensity that you're comfortable with. Be aware that capsicum, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you're using whole chiles, you may want to remove that white tissue if you don't want your chili too hot.

Food as Medicine
Some studies indicate that capsicum may enhance the metabolism of fat.

Ingredients:

7 1/2 cups cooked beans, like pintos, anasazi, adzuki or kidney (roughly four 15-ounce cans or 1 pound dried beans, cooked) 
2 tablespoons extra-virgin olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, not drained,
 5 cloves garlic mashed,
 Salt and pepper, to taste. 

Garnishes:
 Chopped raw onion
, Chopped tomato
, Shredded lettuce, Whole Wheat Tortillas

Instructions:

1. Drain beans in a colander.

2. Heat oil in a large Dutch oven or saucepan. Add the onions and sauté over medium heat until they are soft and golden.

3. Crush the chipotle pepper if using dried, or mince if using canned.

4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.

5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.

6. Add salt and pepper to taste, and more chile if you want a hotter dish.

7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato and shredded lettuce.

 

Grilled Tuna & Olive Relish

A simple relish of parsley & olives, it jazzes up grilled tuna or any fish recipe! Serve with grilled vegetables and steamed new potatoes or wholewheat bread.

Ingredients:

Olive Relish:

1/2 cup finely chopped fresh parsley

1/3 cup chopped pitted imported black olives

1/4 cup finely chopped celery

1 sm. garlic clove minced

1/2 tsp. dried oregano

1 Tbl. lemon juice

1 tsp. Extra Virgin Olive Oil

1/8 tsp. salt

fresh ground pepper to taste

Grilled Tuna:

1 3/4 lb. tuna steak rimmed and cut into 6 pieces

1 Tbl. Olive Oil

1/4 tsp. salt

1/8 tsp. fresh ground pepper

lemon wedges for garnish

Instructions

Relish: combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt & pepper in a small bowl.

Preheat grill to medium high. Tub tuna with oil and season with salt & pepper. Grill until seared on both sides and just cooked through, approx. 4 min. each side. Serve with relish and lemon wedges.

Yields: 6 servings

Sweet Potato & Red Pepper Pasta

Here is a way to enjoy the "power vegetables" sweet potato & red bell pepper in a vegetarian pasta dish. This pasta is filled with fresh herbs, creamy goat cheese and is great paired with a garden salad.

Ingredients:

8 oz. whole wheat angel hair pasta or quinoa

2 Tbl. Extra Virgin Olive Oil - divided

4 cloves garlic, minced

3 cups peeled & shredded sweet potato (approx. 1 med. size)

1 lg. red bell pepper thinly sliced

1 cup diced plum tomatoes

1/2 cup water

2 Tbl. chopped fresh parsley

1 Tbl. chopped fresh tarragon

1 Tbl. white wine vinegar or lemon juice

3/4 tsp. salt.

1/2 cup crumbled goat cheese

Instructions:

Bring a large pot of water to a boil and cook pasta until tender, approx. 4-5 min. Do not over cook.

Meanwhile place 1 Tbl. oil & garlic in large skillet and cook over med. heat until the garlic is sizzling and fragrant. Add the sweet potato, bell pepper, tomatoes and water and cook until the bell pepper is tender but still crisp. Remove from heat, cover and keep warm.

Drain pasta reserving 1/2 cup cooking water. Return pasta to the pot. Add the vegetable mixture, the remaining oil, parsley, tarragon, vinegar/lemon juice, salt and cheese. Toss to combine then add the reserved pasta water 2 Tbl. at a time to achieve the desired consistency.

Grilled Salmon With Mustard & Herbs

This delightful salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work.

Ingredients:

2 lemons - 1 thinly sliced, 1 cut into wedges 20-30 sprigs of mixed fresh herbs + 2 Tbls. extra (chopped)

1 clove garlic

1/4 tsp. salt

1 Tbl. Dijon mustard

1 lb. center cut salmon skinned

Tip: To skin a filet place on cutting board skin side down. Starting at the tail end, slip the blade of a long knife between the meat and the skin. Holding firmly, gently push the blade along at a 30°  angle, separating the skin from the meat.

Better Tip: Ask the butcher to do it for you at purchase time!

Instructions:

Preheat grill to medium-high.

Place 2 layers of heavy duty foil on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil then spread the herb sprigs over the lemon. In a small bowl mash the garlic clove with salt to form a paste. Stir in mustard and add the 2 Tbl. chopped herbs. Spread the mixture over both sides of salmon then place salmon over the lemon and herbs.

Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon stack. Cover the grill and cook until the salmon is opaque in the center (18-24 min.). Use oven mitts and carefully transfer foil and salmon back onto the baking sheet. Discard lemon and herbs and cut salmon into 4 portions and serve with lemon wedges.

Yields: 4 servings

Roasted Vegetable Enchiladas

These colorful enchiladas are perfect for easy entertaining. Serve them up with crumbled queso fresco, chopped fresh cilantro and diced avocado!

Ingredients:

Sauce:

1 poblano pepper or green bell pepper

2 tsp. extra-virgin olive oil

1 cup chopped yellow onion

3 cloves garlic minced

1 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/4 tsp. paprika

1/8 tsp. ground chipotle pepper (opt.)

8 oz. tomatoes roughly chopped + 1 tomato diced for garnish

1 cup vegetable broth***

1/2-3/4 cup fresh chopped cilantro + a few sprigs for garnish

Filling:

3 bell peppers - 1 red/1 orange/1 yellow

8 oz. cremini mushrooms (baby portobello) diced

3/4 diced red onion

4 1/2 tsp. extra-virgin olive oil

1/4 tsp. salt

1 15 oz. pinto beans, rinsed***

12 6-inch corn tortillas

***Be sure to check the label on the vegetable broth, spices and beans. Some brands contain allergens or gluten, which people with celiac disease cannot tolerate.

Instructions:

Preheat oven to 425°F.

To prepare sauce, roast poblano or bell pepper directly over the flame of a gas burner - turning frequently with tongs until evenly charred. If you prefer, you can also place them on a cookie sheet and cook under the broiler on high and turn until evenly charred. Transfer to a deep bowl, cover with plastic wrap and steam for 10 minutes.

Meanwhile heat 2 tsp. oil in a medium saucepan over medium heat. Add yellow onion, garlic, cumin, chili powder, paprika and ground chipotle. Cook stirring until the vegetables have softened then remove from heat.

Peel the pepper, discard stem and seeds then chop. Add to the saucepan with chopped tomatoes, broth and chopped cilantro. Return to medium heat and simmer uncovered until liquid has reduced slightly and the tomatoes have broken down. Transfer to a blender and puree.

To prepare filling, while sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 tsp. olive oil and sprinkle with salt and pepper. Roast, stirring once, until vegetables are tender and browned in spots. Transfer to a large bowl and stir in beans.

Reduce oven to 375°F.

Spread 1/2 cup of the sauce in a 9x13 baking dish. Heat a skillet over medium heat and spray both sides of tortilla with cooking spray then place in skillet and heat each side of tortilla. Remove from skillet and fill with with 1/3 cup filling and 1 Tbl. sauce. Roll up and place in baking dish. Repeat with all tortillas then spread remaining sauce over all the enchiladas.

Bake uncovered until hot (15 min.). Serve garnished with diced fresh tomato and cilantro.

Make Ahead Tip: Prepare the sauce and filling, cover and refrigerate for up to 2 days.

Yields: 6-8 servings