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. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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½ teaspoon Thai red curry paste

1 tablespoon low-sodium soy sauce

1 cup light coconut milk

1 tablespoon honey

1 tablespoon lime juice

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1 tablespoon sesame oil

1 tablespoon minced ginger

2 cloves garlic, minced

1 cup chopped onion

1 red pepper, cut in ¼-inch dice

1 green bell pepper, cut in ¼-inch dice

1½ pounds tilapia fillets

1. Combine the chili paste, soy sauce, coconut milk, honey and lime juice, stirring until the honey and chili paste are dissolved.

2. Heat the oil in a large skillet over medium high; add the ginger and garlic and cook 30 seconds. Stir in the onion and peppers and cook, stirring occasionally, until just beginning to soften, about 2 minutes. Stir in the coconut milk mixture, lower the heat to medium low and cook, stirring occasionally, 2 minutes. Place fish in skillet in a single layer; spoon a little of the liquid over the fillets, cover pan and cook until fish flakes easily, about 12 to 15 minutes, depending on thickness of fillets. Makes 4 servings.

Nutritional analysis for each serving: 288 calories, 10 g fat, 4 g saturated fat, 36 mg protein, 15 g carbohydrates, 2 g fiber, 293 mg sodium

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2 tablespoons canola oil, divided

1½ pounds tilapia fillets

2 teaspoons ground cumin

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2 teaspoons paprika

½ teaspoon celery salt

½ teaspoon garlic powder

½ teaspoon dried thyme

¼ teaspoon cayenne (or to taste)

½ teaspoon salt

? teaspoon black pepper (or to taste)

1. Rub 1 tablespoon of the canola oil over all surface areas of the fillets.

2. Combine the cumin, paprika, celery salt, garlic powder, thyme, cayenne, salt and black pepper and sprinkle evenly over all surfaces of the fish. Pat lightly to help the spice blend adhere.

3. Heat the remaining 1 tablespoon of oil in a large cast iron pan over medium high. When the oil is hot but not yet smoking, add the fish in a single uncrowded layer. Cook until a crust forms on the underside and the fish easily lifts from the pan surface, about 3-4 minutes. Turn and cook 2 minutes; lower the heat to medium and continue cooking until the fish flakes easily with a fork and is no longer translucent in the center, about 4-5 minutes, depending on the thickness of the fish. Makes 4 servings.

Nutritional analysis for each serving: 211 calories, 9 g fat, 1 g saturated fat, 32 g protein, 1 g carbohydrates, 1 g fiber, 479 mg sodium



1 cup fresh chopped pineapple

1 medium tomato, cut into ?-inch dice

1 avocado, cut into ?-inch dice

½ cup chopped red onion

½ jalapeño, minced

2 tablespoons lime juice

¼ cup cilantro, chopped

¾ teaspoon salt, divided

1½ pounds tilapia

½ teaspoon ground cumin

¼ teaspoon chipotle chili powder (or cayenne)

1 tablespoon canola oil

1. Combine pineapple, tomato, avocado, onion, jalapeño, lime juice, cilantro and ¼ teaspoon salt in a bowl; set aside.

2. Season fish on all sides with remaining ½ teaspoon salt, cumin, chipotle chili powder.

3. Heat oil in a large, nonstick skillet over medium high. Add fish and cook 3-4 minutes, until underside is golden. Turn and cook until fish flakes easily with fork, 3-4 more minutes, depending on thickness of fillets. Serve with salsa. Makes 4 servings.

Nutritional analysis for each serving: 294 calories, 12 g fat, 2 g saturated fat, 36 g protein, 13 g carbohydrates, 3 g fiber, 531 mg sodium