INGREDIENTS:

• 4 swordfish steaks
• 2 whole elephant garlic bulbs, unpeeled
• olive oil
• 1/4 tsp. lemon-pepper seasoning
• 1/4 tsp. ground red pepper
• (Substitutions: tilefish, sea bass)

PREPERATION:

Put whole garlic on very hot grill. Lightly coat swordfish with olive oil and sprinkle with seasonings. Refrigerate. After garlic has cooked approximately 15 minutes, remove swordfish from refrigerator and place on grill for 4 minutes. turn. Grill garlic and swordfish for approximately 4 to 5 more minutes until internal temperature of fish reaches 145 F. Place cooked swordfish on serving plate. Squeeze garlic straight out of the cloves and spread across top of fish. Serves 4

Calculations per Serving: 192 Calories, 7 gm total fat, 2 gm saturated fat 53 mg cholesterol, 144 mg sodium, Diabetic Exchanges: 3 1/2 meat

INGREDIENTS:

• for each porterhouse steak - cut 3/4 to 1 inch thick - each will serve 4 people
• 1/4 cup steak sauce such as A-1 or house of parliment
• 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crumbled
• 1 1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
• 1/2 teaspoon coarse ground black pepper
• 1/8 teaspoon garlic powder

PREPERATION:

1) Mix steak sauce, basil, rosemary, pepper and garlic powder in bowl, brush onto both sides of steak. 2) Place steak on grid over medium, ash-covered coals. Grill, uncovered, 7 to 8 minutes on each side until steaks are rare to medium doneness.

INGREDIENTS:

• about 1 tablespoon canola oil (enough to coat the bottom of the pan)
• four 8-ounce skin-on salmon fillets
• fine sea salt
• freshly ground black or white pepper
• flour for dusting

PREPERATION:

1) Heat oven to 400 degrees. Heat the oil in a large, oven-and flame proof saute pan on the stovetop until the oil is very hot, but not smoking. 2) Season the fish on both sides with salt and pepper and dust with flour. Blow of excess. 3) Put the fish in the pan, skin side down, and presss down on the fish with a spatula. (The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maxium crisping.) Sear on the stovetop over medium heat until golden brown on the bottom, about 3 minutes. 4) Turn the fish over, put the pan in the oven, and cook another 2 to 3 minutes, until a metal skewer can be easily inserted into the center of the fillet and, if left for 5 seconds, feels just warm when touched to your lip. Serve immediately. Serves 4

INGREDIENTS:

• 1 ½ to 2 Lb. boneless pork tenderloin
• Freshly ground black pepper
• 2 Tbsp. Olive oil
• 1 envelope onion soup mix
• ½ cup apple juice
• 2 Tbsp. Firmly packed brown sugar
• 3/4 cup water
• ¼ cup dry red wine or water
• 1 Tbsp. all-purpose flour

PREPERATION:

1. Preheat oven to 425 degree F. In small roasting or baking pan arrange pork. Season with pepper and rub with 1 Tbsp. Olive Oil. Roast uncovered 10 minutes. 2. In small bowl, combine remaining olive oil, soup mix, apple juice and sugar. Pour over pork and continue roasting 10 minutes or until thoroughly cooked. Remove pork to serving platter, cover with aluminum foil. 3. Place roasting pan over medium-high heat and bring pan juices to a boil, scraping up any brown bits from bottom of pan. Stir in wine or water and flour. Bring back to a boil, stirring constantly, for 1 minute or until thickened. 4. Thinly slice pork and serve with buttered noodles. Serves 4 to 6.