Freakin' Fitness  >   Entrees

Serves four

8 (10-inch) bamboo skewers, soaked in water for 15 minutes then drained
1 lb large shrimp, peeled and deveined, tails removed
1/2 pineapple, peeled, halved, cored and cut into 1-inch cubes (about 24 pieces)
2 red bell peppers, seeded and ribs removed, cut into 1-inch squares (about 24 pieces)
6 Tbs. extra virgin olive oil, plus more for brushing
1 1/2 Tbs. fresh lime juice
2 garlic cloves, minced
1 1/2 Tbs. minced fresh cilantro
1/2 Tsp. kosher or sea salt
1/2 Tsp. sugar
1/2 Tsp. freshly ground pepper

- Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on Medium-high

- Pinch one shrimp into a horseshoe shape thread it onto a skewer, piercing it once near the tail and again near the head. Follow with a square of red pepper and a cube of pineapple. Repeat twice and then do the same with the remaining 7 skewers.

- Arrange skewers on a rimmed baking sheet and brush them with olive oil. Set aside.

- Combine the remaining ingredients to make a sauce; set aside.

- Oil the grill grate. Fold a 12-inch-long piece of aluminum foil in half lengthwise and lay it on the grill grate. Arrange skewers so the exposed bamboo is protected from the flame by the foil and the food is directly over the medium-hot fire.

- Grill on one side until light grill marks appear on the shrimp and the pineapple begins to caramelize, about 3 minutes. Turn and grill until the shrimp are pink on the outside and just opaque on the inside, about 3 minutes longer.

- Arrange 2 skewers on each plate. Drizzle with garlic and cilantro sauce.

Recipe courtesy of Fitness Magazine – August 2008

Serves four

FOR THE PICKLE:
2/3 cup very thinly sliced red bell pepper (from about half a pepper)
1/2 Tbs. peeled and very finely julienned ginger
1 tsp. peanut, vegetable, or grapeseed oil
1 clove garlic, thinly sliced
2 Tbs. plain seasoned rice vinegar
2 Tbs. mirin
1 scallion, trimmed, cut crosswise into 1½ inch lengths, and thinly slivered lengthwise
1 tsp. Asian sesame oil

FOR THE SPICE RUB:
1 Tbs. finely grated orange zest
1 Tbs. light brown sugar
1 1/2 tsp. kosher salt
1 tsp. five-spice powder
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne

FOR THE FISH:
4 skinless halibut fillets (about 6 oz. each)
3 Tbs. peanut, vegetable, or grapeseed oil

Heat the oven to 425˚F

Make the pickle: In a heatproof bowl, stir together the bell pepper and ginger. In a small saucepan, heat the oil over medium-high heat. When the pan is hot, add garlic and stir until lightly golden brown, about 1 minute. Add the vinegar, mirin, and 2 Tbs. water and bring to boil. Pour the boiling liquid over the red pepper and ginger and let sit at room temperature for at least 20 minutes and up to 1 hour.

Make the spice rub: In a small bowl, mix the spice rub ingredients. Use your fingertips to blend the zest well with the spices.

Sear-roast the fish: Coat all sides of the halibut fillets with the rub and set on a plate. Heat the oil in a heavy 12-inch oven-proof skillet over medium-high heat. When the oil is shimmering hot, arrange the halibut filets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. (Note: watch carefully so the sugar in the rub doesn’t burn. If necessary, reduce the heat.) When the fillets are nicely browned, flip them and put the pan in the oven.
Roast until the halibut is just cooked in the middle, 5 to 6 minutes. (If your fillets are thick, check again that the sugar in the rub does not burn while the fish is in the oven. You can turn the fish on one or both edges to avoid burning the rub.) Remove the pan from the oven and transfer the halibut to serving plates.
Drain the pickled red pepper and ginger, discarding the liquid, and toss with the scallion and sesame oil in a small bowl. Top each portion of halibut with some of the pickle and serve.

Recipe courtesy of Fine Cooking Magazine

3/4 cup chopped flat leaf parsley, divided
1/3 cup all-purpose flour
12 boneless, skinless chicken breast halves (4-6 oz. each) lightly pounded
1/2 tsp. salt
1/4 tsp. pepper
5 tbs. olive oil
5 tbs. butter
1/2 cup chopped, assorted herbs (chives, chervil)
6 cloves garlic, peeled
6 tbs. fresh lemon juice
6 tbs. soy sauce

1/4 cup soy sauce
2 cloves garlic, crushed
1 (2 inch) piece fresh ginger, peeled & grated
2 pork tenderloins (3/4 lb. each)
1/3 cup honey
1/3 cup sesame seeds, toasted ( about a 2.4 oz. jar)

- Combine first 3 ingredients in a large heavy duty zip lock bag or shallow dish, add tenderloins. Seal or cover and marinade in frig for at least one hour, turning occasionally.

- Remove from marinade, discarding marinade. Pat tenderloins dry with paper towels. Coat Tenderloins with honey: roll in sesame seeds.

- Place tenderloins on a lightly greased rack in broiler pan. Bake at 375 degrees for 25 to 30 minutes or until meat thermometer inserted in thickest part registers 160 degrees (medium). Let stand 5 minutes before slicing.

3 lbs. large shrimp, shelled and de-veined, tails left on.
3 cloves garlic, crushed
1 1/2 teaspoon salt
1/2 cup packed brown sugar
3 tablespoons grainy mustard
1/4 cider vinegar
Juice of 1 lime
Juice of 1/2 large lemon
6 tablespoons olive oil
Freshly ground black pepper to taste

- The night before preparation, place shrimp in a shallow bowl. Mix garlic, salt, brown sugar, mustard, vinegar, and lime and lemon juices; blend well. Whisk in the oil; add the pepper and pour over shrimp. Cover and refrigerate overnight, turning once. When ready to cook, bring shrimp to room temperature. Grill over hot coals or under broiler for 2 to 3 minutes per side.