Simply Delicious Coastal Recipes

Now that I am the big 4-0, I'm really on the lookout for great recipes that are low-fat and give me the energy I need to complete my half marathon that's coming up.  These recipes were found at Coastal Living.

Grilled Shrimp with Asian Barbecue Sauce

Yield: Makes 4 servings

Ingredients

• 2  teaspoons  canola oil
• 4  garlic cloves, minced
• 2  tablespoons  minced fresh ginger
• 1  jalapeño chile, seeded and minced
• 1/2  cup  diced onion
• 1/3  cup  reduced-sodium soy sauce
• 1/4  cup  light brown sugar
• 1  tablespoon  rice vinegar
• 2  tablespoons  tomato paste
• 1/2  teaspoon  dark sesame oil
• 1  pound  peeled, large fresh shrimp

Preparation

Heat canola oil in a medium saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; sauté about 3 minutes. Add soy sauce and brown sugar, and bring to a boil. Cook, covered, over medium-low heat 8 minutes or until onion is tender. Cool mixture slightly.
Transfer to a blender; add vinegar, tomato paste, and sesame oil, and process until a chunky puree forms.
Toss shrimp with 1/4 cup of the sauce; cover and refrigerate 15 minutes.
Place shrimp in a grill basket coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes or until shrimp turn pink. Serve shrimp with remaining sauce.

Jackie Mills, R.D., Coastal Living, JULY 2007

Grilled Fish Tacos with Tomato-Green Onion Relish

Yield: Makes 4 servings

Ingredients

• 1  tablespoon  fresh lime juice
• 2  teaspoons  canola oil
• 2  garlic cloves, minced
• 2  teaspoons  chili powder
• 3/4  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  ground cayenne pepper
• 1  pound  firm white fish fillets
• 8  (6-inch) fat-free whole-wheat tortillas
• Tomato-Green Onion Relish
• Lime wedges

Preparation

Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes.
Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.
Divide fish among tortillas; top with relish. Serve with lime wedges.

Jackie Mills, R.D., Coastal Living, JULY 2007

Grilled Salmon and Spinach Salad with Peach Dressing

Yield: Makes 4 servings

Ingredients

• 1  tablespoon  light brown sugar
• 2  teaspoons  ground cumin
• 1  teaspoon  ground coriander
• 1  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  (6-ounce) salmon fillets
• 2  (5-ounce) packages baby spinach
• Peach Dressing

Preparation

Combine first 5 ingredients in a shallow bowl.
Rub salmon with brown sugar mixture. Place fillets, skin-side down, on grill rack coated with cooking spray. Grill over medium-high heat (350° to 400°) 12 minutes or until desired degree of doneness. Remove skin and discard.
Toss spinach with 1/3 cup Peach Dressing. Arrange spinach on individual serving plates, top with salmon, and drizzle with remaining dressing.

Jackie Mills, R.D., Coastal Living, JULY 2007