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.
Salmon is a favorite fish of ours. Rich in omega-3 fatty acids, it is classified as an oily fish, which puts it on the “lean” list, meaning we get a 5-ounce portion and we add no additional fats in its prep or cooking. Leftover salmon lends itself beautifully to a cold salad — lovely on a hot summer day!
This photo shows some salmon we had grilled the night before flaked over a bed of spinach with some tomatoes and cucumbers. We tossed the salad with some balsamic vinegar (not vinaigrette) before plating it and flaking the salmon on top. No cooking, just assembly!
The hogs at South Texas Heritage Pork are raised roaming the pasture and grazing naturally. They are never confined nor fed like factory-farmed hogs and this results in extremely lean cuts of pork. We are lucky to have them nearby and to know the fabulous folks who own and run the place! They sell their products through many local restaurants and at the Pearl Farmers Market near our house every Sunday.
This meal featured five ounces of grilled pork chop served over mixed greens and tomatoes. We did use just a little bit of low-fat dressing on the greens, which typically wouldn’t be allowed with meat from the “lean” category, but since this pork is so much leaner than supermarket pork, we figured we had a little leeway.
We love lamb and the London broil cut has become a favorite of ours. Lamb is on the “lean” list, so we’re only permitted five ounces cooked, but it’s so tasty it’s worth it! The London broil cut is great for grilling. We rubbed this one with garam masala spice blend before tossing it on a hot grill. We also sprinkled some onto the zucchini before grilling that, which tied the two together nicely. The cinnamon and clove notes from the garam masala really highlight the lamb’s flavor and add a lovely fragrance to the experience.
We bought some Wild Gulf Black Drum from our new favorite fishmongers, Groomer Seafood here in San Antonio, and seasoned it liberally with a legitimately spicy Caribbean Jerk seasoning from the market. Grilled it alongside some jerk-seasoned asparagus and served it with a lovely salad. Set our mouths aglow!
From reading the blog so far, you might have assumed we’re now only eating fish and chicken. Not so. We love our red meat! Watch for future posts about lamb and pork, but today we’re sharing our newfound appreciation for BISON (also called buffalo). Continue reading
Another favorite! This was a happy accident. We had some homemade kimchi in the fridge that needed to be downsized to a smaller container, leaving us with excess marinade that had been “percolating” for over a week. Sitting right next to that was a package of chicken breasts we had no plans for. “Hey,” I said to Brian, “do you think the kimchi marinade would be good for the chicken?” We both thought it was worth a try. Poured the marinade over the chicken and added salt to make it a brine. Let it sit for two days, then grilled it. Came out beautifully! Sliced it up and served it over a salad of chopped romaine, cucumbers & yellow bell peppers in small romaine lettuce cups. (Seasoned the salad with some low-fat honey mustard salad dressing.)