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 was pretty quick with my attempt to recreate the herb-crusted fish I ate at Buzz’s last week. This recipe for crispy herb crusted halibut with curly celery and haricots verts was beautiful and I adored the “cute” curly celery slivers, but the flavor fell a little flat. Two changes I made to the recipe that may have contributed to the blandness: 1) I used panko bread crumbs instead of mashed potato flakes and 2) I forgot to salt the fish before breading it, and instead sprinkled some salt on top after it was cooked. The recipe got great reviews, so I take full responsibility for the mediocre outcome. Buzz’s, you win!
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
