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.
Yesterday I went to the grocery store, and when I got home, I noticed that several of my heavier groceries were double bagged. For some irrational reason, two plastic bags per sack throws me over the edge as horribly wasteful, whereas one is OK. I really just need to use none. I have several reusable totes, but often forget them at home, so last night I spent a few minutes researching ultra-compact shopping bag sets on reusablebags.com. I ended up settling on the Olive Smart Half Set, which includes three big bags that can be smashed in to a small stuff sack. I'll let you know how I like them.
Moving on to the fruits of my grocery run, I got all of the ingredients Lloyd needed for his chile- and lime-marinated snapper with roasted corn and black-eyed pea salsa (from The Best of Cooking Light cookbook). We substituted the fish species based on what was available at the store - mahi-mahi for snapper - but it was an unsuccessful swap. We both thought the mahi-mahi was uncharacteristically oceany tasting (normally it has a mild to moderate flavor), so this wasn't our favorite dinner. But the flavors of the marinade (lime juice, red onion, honey, jalapeños, olive oil) and salsa (red onion, jalapeños, black-eyed peas, corn, cilantro, garlic, apple cider vinegar) were great - fresh with a little kick.
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
I'm sorry the fish wasn't the best, but I have to say it looks good. Your salsa looks lovely, as well. Some of the best and most creative salsa recipes seem to be paired with fish.