P
puzzleannie
Guest
on this diet I eat fish at least 5 times a week, but I cook only for me. I never get fresh fish because I never know if I will be able to cook it in time, my schedule is so crazy, so I buy frozen packaged fillets or steaks in individual “shrink wrapped” servings. it takes only 10 minutes to thaw in a bowl of cold water, while I change clothes, make coffee or tea, check voice mail etc.
for salmon my favorite way is with pesto (from a jar) a spoonful spread on the bottom of my favorite small omelet pan, another spoonful spread on top of the fish. put the lid on turn it to low-med, and let it go. While it is cooking, 8-10 minutes, I saute red pepper strips and pine nuts, and fresh or thawed spinach, heat it all through, sprinkle with balsamic vinegar and put the lid on the pan (I am using my wok). that should steam only a minute or so. put the spinach on the plate, the fish on top.
If I have frozen squash or sweet potato patties in the freezer, one cooks on the plate in the microwave in 60-90 seconds, so I pull that plate out, add the spinach and fish. sprinkle the yam with lime juice.
I often have fish for breakfast, it is actually faster than anything else. My store has little codfish fillets that thaw quickly, while I am getting ready for work, I just put it in the same small pan with a bit of butter and old bay seasoning, put the lid on, let it cook on low-med for 3-5 minutes. I buy the hash brown cakes (no oil) in bulk, put one in the toaster on high, and it is ready when the fish is done. for breakfast I usually just slice a tomato and have thawed berries or sliced grapefruit or orange on the side.
favorite tuna salad recipe is 1/3 canned tongol tuna in oil well drained, less mercury,)1/3 chopped veggies (leftover asparagus, cauliflower or broccoli chopped, shredded carrot,celery, parsley, diced red onion, sliced black olives, I try to get creative here), 1/3 cooked pasta (tiny whole wheat shells are my favorite). I use a homemade vinegar and oil dressing, with a dash of dijon mustard, shaken in a jar, with celery seed, dillweed or tarragon, not mayo. I sometimes add chopped walnuts or pumpkin seeds to this.
favorite tuna steak recipe, ala a local restaurant, marinate in teriyaki sauce, cook on my mini-george forman grill, while it cooks, toss a bagged salad mix (romaine and spring greens is good) with grapefruit and orange sections, pecans or sliced almonds, and 1T olive oil. Sprinkle with rice wine vinegar, salt, pepper and two pinches of sugar, splenda or stevia, toss again. top with the cooked tuna.
for salmon my favorite way is with pesto (from a jar) a spoonful spread on the bottom of my favorite small omelet pan, another spoonful spread on top of the fish. put the lid on turn it to low-med, and let it go. While it is cooking, 8-10 minutes, I saute red pepper strips and pine nuts, and fresh or thawed spinach, heat it all through, sprinkle with balsamic vinegar and put the lid on the pan (I am using my wok). that should steam only a minute or so. put the spinach on the plate, the fish on top.
If I have frozen squash or sweet potato patties in the freezer, one cooks on the plate in the microwave in 60-90 seconds, so I pull that plate out, add the spinach and fish. sprinkle the yam with lime juice.
I often have fish for breakfast, it is actually faster than anything else. My store has little codfish fillets that thaw quickly, while I am getting ready for work, I just put it in the same small pan with a bit of butter and old bay seasoning, put the lid on, let it cook on low-med for 3-5 minutes. I buy the hash brown cakes (no oil) in bulk, put one in the toaster on high, and it is ready when the fish is done. for breakfast I usually just slice a tomato and have thawed berries or sliced grapefruit or orange on the side.
favorite tuna salad recipe is 1/3 canned tongol tuna in oil well drained, less mercury,)1/3 chopped veggies (leftover asparagus, cauliflower or broccoli chopped, shredded carrot,celery, parsley, diced red onion, sliced black olives, I try to get creative here), 1/3 cooked pasta (tiny whole wheat shells are my favorite). I use a homemade vinegar and oil dressing, with a dash of dijon mustard, shaken in a jar, with celery seed, dillweed or tarragon, not mayo. I sometimes add chopped walnuts or pumpkin seeds to this.
favorite tuna steak recipe, ala a local restaurant, marinate in teriyaki sauce, cook on my mini-george forman grill, while it cooks, toss a bagged salad mix (romaine and spring greens is good) with grapefruit and orange sections, pecans or sliced almonds, and 1T olive oil. Sprinkle with rice wine vinegar, salt, pepper and two pinches of sugar, splenda or stevia, toss again. top with the cooked tuna.
