Ingredient: black pepper

Oven-Roasted Salmon

How To Prepare
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickest portion of the fillet. Sprinkle with seasoning and black pepper. Place fish in a parchment paper- or foil-lined shallow baking pan.
2.
Bake, uncovered, in a 450 degree F oven for 4 to 6 minutes per 1/2-inch thickness of fish or until fish begins to flake when tested with a fork.

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 Oven-Roasted Salmon
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Acorn Squash Rings

How To Prepare
Preheat oven to 400 degrees.

SLICE: the bottom and top from each squash and discard. Carefully slice each acorn squash into four rings, making eight rings in all. Using a thin spoon, scoop out and discard the seeds and membrane.

SPRAY: a large cookie sheet with cooking spray. Lay rings on cookie sheet and BAKE for 15 minutes.

COMBINE: maple syrup, marmalade, ginger and pepper in a small bowl.

REMOVE: squash rings from oven and brush with maple syrup mixture. Return to oven and bake for another 15 minutes. Remove from oven and brush with glaze once again. Bake for 10 minutes, or until tender.

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 Acorn Squash Rings
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Chicken Spinach and Pear Salad

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 Chicken Spinach and Pear Salad
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Instructions
  1. Directions Slice the chicken breast in half horizontally to make 2 thin cutlets; season with pepper. Spray a large nonstick skillet over medium-high heat with Pam cooking spray. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice. Whisk the vinegar, lemon juice, mustard, Tablespoon of Splenda, and pepper to taste in a large bowl until blended. Add the chicken, spinach, endives, and, pear, and more pepper to taste; toss to combine. Divide among bowls and serve.
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Spicy Grilled Calamari Steaks

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 Spicy Grilled Calamari Steaks
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  1. 1. Place cumin, paprika, cayenne, lemon juice, pepper, and garlic in a zip‑close bag. 2. Add calamari steaks, seal bag and turn to coat steaks well. Marinate 1 hour in refrigerator. 3. Heat grill to medium‑high. 4. Drain marinade and place steaks on hot grill, but avoid bringing into contact with flame. Grill 5 minutes or until done.
Recipe Notes

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Ceviche

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 Ceviche
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Recipe Notes
  1.  Rinse scallops and place cubed snapper and scallops in a medium sized bowl.
  2. Add the lime juice until all fish is completely submerged.
  3. Chill the mixture all day until the scallops become opaque and the snapper is cooked thoroughly by the acid in the juice.
  4. Add all remaining ingredients and gently stir.
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