Kristene Fortier, our expert food columnist, and the author of
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids"
shares her recipes for Garlic Chili Lingcod and Strawberry Kiwi
Salsa.
To celebrate spring, fresh strawberry and kiwi join forces in an
unexpected flavor combination. The sweet and savory salsa enhances the flavor
of grilled fish. Here, lingcod is chosen for its delicate sweet flavor. It
is very low in calories and fat but other firm white fish could be substituted
in the recipe. For the children, strawberry and kiwi chunks are skewered
to make brightly colored kabobs. Prepare the salsa first so that the flavors
have time to blend.
Garlic Chili Lingcod
Time to table: 15 minutes
Serves 2 adults and 2 children
1 1/2 pounds lingcod fillets
1 whole fresh lime
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
Freshly ground black pepper
Olive oil spray
Rinse the lingcod and pat dry with paper towels. Cut the lime in
half and squeeze the juice over the fish on both sides. Season with garlic
salt, chili powder, and black pepper. Omit any seasonings from the children's
portions if not to their liking. Coat a large skillet with olive oil spray.
Heat over medium-high heat for two minutes. Pan fry the lingcod for 3-5 minutes
on each side or until cooked through. Arrange on individual plates with the
salsa or kabobs on the side.
Calories 150; Calories from fat 15; Total fat 2g; Saturated fat 0g;
Cholesterol 90mg; Sodium 330mg; Carbohydrate 0g; Dietary fiber 0g; Sugars
0g; Protein 30g
Strawberry Kiwi Salsa
Time to table: 15 minutes
Serves 2 adults and 2 children
1 pint fresh strawberries, rinsed and hulled
2 kiwi fruits, rinsed and peeled
Grown-Ups:
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon finely minced red onion
1 medium garlic clove, minced
1/4 cup chopped fresh cilantro
1 teaspoon finely minced jalapeno pepper
1 whole lime
Dice half of the strawberries and one of the kiwi fruits. Transfer
to a bowl. Add the rice vinegar, sugar, salt, red onion, garlic, cilantro,
and jalapeno pepper. Cut the lime in half and squeeze the juice into the
bowl. Toss gently to combine. Serve with the lingcod for the grown-ups. Cut
the remaining strawberries and kiwi into large size chunks. Thread on wooden
or metal skewers alternating the strawberry and kiwi chunks. Serve with the
lingcod for the children.
Grown-Ups:
Calories 60; Calories from fat 0; Total fat 0g; Saturated fat 0g; Cholesterol
0mg; Sodium 320mg; Carbohydrate 14g; Dietary fiber 3g; Sugars 10g; Protein
1g
Children:
Calories 40; Calories from fat 0; Total fat 0g; Saturated fat 0g; Cholesterol
0mg; Sodium 0mg; Carbohydrate 10g; Dietary fiber 3g; Sugars 7g; Protein
1g
To order,
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids"
click on this link.
About the Author: Kristene Fortier lives in the San Francisco Bay
Area with her family which includes two picky kids. She is a syndicated columnist
for "Pleasing Picky Eaters" a weekly food column and the author of The Whole
Family Cookbook, Two-Tiered Meals to Please Both Parents and Kids. Order
your copy through amazon.com or call
1-800-852-4890. Send questions or tips to
pickykids@aol.com. |
