Barbara Grunes - Skinny Seafood

Skinny Seafood

Barbara Grunes

Copyright 1996, 2012 by Barbara Maniff Grunes.

All rights reserved, including the right to reproduce this book or portions thereof in any form, including any information storage or retrieval system, except for the inclusion of brief quotations in a review.

Editorial and production: Bookcrafters, Inc., Chicago

Nutritional analyses: Linda R. Yoakam, M.S., R.D.

Other titles in Surreys Skinny series:

Skinny Pizza

Skinny Grilling

Skinny Potatoes

Special thanks to Dorothy Grunes, Sharron Robbins, and Jane Tougus

Ebook edition 1.0 June 2012

Ebook ISBN-10 1-57284-403-5

Ebook ISBN-13 978-1-57284-403-2

Agate Digital is an imprint of Agate Publishing. Agate books are available in bulk at discount prices. For more information visit agatepublishing.com.

Nutrition Data for Popular Seafood

Lets face it. Seafood eating is not only happy eating, its healthful, too. Fish and shellfish are particularly healthful when prepared with an eye toward flavor and a focus on ingredients as well as cooking method. This attitude is what Skinny Seafood is all about the ideal combination of good nutrition and gourmet satisfaction.

To achieve our goals, we first take advantage of wonderful fresh foods and the newer processed foods that are low in calories and fat. We use nonfat yogurt and mayonnaise and vegetable cooking sprays. We have lowered the amount of oil in most recipes, and use oils that are recognized to be more healthful. Herbs and spices round out the flavors. Using reduced amounts of margarine, butter, and oil, the results are still tasty and wholesome skinny recipes. As for cooking techniques, we have eliminated frying and capitalize on poaching, baking, package cooking, smoking, grilling, stir-frying, and microwave cooking.

By now, most Americans are well aware of the healthful qualities of cooked fish and shellfish, whether used as entres, in salads, or in soups and stews. Nevertheless, many cooks are still hesitant about buying and preparing fish and shellfish. Probably the strongest reason for this hesitation is lack of confidence in purchasing and storing and in the cooking process itself.

It has been one of my consistent intentions during the writing of this book to make entering the realm of fish and shellfish a simpler and more comfortable experience. I grew up in the Boston area, and for many years my family was in the fish business. I began this book with strong and wonderful memories of cooking and eating fresh fish and shellfish. I am excited to share some favorite recipes from my youth and proud to have developed many new recipes that emphasize seafoods incredible richness and tastiness as well as its nutritional value and healthfulness.

During the research, development, and testing process, I have become a stronger advocate than ever before for the use of fish as an absolutely delicious meal focus. Fish contributes perfectly to Americas ever-increasing health consciousness, and I am convinced that you will be delighted by the reactions of your family and guests when they experience these recipes. And when the cry goes up for seconds, go for it without hesitation or guilt!