halibut Jambalaya with couscous

makes 4 servings total time 30 minutes

4 oz chopped ham
2 stalks celery, diced
2 cups grape tomatoes
1 large onion chopped
1 yellow bell pepper, seeded and diced
1/2 cup dry couscous
1 Tbsp chopped garlic
1 1/2 tsp paprika
1/2 tsp dried thyme leaves
3/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 Tbsp Tabasco sauce
4 skinless halibut fillets (5 - 6 oz each) seasoned with paprika, thyme and salt

Garnish
4 scallions, chopped
1/4 cup chopped fresh parsley, minced zest of 1 lemon

Preheat grill to medium heat
Combine ham, celery, tomatoes, onion, bell pepper, couscous, garlic, paprika, and thyme in a large bowl. Stir in wine, Broth, and Tabasco. fold four 28inch pieces of heavy duty tin foil in half. Place one fourth of the mixture including the liquid in the center of each piece of foil; top with one fillet.
Bring opposite sides of foil together above food and fold over, make a 1 inch crease at top. Fold crease over until foil is flat against food and top of packet is well sealed. Flatten ends of packets and fold toward center to seal tightly.
Grill foil packets covered over direct heat for 15 minutes. Remove packets from grill, opening carefully to let steam escape. Spoon onto plates, garnish and enjoy.

Five Spice Glazed Chicken

Makes 4 Servings total time 30 min

for the Glaze:
1/4 cup plum jam
2 Tbsp light brown sugar
2 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1 tsp chili garlic sauce
1 tsp five-spice powder
salt to taste

For the Chicken:
4 boneless, skinless chicken breast halves
2 Tbsp sesame oil
1 tsp kosher salt
Juice of 1/2 a lime
Shredded savoy cabbage

Plum Salsa to top off chicken:
2 meduim plums, diced
1/4 cup diced red onion
2 Tbsp minced fresh basil
1 Tbsp fresh time juice

Combine all ingredients and chill for one hour before serving.

Preheat grill to medium-high heat.

Combine jam, brown sugar, vinegar, soy sauce, chili garlic sauce, five-spice powder and salt to taste in a small saucepan over medium heat. Bring glaze to a boil. Reduce heat to low; cook glace 2-3 minutes; set aside.

Combine chicken breasts, sesame oil, 1 tsp salt and lime juice in a resealable plastic bag. Seal bag and toss chicken to coat with marinade.

Remove from plastic bag and grill chicken, covered, over direct heat for 2 minutes. Rotate chicken a quarter turn and grill for 2 more minutes. Flip chicken over and grill 2 minutes, rotate and grill two more minutes. Cook until chicken is no longer pink. Reduce heat to medium-low. Dip chicken breasts in glaze and return to grill for 2 minutes. remove chicken from grill and place on shredded cabbage. Reheat any remaining glaze and serve with chicken. dollop each with Plum Salsa if desired.