• Choose a category
• All
• Classic-Fiction

3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)

2 tablespoons Lemongrass Paste (recipe follows)

3 tablespoons chopped fresh cilantro

1 tablespoon coriander seed

1 teaspoon cumin seed

1 teaspoon coarse salt

1 lime

8 ounces dried rice noodles

4 teaspoons vegetable oil

1 red onion, cut into 1-inch pieces

1 red bell pepper, seeded, cut into 1-inch pieces

2 tablespoons cornstarch

2¾ cups cold water

1 small (or ½ large) pineapple, peeled, cored, and cut in 1-inch pieces

1 3½-ounce package enoki mushrooms

¼ cup low-fat canned coconut milk

12 jumbo shrimp, peeled, tails intact, deveined

1. Place the chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest the lime; add. Puree until smooth, adding water 1 tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add the noodles; cook until just tender, about 5 minutes. Drain; set aside in a bowl of cold water.

2. Heat the oil in a large nonstick skillet over medium heat. Add the lemongrass mixture, and cook until fragrant, about 1 minute. Add the onion; cook until just softened, 6 to 8 minutes. Add the bell pepper; cook until just tender, about 3 minutes. Combine the cornstarch with the water; add to the pan. Add the pineapple, mushrooms, and coconut milk; simmer. Add the shrimp; cook until pink and opaque. Squeeze the juice from the lime; stir into mixture. Serve garnished with sliced chiles, if desired.

FIT TO EAT RECIPE PER SERVING: 277 CALORIES, 6 G FAT, 43 MG CHOLESTEROL, 50 G CARBOHYDRATE, 239 MG SODIUM, 7 G PROTEIN, 2 G FIBER

lemongrass paste

MAKES 1 CUP

Look for fresh lemongrass in Asian markets and some supermarkets.

2 teaspoons extra-virgin olive oil

6 shallots, finely chopped

1 tablespoon freshly grated ginger

3 garlic cloves, minced

1 stalk lemongrass, pounded, cut in ½-inch pieces (1 tablespoon dried)

¼ cup water

Heat the oil in a medium saucepan over medium-low heat. Add the shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until the liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Refrigerate, covered, up to 2 days.

FIT TO EAT RECIPE PER RECIPE: 137 CALORIES, 9 G FAT, 0 MG CHOLESTEROL, 13 G CARBOHYDRATE, 11 MG SODIUM, 2 G PROTEIN, 0 G FIBER

halibut and cockles in herb broth

SERVES 4

1/3 ounce dried porcini mushrooms

¼ cup fresh basil leaves, plus 3 tablespoons finely chopped

¼ cup coarsely chopped fresh chives, plus 3 tablespoons finely chopped

¼ cup fresh tarragon leaves, plus 3 tablespoons finely chopped

¼ cup fresh flat-leaf parsley, plus 3 tablespoons finely chopped

1/3 cup extra-virgin olive oil

Coarse salt

3 cups fish stock

1 pound cockles or clams, scrubbed

4 Pacific halibut, striped bass, or Pacific cod fillets (about 1½ pounds total), skinned, bones removed

Freshly ground pepper

1. Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain, and finely chop; set aside.

2. Put ¼ cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and ½ teaspoon salt in a medium bowl; set aside.

3. Bring stock to a boil in a medium pot. Reduce heat to medium-low; add cockles. Cover; cook until cockles open, about 2 minutes. Discard any that do not open. Using a slotted spoon, transfer cockles to a bowl, and cover. (Keep heat on).

4. Season both sides of fish with salt and pepper. Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side. Using a slotted spatula, transfer fish to a plate, and cover.

5. Bring stock to a boil. Pour half the stock into a food processor with herbs; purée (be very careful with hot liquid). Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs. Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved