As far as David James Elliott is concerned, there's more to looking good than just eating right. The tall, handsome Toronto native admits that he has to work at staying in shape with a fitness routine that includes eight-mile runs, pushups, sit-ups, weights and kick-boxing. Elliott, who plays Lt.-Cmdr. Harmon Rabb Jr. on JAG, says, "I allow myself to go off my diet once a week. Otherwise, what's the point in living if it's all discipline."

Elliott loves to cook and is confident in the kitchen. He remembers his pre-JAG days, when he had time to "make these elaborate meals. I came up with some wild dishes." But now, with long days on the set, he leaves most of the meal planning to his wife Nanci. That changes when they vacation at their home in the Bahamas. There he resumes kitchen duties and says, "When the mood strikes, I like to get creative."

According to Nanci, "He makes great healthy stuff - great grilled vegetables and terrific pasta."

Another of Elliott's specialities is a dish inspired by the Islands. "I make this great marinade to go with seafood. I marinate the fish for two hours, then grill it. It's the best fish I ever tasted. It is unbelievable."

David James Elliott's Marinated Fish
Serves 4 adults

1½ lb. fish fillets (sea bass, monkfish, halibut, snapper or swordfish)
¼ cup olive oil
¼ cup lime juice
1 tbsp. soy sauce
1 tbsp. finely chopped cilantro
1 tbsp. chopped ripe olives
2 tsp. finely chopped capers (optional)
1 tsp. honey
1 garlic clove, minced
pepper to taste

In shallow glass dish suitable for marinating, arrange fish fillets in a single layer. Combine all the ingredients and pour over fish. Turn to coat. Cover and refrigerate for 1 to 2 hours, turning and basting fish at least once. Remove the fish from the marinade; reserve marinade. Grill fish on the barbeque, or place on a broiler pan lined with foil about 4 inches below preheated broiler. Cook 4 minutes on each side, turning once and basting occasionally with the reserved marinade.