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advisories in the United States for the 50 states and the District of Columbia. To find your local advisories, visit www.epa.gov/ost/fish and click the map of the United States.

Grilled Pesto Salmon

This recipe is as easy as it gets — it has only three ingredients! Grilled Pesto Salmon is a fantastic dish for a summer night when you don't have a lot of time to cook. It's truly "healthy fast food." (Note: The cooking time really depends on how thick your fish is. Check it to make sure it isn't overcooked.) Serve this dish with your favorite low-glycemic brown rice, pearl barley, or quinoa recipe and/or a good helping of veggies.

Specialty tools: Aluminum foil; gas or charcoal grill, or grill pan

Preparation time: 2 minutes

Cooking time: 10 to 15 minutes

Yield: 4 servings

1 pound wild salmon

2 to 3 ounces store-bought pesto

1/4 cup sun-dried tomatoes (dried and soaked in water), lightly chopped

1 Rinse the salmon and pat it dry with paper towels. Place the skin side down on aluminum foil, making sure the foil is big enough to cover the fish when you're done.

2 Evenly spread the pesto over the fish in a thin layer.

3 Sprinkle the sun-dried tomatoes over the top.

4 Fold up the aluminum foil to cover the fish. Grill over medium heat for 10 to 15 minutes until the fish flakes.

5 Remove from the grill and serve immediately.

Tip: Want an easier time removing the fish from the foil? Lightly oil the foil before placing the fish on it. Voilà! Easy removal.

Per serving: Calories 268 (From Fat 137); Glycemic Load 0 (Low); Fat 15g (Saturated 3g); Cholesterol 77mg; Sodium 244mg; Carbohydrate 3g (Dietary Fiber 1g); Protein 29g.

Baked Halibut with Quinoa, Spinach, and Cherry Tomatoes

This dish has all the components of a well-rounded, lower-glycemic meal with fish, vegetables, and quinoa. This is also a great example of adding color to your meal — beauty with taste. Enjoy this dish with a side salad or fruit for even more color.

Preparation time: 10 minutes

Cooking time: 15 minutes

Yield: 2 servings

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

Salt and ground black pepper to taste

Two 4-ounce halibut fillets

1/2 cup uncooked quinoa

1 cup chicken broth

2 garlic cloves, minced

4 cups (packed) baby spinach

1 cup halved cherry tomatoes

1 Preheat the oven to 425 degrees.

2 Whisk 1 tablespoon of the olive oil and lemon juice in a small bowl; season the dressing with the salt and pepper.

3 Place the halibut on a rimmed baking sheet. Sprinkle the fish with the salt and pepper to taste and drizzle with half of the dressing. Bake the halibut until it's just opaque in the center, about 12 minutes.

4 Meanwhile, cook the quinoa in a large saucepan with the chicken broth until it's tender but still firm to the bite, about 12 minutes. Set aside.

5 In a separate large skillet, add the remaining 1 tablespoon of olive oil, along with the garlic; sauté over medium heat for 1 minute. Add the spinach and cook for 1 minute until it starts to wilt. Add the tomatoes and cook another minute. Stir in the cooked quinoa; stir to coat.

6 Season the mixturewith the salt and pepper and remove it from the heat. Cover and let stand for 1 minute to finish wilting the spinach.

7 Divide the quinoa and vegeable mixture between 2 plates. Top with the halibut and remaining dressing and serve.

Vary It! Can't find halibut? Use two 4-ounce fillets of fresh salmon instead.

Per serving: Calories 565 (From Fat 201); Glycemic Load 12 (Medium); Fat 22g (Saturated 3g); Cholesterol 73mg; Sodium 714mg; Carbohydrate 40g (Dietary Fiber 6g); Protein 55g.

The great fish debate: Wild versus farmed

There's quite a buzz in today's society about which type of fish is better: wild or farmed. Most fish and nutrition experts agree that wild should be the preferred fish for cooking into a tasty dish for a few reasons:

Contamination: Studies show that farmed fish have higher