Instructions: Marinade: Combine the oil, butter replacement, juice, and seasonings in a dish. Marinate the fish 5-9 minutes per side.

Meanwhile, in a nonstick small sauce pan, heat the tomatoes until soft (about 5 minutes). Cut the nectarine into fourths, lengthwise. Remove pit. Thinly slice crosswise. Add to the tomatoes along with herbs and ginger. Heat to soften. Season with salt and pepper. Keep warm.

Grill the fish, reserving the marinade. Fish will be white and flaky in about 4 to 5 minutes. The fish may burn a little in the Foreman grill (hatch-marks).

Meanwhile, heat a large nonstick saucepan. Add the marinade. When it bubbles, add the steamed vegetables and garlic. Toss to coat and to heat through. Add the peanuts and cooked pasta. Remove from heat. Add the cilantro leaves.

Plate the pasta and vegetables. Serve the fish along side topped with the tomato-nectarine sauce.

Description: "Grill the fish in a grill pan, under a broiler or in the Foreman Grill."
Cuisine: "Mediterranean"

Health Mark)"

NOTES : Tomatoes and nectarines go well together when warmed and spiked with ginger. It was a refreshing "chunky salsa" for the white fish. The menu makes a lighter evening meal.

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