Perfect served with white rice and a big green salad. You can substitute swordfish steaks for the salmon.

Serves 6.

3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried basil
1 teaspoon kosher salt
1 tablespoon olive oil
2 pounds salmon fillet, tiny bones removed with a tweezer, cut in half
1 lemon, cut into 6 wedges

1. Place the chili powder, cumin, basil, and salt on a large plate and mix well. Dredge the salmon in the mixture.

2. Place a large skillet over medium-high heat and when it is hot, add the oil.

3. Add the salmon, skin side down first, and cook until browned and firm, about 3 to 4 minutes per side. Cut each into 3 pieces. Serve immediately with lemon wedges.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)