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.
We got our new camera! I was so engrossed in reading the instructions and fiddling with the buttons while I was cooking, that it's highly likely I didn't precisely follow the barramundi osso buco recipe. But whatever I did came out super comforting and savory, with a hint of sweet.
Barramundi is a buttery yet delicate farm-raised fish. Topped with the stewed veggie sauce (and it is veggie - I used fake bacon), it tasted wonderfully rich. Lloyd gobbled it up, but would like to add the disclaimer that to call this dish osso buco (one of his favorite indulgences) is a bit of a stretch. I agree, it's no braised veal shanks. But if you can get your hands on barramundi, or a similar white fish like sea bass or red snapper, give this recipe a try.
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, just outside of Austin, TX. 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.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Kailua, HI on the island of Oahu where my husband serves as a US Marine Corps JAG.
People in Hawaii eat more fish and shellfish than average, but over 80 percent of typical Americans don't eat seafood at least twice per week. Doctors and dietitians like me say that's the goal, so BlogAboutSeafood is here to show you just what plenty of seafood looks like in an RD's real-life diet.
Photo by Marco Garcia
