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.
We cooked three delicious fish meals at home this weekend, all of which qualify as re-dos. (I've probably mentioned before that my mom has always written "re-do" by the repeat-worthy recipes in her cookbooks.) Saturday dinner was creamy tomato shrimp pasta. If you keep frozen shrimp in the freezer, you can make this virtually anytime because the rest of the ingredients are staples or substitutable with staples. Instead of heavy cream, I used half 1 percent milk (for a healthy twist) and half coconut milk (for a Hawaiian twist). YUM. Coconut and shrimp are made for eachother.
Sunday for lunch we had tuna fish sandwiches on whole wheat bread and Caesar salads for lunch. For the salad, I simply tore up a handful of romaine leaves, tossed in a few canned anchovies, and sprinkled on top an oil-based (instead of cream-based) bottled Caesar dressing.
And then for dinner Sunday night we had a variation of Giada's swordfish Panini. The commissary was out of swordfish, so I got butterfish instead. I have never tried it before, and though it looked steaky like swordfish, it cooked up flakier and had a few bones. Luckily they were concentrated in the center and easy to remove. Certainly worth the minimal effort, because it was a very flavorful, buttery (hence the name) fish.
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
