Bayou-Style Tuna with Roasted Red Pepper Sauce

Ingredients:

• 1 tbsp smoked sweet paprika
• 1 1/2 tsp sugar
• 1/2 tsp ground cumin
• 1/2 tsp oregano
• 1 tsp salt (Optional)
• 1/2 tsp ground black pepper
• 4 (6 0z) tuna steaks, 1/2 inch thick
• 1 tbsp olive oil
• 1 (5 oz) jar of roasted red pepper, rinsed and drained
• 1/3 cup fat-free half-and-half
• 1 garlic clove, peeled or 1 tsp minced/powdered garlic

Makes 4 Servings

1. Combine the paprika, sugar, cumin, oregano, 3/4 tsp of salt and black pepper on a sheet of wax paper. Coat the tuna steaks with the paprika mixture, pressing lightly so it adheres.
2. Heat the oil in a large nonstick skillet over high heat. Add the tuna and cook about 3 minutes on each side for medium-rare or until desired doneness.
3. Meanwhile, combine the roasted  red pepper, half-and-half, garlic and the remaining 1/4 tsp of salt in a blender and puree. Transfer to a microwavable bowl and microwave on high, stirring twice, until bubbly, 1-1 1/2 minutes.
4. Sppon the sauce evenly on 4 plates and top each with a tuna steak.

Note: This recipe appears in the WW in 20 minutes Cookbook. I cooked this last night and it was so good and so Hot! I highly recommend drinking a lot of water. I also cut back on the paprika and used Creole seasoning. Creole seasoning works just as well. If you have the Griddler like I do, use it when cooking the tuna steaks to save you time and the fish will taste just as good.

Fish with a Fiery Taste: Cajun Fish

Ingredients:

• 1 1/4 lbs Red Snapper or Cod or any fish you want
• 1 Tbsp Paprika or Creole Seasoning
• 2 garlic cloves, minced
• 1 Onion finely chopped
• 1 tsp freshly ground pepper
• 1 tsp cayenne
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1 Tbsp Olive Oil
• 2 Tbsp fresh lemon Juice
• 1 tbsp finely chopped chives
• 
  
  1 lemon, cut into wedges
  
  
  

1. 
   
   Preheat the grill; place the grill rack 5" from the coals.
   
   
   
2. 
   
   Spray a sheet of heavy-duty foil with non-stick spray; place the fish, skin-side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, onion, pepper, cayenne, oregano, salt and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice and chives.
   
   
   
3. 
   
   Transfer the foil to the grill rack, Cover the grill, opening the top and bottom flues Slightly. Cook the fish until just opaque in the center, 10-15 minutes. Serve with lemon wedges and veggies of your choice.
   

WW Points Value: 4 (1/4 of fish)

Note: This recipe appears in the WW New Complete Cookbook. The orginal recipe was cajun red snapper but you can use any fish you want. If you don't have a grill, no problem. You can bake the fish for 20 minutes @ 350 F or broil the fish for 10-20 minutes. I use onions instead of shallots and it's just as good. Paprika may be too hot for your taste buds so creole seasoning works just as well.