FRESH FISH IS A TREAT any time of year, but recipes that combine fish with unusual seasonings result in dishes bursting with flavor.

The following recipes from the Summer Kitchen/Blue by Night restaurant in Rosemary Beach, Fla., are easy to prepare and special enough to serve for a summer evening get-together.

The Jerk Swordfish and Sun-Dried Tomato Salad calls for blue cheese and balsamic vinegar. Feta cheese, capers and fresh Italian parsley enliven the Gulf Shrimp Sauté.

LEGEND:
VERY LOW FAT: Recipes with 10 gm. of fat or less per serving.	LOW CHOLESTEROL: Recipes with 30 mg. of cholesterol or less per serving.		LOW SODIUM: Recipes with 240 mg. of sodium or less per serving.

Jerk Swordfish and Sun-Dried Tomato Salad

4 5-oz. swordfish steaks (halibut or mahi mahi can be substituted)
5 oz. jerk seasoning
3 oz. balsamic vinegar
1 T. olive oil
2 T. red wine vinegar
2 T. olive oil, extra virgin
2 bags spring mix or your favorite salad mix
1/2 c. blue cheese, crumbled
1/2 c. sun-dried tomatoes, rehydrated in hot water
salt and cracked black pepper (to taste)

Place the fish, jerk seasoning, balsamic vinegar and 1 T. olive oil in a glass baking dish. Mix together and coat the fish well. Set aside for 1 hour.

Grill or bake the fish until done. If baking, cook at 400° for 10 minutes per inch of thickness.

Place the red wine vinegar and extra-virgin olive oil in a bowl and whisk until mixed to make a vinaigrette. Divide the salad greens among four plates, then drizzle with the vinaigrette. Top greens with the fish, blue cheese and sun-dried tomatoes. Serves four.

Per Serving
Calories	273
Fat	8.6 gm.
Calories from fat	28%
Cholesterol	55 mg.
Sodium	293 mg.

Gulf Shrimp Sauté

1 T. garlic, finely chopped
2 t. olive oil, extra virgin
24 26- to 30-count Gulf shrimp, peeled, deveined and rinsed
1 T. lemon juice
1 c. feta cheese
1/4 c. Italian parsley, roughly chopped
1 T. capers, drained and rinsed
4 c. penne pasta, cooked and drained

Sauté the garlic in the olive oil in a sauté pan over medium-high heat. After about five minutes, when the aroma of the garlic is released, add the shrimp and sauté for several minutes until they turn opaque.

Add the lemon juice, feta cheese, parsley and capers; slightly crush the capers in the sauté pan with a wooden spoon as they cook.

Divide hot pasta into four bowls and top with shrimp. Serve immediately. Serves four.

Per Serving
Calories	400
Fat	8.5 gm.
Calories from fat	19%
Cholesterol	193 mg.
Sodium	488 mg.

For more information, call 850-231-6264. or visit Summer Kitchen/Blue by Night Restaurant in Rosemary Beach, Fla. For online information go to www.rosemarybeach.com.

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