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.
Well, my out to eat streak has finally come to an end. Lloyd and I moved from Newport, RI on Friday and are now at our respective parents' homes in Texas through the holiday. We're meeting up in Washington, DC December 30 to prepare for a few days, and then our wedding is on January 3. Two days later, it's off to Hawaii!
But for now, it's my last stay at the Wilmes home as a Wilmes. I plan to do a lot of cooking with my mom, including Lobster mashed potatoes on Christmas day. In memory of my almost daily outings to restaurants over the last 10 weeks, and celebration of my new ability to eat out when I want to (not because I have to) from here on out, I am sharing the results of the National Restaurant Association's 2009 "What's Hot Chef's Survey." You'll see fish fits in to several, including nutritionally balanced children's dishes and sustainable seafood.
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
This is a really interesting post. If readers are interested in making your Lobster mashed potatoes but don't know how to cook a lobster they should check out this article: http://blogs.browardpalmbeach.com/cleanplatecharlie/2010/02/cracking_liv...
We substituted fresh thyme for the tarragon as I'm not a big fan of this herb. I find it to be a bit perfumy. The substitution worked beautifully. We were also running short of time, as the meat dish finished earlier than expected. We shortened the potato cooking time by peeling then cutting the spuds into small pieces. Worked out well.
I was wondering if frozen lobster would be as good as fresh, but my seafood expert daughter assured me it is perfectly good and better in some instances. She was right.
I treasure Jennie being home for a week prior to her wedding. I miss her already.
Thanks, mom! They were yummy and frozen lobster is the way to go. I've just added a picture of our final product. Miss you too!