Ingredients

1. 1/4 cup reduced-sodium soy sauce
2. 3 tablespoons brown sugar
3. 3 tablespoons olive oil
4. 2 tablespoons white vinegar
5. 2 tablespoons sherry or chicken broth
6. 2 tablespoons unsweetened pineapple juice
7. 2 garlic cloves, minced
8. 1-1/2 teaspoons ground ginger
9. 4 tuna steaks (6 ounces each)

Directions

1. In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade. Yield: 4 servings.

Ingredients

1. 1/2 cup slivered almonds
2. 1/4 cup butter, cubed
3. 1/4 cup lemon juice
4. 1/4 teaspoon salt
5. 1/8 teaspoon pepper
6. 1-1/2 pounds salmon fillets

Directions

1. Place the almonds in a small microwave-safe bowl; add butter if desired. Cover and microwave on high for 3-4 minutes or until almonds are browned, stirring twice. Add the lemon juice, salt and pepper.
2. Place the salmon in an 8-in. square microwave-safe dish; top with almond mixture. Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Yield: 4 servings.

Ingredients

1. 6 to 8 garlic cloves, minced
2. 4 tablespoons olive oil, divided
3. 6 salmon steaks (6 ounces each)
4. 2/3 cup lemon juice
5. 1/4 cup minced fresh parsley
6. Salt and pepper to taste

Directions

1. In a small skillet, saute garlic in 1 tablespoon oil for 1 minute.
2. Arrange salmon steaks in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, parsley, salt, pepper and remaining oil; pour over salmon. Top with garlic mixture.
3. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Yield: 6 servings.

Ingredients

1. 2 teaspoons minced garlic
2. 1/2 cup butter, cubed
3. 6 tablespoons lemon juice
4. 2 teaspoons salt
5. 1/2 teaspoon pepper
6. 5 salmon fillets or steaks (6 ounces each)

Directions

1. In a small skillet, saute garlic in butter; whisk in the lemon juice, salt and pepper. Transfer 2/3 cup to a serving bowl; set aside.
2. Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with remaining lemon butter. Broil 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with reserved lemon butter. Yield: 5 servings.

Ingredients

1. 2 tablespoons lemon juice
2. 1 tablespoon olive oil
3. 2 garlic cloves, minced
4. 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
5. 4 tuna steaks (6 ounces each)
6. 1/4 teaspoon salt
7. 1/4 teaspoon pepper

Directions

1. In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.
2. Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Yield: 4 servings.