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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3 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon black pepper

4 (6-ounce) tilapia fillets

1 tablespoon olive oil

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1/2 cup dry white wine

2 tablespoons lemon juice

1 tablespoon drained capers

1/2 cup chicken broth

2 tablespoons butter

1. Combine flour, salt and pepper on a plate; dredge the fish in the mixture.

2. Heat oil in a large, nonstick skillet over medium-high heat. Add fish and cook until it is golden brown and flakes easily when tested with a fork, about 3 minutes on each side. Transfer to plate and drape to keep warm.

3. Add the wine, lemon juice and capers to the pan, bring to a boil and cook 2 minutes, until reduced and thickened. Add the broth, bring to a boil and cook 1minute, until again thickened. Remove from heat and swirl in the butter.

4. To serve, spoon the sauce over the fish. Makes 4 servings.

Nutritional analysis for each serving 291 calories, 12 g fat, 5 g saturated fat, 35 g protein, 6 g carbohydrates, 0 fiber, 469 mg sodium

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2 tablespoons extra-virgin olive oil

2 teaspoons lemon juice

1/2 teaspoon lemon zest

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1 teaspoon Dijon mustard

2 teaspoons fresh oregano, chopped

2 teaspoons fresh thyme, chopped

4 (6-ounce) tuna steaks

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Whisk together the olive oil, lemon juice, lemon zest and mustard; stir in the fresh oregano and thyme. Set aside.

2. Season fish with salt and pepper.

3. Wipe a grill pan with oil or coat with cooking spray and place over medium-high heat. Add the tuna and cook until the steaks are well marked and reach the desired degree of doneness, 4 to 5 minutes on each side. Remove from heat and spoon vinaigrette over each tuna steak. Makes 4 servings.

Nutritional analysis for each serving 252 calories, 8 g fat, 1 g saturated fat, 42 g protein, less than 1 g carbohydrates, 0 fiber, 397 mg sodium



2 tablespoons lime juice

2 tablespoons honey

2 tablespoons low-sodium soy sauce

1/4 teaspoon sriracha


4 (6-ounce) salmon fillets

1/2 teaspoon salt

1/8 teaspoon black pepper

Oil to coat pan

1. Preheat the oven to 425 degrees. Combine the lime juice, honey, soy sauce and sriracha (if using) in a small bowl, whisking until the honey is dissolved.

2. Season salmon with salt and pepper. Heat the oil in a large, ovenproof skillet (such as cast iron) over medium high. Add the salmon, skin sides facing up, and cook until the undersides are golden brown, about 4 minutes. Turn the salmon over and remove from heat.

3. Brush top of fish with about half the lime mixture and place pan in the oven. Cook 2 minutes; remove from oven and brush with remaining lime sauce. Return to oven and cook 2 to 4 minutes longer, until salmon is the desired degree of doneness. Makes 4 servings.

Nutritional analysis for each serving 314 calories, 12 g fat, 2g saturated fat, 39 g protein, 10 g carbohydrates, 0 g fiber, 571 mg sodium