Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.

MAPLE ORANGE GLAZED GRILLED SALMON

1-inch thick slice fresh ginger

2 garlic cloves

3 tablespoons maple syrup

2 tablespoons orange juice

2 tablespoons rice vinegar

1 tablespoon brown sugar

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4 6-ounce salmon fillets

1/2 teaspoon salt

1/8 teaspoon black pepper

1. Coat the grill rack lightly with oil or cooking spray and heat for medium high (450-550 degrees) direct heat grilling.

2. Smash the ginger and garlic lightly with the handle of your knife; combine in a saucepan with the maple syrup, orange juice, vinegar and sugar and bring to a boil. Boil until thickened -- the line from a spoon pulled through the mixture will not immediately close -- about 2 minutes. Set aside.

3. Season the fish with salt and pepper, place on the grill flesh side down, and cook until the underside is well marked and readily releases from the grill rack, about 4 minutes. Turn, brush with the glaze, and cook, brushing occasionally, until the fish is barely translucent in the center and readily releases from the grill surface, about another 4 minutes. Makes 4 servings.

Nutritional analysis for each serving: 305 calories, 36 g protein, 17 g carbohydrates, 0 fiber, 10 g fat, 1 g saturated fat, 603 mg sodium

TIP: The white substance that often forms on the surface of salmon as it cooks is not fat, but a protein similar to egg white.

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LEMON-THYME GRILLED SNAPPER

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2 tablespoons extra-virgin olive oil, divided

2 teaspoons lemon juice

1/4 teaspoon Dijon mustard

1 tablespoon fresh thyme, chopped

6 6-ounce snapper fillets

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2 lemons, each cut across in 6 thin slices

1/2 teaspoon salt

1/8 teaspoon black pepper

1. Coat the grill rack lightly with oil or cooking spray and heat for direct medium high heat (450-550 degrees) cooking.

2. Whisk together 1 tablespoon of the olive oil, lemon juice and mustard; stir in about half the thyme and set aside.

3. Brush the fish and lemon lightly with the remaining 1 tablespoon of olive oil; season the fish with the salt and pepper.

4. Place the lemon slices across the grill rack to form four rows, each slightly shorter than a fish fillet. Place a fish fillet on top of each row of lemon slices, close the grill and cook 4 minutes; lift the fillets off the lemon slices, turn over, and place back on the lemon. Drizzle with the lemon dressing and grill another 4 minutes, or until fish is no longer translucent in the center and flakes easily. Sprinkle with the remaining thyme and serve. Makes 4 servings.

Nutritional analysis for each serving: 228 calories, 34 g protein, 0 g carbohydrates, 0 g fiber, 9 g fat, 1 g saturated fat, 371 mg sodium

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HALIBUT AND VEGETABLES EN PAPILLOTE

1 cup grape tomatoes, quartered

12 ounces asparagus

1/2 red onion, thinly sliced (about 1/2 cup)

4 teaspoons olive oil, divided

1 teaspoon white wine vinegar

4 6-ounce halibut fillets

1/2 teaspoon salt

1/8 teaspoon black pepper

1. Heat the grill for direct medium high heat cooking (about 450-550 degrees).

2. Toss the tomatoes, asparagus and onion with 2 teaspoons of the olive oil. In a separate bowl, whisk the remaining 2 teaspoons olive oil and vinegar together.

3. Season the fish with the salt and pepper.

4. Cut four 18-inch long sheets of foil; spray the top of each with cooking spray. Fold over in half and unfold.

5. Place one-fourth of the vegetables to the right of each fold; nest a piece of fish to the right of the vegetables. Drizzle the fish and vegetables with the oil-vinegar mixture. Fold the foil over the fish and vegetables and crimp the edges all the way around to form four sealed packets.

6. Place the packets on the grill and cook until they are well-puffed, about 12 minutes. Remove from the grill and transfer each packet to a plate. Carefully cut an X in the top of the packets and allow steam to escape for 30-60 seconds before serving. Makes 4 servings.

Nutritional analysis for each serving: 245 calories, 34 g protein, 6 grams carbohydrates, 3 g fiber, 9 g fat, 1 g saturated fat, 409 mg sodium