Tilapia is gently simmered in seasoned tomato broth.

Tilapia is gently simmered in seasoned tomato broth. Credit: Marge Perry


1 tablespoon olive oil

2 cloves garlic, thinly sliced

1 pint cherry tomatoes

2 cups water

1⁄2 cup white wine

1⁄4 teaspoon oregano

1⁄4 teaspoon fennel seeds

2 tablespoons butter, divided

1 1⁄2 pounds tilapia fillets

1⁄2 teaspoon salt


1. Heat the oil in a Dutch oven or deep skillet over medium high. Add the garlic; cook, stirring, 30 seconds. Add the tomatoes, water, wine, oregano and fennel seeds and bring to a boil. Continue boiling 15 minutes, until broth colors and becomes slightly thickened. Reduce heat to simmer. Swirl in the butter, 1 tablespoon at a time, until melted.

2. Season the fish with salt and place in the skillet; spoon some liquid over the fish and gently simmer until fish is cooked through, about 10 minutes. Makes 4 servings.

Nutritional analysis for each serving: 261 calories, 32 g protein, 4 g carbohydrates, 1 g fiber, 11 g fat, 5 g saturated fat, 402 mg sodium

TIP: Boiling fish makes it tough and breaks it down; be sure to gently simmer the tilapia.



3 tablespoons hoisin

1 tablespoon ginger or orange marmalade

1⁄4 teaspoon red pepper flakes

1 1⁄2 pounds flank steak, trimmed

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper


1. Combine the hoisin, marmalade and red pepper flakes in a bowl and stir to dissolve the marmalade.

2. Season the steak with the salt and pepper. Preheat the broiler. Coat a broiling pan rack with cooking spray.

3. Place the steak on the rack and broil about 3 minutes on each side, or until slightly underdone. Remove steak from oven. Brush the top of the steak with about half the sauce mixture; broil 1 to 2 minutes to set the glaze. Again remove the steak from the oven, turn it over, and brush the top with the remaining glaze; broil until glaze is set and meat is cooked to desired degree of doneness, 1 to 2 more minutes. Makes 4 servings.

Nutritional analysis for each serving: 274 calories, 34 g protein, 9 g carbohydrates, 0 fiber, 11 g fat, 4 g saturated fat, 555 mg sodium



1 tablespoon brown sugar

2 tablespoons lower-sodium soy sauce

2 teaspoons fish sauce

2 teaspoons rice vinegar

1 teaspoon sesame oil

1⁄4 teaspoon Asian chili-garlic paste

1 teaspoon cornstarch

2 tablespoons canola oil, divided

1 pound boneless chicken breasts, cut in 1-inch pieces

1 tablespoon minced fresh ginger

3 cloves garlic, minced

1 red pepper, cut in thin strips

8 ounces green beans, cut across in half

1⁄3 cup peanuts


1. Combine the brown sugar, soy sauce, fish sauce, vinegar, sesame oil, chili paste and cornstarch in a small bowl; set aside.

2. Heat 1 tablespoon of the canola in a large nonstick skillet over medium high; add the chicken and cook, stirring occasionally, until cooked through, about 4 minutes. Transfer to a plate.

3. Heat the remaining 1 tablespoon canola oil in the skillet. Add the ginger, garlic, red pepper and green beans; stir-fry 2 minutes until the vegetables are slightly softened. Add the chicken and sauce mixture, bring to a boil and cook, stirring, until the sauce is thickened, about 1 minute. Stir in the peanuts and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 321 calories, 29 g protein, 15 g carbohydrates, 3 g fiber, 17 fg fat, 2 g saturated fat, 600 mg sodium


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