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 weekend while I was with the girls in Tahoe, Lloyd went on a guys' fishing trip. He said they were very excited about reeling in a bountiful catch because they had a 30-pound Ono (aka, Wahoo) within the first few minutes on the seas. But six hours later at the conclusion of the charter, they still had just the one Ono. Regardless, Lloyd took home 5-6 pounds of fish cleaned by the captain, and we enjoyed our first meal of it Wednesday for dinner.
I decided to try steaming it because we got a gorgeous steamer for our wedding that I couldn't wait to use. After reading the directions carefully (I mistakenly thought the steamer might be complicated), I realized the only thing I had to do was pour a pool of water in the bottom of a wok and bring to a boil. On top of the shallow layer of water went the first level of the steamer filled with asparagus.
Next went the second level of the steamer filled with Ono (rubbed with a jerk fish seasoning, lime juice, salt, pepper, and olive oil).
And last, the lid.
Despite the fact that the water boiled out more quickly than I thought and the bottom of the pan got a little scorched, the overall steaming process was extremely quick and resulted in perfectly-cooked food. I can't wait to whip up all sorts of veggies and seafood in there.
Today for lunch I ate the leftover cooked fish as a taco with a flour tortilla, brown rice, jalapeños, and light sour cream. Ono is the perfect steaky texture for tacos - it doesn't fall apart. I'm glad we have a few pounds in the freezer still to look forward to.
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
