3 Simple seafood dishes

Tip: Because seafood can be naturally higher in sodium than other proteins, you may want to pair it with reduced-sodium products, such as lower-sodium bacon.

Tuna Tacos

1/2 cup light sour cream

1 teaspoon lime juice

1/8 teaspoon cayenne

24 ounces tuna steak

1/2 teaspoon ground cumin

SEE PHOTOSGreat grilling recipes to try this Memorial Day

1/2 teaspoon salt

1/8 teaspoon black pepper

8 corn tortillas

1 large avocado, thinly sliced

2 cups mixed lettuces

1. Combine sour cream, lime juice and cayenne; set aside.

2. Season tuna with ground cumin, salt and pepper. Coat grill pan or cast-iron skillet with cooking spray; heat over medium high. Add fish and cook 4 to 5 minutes on each side, or until browned on outside and pink in center (or to desired doneness). Remove from heat, let cool slightly, and cut into 1 / 4-inch thick slices.

3. Heat corn tortillas according to package directions; stack under damp paper towel as you work. Place a tortilla flat on your work surface; spread half with about 1 tablespoon of the sour cream mixture. Fan 1 / 8 of avocado slices over the sauce; top with 1 / 8 of the tuna followed by the lettuce. Close the taco and repeat with remaining ingredients. Serve immediately. Makes 4 servings.

Nutritional analysis for each serving 443 calories, 44 g protein, 35 g carbohydrates, 6 g fiber, 14 g fat, 3 g saturated fat, 459 mg sodium

Spanish Catfish

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced jalapeño

1/2 teaspoon cinnamon

1/8 teaspoon (pinch) ground clove

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 cup cilantro leaves, chopped

1 tablespoon drained capers

1 1/4 pounds coarsely chopped fresh tomato (1 / 2-inch pieces)

1 teaspoon orange zest

1/2 cup white wine

1 1/2 pounds catfish fillets

1. Heat the oil in a large, deep, nonstick skillet over medium high. Add the garlic, jalapeño, cinnamon, clove, cumin and salt and cook, stirring, 1 minute. Add the cilantro, capers, tomato, orange zest and wine and cook, stirring, 1 minute, or until the liquid comes to a boil. Boil for 3 minutes, then reduce the heat to medium. Taste the sauce and add salt and pepper as needed.

2. Place fish in single layer over tomato mixture and spoon some of the liquid over the fish. Cover the pan, leaving the lid slightly ajar, and keep it barely simmering for 10 to 15 minutes (depending on thickness of the fillets), until the fish is cooked through. Makes 4 servings.

Nutritional analysis for each serving 288 calories, 27 g protein, 7 g carbohydrates, 2 g fiber, 14 g fat, 3 g saturated fat, 531 mg sodium

Seared Shrimp with Spinach and Bacon

6 slices center-cut bacon

1 1/2 pounds peeled large shrimp

1/8 teaspoon black pepper

12 ounces baby spinach

1/2 teaspoon coarsely grated lemon peel

1. Cook bacon in large, nonstick skillet until crisp. Transfer to a plate lined with paper towel to drain.

2. Add the shrimp to the pan, sprinkle with the pepper, and cook 2 minutes on each side, or until just cooked through. Remove from pan.

3. Add the spinach and cook, tossing, until it is just wilted and bright green, about 1 minute. Crumble the bacon and stir into the spinach. Serve the shrimp on a bed of the spinach. Sprinkle with the lemon zest. Makes 4 servings.

Nutritional analysis for each serving 193 calories, 28 g protein, 11 g carbohydrates, 4g fiber, 5 g fat, 2 g saturated fat, 1,300 mg sodium