Book: Recipes for the Heart, 98 pages, by American Heart Society to promote its Go Red for Women campaign. $3.99. Published by Publications International, 2013. Look for the book at the checkout lane at your grocery store or buy it at www.shopheart.org. The book will also be available later this year digitally through iTunes.

Fighting heart disease: Heart disease is the leading cause of death for women in the United States. The American Heart Society’s Go Red for Women is a national movement to stop heart disease in women. You can learn about heart disease, assessing your own risk, find heart-healthy recipes, support the Go Red campaign and tell your own story about heart disease at GoRedForWomen.org

What you get: The book contains information about heart disease as well as recipes. Learn how to make wise food choices and understand the risk factors and warning signs of a heart attack or stroke. Be inspired by the stories by average women who have dealt with heart disease. There are also about 50 recipes, ranging from appetizers, snacks and beverages to soups, salads, seafood, poultry, meats, vegetarian entrees, vegetables and side dishes, breads and breakfast dishes, and desserts.

What we made:

MEDITERRANEAN FISH (PAGE 42)

Serves 4; 3 ounces fish and 2 tablespoons tomato mixture per serving

Cooking spray

4 dry-packed sun-dried tomato halves, finely chopped

2 tablespoons water

8 kalamata olives, finely chopped

2 tablespoons diced pimiento, drained

2 tablespoons finely chopped fresh parsley

1 tablespoon chopped fresh basil

1 teaspoon olive oil

4 mild fish fillets, such as snapper (about 4 ounces each), rinsed and patted dry

¼ teaspoon paprika

1/8 teaspoon cayenne

1/8 teaspoon salt

Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray. Set aside.

In a small microwaveable bowl, stir together the tomatoes and water. Microwave, covered, on 100 percent power (high) for 30 seconds, or until the water is very hot. Let stand for 5 minutes or until the tomatoes are soft. Drain well. Return the tomatoes to the bowl. Stir in the olives, pimiento, parsley, basil and oil. Set aside.

Arrange the fish in a single layer on the baking sheet. Sprinkle with the paprika, cayenne and salt.

Bake for 10 minutes or until the fish flakes easily when tested with a fork. Transfer the fish to a serving plate. Spoon the tomato mixture on top.

Our assessment: This recipe is colorful and scrumptious; plus, it’s quick and easy to prepare. To save a little time, we used sun-dried tomato halves packed in olive oil. For a side dish, we recommend steamed broccoli, zucchini, green beans or asparagus.