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 night I made the cilantro-chipotle tilapia and Mexican pineapple salad I had planned for Monday, before I realized Monday was a holiday and I'd be at the movies when I'd normally be making dinner. That is the joy of using frozen fish a good bit of the time - I can postpone recipes as needed. I rarely move the fish from the freezer to the fridge in the morning to allow it to defrost (this isn't strategy, I simply forget). And it's never a problem because you can defrost most seafood in a flutter right before you cook with the following three steps:
1. If the fish is vacuum-packed, remove plastic
2. Stick seafood in a strainer in the sink
3. Run cool water over it until it isn't hard anymore
You might think increasing the water temp a bit will speed things up, but make sure the water is cool or the fish can start to cook.
The dish, by the way, was unique. I tire quickly of leafy salads, and don't believe I've ever personally purchased jicama, so the salad was a nice departure. Most of all, it complimented the spicy fish superbly. Every bite I took involved salad and fish on the fork.
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
