I love beans. Yet somehow, I have opted for canned over dried every single time I have ever prepared them. Yes, that's right, until last night I was a dried beans virgin. So now, on the morning after, I can honestly say I don't know what I was so afraid of. Cooking with dried beans takes longer, but is entirely foolproof and results in a richer taste and heartier texture. I adore canned beans too, but last night's tasted more like the kind you'd get in a good Mexican restaurant. The citrusy flavor paired wonderfully with the earthy chimichurri salmon, which I made in literally 7 minutes by rubbing a spice mix I keep on hand on the fish and sautéing stove-top (flesh-side first) in a bit of olive oil. And the whole dish had my favorite quality - heat!
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 Kaneohe, 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.
