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Prep Time: 20 minutes Rich, smoky trout in little tomato “cups” makes a festive, easy-to-eat combination. You can use both red and yellow cherry tomatoes, if desired. ¼ pound smoked trout (remove skin if necessary) 2 tablespoons reduced-fat sour cream 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh chives Freshly ground black pepper 30 large cherry tomatoes (1 pint) Chopped fresh chives for garnish (optional) Place trout in a medium bowl and break up into small pieces with a fork. Add sour cream, lemon juice, and chives; stir to combine. Season generously with pepper. Using a serrated knife, cut 1/8 inch off the stem end of each tomato and a tiny bit off the bottom so the tomatoes will stand. Remove the seeds using a small melon baller. Fill each hollow tomato with a generous ½ teaspoon of the trout salad. Sprinkle each with a few chives, if using, and serve. Makes 10 (3-piece) servings Nutrition at a Glance Per serving: 40 calories, 2 g fat, 0.5 g saturated fat, 3 g protein, 3 g carbohydrate, 0 g fiber, 75 mg sodium Make-Ahead: Trout salad can be made up to 1 day in advance; refrigerate in a covered container and bring to room temperature before using. Tomatoes can be hollowed out up to 1 hour before the party; cover with plastic wrap but do not refrigerate. Fill shortly before serving. -------------------------------------------------------------------------------- Spicy Citrus Shrimp Prep Time: 15 minutes Marinating Time: 30 minutes or overnight Cook Time: 10 minutes Lemon and orange liven up these garlicky shrimp, made spicy with a bit of red pepper flakes. Add more pepper flakes to your liking or sprinkle the marinade mixture with a few drops of hot sauce or pepper oil, if you dare! This recipe becomes Phase 1 if you use lime zest and juice instead of that of an orange. 1 lemon 1 navel orange 3 tablespoons extra-virgin olive oil 1 garlic clove, minced ¼ teaspoon freshly ground black pepper 1/8 teaspoon red pepper flakes 30 medium shrimp, peeled and deveined Salt Cut the zest from the whole lemon, then peel and chop half of the fruit. Cut the zest from half of the orange, then peel and chop half of the fruit. Place lemon and orange zests and chopped fruits in a medium bowl. Add oil, garlic, black pepper, and pepper flakes; stir to combine. Add shrimp and toss to coat well. Cover and marinate for 30 minutes at room temperature or overnight in the refrigerator. Heat a grill or grill pan over medium-high heat. Remove shrimp from marinade, allowing bits of citrus to stick. Discard marinade. Season shrimp lightly with salt; grill until shrimp is opaque and cooked through, about 3 minutes per side. Squeeze a little fresh lemon or orange juice (or a combination of both) from the remaining fruit halves over the shrimp just before serving. Serve warm or at room temperature. Preventive cardiologist Arthur Agatston, MD, is an associate professor of medicine at the University of Miami Miller School of Medicine. He is the author of the best-selling books The South Beach Diet, The South Beach Diet Cookbook, The South Beach Diet Quick & Easy Cookbook, Dr. Agatston is frequently quoted as an expert in cardiac health and diet in the media. Visit www.southbeachdiet.com for more info. Article Source: http://www.ArticleBiz.com By: Dr. Arthur Agatston |
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