Creole Relish & Swordfish
Makes 4 servings.

Ingredients

1/2 - cup tomatoes, seeded, chopped fine
1/4 - cup red bell pepper, chopped
No-Stick Cooking Spray
1/4 - cup celery, finely chopped
1/4 - cup onion, chopped
4 - teaspoon lemon juice, divided
1 - cloves garlic, minced
1 - teaspoon vegetable oil
1/2 - teaspoon dried oregano leaves
1/4 - teaspoon dried basil leaves
1/4 - teaspoon dried thyme
1/4 - teaspoon granulated sugar
hot pepper sauce, to taste
1/8 - teaspoon salt
2 - swordfish steaks (4-ounces each)
fresh lemon, for garnish

Directions

• In blender, add tomato and red pepper.
• Process until nearly smooth and set aside.
• Next, coat 7-inch nonstick skillet with cooking spray. 
• In the skillet, put in the celery, onion, 1 teaspoon lemon juice, garlic and oil.
• Over medium heat, cook for 5 to 7 minutes, or until vegetables are tender-crisp.
• Stir frequently.
• Stir in tomato mixture and oregano, basil, thyme, sugar, and hot sauce.
• Cook for 3 to 4 minutes, or until liquid is reduced and relish thickens.
• Stir frequently.
• Remove from heat.
• Cover to keep warm.
• Set relish aside.
• Cut each steak in half crosswise to yield 4 serving-size pieces. 
• Position steaks on grill. 
• With remaining lemon juice, sprinkle steaks evenly. 
• Place steaks 4 to 6 inches from heat. 
• Grill for 4 to 6 minutes, or until fish is firm and opaque and just begins to flake. 
• Serve each steak with about 3 tablespoons relish.

Easy Lemon Grilled Catfish
Makes 6 servings.

Ingredients

1/2 - cup unsalted butter, softened
1 - garlic clove, crushed
6 - catfish filets, about 5 to 7 ounces each
2 - Tablespoon lemon pepper

Directions

• In a bowl, add butter and garlic. 
• Mix well. 
• Coat both sides of filets lightly with some of the butter mixture and sprinkle with lemon pepper. 
• Place filets on grill rack in covered grill. 
• Grill for 6 to 7 minutes. 
• Turn and baste with remaining butter mixture. 
• Grill for 5 minutes more or until fish flakes easily.

Grilled Raspberry Vinaigrette Shrimp Salad
Makes 4 servings.

Ingredients

1 - cup fresh snow peas
2 - cup lightly packed torn spinach
2 - cup torn red-tip leaf lettuce
1 - cup sliced fresh mushrooms
1 - can (11- ounces) mandarin orange sections, drained
1 - pound peeled, cleaned large shrimp
Non-stick cooking spray
1/2 - teaspoon lemon pepper seasoning
Grilling non-stick spray
1/2 - cup fat-free raspberry vinaigrette salad dressing

Directions

• In boiling water, cook snow peas for 1 to 2 minutes or until crisp-tender. 
• Cool in cold water. 
• In large bowl, toss spinach, lettuce, mushrooms, and oranges. 
• Add snow peas and set aside. 
• In large bowl, spray shrimp with cooking spray for 5 seconds. 
• Then sprinkle with lemon-pepper seasoning. 
• Place on skewers.

• Spray cold grill and utensils well with cooking spray. 
• Position grill 3 to 4 inches from heat. 
• Grill for 5 to 7 minutes until opaque. 
• Top salad with warm cooked shrimp and dressing.

Grilled Tuna with Corn and Avocado Relish
Makes 8 servings.

Ingredients

2 - ears medium yellow sweet corn, shucked
1/4 - cup fresh lime juice
2 - - Tablespoon olive oil, divided
1/4 cup balsamic vinegar
1/4 - cup chopped red onion
1/4 - cup chopped green onion
1 - Tablespoon jalapeno pepper, seeded, chopped
1 - teaspoon chopped fresh cilantro
1 - ripe avocado
jalapeno peppers, garnish
1 - teaspoon salt, divided
black pepper, to taste
8 - tuna steaks / fillets, 4 to 6 ounces each servings

Directions

• On the grill, roast the corn for 10 minutes or until it begins to turn golden, turning after 5 minutes. 
• Next, mix the lime juice, 1 tablespoon of the olive oil, vinegar, red onion, green onions, jalapeno and cilantro together in a bowl. 
• Pit, skin and chop the avocado and add to the lime juice mixture.
• When the corn is cool enough to handle, cut the kernels from the cob and add to the avocado mixture. Add 1/2 teaspoon salt and black pepper and set aside.
• With remaining olive oil, brush the tuna steaks and sprinkle remaining 1/2 teaspoon of the salt and black pepper. 
• Grill the tuna steaks on each side for about 3 minutes per side or until very pink in center. (Thinner steaks will take a little less time and thicker ones will take a little more.) 
• Serve the steaks topped with the relish.