We aim to show you accurate product information. Manufacturers, suppliers and others provide what you see here, and we have not verified it. See our disclaimerA few years ago, I realized that 95% of the meals I was preparing for my family consisted of meat. Red meat and white meat cooked in a variety of ways, always barbecued in the summer, or roasted and baked in the winter. Don't get me wrong, I am an unqualified carnivore at heart, but I just know so much meat does not make up a balanced diet. My husband and daughter are also meat-lovers, so when I decided to introduce more fish into our diets, I received some resistance. How could the tuna steak I plopped onto the grill be as delicious and satisfying as an all-beef frankfurter? My first attempt at fish was the Lemon Dill salmon recipe that is mentioned later in this book. The fish smelled and looked incredible, and when my family tasted it, they were believers. Now, fish is part of the regular lunch and dinner rotation. Friends I have talked to who find themselves in the same predicament convey to me the worry that they need to be a gourmet chef to cook fish. This notion couldn't be farther from the truth. The trick is to have a few key ingredients on hand for seasoning and 20 minutes to spare.