I admit it, I’m a mayonnaise fiend. When I typically made tuna salad in the past, I used LOTS of mayo. I love tuna salad, so I thought about how to incorporate it into my lean and green program. In addition to being a favorite food, it’s super easy to prepare ahead for a grab-and-go meal solution when taking off for work or any other busy day. Continue reading
We marinated a mahi-mahi fillet overnight in a marinade of soy sauce, the juice and zest of an orange, Sriracha, garlic juice, rice wine vinegar, fish sauce, salt & pepper, then popped it on the grill. Served it over a bed of spinach, accompanied with a salad of tomatoes in homemade tzatziki.
Taking inspiration from the Burmese dish of Mohinga, we sautéed some zucchini, onion & bell pepper in a little olive oil, then added soy sauce, fish sauce, garlic, Sriracha , and rice wine vinegar and the redfish, cut into bit sized pieces. Cooked till the fish was flaky. At the very end, we added the shirataki tofu noodles, which we had rinsed earlier. Served it up in a bowl and garnished with fresh basil.
The shirataki noodles make a great low-carb alternative to pasta and work really well in a dish like this.