INGREDIENTS

2 Tbsps. olive oil
4 halibut steaks
1/2 cup breadcrumbs
2 Tbsps. fresh parsley, chopped
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
4 cups cold water
4 lemon slices

DIRECTIONS

Soak clay pot and its cover in water at least 15 minutes. Coat bottom of pot with oil and add fish. Combine remaining ingredients, except lemon, in a bowl. Season with salt and pepper to taste. Cover pot and put in cold oven. Then set temperature to temperature 450°F. Bake 20-30 minutes until fish flakes easily. Serve garnished with lemon slices.

INGREDIENTS

3 eggs
3/4 cup sugar
2 tsps. vanilla extract
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 cup unsalted butter, melted
2 cups lowfat milk
6 slices rhodes bread, baked according to package directions
1/2 lb. canned crushed pineapple, drained
10 maraschino cherries
2 cups lowfat vanilla frozen yogurt

DIRECTIONS:

Beat eggs in an electric mixer on high speed until frothy. Add next 5 ingredients. Continue beating on a lower speed while adding milk. Cut baked bread slices into 1 inch cubes with the crusts on. Butter inside of baking dish and add bread cubes. Layer pineapple over bread cubes. Sprinkle with cherries. Pour milk mixture over top. Cover and refrigerate 40-60 minutes. Stir bread cubes after 30 minutes of soaking to completely submerge all bread cubes.
Preheat oven to temperature 325°F. Bake 45-60 minutes or until pudding is firm and brown. Cool slightly and cut into squares. Serve with frozen yogurt.

INGREDIENTS:

6 ounces salmon fillets — brushed with oil
2 tablespoons honey
2 pinches Dry Coleman’s Mustard
2 tablespoons water — warm
2 teaspoons soy sauce
1 pinch salt — to taste
1 pinch black pepper — to taste

DIRECTIONS:

STEP ONE: Honey-Mustard Glaze– In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.

STEP TWO: Prepare the Salmon Fillet– Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper.

Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.