Recipe courtesy Southern Living Magazine, Grand Prize Winner, Pam Brand Winner: Linda Rohr, Westport, Connecticut

serves 4
You might need to buy:
  • * 1 teaspoon minced fresh ginger
  • * 1⁄2 cup fresh lime juice
  • * 1⁄2 cup hoisin sauce
  • * 5 oranges
  • * 1⁄2 teaspoon sugar
  • * Kosher salt and freshly ground black pepper
  • * 1⁄2 teaspoon canola oil
  • * 1⁄2 cup coarsely chopped dry-roasted peanuts
  • * Vegetable cooking spray
  • * 1⁄4 cup chopped fresh cilantro
  • * 1⁄4 cup chopped fresh basil

Based on “The South Beach Diet Cookbook” by Arthur Agatston, M.D.

serves 4
You might need to buy:
  • medium tomatoes
  • water
  • fish bouillon cube
  • dry white wine
  • bay leaf
  • fresh basil
  • saffron threads
  • kosher salt
  • ground black pepper
serves 4
You might need to buy:
  • halibut fillet
  • ground cumin
  • ground coriander
  • ground cinnamon
  • cayenne pepper
  • kosher salt
  • Freshly ground black pepper
  • Optional: chopped cilantro for garnish
  • lime wedges
ready in about an hour; serves 4
You might need to buy:
  • balsamic vinegar
  • olive oil
  • Nonstick cooking spray
ready in about 40 minutes; serves 6
You might need to buy:
  • whole-wheat sandwich bread
  • scallions
  • finely chopped canned water chestnuts
  • finely chopped fresh cilantro leaves
  • freshly ground black pepper
  • fOR Creamy Ginger-Sesame Sauce
  • Creamy Ginger-Sesame Sauce:
  • mayonnaise
  • freshly grated ginger
  • toasted sesame oil
  • low-sodium soy sauce
  • If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
  • Yield: about 2/3 cup

“This simple fish dish is quite elegant with its subtle flavor of rosemary. Don’t worry about a few shreds of potato that remain in the skillet. Serve them over the fish. Pair this entrée with steamed asparagus and a large green salad with tomatoes.”

serves 2
You might need to buy:
  • Salt and black pepper to taste
  • extra-virgin olive oil
Belongs to kylerhea Poached Salmon 

Those of you who are familiar with My Optimum Health Plan will know that one of the initial dietary changes I ask you to make is to start eating fish — particularly oily, cold-water fish. Of the varieties that fall into this category (mackerel, kippers, sardines and wild Alaskan salmon) my favorite is salmon. It’s a leading source of omega-3 fatty acids, essential fatty acids that contribute to brain growth and development and may help reduce the risk of cardiovascular disease, high blood pressure and cancer. Salmon is often available fresh, and it also scores points as a food that’s easy to cook but looks and tastes like the elegant work of a gourmet chef. Try this and my other salmon recipes; they’re easy enough for everyday dining, fine enough for a special occasion, and guaranteed to set
you on the road to good health. Enjoy.

serves 2
You might need to buy:
  • lemon
  • Several sprigs of parsley
  • Salt to taste
  • dry white wine
  • Juice of half a lemon

This Spanish dish is usually prepared in a frying pan. I prefer this method of baking shrimp in the sauce, which noted TV chef Mark Bittman uses in his latest cookbook. It leaves less chance of burning the garlic, which makes the dish taste bitter. When serving this dish as tapas, leave the last segment of the shell when peeling the shrimp, so they are easier to eat as finger food.
Adapted from The Best Recipes In The World, by Mark Bittman (Broadway Books, 2005)

Fast Fact: Puréeing garlic makes it more pungent because it breaks down more cell walls, releasing more aromatic compounds.
Quick Tip: Lining the empty baking dish with foil may eliminate messy clean-up.

serves 4
You might need to buy:
  • Salt and ground black pepper
  • extra-virgin olive oil

The Mediterranean flavors of the colorful topping in this recipe are a perfect complement to the flavor and firm texture of the fish. A cast-iron grill pan is best for this dish. Be sure to season a new cast iron pan well before using it for the first time and preheat it each time you use it. Spinach sautéed with garlic is an excellent side dish for this recipe.

serves 2
You might need to buy:
  • extra-virgin olive oil
  • Salt and pepper to taste
  • capers
  • dried whole oregano