Hi Myrna,

I've always been a fan of Halibut, one of their main Entrees, ever since I started going to The Barn Dinner Theatre back in the 70's. Matter of fact, my second wife's favorite story was how I took her out to "The Barn" on our first date!

Then of course, there's the old joke...

Q: Why did the vegan go deep-sea fishing?
A: Just for the halibut!

Seriously though, the Halibut is a highly regarded food fish. In fact, the name is derived from haly (holy) and butt (flat fish), for its popularity on Catholic holy days. It is also the largest flat fish. The IGFA record was apparently broken by a 515 pound 8.6 foot fish caught off the waters of Norway in July 2013. Which reminds me of another old joke...

Have A Great Weekend My Friend,

Phil

Hi My Friends,

Here's one especially for those folks out there just like Pat and I - watching our Sodium everyday. At just 101 mg per serving, this super simple, low sodium meal gets rave reviews from my whole family ever time it's on the table. Tilapia is a terrific fish; mild in flavor, meaty, and when you can grab it on sale like I did, cheap. The recipe calls for Cajun seasoning, but if you don’t have any on hand, I highly recommend Benson’s Salt Free Calypso, a blend of 19 herbs and spices that perfectly compliments the pineapple in this recipe. The salsa-like relish is a sweet & spicy partner to the fish. If you can’t stand the extra fir in your food, simply omit the pepper flakes and substitute an equal amount of bell pepper for the jalapeño. Serves 4.

Spicy Tilapia With Pineapple-Pepper Relish

Ingredients

2 1/2 c. chopped fresh pineapple chunks (about 1/2 fresh pineapple, peeled and cored)
1/2 c. diced red onion (about 1/2 sm/med onion)
1/2 c. diced tomato (about 1 small tomato)
2 T. rice vinegar
1 T. chopped fresh cilantro
1 small jalapeño pepper, seeded and chopped
2 t. vegetable oil
1 t. no-salt-added Cajun seasoning (I recommend Benson’s Salt Free Calypso)
1/4 t. dried red pepper flakes
4- 6-oz. tilapia fillets (1.5 lbs. total)

Directions

Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently.

Heat oil in a large nonstick skillet over medium-high heat. Combine Cajun seasoning and red pepper flakes in a small bowl and sprinkle fish evenly with the mixture. Add fish to pan and cook for 2 minutes on each side, or until fish flakes easily when tested with a fork.

Serve immediately, plating each portion of fish with an ample amount of pineapple relish.

Have A Great Sunday My Friends,

Phil

Hello Everyone,

Can you tell that I'm just wild about Salmon! Today's recipe uses Wild Salmon, Quinoa, and Kale – these burgers are not only super healthy, loaded with good-for-you omegas and tons of protein (21-1/2 grams of protein), but they also taste delicious and are easy to make. Serve them on a simple arugula salad with grapefruit, with a mustard-shallot vinaigrette.

Healthy Salmon Quinoa Burgers

Ingredients

16 oz wild salmon fillet, skin removed

1 tsp olive oil

1/3 cup diced shallots

1 cup kale, chopped

Kosher salt and freshly ground black pepper, to taste

3/4 cup cooked quinoa

2 tbsp Dijon mustard

1/2 tsp Old Bay

1 large egg, beaten

And For The Salad:

2 1/2 tbsp olive oil

2 1/2 tbsp champagne vinegar

2 tbsp minced shallots

1 1/ 4 tsp dijon mustard

salt and pepper, to taste

10 loose cups baby arugula

1 large pink grapefruit, peeled and diced

Directions

In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.

Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together. With a knife finely chop the remaining salmon, transfer to a large work bowl.

Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.

Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.

Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.

Toss the dressing with the arugula and grapefruit; divide on four plates. Top each salad with a salmon burger.

Nutrition Values

Salmon Burgers with Salad:

Servings: 5 • Size: 1 burger with salad • Weight Watcher Points+: 8 pt

Calories: 277 • Fat: 13 g • Carb: 17 g • Fiber: 2 g • Protein: 23 g • Sugar: 5 g

Sodium: 338 mg (without any added salt) • Cholest: 105 mg

Have A Good One My Friends,

Phil