Salsa

1 small avocado, pitted, peeled and coarsely chopped (1 cup) 1 kiwifruit, peeled, chopped (Vi cup)

3 medium green onions, chopped (3 tablespoons)

1 small jalapeno chile, seeded, finely chopped (1 tablespoon)

2 tablespoons lime juice

2 tablespoons chopped fresh cilantro

1. If tuna steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix remaining tuna ingredients. Add tuna; turn to coat with marinade. Cover; refrigerate, turning once, at least 30 minutes but no longer than 2 hours to marinate.

2. Meanwhile, in medium bowl, mix all salsa ingredients; refrigerate.

3. Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove tuna from marinade; reserve marinade. Place tuna on grill. Cover grill; cook over medium heat 11 to 16 minutes, brushing 2 or 3 times with marinade and turning once, until tuna flakes easily with fork and is slightly pink in center. Discard any remaining marinade. Top tuna with salsa.

Nutrition Information Per Serving:

1 SERVING: Calories 220 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2.5g; Trans Fat Og); Cholesterol 65mg; Sodium 360mg; Total Carbohydrate 6g (Dietary Fiber 2g: Sugars 2g); Protein 23g % Daily Value: Vitamin A 4%. Vitamin C 40%; Calcium 2%: Iron 6% Exchanges: V4 Other Carbohydrate, 3 Vi Lean Meat

Va teaspoon salt

Prep Time: 15 Minutes Start to Finish: 25 Minutes Servings: 4

Graham-Crusted Tilapia

Prep Time: 15 Minutes Start to Finish: 25 Minutes Servings: 4

1 lb tilapia, cod, haddock or other medium-firm fish fillets, about % inch thick Vi cup graham cracker crumbs (about 8 squares)

1 teaspoon grated lemon peel % teaspoon salt

2 tablespoons canola oil

2 tablespoons chopped toasted pecans

1. Move oven rack to position slightly above middle of oven. Heat oven to 500 F.

2. Cut fish fillets crosswise into 2-inch-wide pieces. In shallow dish, mix cracker crumbs, lemon peel, salt and pepper. Place milk in another shallow dish.

3. Dip fish into milk, then coat with cracker mixture.

Place in ungreased 13x9-inch pan. Drizzle oil over fish; sprinkle with pecans.

4. Bake about 10 minutes or until fish flakes easily with fork.

Nutrition Information Per Serving:

1 SERVING: Calories 230 (Calories from Fat 100): Total Fat I2g (Saturated Fat 1.5g; Trans Fat Og); Cholesterol 60mg; Sodium 300mg: Total Carbohydrate 9g (Dietary Fiber Og: Sugars 5g): Protein 23g % Daily Value: Vitamin A 0%; Vitamin C 0%: Calcium 4%: Iron 4% Exchanges: Vi Starch. 3 Lean Meat. Vi Fat

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