Most post-op weight-loss surgery people will tell you that seafood is the perfect food for them to eat because of the soft, moist texture, high protein, and low fat content. Fish contains about 7 grams of protein per ounce.
Many people avoid seafood because they don't know how to select it and prepare it. HEB is great about giving you recipe ideas, plus the internet has an unlimited supply of recipes and there are apps for cooking.
Smell is the key indicator of freshness. Fresh fish has a clean, bright, fresh smell. Don't buy it if it has a "fishy" or ammonia odor. If fresh fish isn't an option, check your frozen section for individually frozen salmon and tilapia fillets, peeled and cleaned raw shrimp an scallops.
The secret to moist fish is not to overcook it. The general rule of thumb is to cook fish 8-10 minutes per inch of thickness. --Susan Marie Leach
A favorite in our household:
Grilled Cedar Plank Salmon
Soak a cedar plank for grilling in water for at least 30 minutes
Preheat grill
Place salmon fillet on cedar plank, skin side down
Place small amount of butter on top of fillet
Lightly sprinkle salmon with brown sugar (use the Splenda version)
Grill depending on thickness of fillet. Salmon should melt in your mouth.
