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Featured Cookbook
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Sonoma Salad with Tomatoes and Feta and Red Wine Vinaigrette
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Shrimp with Serranos
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California Chicken Salad
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Garlic and Mint Chicken Breasts
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Book Description
Top 10 Sonoma Diet Power Foods for weight loss and health. Portion sizes made easy with The Sonoma Diet Plate and Bowl guidelines. Detailed meal plans for surefire weight loss success. Smart Food Combinations that make each food even healthier. The science behind the diet—learn why it works! Mouthwatering recipes, rich in flavor and nutrition. Bonus: Diet guide pullout to make following the diet a breeze when on the go.
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The Sonoma Diet
Authors: Connie Guttersen
Date: December 2005
ISBN: 0696228319
Publisher: Meredith Books
Hardcover
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Prep: 10 minutes
Grill: 8 minutes
Makes: 4 servings
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1 pound fresh or frozen tuna, halibut, or salmon steaks, cut 1 inch thick
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2 teaspoons extra-virgin olive oil
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2 teaspoons lemon juice
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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2 cloves garlic, minced (1 teaspoon minced)
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2 teaspoons chopped fresh rosemary or tarragon or 1 teaspoon dried rosemary or tarragon, crushed
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1 tablespoon drained capers, slightly crushed
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Fresh rosemary sprigs (optional)
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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces. Brush both sides of fish with oil and lemon juice; sprinkle with kosher salt and pepper. Sprinkle garlic and rosemary evenly onto fish; rub in with your fingers.
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For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium-hot coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling.
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For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.
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For broiler, place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling.
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Top fish with capers. If desired, garnish with fresh rosemary.
Nutrition Facts per serving: 145 cal., 3 g total fat (1 g sat. fat), 51 mg chol., 179 mg sodium, 1 g carbo., 0 g fiber, 27 g pro.
More From This Book:
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Sonoma Salad with Tomatoes and Feta and Red Wine Vinaigrette
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Shrimp with Serranos
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California Chicken Salad
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Garlic and Mint Chicken Breasts
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Grilled Tuna with Rosemary
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