Diabetic Meals in 30 Minutes—or Less! by Robyn Webb

Author:Robyn Webb [Webb, Robyn]
Language: eng
Format: epub
Publisher: American Diabetes Association
Published: 2011-12-26T05:00:00+00:00

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Calories 203

Calories from Fat 27

Total Fat 3 g

Saturated Fat 1 g

Cholesterol 0 mg

Sodium 99 mg

Total Carbohydrate 40 g

Dietary Fiber 4 g

Sugars 5 g

Protein 6 g

THE DAILY CATCH

Most people probably have fond memories of the only fish dish they ate as children: frozen breaded fishsticks! Today there are so many varieties of fresh fish that it is hard to resist preparing it in new and delicious ways.

Here are a few pointers on selecting fish:

• Try to go to a fish market that you are familiar with. This way you will know their delivery schedule and can be assured of the freshest fish possible.

• Look for steaks and fillets that appear to be freshly cut, without a dried or brown look. A mushy flesh may indicate that the fish has been defrosted and refrozen.

• Plan your menus carefully. Fresh fish should be used within 24 hours for the best taste and freshness. Keep fresh fish on ice in your refrigerator to keep it at its best. If you must freeze your fish, wrap the fish well and try to use it within 1–3 months.

• Be gentle when you cook fish! Fish is done when it just turns opaque. If it overflakes, it is overcooked! When cooking shellfish, such as shrimp, cook it until it just turns pink and then remove it from the heat. Scallops should be cooked just until they turn opaque, about 1–2 minutes. So bait your line and throw it in—it’s time for some great fish!

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