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.
Last weekend started off with Friday evening cocktails and calamari steak from one of our favorite relaxing spots, Buzz's on Kailua Beach.
Things got a little less chic on Saturday and Sunday because the fair was in town. Let's just say no healthful carnival food choices were made, but we did (narrowly) avoid fried Twinkies. So it could have been worse. Monday night we were back on track with delicious macadamia nut crusted opah (also known as moonfish) and roasted cauliflower.
The only glitch I had with this recipe is that in the skillet the macadamia nut crust was cooking (approaching burning) much quicker than the fish. So I moved the whole operation to the oven for literally 1.5 minutes to cook the middle through. Problem solved.
We're entertaining both tonight and Thursday, so the remainder of our Supper Plan this week is going to be especially delicious!
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Monday |
Macadamia nut crusted opah with citrus-olive oil |
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Tuesday |
Girls' dinner - Tapas: Sherried mushrooms; Serrano ham with crusty tomato bread; Manchego with quince paste; Hot pepper and garlic shrimp; Spanish rice pudding
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Wednesday |
Leftovers
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Thursday |
Grilled red-chile steak with sweet plantains, red onion and chipotle salsa; grilled corn on the cob
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Friday
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Out to eat |
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.
