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1   teaspoon    dried   oregano

2   tablespoons shredded    Parmesan    cheese

3   lemon   wedges

DIRECTIONS

1. Season the sole fillets with salt and pepper.


2. Place in a skillet with the butter over medium heat, and sauté on each
   side for 7 to 10 minutes.


3. Pour the champagne in the skillet, but not over the fish.


4. Sprinkle the oregano over the fish, and cook for 5 minutes.


5. Sprinkle the fish with Parmesan cheese, and garnish with a lemon wedge.
   Serve.

Grilled Tuna with Peanut Sauce

SERVINGS: 1

PREPARATION TIME: 20 min.

INGREDIENTS

6   ounces  fresh   or  frozen  tuna    steaks  or  fillets

¼   cup unsalted    peanuts,    or  all-natural ground  peanut  butter

½   scallion,   cut into    1-inch  pieces

1   teaspoon    macadamia   oil

1   teaspoon    agave

½   teaspoon    grated  fresh   ginger

½   clove   garlic, quartered

½   teaspoon    teriyaki    sauce

1   sliced  scallion,   for garnish (optional)

DIRECTIONS

1. Preheat the grill.


2. Thaw fish if frozen. Rinse, dry, and set aside fish.


3. Combine peanuts, 4 tablespoons water, scallion, macadamia oil, agave,
   ginger, and garlic in a blender or food processor. Blend together
   thoroughly, and pour into a saucepan. Stir in 1 tablespoon water. Set
   aside.


4. Combine the teriyaki sauce and remaining water. Brush both sides of the