Pan-Seared Salmon with Pineapple-Jalapeno Relish


  • 2 cups chopped pineapple
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped red bell pepper
  • 1 tablespoon fresh lemon juice
  • 1 finely chopped seeded jalapeño pepper
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) salmon fillets


  1. Combine first 5 ingredients in a medium bowl.
  2. Stir in 1/4 teaspoon salt.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  4. Combine remaining 1/4 teaspoon salt, chili powder, and black pepper, stirring well. Sprinkle evenly over fish.
  5. Add fish to pan, skin side up. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
  6. Serve with pineapple mixture.

For a healthy addition, serve over coconut rice accompanied by a side salad.

Chocolate Fondue with Strawberries & Champagne

A delectable Valentine’s Day treat!


  • 12 ounces of dark chocolate (chips or roughly chopped if from a block)
  • 8 ounces of heavy cream
  • A pinch of salt
  • Strawberries (and other fruit selections of choice)
  • Bottle of your favorite champagne


  1. Warm the cream over moderate heat until tiny bubbles show and begin to lightly and slowly boil. Add the chocolate and whisk until smooth.
  2.  Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
  3. Arrange strawberries and other fruit choices on a platter or plates around the chocolate pot.
  4. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces into the hot melted cream chocolate mixture. Eat immediately.
  5. Sip on a flute of champagne for an evening of pure indulgence!

Tilapia with Oranges, Tomatoes and Toasted Garlic

Tilapia with Oranges, Tomatoes and Toasted Garlic

1/2 cup(s) whole-wheat couscous
1 large orange
3 teaspoon(s) olive oil
4 small tilapia fillets (about 1½ lb)
Kosher salt and pepper
2 clove(s) garlic, thinly sliced
1 1/2 piece(s) fresh ginger, very thinly sliced
1 pint(s) cherry tomatoes, halved
2 scallions, thinly sliced


1. Cook the couscous according to package directions.

2. Cut away the peel of the orange. Cut the orange into segments, adding them to a bowl
along with any juices.

3. Heat 1 tsp oil in a nonstick skillet over medium heat.

4. Season the tilapia with 1/2 tsp salt and 1/4 tsp pepper and cook until opaque throughout,
1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

5. Wipe out the skillet and heat the remaining oil over medium heat. Add the garlic and
ginger. Cook, stirring occasionally, until golden brown, about 1 minute.

6. Add the tomatoes and cook, tossing occasionally, about 3 minutes.

7. Add the oranges and any juices. Gently toss to heat through. Serve with the tilapia and
couscous and sprinkle with the scallions.

For an extra added zing…
Try the orange and tomato mixture with sautéed shrimp, seared chicken, or broiled steak.