Making the Cut (17 page)

Although the fish in ceviche is technically raw, the lime juice “cooks” it by getting rid of harmful bacteria. Consequently, it’s important to soak the fish for the full time indicated.

4 tilapia fillets

¼ cup lime juice

½ teaspoon red chili paste

½ teaspoon minced garlic

2 cups diced plum tomatoes

½ cup diced yellow onion

3 tablespoons fresh chopped cilantro

¼ teaspoon freshly ground black pepper

1. Soak the fish in the lime juice for 4 hours in the refrigerator, then discard extra juice.

2. Combine the fish with the chili paste, garlic, tomatoes, onion, cilantro, and black pepper. Serve cold.

NUTRITION PER SERVING

1 large leaf green lettuce

¼ teaspoon mustard

2 slices low-sodium oven-roasted turkey breast

2 slices tomato

Freshly ground black pepper, to taste

Lay the lettuce leaf flat, and evenly spread mustard on it. Lay down the turkey and tomato. Season with pepper to taste. Tightly roll up the lettuce leaf and enjoy.

NUTRITION PER SERVING

This recipe can be adapted for slow oxidizers by substituting low-fat turkey for the roast beef.

¼ cup nonfat cream cheese, divided

4 La Tortilla Factory low-carb tortillas

1 tomato, sliced

1 cup spinach

8 ounces lean roast beef, sliced (deli-style)

1. For each wrap, spread an even amount of cream cheese over the surface of the tortilla.

2. Layer the tomato, spinach, and roast beef on top. Fold opposite sides of the tortilla toward the center, and roll up from the bottom.

NUTRITION PER SERVING

1 pound salmon fillet, boned and skinned

4 tablespoons fat-skimmed chicken broth or vegetable broth

1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed

1 large egg

cooking spray (olive oil preferred)

4 whole wheat hamburger rolls

1 beefsteak tomato

4 tablespoons smoked salmon cream cheese

butter lettuce leaves, rinsed and crisped

Cucumber Hearts of Palm Relish (recipe below)

1. Rinse salmon and pat dry; cut into ½-inch chunks. Pulse several times in a food processor to coarsely grind, scraping down container sides once or twice between pulses. In a bowl with a fork, mix ground salmon with broth, dill, and egg until mixture is thoroughly blended.

2. Make four foil strips 5 to 6 inches wide by 10 inches long. Fold each strip to form a 5-to-6-inch square, then fold in the edges to seal layers. Coat one side of each foil square with cooking spray. Divide the salmon mixture into four equal portions, place a portion on the oiled side of each foil square, and shape each into an evenly thick 4-inch-wide round. If making ahead, lay patties (on foil) in a single layer on a plate, cover airtight, and chill up to 1 day.

3. Place salmon patties on foil on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); cover barbecue and open vents. Cook patties until firm when pressed and pale pink in the center (cut to test), about 10 minutes. When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.

4. Cut the tomato into four thick slices. Spread the salmon patties with smoked salmon cream cheese. Layer each tomato slice with a lettuce leaf and a salmon patty; top with relish.

Cucumber Hearts of Palm Relish

In a bowl, combine ½ cup diced seeded cucumber, ¼ cup thinly sliced canned hearts of palm, ¼ cup rice vinegar, 2 tablespoons chopped green onions (including green tops), and 2 teaspoons Splenda. Mix and let stand at least 5 minutes or cover and chill up to 1 day. Serve with a slotted spoon.

NUTRITION PER SERVING

The scallops can be cut in half horizontally or crosswise to fit into the mushroom caps.

24 medium shiitake mushroom caps (about 1½ inch in diameter)

¼ teaspoon freshly ground black pepper

12 medium sea scallops (about 1 pound), cut in half

2 tablespoons prepared pesto

1. Preheat oven to 450°F.

2. Arrange the shiitake mushroom caps in a shallow baking dish. Sprinkle the black pepper onto the caps. Place 1 scallop half into each mushroom cap. Spoon ¼ teaspoon pesto onto each scallop half. Bake the mushrooms for 10 minutes or until the scallops are done.

NUTRITION PER SERVING

Make sure you buy sushi-quality tuna for this delicious and refreshing salad.

4 (6-ounce) yellowfin tuna steaks (about ¾ inch thick)

1½ teaspoons freshly ground black pepper, divided

2 tablespoons olive oil, divided in half

2 tablespoons fresh lemon juice

8 cups arugula leaves

2 cups thinly sliced fennel bulb (about 1 small bulb)

1. Sprinkle tuna steaks with 1 teaspoon black pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tuna steaks; cook 2 minutes on each side or until they reach desired degree of doneness.

2. Combine ½ teaspoon black pepper, 1 tablespoon oil, and juice in a large bowl; whisk. Add arugula and fennel; toss well. Place about 2 cups salad on each of 4 plates; top each serving with 1 tuna steak.

NUTRITION PER SERVING

If you cannot find white asparagus, you can use regular asparagus in this recipe.