The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
I have been meaning to make this stir-fried bok choy and mizuna with tofu recipe for weeks, but it’s been met with constant resistance from Lloyd. I am extremely appreciative that he joyously eats anything I make, but tofu is the one exception. It does nothing for him. I was forging ahead with the stir-fry anyway last night because my longstanding position is that the cook chooses the fare, but at the last minute I realized the tofu I’d pre-sliced and placed in the fridge to dry was frozen. We have a new fridge and it was too cold. So the tofu texture was irreparably damaged. Lucky Lloyd. I had to come up with a quick plan B and automatically turned to my stash of frozen fish. I chose barramundi, a buttery type of sea bass rich in omega-3s. The barramundi and lemon butter recipe on the back of the package was perfect because it has exactly five ingredients that I always have on hand (actually, I was out of garlic, but used onion instead). Sauteed spinach rounded out our impromptu meal. It was perfectly delicious. But once I get some more tofu, that tofu stir-fry will be made!
Rima Kleiner, MS, RD
I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.
Jennifer McGuire, MS, RD
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware. I live in Beaufort, SC where my husband serves as a US Marine Corps Judge Advocate. I love to entertain, travel, watch reality TV, grill outdoors, run, and practice yoga.