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4 (6-ounce) Yellowfin tuna steaks
1⁄2 teaspoon salt, divided
1⁄2 teaspoon ground coriander
1⁄8 teaspoon black pepper
Cooking spray
11⁄2 cups chopped seeded tomato
1⁄4 cup chopped green onions
3 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1⁄2 teaspoon bottled minced garlic
12 chopped pitted kalamata olives
Heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1⁄4 teaspoon salt, coriander, and pepper. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.
While fish cooks, combine remaining 1⁄4 teaspoon salt, tomato, and remaining ingredients. Serve tomato mixture over fish.
Serves 4.
Recipe courtesy of Cooking Light magazine.
Saffron Fish Stew with White Beans
1 tablespoon extra-virgin olive oil
1 cup prechopped onion
1 teaspoon ground fennel
1⁄2 teaspoon ground coriander
2 garlic cloves, crushed
1 thyme sprig
1⁄2 teaspoon grated fresh orange rind
1⁄4 teaspoon saffron threads, crushed
11⁄2 cups water
11⁄2 cups clam juice
1 can diced tomatoes, undrained
1⁄8 teaspoon salt
1 pound flounder fillet, cut into (2-inch) pieces*
1 can great Northern beans, rinsed and drained
Fresh thyme leaves
Heat oil in a large Dutch oven over medium-high heat. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes. Stir in rind and saffron; add water, clam juice, and tomatoes. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in salt, fish, and beans; cook 5 minutes. Top with thyme leaves.
Serves 4.
* You may substitute other fish for the flounder, such as halibut, mahi mahi or tilapia.
Recipe courtesy of Cooking Light magazine.
Marinated Portobello Mushroom Panini
2 portobello mushroom caps, sliced into 1⁄4-inch strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
Red onion, thinly sliced
1⁄2 teaspoon minced garlic
1⁄4 cup balsamic vinegar
1 tablespoon olive oil
Pesto sauce
4 slices ciabatta bread
Goat cheese
Arugula
Marinate sliced vegetables and garlic in ziptop bag with balsamic vinegar for 20 to 30 minutes prior to cooking.
Remove vegetables from marinade and sauté in olive oil for 5 minutes, or until they begin to tenderize. Spread pesto sauce on inside of ciabatta bread and top with sautéed vegetables, goat cheese and arugula. Lightly coat outside of bread with olive oil or Smart Balance and grill in a skillet or in a panini press until lightly browned. Serve immediately.
Makes 2 sandwiches.
Recipe courtesy of Paula Bertolet.