Monday's Eating Healthy & Losing Just 10

Today is weigh-in day (and NO, I am not posting my weight
out here today, however, I will post net pounds lost as well as
net inches lost--not even giving any consideration to any gains.)

Continuing the theme of Eating Healthy & Losing Just 10,
I am looking at tonight's fish dinner choices. Either:
Alaskan
Grayling
or
Halibut.

Below are two recipes that are worth checking into.
Hmmm, both sound good. Both fish are in our freezer.
~Cheryl


***Arctic Grayling

INGREDIENTS
(1) One whole grayling cleaned and dressed
(fins removed leave the head and skin)
2 tbsp chopped green pepper
2 tbsp chopped red pepper
2 tbsp chopped onion
2 thin slices of lime
1 tbsp butter
1 tsp tarragon
2 tbsp dark rum
seasoning salt and pepper to taste

DIRECTIONS
Coat the cavity of the fish with seasoning salt, pepper and tarragon.
Mix peppers and onion and stuff into cavity
Crumble butter into the cavity, finally adding the lime slices.
Take the stuffed fish and wrap with tinfoil.
Just prior to sealing pour the rum over the fish.

Cook on medium high BBQ for approx 7 min / side or until
cooked through. Be careful not to overcook as the bones will
pull away with the meat if overdone.

Once complete scrape skin away and using a fork tease the
meat away from the medial line in the fish. This should leave
all the bones attached to the skeleton
Bon Appetite!
(by Ken Davies of Alberta Canada)

Nutritional Information not available




***Halibut Kabob

INGREDIENTS
1 lb halibut steak, 1 inch thick
¼ C fresh lemon juice, juice of 1 lemon
¼ C olive oil
3 shallots, thinly sliced
1 t Italian herb seasoning
½ t dried thyme, crushed
½ large red onion, cut lengthwise into thirds

DIRECTIONS
Preheat broiler. Cut fish into 1 inch cubes and set aside.
In a bowl, mix lemon juice, oil, shallots, herb seasoning
and thyme. Add fish and toss to coat. Marinate in
refrigerator for at least 5 minutes, but no more than 1 hour.
Pry onion apart in single layers. Thread each skewer,
alternating with onion and fish, using four pieces of fish
and five pieces of onion. Place skewers on a broiler pan
and broil four inches from heat 2 to 2 ½ minutes on each
side or until fish is no longer translucent.

Makes 4 servings.
Calories: 295/serving

NUTRITIONAL INFORMATION PER SERVING:
30g protein
4g carbohydrates
17.5g fat
82mg sodium
48mg cholesterol
0g fiber

For more delicious Halibut recipes, check out:
http://www.fishalaskamagazine.com/recipes.htm