One summer bash I’ll never forget was a coworker’s crawfish boil party. Dennis and his roommates had 100 pounds of crawfish flown into Denver from Louisiana for the party and kept it in the bathroom tub on ice along with a few lobsters a few guests had brought. Each guest was asked to bring beer and $10 to share in costs.

Decorating was simple. On each newspaper draped table, there were large baguettes of French bread, butter, salt and pepper shakers, a bottle of Louisiana hot sauce, and a roll of paper towels. Once a batch was done, they would dump a mess of crawfish and corn on the tables. We’d stand around eating, pushing the used corn husks and crawfish shells to one side. Once everything was consumed, we’d gather up the newspapers, and throw the whole thing in the trash.

They used an outdoor propane burner to cook up the crawfish, and as the day went on the crawfish kept getting hotter and hotter due to the addition of more spices.  We drank a lot of beer to cool off and had a great time.

If you’d like to throw a crawfish boil party, check out How to Host a Crawfish Boil Party on ehow.com for a comprehensive guide along with some tips on how to find a live crawfish delivery service online.

A campground seafood boil summer bash

Since we spend much of our summer weekends RV camping, we do a smaller version of the crawfish boil. Instead of crawfish, we buy seafood at the grocery store on the way to the campgrounds and split the purchase with friends.

We usually do this on 4th of July weekend since that’s also when we celebrate my husband’s birthday. However, we did something similar with just lobster and shrimp for my mother-in-law’s birthday. Nothing like fine dining when you’re camping!

Seafood Boil with Corn and Potatoes

Recipe adapted from Martha Stewart’s Shrimp Boil with Corn and Potatoes

Serves 6

Prep time: 10 minutes Total time: 45 minutes

Ingredients:

• 4 lemons, halved
• 6 bay leaves
• 1/2 cup plus 2 tablespoon Old Bay seasoning
• 2 large garlic heads, halved horizontally
• 6 medium onions, peeled and quartered
• 2 dried chilies
• Coarse salt
• 16 springs fresh thyme, tied together with kitchen twine
• 1 pound clams
• 1 pound mussels
• 2 pounds of new red potatoes, unpeeled, halved if large
• 8 ears fresh corn, shucked and broken in half
• 2 pounds tail on shrimp, uncooked (frozen is o.k.)
• 6 lobster tails, uncooked (frozen is o.k.)
• Butter, hot sauce and French bread for serving

Directions:

1. Fill a large stockpot with 4 quarts of water. Squeeze lemons into water and add rinds.
2. Add bay leaves, seasoning, garlic, onions, chilies, 1 1/2 teaspoons of salt, and thyme.
3. Bring to boil. Reduce heat, and simmer 10 minutes.
4. Add potatoes and simmer 12 minutes.
5. Add corn and simmer 5 minutes.
6. Add shrimp, lobster, clams and mussels to pot. Cover, and simmer until lobster is opaque, about 5 minutes.
7. Pour off liquid and serve out of the pot.
8. Serve with melted butter and/or hot sauce.
9. Squeeze and spread the cooked garlic on French bread.
10. Serve the corn and potatoes with butter and salt and pepper.

Orbit® gum is a global brand, enjoyed by millions of people around the world.  Chew Orbit after any meal to leave your mouth with “A Good Clean Feeling®”. Eat. Drink. Chew™ Orbit! Like us on Facebook here.

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Disclosure: Compensation was provided by Orbit® gum via Glam Media but such compensation did not influence any opinions expressed herein. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Orbit® gum.

How to throw a seafood boil outdoor summer bash is a post from: This Mama Cooks! Stop by for more healthy recipes!

Earlier this month, Sea Cuisine sent me to Honolulu, Hawaii to report on the local seafood scene. You can see my reviews of local restaurants, read about my visit to the Honolulu Seafood Auction, and what I thought about a real Hawaiian luau here.

I had a great time and I hope you enjoy reading about it.  Make sure to check out my pictures and leave some comments on my posts, too!

While you’re on the Sea Cuisine website, make sure you check out where they’re sending other bloggers – Baja Mexico, New Orleans, Key West, Thailand, Spain and more. Also, check out this video of the Hawaii-inspired recipe for Macadamia Nut Tilapia with Grilled Fruit and Vegetables that Sea Cuisine created based on my adventures.

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Disclosure: Sea Cuisine sponsored my trip to Hawaii.

A Hawaiian seafood adventure with Sea Cuisine is a post from: This Mama Cooks! Stop by for more healthy recipes!

With Cinco de Mayo just a few days away , I wanted to feature some healthy Mexican recipes this week. This recipe is courtesy of 901 Silver Tequila, a tequila that is triple distilled using only 100% Blue Weber Agave.

Campechana is a Baja Mexico-style seafood cocktail and is a favorite of my husband and his fishing buddies when they fish in La Paz each year. You can serve this as an appetizer with tortilla chips. If you want to have 901 Shrimp Campechana as a healthy lunch dish, serve it on top of brown rice in a bowl.

901 Shrimp Campechana

By Danika Boyle of Petite Pêche and Company in Austin, Texas

Ingredients:

• 1 cup 901 Silver Tequila, plus 2 tablespoons reserved
• 1 pound medium shrimp, shelled and deveined
• 1 can San Marzano whole peeled tomatoes, drained
• 1/4 cup tomato paste (for a spicy kick, use 1/2 cup chile sauce instead of tomato paste)
• Juice of two limes plus 1 cup of lime juice (for poaching)
• 1 small sweet onion
• 3 cloves garlic
• 1 tablespoon fresh basil
• 1 cup cilantro
• 1 small cucumber, seedless or seeded, peeled and roughly diced
• 1 small Serrano chile, seeded and stem removed
• 5 tablespoon salt
• 1 tablespoon prepared horseradish
• 1/2 cup Spanish olives, pitted
• 1 teaspoon finely ground pepper
• 1 large avocado, diced
• 1 cup fresh grape or cherry tomatoes, diced or quartered

Directions:

Shrimp:

1. Add 3 tablespoons of salt, 1 cup lime juice, 8 cups water, and 1 cup of 901 Silver Tequila to a large pot and bring to a low boil.
2. Toss in shrimp then remove pot from heat.
3. Allow to poach gently for 4 minutes or until shrimp is pink and cooked through. 
4. Cool.

Sauce:

1. Combine tomatoes, paste, lime juice, onion, garlic, Serrano chile, cucumber, basil and cilantro, olives and 3 tablespoons salt, pepper and horseradish to a food processor and pulse gently until incorporated.
2. Once shrimp have cooled, toss them in with the tomato mixture.
3. Slowly add in the avocado, fresh chopped tomato and add to a cocktail glass such as a martini or highball glass.
4. Drizzle with 2 tablespoons of 901 Silver Tequila and serve.

Recipe and photo courtesy of 901 Silver Tequila.

Healthy Cinco de Mayo: 901 Shrimp Campechana is a post from: This Mama Cooks! Stop by for more healthy recipes!

Here’s another “Friday Fish” recipe for Lent from Spice Island. Substitute brown rice flour for wheat flour to make this dish gluten free.

Fish with Pico Garlic Rub

Recipe and picture courtesy of Spice Islands

Print
Recipe

Ingredients

• 2 tablespoons Spice Islands Garlic Powder
• 2 tablespoons Spice Islands Parsley
• 1 teaspoon Spice Islands Paprika
• 1 teaspoon Spice Islands Chipotle Chile, Ground
• 1/2 teaspoon Spice Islands Sea Salt
• 1-1/2 pounds tilapia fillets
• 1/2 cup all-purpose flour
• 2 tablespoons Mazola® Extra Virgin Olive Oil
• 1 lime wedge

Directions

1. Mix Spice Island spices in a medium bowl. Set aside.
2. Coat fish with flour.
3. Heat 2 tablespoons olive oil in a skillet on medium heat.
4. Place fish in skillet and cook for 3 to 4 minutes.
5. Turn and brush on the garlic rub. Cook 3 to 4 minutes.
6. Remove fish from skillet and squeeze lime juice over all. Serve immediately.

Prep Time: 5 Minutes

Cook Time: 8 Minutes

Total Time: 13 Minutes

Nutrition Grade B- from CalorieCount

Weight Watchers POINTS = 5

Servings: 4

• Serving size: 5 ounces
• Calories: 271
• Calories from Fat: 73
• Total Fat: 8.1g
• Saturated fat: 1.4g
• Unsaturated fat: 6.7g
• Sodium: 277mg
• Total Carbohydrates: 17.2g
• Sugar: 1.5g
• Fiber: 1.6g
• Protein: 23.7g
• Cholesterol: 55mg

Fish with Pico Garlic Rub is a post from: This Mama Cooks! Stop by for more healthy recipes!

It’s the first “Fish Friday” of Lent, so the folks at Spice Islands sent me a few easy recipes to get you excited about cooking up some healthy, delicious fish.

Eating fish is a great way to naturally add omega-3 fatty acids to your diet. The American Heart Association recommends eating fish at least two times (two servings) a week. Each serving is 3.5 ounce cooked. (This recipe is two servings.) Fatty fish like salmon, mackerel, herring, lake trout, sardines and albacore tuna are especially high in omega-3s.

Black ‘N Spicy Fish

Recipe and photo courtesy of Spice Islands. Note: Cooking times may differ depending on the thickness of the fillet or steak. A cast iron skillet is best for this recipe.

Print
Recipe

Ingredients

• 1-1/2 teaspoons Spice Islands Garlic Salt
• 1 teaspoon Spice Islands Paprika
• 1 teaspoon Spice Islands Onion Powder
• 1 teaspoon Spice Islands Oregano
• 1 teaspoon Spice Islands Pepper, Black Fine Grind
• 1/2 teaspoon Spice Islands Cayenne Pepper
• 1/2 teaspoon Spice Islands Thyme, Ground
• 2 pounds salmon (tuna or firm white fish fillets may be substituted)

Directions

1. Combine garlic salt, paprika, onion powder, oregano, black pepper, cayenne pepper and thyme.
2. Rub mixture on both sides of fish.
3. Heat a large cast iron skillet over medium high heat. Spray skillet with non-stick cooking spray and add fish.
4. Cook 8 to 10 minutes on each side, or until fish flakes easily with a fork.

Prep Time: 5 Minutes

Cook Time: 08 - 10 Minutes

Total Time: 13 - 15 Minutes

Nutrition Grade B from CalorieCount

Weight Watchers POINTS = 8

Servings: 6

• Serving size: 7 ounces
• Calories: 318
• Calories from Fat: 169
• Total Fat: 18.8g
• Saturated fat: 3.8g
• Unsaturated fat: 15g
• Sodium: 93mg
• Total Carbohydrates: 1.4g
• Fiber: 0g
• Protein: 33.7g
• Cholesterol: 95mg

Black ‘N Spicy Fish is a post from: This Mama Cooks! Stop by for more healthy recipes!

I don’t know about you, but after a holiday season of turkey, pork roast and roast beef, I’m looking forward to eating something lighter and healthier. One way to do that is by eating salads and fruits even though it’s winter time. Luckily, we can get fresh fruit like kiwi and blueberries from Chile, where it’s summer time during our winter time.

Why fresh blueberries?

While I like to eat locally as much as possible, I can’t resist the temptation of blueberries. They’re surprisingly affordable, too, when you buy them at Costco or Sam’s Club.

Everyone loves fresh blueberries, especially kids, which is great since a half-cup of blueberries packs plenty of fiber, vitamin C, potassium and antioxidants into only 40 calories.

According to the Chilean Fresh Food Association, did you know that?

• Blueberries contain a natural chemical found in laboratory studies to prevent colon cancer.
• Blueberries contain more disease-fighting antioxidants than red wine or green tea.
• Half a cup of blueberries a day may help improve brain function plus help prevent Alzheimer’s and dementia according to independent university studies.
• Blueberries not only lower risk of heart disease and cancer, they are anti-inflammatory.
• Some scientific evidence suggests that blueberries may be beneficial for the skin. New skin care treatments include blueberry extracts to help revitalize the skin and hasten healing.
• Blueberries provide the same bacteria fighters as cranberries to help guard against urinary tract infections.
• Blueberries are considered a “super food” by leading nutrition and medical experts and a recommended diet staple for health, skin care and longevity.

Healthy blueberry recipes

The next time I go to Costco, I’ll pick up some fresh Chilean blueberries, a salmon fillet to grill, and some lettuce greens and make this fabulous recipe from Chilean Fresh Food Association. (This salad recipe would also work with canned salmon or even canned tuna.)

You can find more recipes for blueberries and other Chilean winter fruit at www.chileanfruitonline.com.

Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette

Recipe courtesy of the Chilean Fresh Food Association

Print
Recipe

Ingredients

• 8 cups salad greens, in small pieces
• 1 pound salmon fillet, poached, baked or grilled
• 1 1/2 cups fresh blueberries
• lemon zest to garnish
• 2 tablespoons fresh lemon juice
• 1/2 cup olive oil
• 2 tablespoons white wine vinegar
• salt and pepper to taste
• 1 tablespoon fresh chives

Directions

1. Divide salad greens on four salad plates.
2. Tear salmon into medium pieces and arrange on greens.
3. Sprinkle on blueberries and top with lemon zest.
4. In a jar with a lid, combine lemon juice, olive oil, white wine vinegar, salt and pepper, and chives. Shake well.
5. Serve salads chilled with the dressing alongside.

Prep Time: 20 Minutes

Total Time: 20 Minutes

Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 11

Servings: 4 main servings

• Calories: 493
• Calories from Fat: 315
• Total Fat: 35 g
• Saturated fat: 5 g
• Unsaturated fat: 30 g
• Sodium: 212 mg
• Fiber: 4 mg
• Protein: 31 g
• Cholesterol: 64 mg

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

Picture courtesy of the Chilean Fresh Fruit Association Media Center. Copyright © 2010.

Healthy salads: Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette is a post from: This Mama Cooks! Stop by for more healthy recipes!

For my second post in my American Express Blue Cash® Preferred and Everyday cards Blue Cash Dinner@6 $600 giveaway I’ve chosen a fish dish. After I made it, I realized it’s a bit like the Chicken with Feta and Sundried Tomatoes recipe I made last time. Not only does this fish dish contain six ingredients, it also contains the combination of tomatoes and cheese. Maybe I’ll keep with that recipe combination for my final dish, too. Who knows?

A Mexican inspired fish recipe

This Fish Veracruz (Pescado a la Veracruzana) dish is a take on a recipe my husband used to make for me when we were dating. He worked at a sports fishing landing in San Diego while he was in graduate school, so he always had access to freshly caught fish that people didn’t want or had too much of.

You can use any white, mild flavored saltwater fish – red snapper (pargo), Mahi Mahi (dorado), sole, tiliapia, and so on. I used pargo that my husband caught in Mexico. It was so mild that my daughter, Lucie, gobbled it up saying, “This is gooooood, Mommy!”

I recommend using Cotija cheese, a Mexican cheese similar to feta. If you can’t find it, you could use a mild feta instead. I also recommend using a pico de gallo. Del Monte makes a nice version, which you should be able to find at your local grocery store. If you can’t find it, you can use a spicy fresh salsa (salsa fresca) - just drain some of the extra liquid first. Another option is using a can of Muir Glen Organic’s Fire Roasted Diced Tomatoes with Green Chilies.

See below to learn how submitting your favorite dinner recipes that use 6 ingredients or less can win you $600 in American Express gift cards!

Fish Veracruz (Pescado a la Veracruzana)

Print
Recipe

Ingredients

• cooking spray
• 4-6 to 8 ounce red snapper fillets
• 12 ounces pico de gallo
• 1/2 cup onion, chopped
• 1/2 cup Cotija cheese, crumbled
• 1/2 cup cilantro, chopped

Directions

1. Preheat oven to 350 degrees F.
2. Spray the inside of a large baking dish with cooking spray.
3. Place red snapper fillets in the baking dish and cover with pico de gallo and chopped onion.
4. Cover baking dish tightly with aluminum foil and place in oven.
5. Cook for 35 to 45 minutes until fish is done. (Cooking time will depend on how thick fish fillets are. Fish is done when you can easily flake fish with a fork.)
6. Remove foil and sprinkle Cotija cheese and cilantro on top of fish and tomatoes. Place back in oven for 10 minutes until cheese starts to melt a bit.
7. Remove from oven. Dish up and serve immediately.

Prep Time: 10 Minutes

Cook Time: 35 - 45 Minutes

Total Time: 45 - 55 Minutes

Nutrition Grade B from CalorieCount

Weight Watchers POINTS = 6

Servings: 4 servings

• Serving size: 1 fish fillet plus toppings
• Calories: 296
• Calories from Fat: 64
• Total Fat: 7.1g
• Saturated fat: 3.5g
• Unsaturated fat: 3.6g
• Sodium: 817mg
• Total Carbohydrates: 7.4g
• Sugar: 4.0g
• Fiber: 1.6g
• Protein: 48.9g
• Cholesterol: 97mg

How to enter the Blue Cash Dinner@6 giveaway

Please submit any dinner recipes you have that include 6 ingredients or less to be entered to win $600 in American Express gift cards. You can leave up to 6 total recipes between now and Wednesday, August 24th at midnight MST on this post and or last week’s post.

The recipe doesn’t have to be original. You don’t have to cook up something new. It can be from someone else’s blog, website or cookbook. All you have to do is just share the recipe below!

On Friday, August 26th, I’ll announce the winner of the $600 in American Express gift cards and post that recipe here at This Mama Cooks! On a Diet.

To earn additional entries (you can only do so if you have entered a recipe), leave a separate comment for each of the activities listed below. If you don’t leave separate comments for each step, I won’t be able to include them as entries.

1. Submit your favorite dinner recipe that features 6 ingredients or less. You MUST type or cut and paste the entire recipe into the comment form below. If you have a blog, please also provide a link to the post.
2. You may submit 6 recipes TOTAL on this post and the one next week. (Not six recipe per post.) However, you must leave each recipe in a separate comment.
3. If you have a blog or giveaways listing site/post/page, feel free to post about this contest on it for ONE additional entry.
4. Sign up for This Mama Cooks! Review’s RSS feed for ONE additional entry.
5. Sign up for my enewsletter for ONE additional entry.
6. Spread the word about this giveaway by submitting a link to this post on Twitter for ONE additional entry. You must leave your Twitter username in your comment so I can check.
7. Follow @amnichols on Twitter for ONE additional entry.
8. Follow @americanexpress on Twitter for ONE additional entry.
9. If you have done any of these additional activities you MUST come back here and leave a comment telling me what you did. I will be checking!
10. Maximum amount of entries at This Mama Cooks! is 12.
11. You have until midnight MST on Wednesday, August 24th to enter.
12. ONE winner will be chosen at random.
13. You must be willing to send me your full name, mailing address and phone number so I pass your info on to American Express’s PR people so they can send out your American Express gift cards.
14. I’ll announce the winner on this blog. I won't share your mailing info with the public, just your name. If you have a blog, I’ll link back to it when I announce the winner.

The giveaway is valued at $600 and is only open to legal residents of the United States, 18 years of age and older. No purchase required. Up to 12 entries per person. ONE prize of $600 in American Express gift cards will be given away. Void where prohibited by law. By submitting your name and email address, you agree to receive relevant promotional emails and contest follow up communications from This Mama Cooks! On a Diet in compliance with my privacy policy and giveaway rules.

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Disclosure: I was compensated for my time by American Express to create these series of posts and run the giveaway. All opinions are my own.

Best six ingredient dinners: Fish Veracruz {Blue Cash Dinner@6 $600 giveaway} is a post from: This Mama Cooks! Stop by for more healthy recipes!

After camping at Stagecoach Lake near Steamboat Springs, Colorado, we usually come home with a cooler full of lake trout. One of my favorite ways to prepare trout is to smoke it our Masterbuilt Electric Smoker. This recipe is good for any type of fresh water lake fish. Once you've tried smoked fish, you’ll never go back to grilling or baking it again!

What makes this method super easy is using World Harbors marinade, which I keep on hand just to make this dish. Last time I made this, I used World Harbors Maui Mountain Sweet 'N Sour marinade, which gave the fish a sweet, citrusy flavor. However, several of the World Harbors other marinades, like the Australian Style Bar-B or Maine's Own Lemon Pepper & Garlic would also be delicious.

Easy Smoked Trout

Ingredients:

• 2 – 3 medium to large trout, cleaned (You can leave head and tail on or remove.) Marinate enough fish to feed four people or have leftovers after feeding two.
• 1 bottle of your favorite World Harbors marinade

Directions:

Marinating:

1. Place cleaned trout in a large sealable plastic bag.
2. Empty entire container of marinade over the fish into the bag.
3. Seal and refrigerate for 8 to 10 hours up to 2 days.

Smoking:

1. Set your smoker to 150 degrees and use a mild wood such as pecan, apple, oak or alder. I used apple with World Harbors Maui Mountain Sweet 'N Sour marinade.
2. Spray your smoker grate with a high temperature cooking spray. Lay the trout directly on the smoker grate. There should be enough space between your trout so the smoke can reach all parts of the fish.
3. Let the fish smoke for 30 minutes at 150 degrees to dry the outside of the fish so that it can be firmer in the later stages of smoking.
4. After 30 minutes raise the temperature to 225 degrees to finish the smoking process.
5. Smoke until the fish reaches 145 degrees. If you go higher than this the fish will start to turn into fish jerky. Total cooking time usually takes 1 to 2 hours depending on size of your fish and how many you’re smoking at one time.
6. To serve, remove skin, bones, head and tail and serve with slices of lemon.

The leftover smoked trout is terrific the next day either cold in a salad or combined with mayo to make a sandwich spread.

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Disclosure: Mizkan, the parent company of World Harbors, provided compensation for this post. All opinions are my own.

Easy smoked trout with World Harbors marinades is a post from: This Mama Cooks! Stop by for more healthy recipes!

Looking for a different but healthy side dish for your Fourth of July party? My friend and cookbook author extraordinaire, Holly Clegg shares her recipe for Seafood Cornbread in today’s guest post. I love cornbread and I adore seafood, so this recipe is bound to be fantastic!

If you love Cajun food, make sure to check out her book trim&TERRIFIC® Gulf Coast Favorites Cookbook. You can also find Holly at The Healthy Cooking Blog and HollyClegg.com as well as on Twitter and Facebook.

My favorite healthy cornbread recipe

I recently appeared on a TV show with my Seafood Cornbread recipe. With so many recipe requests, I knew immediately what recipe to feature to round out your Fourth of July Menu!

When it comes to barbecues, everyone seems to have their own style of grilling and classics such as potato salad, baked beans and cole slaw grace the summer menu. So, what about the bread?

This cornbread recipe is scrumptious, outstanding and melts in your mouth. I know since I live in Louisiana where seafood is plentiful. However, this recipe works well with canned or frozen seafood as well. A fun preparation is to make in muffin pans (mini or regular) and serve in a basket. And, yes, cornbread freezes if you have any left.

If you don’t like seafood, just leave it out for a wonderful variation on cornbread. Diabetic friendly as it is low in fat, carbs, and sodium is the best surprise of all!

Seafood Cornbread

From trim&TERRIFIC® Gulf Coast Favorites Cookbook

Corn, cheese, seafood, and just a bit of jalapeños unite for truly exceptional flavor in every bite

Makes 28 squares

Ingredients:

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 2 tablespoons sugar
• 1 cup skim milk
• 1 egg
• 1/4 cup canola oil
• 1 onion, chopped
• 1 green bell pepper, cored and chopped
• 1 (15-ounce) can cream-style corn
• 1 cup shredded, reduced-fat sharp cheddar cheese
• 1/3 cup chopped green onions
• 2 tablespoons chopped jalapeño pepper slices (found in jar)
• 2 cups combination seafood ( small peeled shrimp, cooked; crabmeat, or crawfish)

Directions:

1. Preheat oven 350°F. Coat 13 × 9 × 2-inch pan with nonstick cooking spray
2. In a large bowl, combine cornmeal, flour, baking soda, and sugar.
3. In another bowl, combine milk, egg, and oil.
4. Add remaining ingredients except seafood. Mix well.
5. Stir into flour mixture. Gently stir in seafood.
6. Transfer mixture to prepared pan. Bake for 55–60 minutes or until golden brown.

Nutritional information

• Calories 87
• Calories from fat 33%
• Fat 3 g
• Saturated Fat 1g
• Cholesterol 27 mg
• Sodium 130 mg
• Carbohydrate 10 g
• Dietary Fiber 1 g
• Sugars 2 g
• Protein 5 g

Diabetic Exchanges: 1/2 starch, 1/2 lean meat

Weight Watchers POINTS = 2

Picture courtesy of Holly Clegg.

Seafood Cornbread for your Fourth of July menu from Holly Clegg is a post from: This Mama Cooks! Stop by for more healthy recipes!

My husband recently came back from yet another Mexican fishing trip. What am I going to do with all this fish I wondered? (You should have my problems, I know.)

I decided to grill up a couple of wahoo fillets. Wahoo is related to mackerel and is called “ono” in Hawaii and “peto” in the Spanish speaking parts of the Carribbean and Central America.

I’ve made Grilled Wahoo and Orange Butter before, but I wanted to try another recipe. After doing a search, I found a Grilled Wahoo with Tomato Sauce recipe from Bobby Flay.

It looked delicious, but I didn’t have many of the ingredients on hand. However, it got me thinking that I could substitute that jar of Spanish green and black olives I had in the fridge for the capers and anchovies. Here’s what I ended up making that got rave reviews from my husband. Super simple and it took longer to cook the fish than it did the tomatoes and olives.

Grilled Wahoo with Tomatoes and Olives

Serves 2

Ingredients:

• 2 thick small to medium- sized wahoo fillets
• canola oil
• salt and pepper to taste
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 14.5 ounce can of diced tomatoes (I used Muir Glen Organic Fire Roasted Tomatoes)
• 1/2 cup of kalamata olives, pitted and diced
• 1/2 cup of manzanilla olives, pitted and diced

Directions:

1. Heat the grill to high.
2. Brush both sides of the fillets with canola oil. Season with salt and pepper, to taste.
3. Place fish on the grill and immediately turn the dials to low. Close the cover. Grill until cooked through, about 4 to 6 minutes per side depending on how thick your fish fillet is.
4. While the fish is grilling, heat the olive oil in a large saute pan over medium heat.
5. Add the garlic and cook for 1 minute.
6. Add the tomatoes and olives and cook until heated through.
7. Plate fish and spoon sauce over it. Serve.

Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.

Easy summer grilling: Grilled Wahoo with Tomatoes and Olives is a post from: This Mama Cooks! Stop by for more healthy recipes!