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Remove from the pan, set aside, and keep warm. Ad 1 tablespoon of the butter to the same pan and melt it. Add the salmon t the pan, season lightly with salt and pepper, and sauti until lightly browned, firm, and translucent at the thickest part (open or cut to test), about 7 to 10 minutes in all. Remove from the pan and keep warm. In the same saute" pan, combine the shallots and Zinfandel. Bring to a boil and boil, uncovered, until the mixture is reduced to about !4 cup, about 4 min- utes. Reduce heat to low. Add the remaining 2 tablespoons of soft butter, little by litde, until it is melted and the sauce is smooth. Place the salmon on dinner plates. Top with the mushrooms, spoon the sauce over, and gar- nish with chives. Serves 2 Nutritional facts per serving Protein: 28 grams Carbohydrates: 4 grams Fish with Cashew Nuts 2 tablespoons lemon juice 2 teaspoons grated lemon rind 6 fish fillets (favorite choice) V2 teaspoon salt Vi teaspoon pepper V2 cup flour 5 tablespoons olive oil Vi cup chopped cashew nuts Parsley, minced, for garnish Put the lemon juice and rind into a shallow dish and allow the fish to stand in the mixture for at least 15 minutes. Season fish with salt and pepper. Roll the fish in flour and fry in olive oil until tender. Remove the fish, set it aside, and in the same pan fry and lighdy brown the cashew nuts. Serve the nuts over the fish, squeeze a little more lemon juice over the fish, and sprin- kle with a little parsley. Serves 6 Nutritional facts per serving Protein: 28 grams Carbohydrates: 2 grams Red Snapper Veracruz Style 6 tablespoons olive oil i 17-ounce can tomatoes, chopped i teaspoon Splenda i teaspoon chili powder Vi teaspoon allspice l garlic clove, crushed Salt and pepper to taste l onion, finely chopped 6 red snapper fillets 1 4-ounce can pimientos, chopped 2 tablespoons capers, chopped 3 ounces pitted green olives, chopped In a heavy skillet, heat 3 tablespoons of the oil. Combine the tomatoes with the Splenda, chili powder, allspice, garlic, salt, pepper, and onion and simmer in oil for about 10 minutes, covered. Coat the baking dish with the remaining oil. Put the fish into the dish; add the pimientos, capers, and olives to the tomato mixture and pour over the fish. Bake at 350° for 30 to 35 minutes, or until the fish flakes easily when pierced with a fork. Serves 6 Nutritional facts per serving Protein: 28 grams Carbohydrates: 4 grams Ceviche 2V2 cups lemon juice iVicups lime juice i tablespoon white pepper i tablespoon salt 1 tablespoon garlic granules 1 ounce Tabasco sauce 2 ounces safflower oil 5 pounds Pacific red snapper (cut into Vi -inch cubes) V2 bunch green onions or scallions, diced Vi bunch fresh cilantro, chopped l medium bell pepper, diced In a large bowl, combine the lemon juice and lime juice. Add the pepper, salt, garlic granules, Tabasco sauce, and safflower oil. Mix well. Add the snapper, onions, cilantro, and bell pepper. Gendy mix well. Refrigerate for 12 hours to blend the flavors before serving.