Directions
Thaw steaks if frozen. Cut into serving-size portions and place in a single layer in a shallow baking dish. Combine remaining ingredients. Pour sauce over steaks and refrigerate 30 minutes, turning once. Remove fish, reserving sauce for basting. Place fish in well-greased, hinged wire grills. Cook about 4 inches from moderately hot coals 5 to 6 minutes. Baste with sauce. Turn and cook for 4 to 5 minutes longer or until steak reaches 140 degrees, internally. Tuna should have a pink center.

Directions
Pour 1 cup Lawry’s Sesame Ginger Marinade with Mandarin Orange Juice over salmon in a large non-aluminum baking dish or resealable plastic bag and turn to coat.

Cover, or close bag, and marinate in refrigerator about 30 minutes. Remove salmon from marinade, discarding marinade.

Grill or broil salmon until fish flakes with a fork, brushing often with remaining marinade and turning once.

Serve with mashed potatoes and green beans.

Makes 4 servings
Prep Time: 34 minutes
Cook Time: 12 minutes

Directions
First choose the right kind of fish.

You want one that is NOT overly delicate or flaky (DO NOT try to grill flounder, cod or pollock. It will NOT work). Consider swordfish, tuna, shark, salmon, orange roughy, trout (boneless whole fish, split open and grilled), mahi mahi, snapper, bass, etc.

Have your heat level fairly low, so the fish doesn’t dry out.

Brush the presentation side of the fish (the side that doesnt or didnt have skin on it, if youre using boneless fillets) with butter and whatever seasonings appeal to you (the Lobs standard basting mixture here is about 6 parts of liquid margarine to one part white wine, plus a good bit of seafood seasoning). Place, seasoned side down, on the grill.

Grill briefly (less than 5 minutes for a fish thats less than an inch thick). Brush the second side with butter/seasonings, and turn. Continue grilling until the fish is done (it should JUST flake, but still be moist and tender).

Makes 1 serving

Directions
Wash and prepare salmon.
I strongly recommend fresh King salmon, if you can get it, for this dish. Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified).

In a large airtight reusable (ziploc) bag, carefully place the salmon. Add marinade. Marinate in fridge for 1-3 hours (do not over-marinate… you still want to primarily taste the salmon).
Prepare grill to medium-high heat.
Turn down heat to medium-low.

Grill salmon, skin side down, COVERED for about 7-9 minutes until you can do moist flakes (see photo). Take salmon off grill.

Makes 4 servings

Directions
Rinse the fish steaks under cold running water, then drain and blot dry with paper towels. Place in a nonreactive baking dish just large enough to hold them flat in a single layer and set aside while you prepare the marinade.
Combine the garlic, onion, bell pepper, oil, wine, ketchup, paprika, salt, and black pepper in a blender and process to a smooth puree. Add the cilantro and pulse just to mix. Marinate fish for 1 to 1 1/2 hours.

Preheat the grill to high.
When ready to cook, oil the grill grate. Remove the fish steaks from the marinade and arrange, facing the same direction, on the hot grate. If using tuna, grill until cooked to taste, 3 to 4 minutes per side for medium rare, turning over carefully with a long spatula. For and attractive crosshatch of grill marks, rotate the steaks 90 after the first 2 minutes on each side.

Transfer the steaks to serving plates or a platter and serve immediately. .

Directions
Mix together butter, parsley and tangerine pulp. Refrigerate.
Spray stove-top grill with nonstick cooking spray; heat over medium-high heat.
Grill shark steaks for about ] minute; rotate a quarter turn and grill a minute more for nice crisscross markings.
Turn steaks over and grill for 2 to 3 minutes more or until fish flakes with a fork.
Place on a serving dish; top with a dollop of tangerine butter.

Makes 2 servings

Directions
Lightly season the fish on both sides with salt and pepper. Heat a 10” saute¨ pan over medium high heat then add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; saute¨ the fish for 2-3 minutes per side, just until it flakes easily and is cook through. Transfer the fish to a warm serving plate and top the fish with the warm almond crust (see recipe). Serve with heated lemon butter sauce (see recipe) and your favorite side-dishes Enjoy!

Makes 2 servings

Almond Crust
Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs. Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4-5 minutes). Measure out 1/4 cup of bread crumbs and save the rest for another use in the freezer. Place all the ingredients in a small mixing bowl and mix to evenly combine. Warm the topping for 30 seconds in the microwave just prior to serving over the fish.

Lemon Butter Sauce
Add the oil to a heated small sauce pan. Add the garlic and saute¨ for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a fine mesh strainer and serve hot.

Tomato Salsa
1 1/2 lbs. plum tomatoes, seeded and diced
1/2 cup finely diced red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 tsp. Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 Tbs. extra virgin olive oil

Chimichurri Sauce
3/4 cup extra virgin olive oil
1/3 cup rice wine vinegar
1/2 cup fresh squeezed lemon juice
2 tsp kosher salt
1/2 tsp black pepper
1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced
1/2 bunch (1/2 ounce) cilantro, stemmed and minced
1/2 tsp dried oregano
Scallion tops, thinly sliced
4 tsp minced garlic

Directions
Preheat oven to 375 degrees.

Season fish fillets on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145 degrees.

Remove from grill.

While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.

Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.

When done, place grilled fish on top of salad and drizzle with chimichurri sauce. Top with avocado fan, and garnish plate with lemon and lime wedges.

Citrus Vinaigrette
Mix all ingredients together. Refrigerate. Makes 12 servings, 2 Tbsp each

Tomato Salsa
Mix all ingredients together. Refrigerate.

Chimichurri Sauce
Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.
Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.

Makes 1 1/2 cups.

Directions
Preheat a chargrill pan or the grill. Spray the asparagus with low fat cooking spray, then chargrill or grill the spears for 5-6 minutes, until cooked. Cool for a few minutes.

Meanwhile, spray the salmon fillets with low fat cooking spray and chargrill or grill for 6-8 minutes, turning once. Season with freshly ground black pepper.

Arrange the salad leaves on two serving plates and share the asparagus spears between them. Sit the salmon fillets on top, then serve at once, drizzled with the balsamic vinegar and lime or lemon juice.

Sprinkle a few crushed coriander or cumin seeds over the salmon before cooking for a delicious flavour.

Weight Watcher Points value: 2
Servings: 2
Preparation Time: 10 min
Cooking Time: 15 min

3/4 cup safflower or olive oil
1/2 teaspoon coarse salt

Tequila lime vinaigrette
1/3 cup tequila
2 Tbsps triple sec
1/4 cup fresh lemon juice

1/4 cup fresh lime juice
1 shallot, minced
1 garlic clove, minced
2 Tbsps rice wine vinegar
2 Tbsps safflower oil
1/3 cup finely diced mango
1/3 cup finely diced red bell pepper, roasted, and peeled
1/2 Tbsp fresh basil, minced
1/2 Tbsp fresh cilantro, minced
Salt and Pepper to taste
Garnish
Fresh basil sprig
Directions
Prepare a gas or charcoal grill and preheat to make a hot fire.
In a blender combine the garlic, shallots, serrano chilies, and cilantro. Blend on high speed. Add the oil and salt and set aside.
To make the vinaigrette, put tequila, triple sec, lemon juice, lime juice, shallot, garlic, and vinegar in a small pan over high heat. Bring to a boil and reduce the liquid by half of the original volume. Remove from the heat and whisk in the oil. Add the mango, red bell pepper, and fresh herbs. Season with salt, pepper, basil, and cilantro.
Trim dark meat from the swordfish and remove skin. Put the swordfish on a platter and brush both sides with the basting sauce.
Place the fish on the grill, season with salt and pepper, and grill 5 minutes. Turn and grill on the opposite side and cook about 3 minutes. Allow about 7 to 8 minutes total time per 1-inch thickness of the fish.
Ladle the sauce on top of each filet. Garnish with fresh basil.
Makes 6 servings