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.

• 2 cups water
• 2 tablespoons tiger sauce
• 1 tablespoon cajon seasoning
• 1/2 lemon
• 1-2 lb shrimp
• 2 cups mayonaise
• 1 tablespoon horseradish
• 1 tablespoon red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons shrimp stock
• 1 tablespoon paprika
• 3 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 tablespoon cajun seasoning
• 2 tablespoons minced parsley
• 2 tablespoons chopped green onions

Directions
Bring water to boil and add cajun seasoning and lemon. Let simmer.

Add shrimp and cook 3-4 minutes.

When done, chill shrimp in fridge and set shrimp stock aside.

In a bowl whisk together mayo, horseradish, red wine vinegar, lemon juice, shrimp stock, paprika, hot sauce, cajun seasoning, green onions, parsley, and Dijon mustard.

Pour remoulade sauce over shrimp, enough to cover, and put back in fridge for 1 hour.

Serve over a bed of lettuce greens and tomato.

• 1/3 cup soy sauce
• salt to taste
• garlic powder to taste
• lemon pepper to taste
• 1 1/2 pounds salmon fillets
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Directions
Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.

Notes
Makes 4 servings

Directions
Rinse shrimp, pat dry. In small bowl, mix Cajun Spice with Karo syrup. Generously rub over shrimp, let it marinade for 15 minutes. In a blender, place roasted red peppers with 1/4 cup water; puree until smooth; pour into a small bowl; stir in cilantro, salt and pepper. In a large skillet, heat olive oil over medium heat; saute shrimp and cockles at the same time; shrimp 8 to 10 minutes or until cooked through stirring frequently; cockles until open. Brush puree over shrimp and serve

Makes 4 servings

250g dried rice stick or vermicelli noodles
2 Tbsp oil
1 red onion, sliced
1 – 2 large red chilies, sliced
2 garlic cloves, crushed
2 cups sliced Chinese cabbage
150g snow peas, diagonally sliced lengthways
500g large green king prawns, peeled de-veined
250g calamari rings
1 cup bean sprouts
1/2 bunch coriander leaves, roughly chopped
2 Tbsp crushed peanuts
2 green spring onions, finely chopped, to garnish
1 lime, cut into wedges, to garnish

Sauce
375ml Campbell’s Real Stock- Fish
1 Tbsp corn flour
1 Tbsp lime juice or tamarind paste
3 Tbsp fish sauce
2 Tbsp palm sugar (chopped) or brown sugar

Directions
Place noodles in a bowl. Cover with boiling water whilst preparing the other ingredients.

Combine sauce ingredients in a jug and set aside.

In a very hot wok, heat 1 Tbsp oil then add onion and stir fry for 1 minute. Then add chili and garlic and cook for another minute.

Add cabbage and snow peas and cook until cabbage has just wilted. Remove from wok and set aside.

Heat wok again until very hot, add remaining oil and cook prawns and calamari until just changed color.

Add the cabbage mixture and drained noodles. Pour over sauce, and cook stirring continuously, for 1-2 minutes until sauce thickens and coats noodles.

Stir in bean shoots, coriander leaves and half the peanuts. Serve on a large plate garnished with remaining peanuts, spring onions and lime wedges.

Makes 4-6 servings
Prep Time: 20 minutes
Cook Time: 10-15 minutes

Ingredients
1 cup snow peas, trimmed
2 medium carrot(s), thinly sliced or julienned
2 cup shiitake mushroom, trimmed
1/4 pound asparagus, cut into 3-inch pieces
1 pound scallops
1/4 cup teriyaki sauce
2 Tbsp soy sauce
3 Tbsp rice vinegar

Directions
Place snow peas, carrots, mushrooms and asparagus into a steamer over boiling water. Cover and cook until tender, about 3 to 5 minutes.

While vegetables are cooking, heat a nonstick skillet over high heat. Add scallops and let brown, about 2 minutes. Turn and cook until firm and opaque, about 2 minutes more. Remove from heat and add teriyaki sauce.

Toss vegetables with soy sauce and rice vinegar.

Divide vegetables among 4 plates, top with scallops and serve. Yields about 3 ounces of scallops and 1 1/4 cups of vegetables per serving.

Notes
POINTS Value: 3
Makes 4 Servings
Preparation Time: 20 min
Cooking Time: 10 min

Directions
In a heavy frying pan heat the butter and olive oil over medium heat. Sauté the scallops, stirring, about 4 minutes, just until they turn opaque.

Season with salt and pepper to taste. Remove scallops to serving platter. Drain any excess fat from pan.

Add cream and powdered saffron to the pan and bring to a quick boil.

Stir and cook for about 1 minute. Turn off heat and return the scallops to the pan.

Stir to coat and return to serving platter.

Notes
Makes 2 servings

Ingredients
2 tsp olive oil
4 medium garlic clove(s), minced
1 tsp dried oregano
1 pound shrimp, medium, peeled and deveined
1/4 cup wine, dry white or vermouth
3/4 cup reduced-sodium chicken broth, fat-free
1/8 tsp table salt, or to taste
8 oz uncooked linguini, cooked and kept hot
2 tsp cornstarch
1/8 tsp black pepper, or to taste
1/4 cup parsley, fresh, chopped

Directions
Heat oil in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add oregano and stir to coat. Add shrimp and saute until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.

Dissolve cornstarch in chicken broth and whisk until blended. Add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper.

Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top; sprinkle with parsley. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.

Notes
POINTS value of: 8
Servings: 4
Preparation Time: 20 min
Cooking Time: 10 mi

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