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When shellfish is listed, you can enjoy:
shrimp,
scallops,
lobster,
mussels,
clams,
oysters,
crab,
calamari,
etc.
When fish is listed, you can enjoy:
orange roughy,
trout,
bass,
cod,
sole,
flounder,
halibut,
herring,
sardines,
red snapper,
salmon,
whitefish,
swordfish,
tuna,
mahi mahi,
etc.
Q: When you specify tuna fish on the Diet, does it have to be water-packed?
A: No, but if the tuna fish is
oil-packed, pour off all the oil you can. Do the same with canned salmon. Then rinse in a colander or strainer under cold
water and shake dry. (p.40)
Q: When I have tunafish or canned
salmon, can I cut celery into it?
A: Yes, if it makes it tastier for you, add celery, and carrots, chopped parsley, squeeze in some lemon or lime
juice - use your creativity.(p.40)
Putting carrots & celery in
with the tuna fish is of no consequence. (p.140)
TUNA (OR SALMON) SALAD GOURMET
1 61/2 oz or 7 oz can solid pack tuna fish (or salmon)
oil drained off and fish rinsed in colander under cold water
2 stalks (or more) celery, diced
1 hard-cooked egg, chopped
2 tsp. tiny capers
1/2 inch strip pimento, diced
1 tsp. grated onion (optional)
1 tbs. lemon juice (or more, to taste)
1 shake Tabasco sauce (or more, to taste)
Watercress or Bibb lettuce (or other available)
Radish rosettes, sliced cucumber, lemon wedge
Place chilled drained
tuna (or salmon) in a bowl and flake it with a fork.
Add celery, hard-cooked egg, capers, pimento, onion (if used),
lemon
juice and Tabasco sauce, and mix without crushing.
Serve on a bed of watercress or choice of lettuce and garnish
with
radish rosettes, sliced cucumber and lemon wedge.
Serves 2.
Members Suggest:
shrimp with a lil cocktail sauce
For Wednesday lunch, Prepare tunafish or salmon salad
by mixing with diced tomatoes, diced cucumbers, diced red onion, lemon juice. Let sit to release juices, then serve
on a bed of salad greens with sliced cumbers. On keep trim use a dressing made with dill, plain yogurt and lemon.
You can also mix pickles into your tuna for a moist, tangy meal.
Use the Reynolds Wrap commercial idea and sealed your fish in
aluminum foil along with fresh herbs, lemon,
and seasoning, sometimes vegetables...then you seal it up and bake in the oven for 15 minutes on 350. Comes out light and
flaky and very nicely flavored.
Prepare cajun style bass by sauteeing a little diced onion,
garlic and tomatoes in Pam No-Fat Olive Oil Cooking
Spray
and then adding the fish coated in cayenne, paprika, and bread crumbs (from the toasted protein bread) and that comes
out nicely. You just have to use a medium heat, or else the spray dissolves really
quickly.
Place the boned
filets in aluminum foil with a wedge of lemon, pearl onions, 1/2 clove garlic, and fresh herb sprigs. Seal, and bake on pan
in oven for 15 mins on 325 degrees.
Brush the filet with egg whites and press firmly into the crumbs of protein bread
(toasted twice& mixed with your favorite seasonings, like cayenne) sautee over medium flame using non stick cooking spray
(you can use butter flavor if you prefer)for 10-15 minutes.
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