11
1. Combine the marinade ingredients in a
medium bowl; stir to combine. Add the
shrimp; refrigerate for 1 hour.
2. Preheat the Goodful
™
by Cuisinart
®
Grill/
Griddle to 400°F.
3. In a medium bowl, toss the pepper and onion
with the jalapeño, oil, and spices.
4. Once the grill is preheated, place half of the
vegetables on the grill side. Flip the
vegetables occasionally during cooking;
remove when tender and browned, about 8
minutes per batch. Reserve; repeat with
second batch.
5. While the second batch of vegetables is
cooking, brush tortillas with oil; warm 1 to 2
minutes per side on the griddle. Reserve.
6. Sprinkle shrimp with the salt; grill for about 2
to 3 minutes per side.
7. Serve all fajita ingredients with desired
toppings (salsa, sour cream, sliced avocado),
so each individual can assemble his/her own.
Nutritional information per serving (1 fajita):
Calories 110 (35% from fat) • carb. 16g • pro. 3g
fat 5g • sat. fat 1g • chol. 5mg • sod. 90mg
calc. 57mg • fiber 2g
Fish and Chips
Makes 2 servings
2
tablespoons extra virgin olive oil,
divided
½
tablespoon fresh lemon juice
1
garlic clove, chopped
½
teaspoon dried thyme
¼
teaspoon kosher salt
1
/
8
teaspoon paprika
1
/
8
teaspoon cayenne
1
pound flounder fillets (or other boneless
white fish, such as haddock, hake, cod)
8
ounces new red potatoes (about 2 to 3
inches in diameter), scrubbed
Tartar sauce
Lemon wedges
1. Preheat the Goodful
™
by Cuisinart
®
Grill/
Griddle to 400°F.
2. Place 1 tablespoon of the olive oil in a medium
bowl with the lemon juice, garlic and spices;
stir to blend. Pat fish dry and cut each fillet
into 2 pieces lengthwise along the bone line.
Add fish to bowl; toss gently to coat.
3. Slice the potatoes into thin slices. Place in a
large bowl; toss with remaining olive oil.
4. Once the grill is preheated, arrange sliced
potatoes on the hot grill plate in three batches.
Grill for 5 to 6 minutes per side. As they are
cooked, transfer to a platter and keep warm in
a 200°F oven. When the last batch of potatoes
is ready to turn, arrange the fish on the hot
griddle. Cook for 3 to 4 minutes per side.
5. Serve hot with tartar sauce and fresh lemon
wedges.
Nutritional information per serving:
Calories 390 (36% from fat) • carb. 19g • pro. 43g
fat 15g • sat. fat 2g • chol. 100mg • sod. 420mg
calc. 58mg • fiber 2g
Grilled Swordfish with
Chermoula Marinade
Makes 2 servings
Chermoula marinade
2
garlic cloves, finely chopped
½
teaspoon paprika
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
½
teaspoon ground coriander
¼
teaspoon ground cumin
½
teaspoon red pepper flakes
2
inch strips lemon peel, finely chopped
1
/
3
cup fresh cilantro, roughly chopped
2
tablespoons fresh parsley, roughly
chopped
2
tablespoons fresh lemon juice
1
tablespoon white wine vinegar
½
cup extra virgin olive oil
2
tablespoons pitted whole kalamata
olives, finely chopped
1
boneless swordfish fillet (¾
to 1 pound)
1. Put the garlic, paprika, salt, pepper, coriander,
cumin, red pepper flakes, and lemon peel into
a small bowl. Mix until completely combined –
this should be the consistency of a thick
paste. Stir in the cilantro, parsley, lemon juice
and vinegar. Slowly whisk in the olive oil. Add
the olives; reserve ¼ cup marinade. Place the
swordfish in a 9 x 13-inch baking dish; add
the remaining marinade to cover the fish.
