What are we eating this SUNDAY?

Funny you say that...I despised fish as a pre-op (except things like tuna salad, fish & chips and fried shrimp lol).  Now I can't get enough of it, but it still has to be a mild-flavored fish like Mahi-Mahi, Halibut, Sea Bass or Salmon. 

Ew and nothing chewy like calamari, swordfish, oysters, mussels or shark (can't get past the texture of it for some reason).  And under no cir****tances can it be RAW.  LOL gag reflex to this day.

Let me know what you made and how /if you liked it. :)

 My fav fish is seared tuna with black pepper - its basically raw - but sooo good and not chewy - i haven't found swordfish chewy but can see if your used to eating a flakier fish that you cud say the others are chewy.  Another fav is raw oysters with horseradish and ****tail sauce.  I serving of 6 of those slimy things puts me in heaven!

I have never liked any seafood but guess I will try to cook some fish,  I have halibut, talapia if any one has any good ideas for cooking fish  that takes the fish taste out please post them.

An easy way that I love to cook any kind of fish is to create foil "pouches" and cook them in the oven.  Each pouch will have one portion of fish topped with sliced red & green bell pepper, red onion, salt (or Old Bay Seasoning) if you have it, and thinly sliced lemon on top of the veggies (the lemon juice drips onto the fish while cooking without overpowering it too much.

Another way is to make it exactly like above, except drizzle about one tablespoon of a mixture of honey & low-sodium soy sauce on top of the lemons.  Sweet, spicy, tart...a flavor explosion!

If you are cooking tilapia, same thing as above except no lemons and you add thick and chunky salsa or pico de gallo in the pouch.  I love cilantro too...so I add some fresh chopped cilantro once it comes out of the oven for a fresh herb flavor.

I cook all fish at 400 degrees for 15-25 minutes depending on the thickness of the cut.

Hope that helps.

Thanks Lisa you are a great help. I will try the halibut tonight I am going to  try the foil pack but I am going put it on the grill. I will let you know how I like it

I think I posted this on OH before, but not sure.. so here goes:

Try Oprah's Unfried Catfish:

http://www.chef2chef.net/recipes/recipe-archive/54/287805.sh tml

Wasabi Almond Panko:

http://www.womansday.com/Recipes/Wasabi-Salmon-Recipe

(or you could use any other flavored almond if Wasabi isn't your thing, but it
really doesn't come out too hot.. this one is dangerous for me because I have a
hard time staying out of the flavored nuts..if I could find a very small
container of the nuts, that would work perfectly! Still on the lookout. )

Or I sometimes just take Salmon Filets, place on an ungreased bit of tinfoil on
a shallow pan or cookie sheet, skin side down, mist with olive oil
and sprinkle heavily with Italian seasoning or whatever Mrs. Dash I have in the
cupboard. Bake at 350 for 10 to 12 minutes or until it flakes easily with a
fork. Try not to overcook. Fish doesn't need much cooking. Very easy, very
tender.

I will try it, Thank you it sounds good I love wasabi

GM LisaBeezee!!!
Its a little sunny here and the temp is Great.

B- Protein Shake (carmel latte

S - Water

L- Protein Shake (chocolate)

S - Water

D - Protein Shake

I had surgery on Friday and I don't have a appetite. Im still have some nausea and dizziness.
Some I just decided to just do liquids for a couple of days.

Everyone on here, I wishing you a wonderful Sunday...

Lynn

Hi miss Lynn!!!  Glad to hear your surgery went well Friday my dear. :)  Probably a good idea to stick to liquids for a hot minute while your tummy heals.  Plenty of time to eat lots of healthy food down the road.  Thanks for posting and welcome to the loser's bench!!!

I had my band surgery on May 10th. Im a month out. I had a different surgery this past Friday. Had some female issues to take care of. So I decided to put myself on a liquid diet.
Thanks for welcoming me to the loser's bench. I go for my first fill tomorrow.
Yayyy!!!

Lynn