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 we stuck with the plan for grilled halibut (with a tangy mustard and mushroom sauce), but I got to thinking that grilled fish plus grilled zucchini might add up to smoky grill flavor overkill. So I went with a quick zucchini sauté instead for the side dish, and it was simply delicious. Three ingredients!*
The fish turned out well too, though I was so preoccupied with serving it (we had a few friends over for dinner) that I forgot to take a picture. I did, however, grab a shot of the package it came in.
Isn't it pretty? There is a whole new line of frozen fish at our local supermarket, and I'm really drawn to the clean and simple packaging. In addition to the halibut, which was very mild and perfect for the grill, I picked up frozen barramundi for some time next week. It's the first time I've seen that species available at a regular old grocery store, so I'm excited to try it.
Tonight we're going to Art after Dark, and the theme is "old Hawaii." As soon as I saw this menu...
*If you have one zucchini leftover, you must make this zucchini bread (muffins) recipe. I'm on a huge muffin kick because I recently got reusable muffin cups, and of multiple and varied recipes, these are the best I've made. I adapted the recipe slightly to yield 12 big muffins, cut the oil a bit, and incorporate half whole wheat flour. When I fiddle while baking it's not always pretty, but I am super pleased with how my adaptation turned out. In fact I just ate one fluffy muffin for lunch. Here are the ingredients I used...
Yield: 12 big muffins
2 eggs
1/3 cup olive oil + 1/3 cup vegetable oil + 1/3 cup fat-free plain yogurt
1 cup sugar
almost 2 cups grated zucchini
a little less than 2 teaspoons vanilla extract
1 cup all-purpose flour + 1 cup whole wheat flour
2 teaspoons cinnamon
1/8 teaspoon nutmeg
a little less than 1 teaspoon baking soda
a little less than 1/2 teaspoon baking powder
2/3 teaspoon salt
1/4 cup chopped walnuts
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
