[ Nutrition ]

Tilapia: the fish for the future?

Healthy Dining’s expert staff of registered dietitians and master’s level health/nutrition professionals consults with each restaurant to find menu items that meet the nutrition criteria outlined below, which are based on many of the recommendations of leading health organizations. This dish is very easy to prepare and is great with either Tilapia or Flounder. Q: Why would the Salmon with Caper Mayonnaise or the Iceberg Wedge Salad with Blue Cheese Dressing or the Cumin, Black Eyes and Corn Salad not be safe for Coumadin users? Lay one piece of fish over each veggie pile. Usually I simply shake some sort of Mexican or Southwest seasoning (Cholula, or Emeril’s or my current favorite Mesquite Garlic seasoning) on both sides of the fish, place it on a greased/oiled/non-stick piece of aluminum foil (without the foil, the meat will fall apart and through the grates on the grill), and put it on a gas grill over medium heat. In a large saucepan bring the water to boiling. Because tilapia is high in protein, eating too much of this fish could, in rare cases, cause you to have too much protein in your body, if you have certain medical conditions.

Salmon is at the top of our list because it is high in omega-3, the “healthy” fats that can reduce the inflammation in your blood cells as well as help your cholesterol. Low-Carbing Among Friends. Gas grills need less supervision and they’re more predictable—you can control the heat with a turn of the dial. The directions on the package said not to flip it, but the underside of the fish came out soggy. Cook, uncovered, about 5 minutes more or until beans are crisp-tender, stirring frequently. Chili powder, 1 teaspoon. Emmett Duffy, Ph.D., professor of marine science at The College of William and Mary in Gloucester Point, Virginia.

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