Some like it hot: prepare to please your palate with these piquant peppers

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When it comes to eating hot and spicy foods, for some people, the spicier the better. The burning sensation that appeals to these culinary thrill-seekers comes from the chemical compound capsaicin, which is found in many chili peppers. If you like spicy dishes, the following recipes should appeal to your waiting taste buds.

RED SNAPPER SEVICHE

1 pound red snapper fillets, cut into 1/2-inch pieces *
1/2 cup fresh lime or lemon juice
1/2 cup fresh orange juice
1/4 cup pineapple juice
2 to 4 jalapenos, sliced
2 cloves garlic, chopped
1/4 cup chopped cilantro
1 small onion, thinly sliced
1 medium carrot, julienned
1/2 medium red or yellow bell pepper, julienned
Salt and pepper to taste

Place the fish in a shallow baking dish. Combine
lime juice, orange juice, pineapple juice, jalapenos
and garlic in small bowl. Pour over the fish, making
sure all pieces of the fish are coated with marinade.
Cover and refrigerate for 3 to 4 hours, turning
the fish occasionally. At the end of the time.
remove the fish with a slotted spoon, discarding
the remaining juice. Add the cilantro, onion, carrots,
bell pepper, salt and pepper to taste, and
gently toss to combine, Serve in large martini
glasses for special effect or in lettuce cups.
Yields 4 servings

Calories 169. Total Fat 2g, Cholesterol 42mg,
Carbohydrate 13g, Protein 25g. Sodium 85mg

* Purchase fresh, good-quality red snapper

SPICY CORN AND VEGETABLE SALAD

1 pound green beans,
  trimmed and sliced
4 cups whole kernel corn
2 to 3 serrano chili peppers,
  seeded and minced
1 cup grape tomatoes, quartered
1/4 cup sliced green onion

Dressing

1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon cayenne
    Salt to taste f

Place the green beans in 1-inch salted boiling water in saucepan.
Reduce heat to medium and cook for 5 minutes, then drain. Rinse with
cold water and drain well. Add to corn. Stir in serrano chili peppers,
tomatoes and green onion. Combine the dressing ingredients in a small
bowl until well combined. Pour over corn mixture and season with salt.
Toss to combine. Let stand for about 10 minutes. Serve on lettuce
leaves if desired.

Yields 8 servings

Calories 328, Total Fat 8g, Cholesterol 0mgI Carbohydrate 53g,
Protein 15g, Sodium 17mg

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HABANERO CHICKEN SATAY

1 or 2 habanero chilies, stemmed, seeded and minced
1 clove garlic, crushed
1 teaspoon fresh peeled ginger, minced
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
2 tablespoons chopped cilantro (optional)
3 tablespoons olive oil
  Dash Worcestershire sauce
  Salt to taste
1 pound chicken tenders

Whisk together all ingredients except chicken in shallow baking dish
until well combined. Add the chicken and turn to coat. Let marinate
in the refrigerator for 15 minutes. Heat grill to high. Thread each
chicken tender onto a wooden skewer. Grill the chicken skewers
until cooked through and no longer pink in the middle, about 3 minutes
per side. Serve warm with ranch salad dressing if desired.

Yields 4 servings

Calories 230, Total Fat 11g, Cholesterol 56mg, Carbohydrate 8g,
Protein 26g, Sodium 202mg

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BLACKENED CATFISH

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1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano
4 6-ounce catfish fillets, about 1/2-inch thick
1 tablespoon melted butter
  Chopped parsley
  Lemon wedges

Mix together all the spices and herbs in a small dish. Heat a
large cast-iron skillet over medium-high heat until hot. (The
skillet is the correct temperature when a drop of water evaporates
almost immediately when dropped onto the surface.) Coat the
fillets with the spice mixture, shaking off the excess. Cook the
fish in the preheated skillet for 2 to 3 minutes, or until the
underside is dark brown. Spoon a small amount of the melted butter
over each fillet. (Avoid spilling the butter into the pan because
it may flare up.) Turn the fish with a metal spatula and spoon a
small amount of the butter over the blackened sides of the fillet.
Cook for 2 to 3 minutes more, or until the underside is dark
brown and the fish is opaque but still moist inside. Transfer the
fish to serving plates. Garnish with lemon and parsley.

Yields 4 servings

Calories 194, Total Fat 8g, Cholesterol 106mg, Carbohydrate 2g,
Protein 28g, Sodium 636mg

CARRIBBEAN SPICY RICE

2 tablespoons olive oil
1 cup raw rice
1/2 cup chopped onions
2 cloves garlic, finely chopped
1 16-ounce can black beans (or any
  beans you like), drained and rinsed
  Lite coconut milk
  Low-sodium chicken broth
1 to 2 Scotch bonnet chilies, seeded
  and finely chopped
2 sprigs fresh thyme
1/4 cup thinly sliced green onions

Heat olive oil in saucepan until medium-hot;
add the rice, onion and garlic.
Cook and stir until onion is tender and
rice is golden, about 5 minutes. Stir in
beans, coconut milk, broth, chilies and
thyme. Bring to a boil; cover and reduce
heat to simmer. Cook until rice is done
and the liquid is absorbed, 20 to 25
minutes. Garnish with chives if desired.

Yields 6 servings

Calories 246, Total Fat 7g, Cholesterol
0mg, Carbohydrate 37g, Protein 10g,
Sodium 249mg

GRILLED JERK PINEAPPLE

1 fresh pineapple, peeled and cored
1 tablespoon prepared jerk marinade
  or seasoning
1 tablespoon olive oil

Slice the pineapple into 1/2-inch slices
and place in large bowl. Combine the
jerk marinade and olive oil. Add to the
pineapple. Gently toss to coat the
pineapple slices. Cover and let stand
for 20 to 30 minutes.

Heat grill or broiler to hot. Place the
pineapple slices on grill. Cook for 3 to
4 minutes and turn. Cook for 3 to 4 minutes
longer. Serve at once. Garnish with
mint leaves.

Yields 4 servings

Calories 60, Total Fat 3g,
Cholesterol 0mg, Carbohydrate 0g,
Protein 0g, Sodium trace.