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By Root 2136 0

brushing with oil as needed to prevent sticking, until cooked through, about 5 minutes, depending on the heat of the grill. The beets should be soft and slightly charred. Remove from the grill; squeeze the remaining lemon over the skewers.

indian-spiced halibut with yogurt

SERVES 6

If you cannot find fenugreek seed, this curry is equally satisfying when ground fenugreek is substituted; add with the other ground spices.

2 tomatoes

Curry Powder (recipe follows)

1 teaspoon whole fenugreek seed

2 teaspoons coarse salt

2 teaspoons ground mustard

¼ teaspoon ground cardamom

Pinch of ground cloves

4 garlic cloves, minced

1 tablespoon freshly grated ginger

1 tablespoon dark-brown sugar

1 tablespoon water

4 teaspoons unsalted butter

1 large onion, thinly sliced

1 14½-ounce can low-sodium vegetable stock

1 green chile, finely chopped

1½ pounds halibut fillets (or other firm-fleshed white-fish fillets, such as cod), cut into 6 pieces

1 cup plain nonfat yogurt

1. Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into the boiling water. Cook until the skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard the skins. Cut the tomatoes in half; squeeze out the seeds. Chop; set aside.

2. In a food processor, pulse to combine the curry powder, fenugreek, salt, mustard, cardamom, and cloves. Add the garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.

3. Heat the butter in a large saucepan over medium heat. Stir in the curry paste; cook until fragrant, about 1 minute. Add the onion and half the stock; cook until the onion starts to soften, about 3 minutes. Add the chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add the fish and tomatoes, and cook until the fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in the yogurt just before serving.

FIT TO EAT RECIPE PER SERVING: 234 CALORIES, 6 G FAT, 44 MG CHOLESTEROL, 16 G CARBOHYDRATE, 595 MG SODIUM, 27 G PROTEIN, 2 G FIBER

curry powder

MAKES ABOUT 2 TABLESPOONS

2 teaspoons coriander seed

2 teaspoons cumin seed

½ teaspoon cayenne pepper

¾ teaspoon ground turmeric

¼ teaspoon ground cinnamon

Heat a skillet over medium-high heat. Add the coriander and cumin. Toast the seeds, tossing constantly, until fragrant. Transfer to a spice grinder. Add the cayenne, turmeric, and cinnamon. Pulse to combine. Use immediately.

FIT TO EAT RECIPE PER RECIPE: 36 CALORIES, 2 G FAT, 0 G PROTEIN, 0 G FIBER

steamed striped bass and shiitakes with edamame

SERVES 2

This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.

1¼ teaspoons finely grated peeled fresh ginger

¼ teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice

¼ teaspoon ground coriander

2 teaspoons toasted sesame oil, plus more for baskets

1 tablespoon soy sauce

2 teaspoons rice wine (mirin) or sherry

2 scallions, finely chopped (about ½ cup)

Freshly ground pepper

2 fillets striped bass, red snapper, or bluefish (each 4 to 5 ounces, at least ¾ inch thick), skinned

6 shiitake mushrooms, stemmed, caps scored with an X

¾ pound edamame in shells (soybeans)

Sea or coarse salt

1. Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes.

2. Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush the bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil. Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top. Cover baskets; carefully set into boiling water. Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure the water doesn’t completely evaporate. Sprinkle the edamame with salt. Serve in baskets.

thai green shrimp curry

SERVES