Life On The Glycemic Index Diet

The original recipe called for Swordfish, but fresh salmon was half the price of frozen swordfish and it worked great. Any firm fish will do, really.

Salmon Santa Fe

1/3 cup lime juice
1/3 cup beer
2 cloves garlic, minced
1 tsp. vegetable oil
1 Tbls. ground cumin
1 Tbls. Dijon mustard
1/4 tsp. salt
6 4oz swordfish steaks, 1/2 inch thick
vegetable cooking spray

Salsa Fresca or Pico de Gallo if desired.

1. Place first 7 ingredients in a large heavy-duty, zip-top plastic bag.    Add swordfish steaks; seal bag, and shake gently until steaks are well coated. Marinate in refrigerator 30 minutes, turning bag occasionally. Remove steaks from marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil. Remove from heat. Coat grill rack with cooking spray.
Place on grill over medium-hot coals .Place steaks on rack; grill, covered, 3 to 4 minutes on each side or until     fish flakes easily when tested with a fork, basting occasionally with marinade. Transfer steaks to a serving platter.

Serve with salsa fresca, pico de gallo, or your favorite topping (I served with fresh avacado and tomato).

This is a super easy pasta dish recipe I saw in the BHG special publication magazine Mixing Bowl. I used pesto from my freezer but you can also make your pesto fresh or use prepurchased. While the water is boiling for your pasta, grill or pan cook a couple of chicken breasts. I cut off all the fat and sprayed each breast lightly with olive oil then sprinkled it with Montreal Chicken Seasoning. I threw them on the George Foreman grill (alsp sprayed with canola oil) and grilled them until cooked through, about 8 minutes or so (this will depend on the width of your chicken breast, so you can check with a meat thermometor or just cut them open to make sure they are no longer pink inside).

While the pasta was cooking, I sliced the chicken breast and put the thawed pesto in the bottom of the bowl.

I tossed the hot pasta with the pesto and added the chicken breast slices and parmesan cheese on top. Delicious!