Getbig Bodybuilding, Figure and Fitness Forums
Getbig Bodybuilding Boards => Nutrition, Products & Supplements Info => Topic started by: MidniteRambo on September 28, 2006, 09:14:45 AM
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Dinner last night was four frozen wild caught orange roughy filets from the supermarket, sprinkled with a little cayene pepper, garlic, lime juice
delicious and Cals 240.0, Fat 3.0, Protein 51, Carbs 0. I highly recommend.
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Dinner last night was four frozen wild caught orange roughy filets from the supermarket, sprinkled with a little cayene pepper, garlic, lime juice
delicious and Cals 240.0, Fat 3.0, Protein 51, Carbs 0. I highly recommend.
jay cutlers fav....he eats 6lbs a day when he's prepping for a show.
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Dinner last night was four frozen wild caught orange roughy filets from the supermarket, sprinkled with a little cayene pepper, garlic, lime juice
delicious and Cals 240.0, Fat 3.0, Protein 51, Carbs 0. I highly recommend.
What cooking method?
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I dont like Fish on a cut, I need something dense that can fill me up like chicken
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What cooking method?
he ate 'em frozen can't you read?
;D
btw Princess, it's time to get some hedgeballs
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btw Princess, it's time to get some hedgeballs
LOL
or maybe it's time to take the kitties off welfare ;D
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Look at those lazy bones! They're darling :)
Princess, looks like your place would be good for a party w/a band and a beer wagon. I'll bring a dish to pass, you set up the rest OK?
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What cooking method?
Pre-heated to 425, then cooked for about 15 minutes
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Last night I tried Pollack frozen fillet. Same cooking method and spices. It tasted good but not as good as the orange roughy. 2 fillets were 160 cals, 1 g fat, 36g protein, 0g carbs.
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When I lived in LA I loved Orange Roughy. I would buy a whole bunch of it, wrap each one loosely in foil, add a little butter, garlic and maybe a little pepper and seal it. Stick it in the freezer and when hungry just take out a foil packet throw it in the oven and cook for about 30 minutes. Awesome! and easy. Nowadays I eat only Mahi Mahi, Ahi, Marlin and Shark.
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Last night I did Tilapia, which again wasn't as good as the orange roughy (then again Tilapia was about half the cost).
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Midnite, have you tried your recipes w/halibut yet?
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Midnite, have you tried your recipes w/halibut yet?
Not yet. Do you have any suggestions as to preparation/recipes?
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Not yet. Do you have any suggestions as to preparation/recipes?
i love halibut on the grill....
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Not yet. Do you have any suggestions as to preparation/recipes?
Are you dieting for a show? If not I have a great recipe that's pretty healthy, but it probably wouldn't be acceptable for pre-contest other than a cheat meal.
i love halibut on the grill....
It's grilled in the recipe WOOO....maybe I'll post it here tomorrow anyway :)
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do it, so i can try it out
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Are you dieting for a show? If not I have a great recipe that's pretty healthy, but it probably wouldn't be acceptable for pre-contest other than a cheat meal.
It's grilled in the recipe WOOO....maybe I'll post it here tomorrow anyway :)
Sure, we'd like to hear your recipe. Thanks.
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SOFT TACOS WITH GRILLED HALIBUT, GUACAMOLE AND S. AMERICAN SLAW
Slaw:
8 oz jicama, peeled and coarsely shredded
1 med carrot coarsely shredded
1 sm. red bell pepper, stem and seeds removed, thinly sliced
1 sm. red onion, halved lengthwise and thinly sliced crosswise
2 T. extra virgin olive oil
2 T. fresh lime juice
1/2 t. granulated sugar
1/4 t. ground cumin
1/4 t. kosher salt
1/4 t. freshly ground black pepper
Guacamole:
2 large ripe Hass avocados, mashed
1 T. finely chopped fresh cilantro
2 t. fresh lime juice
2 t. minced garlic
1/2 t. kosher salt
1/4 t. freshly ground black pepper
4 halibut fillets, about 8 oz each and 3/4 in. thick
extra virgin olive oil
1 t. pure chile powder
1/2 t. kosher salt
1/4 teaspoon freshly ground black pepper
8 flour tortillas (8 inches)
1. To make the slaw: In a med. bowl, toss to combine the slaw ingredients.
2. To make the guac: In a med. bowl, combing the guac ingredients and stir w/a fork until thoroughly blended. Cover the surface w/plastic wrap to prevent browning.
3. Lightly brush or spray halibut all over w/oil; season w/the chile powder, salt and pepper. Grill over Direct High heat until the halibut just begins to flake when you poke it w/the tip of a knife, 6-8 minutes, turning once. Remove from the grill and break into 1 inch pieces w/a fork.
4. Heat the tortillas over Direct High heat for about 20 seconds per side. Wrap in a kitchen towel to keep warm. For each taco, layer a warm tortilla w/fish, slaw and guac. Roll up loosely. Serve warm.
Makes 8 tacos.
(recipe from WEBER'S REAL GRILLING [fantastic cookbook :)])
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SOFT TACOS WITH GRILLED HALIBUT, GUACAMOLE AND S. AMERICAN SLAW
(recipe from WEBER'S REAL GRILLING [fantastic cookbook :)])
Okay, it's official, my mouth is watering. Thanks, I'll give it a try.
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SOFT TACOS WITH GRILLED HALIBUT, GUACAMOLE AND S. AMERICAN SLAW
Slaw:
8 oz jicama, peeled and coarsely shredded
1 med carrot coarsely shredded
1 sm. red bell pepper, stem and seeds removed, thinly sliced
1 sm. red onion, halved lengthwise and thinly sliced crosswise
2 T. extra virgin olive oil
2 T. fresh lime juice
1/2 t. granulated sugar
1/4 t. ground cumin
1/4 t. kosher salt
1/4 t. freshly ground black pepper
Guacamole:
2 large ripe Hass avocados, mashed
1 T. finely chopped fresh cilantro
2 t. fresh lime juice
2 t. minced garlic
1/2 t. kosher salt
1/4 t. freshly ground black pepper
4 halibut fillets, about 8 oz each and 3/4 in. thick
extra virgin olive oil
1 t. pure chile powder
1/2 t. kosher salt
1/4 teaspoon freshly ground black pepper
8 flour tortillas (8 inches)
1. To make the slaw: In a med. bowl, toss to combine the slaw ingredients.
2. To make the guac: In a med. bowl, combing the guac ingredients and stir w/a fork until thoroughly blended. Cover the surface w/plastic wrap to prevent browning.
3. Lightly brush or spray halibut all over w/oil; season w/the chile powder, salt and pepper. Grill over Direct High heat until the halibut just begins to flake when you poke it w/the tip of a knife, 6-8 minutes, turning once. Remove from the grill and break into 1 inch pieces w/a fork.
4. Heat the tortillas over Direct High heat for about 20 seconds per side. Wrap in a kitchen towel to keep warm. For each taco, layer a warm tortilla w/fish, slaw and guac. Roll up loosely. Serve warm.
Makes 8 tacos.
(recipe from WEBER'S REAL GRILLING [fantastic cookbook :)])
dinner at stella's
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dinner at stella's
OK, WOOO, you bring the vino
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lol
let me know how you like it...and check out the shrimp tacos in the recipe thread here too :)