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 intended to split this post over two days, because there are so many pictures from the weekend, but I ran out of time yesterday. The abundance of fish dishes is due, in part, to one of our meals being tapas. An array of tapas is simply my favorite way to eat because you get to sample so many flavors and foods in one sitting, without getting too full or wasting food. I actually used to work at a tapas restaurant years ago, by design, because there was no wasted food to carry back to the kitchen. And I cringe at wasted food.
We would tell patrons at the restaurant that tapas began in Spain when diners would cover their cocktail glasses with small plates to keep bugs away - and then the small plates naturally started to be filled with small bites of food. "Tapar" is the Spanish verb meaning "to cover."
Pictured below are three of the amazing selections we made at Hiroshi Eurasian Tapas: grilled squid with mushrooms, moi (a Hawaiian fish) in a foil pouch, and crusted tuna.
Also, not to be forgotten, our fancy dinner at La Mer...I ordered the dorade, a type of fish I've never tried before. It arrived in a salty pastry crust, which our waiter cut open tableside to reveal the succulent fish inside.
Rima Kleiner, MS, RD
I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.
Jennifer McGuire, MS, RD
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. 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. I live in Beaufort, SC where my husband serves as a US Marine Corps Judge Advocate. I love to entertain, travel, watch reality TV, grill outdoors, run, and practice yoga.
