Recipe of the Day

I know I'm new here, and you all have probably done the recipe thing in the past, but I thought it would be nice to share and exchange recipes a few times each week. 

As I've said before, much of my adolescent and adult life has revolved around the kitchen.  I love to cook.  (I also love to eat, but hey, that's part of the reason I got here, right?)  But now I'm trying to learn to cook high protein, low fat, low carb recipes.  (This is a real challenge for a gal who channels Paula Deen!)  As I find recipes that are WLS friendly, I thought I might post them here for all to enjoy.  And I would surely love to get more recipe ideas from all of you!

Anyway, here's what I had for supper last night.  You can adjust the any of the portions as needed.  For example, since my husband is gone, I only cooked one fish fillet for myself last night and then I only ate half.  See what you think:

Poached Fish

2 lbs orange roughy, tilapia, or fish of your choice 2 c. water or fish stock 1/4 c. lemon juice 1 small onion, thinly sliced 1 tsp salt 3 peppercorns 1 bay leaf 2 tsp fresh parsley   Directions: Cut fish into serving size portions.  Combine water, lemon juice, onion, salt, peppercorns, parsley and bay leaf in skillet and bring to a boil.  Reduce heat.  Place fish in a single layer in the simmering liquid.  Cover and simmer 8 to 10 minutes* or until fish flakes easily when tested with a  fork.  Carefully remove fish from liquid and serve.   *orange roughy and tilapia are fairly thin piece of fish.  If using thicker pieces, like salmon, adjust cooking time accordingly.

I served the fish with Mango Salsa, which was delicious.  But I recommend preparing the salsa a day ahead of time to allow the flavors to meld.

Mango Salsa   1 mango, peeled and cut into small chunks 1-2 c. diced tomatoes 1/2 small vidalia or purple onion, diced 1-2 jalapeno peppers, seeded and chopped (you adjust the heat to your liking) 1 Tbs lime juice 2 tsp minced garlic 1/2 tsp salt (or more to your taste) 2 Tbs chopped cilantro Opt: 1 packet of no-calorie sweetener, if desired   Mix all ingredients together in large bowl.  You can add, delete or adjust anything to suit your tastes.  Have fun with this!  Refrigerate several hours before serving.

Thanks for the recipe. I sounds great.   Mag  

Hmmmm, not sure what happened to my formating!?  Sorry the recipes are so hard to read!

Vickie

That soundas delicious! Thank you...I will have to try that *s*

Thank you so much....can't wait to try this...saved it in my recipe file!

Hugs....connie d

Thanks Vickie,
Looks easy and yummy! My 2 requirements for cooking.
I'll try it now pre-op with salsa, then fish on its own post op until I can progress to salsa level foods. I do appreciate you sharing your experience. It would not have occurred to me to hold back the salsa almost a month out.
Cheers!