Since a lot of us that frequent the Physical & Mental Well-Being forums are focused on taking care of our figures, many of us adhere to certain diets. I thought that this would be a good forum where we can all contribute recipes (and pictures!) of food that we make that cater to those diets.
Doesn't matter what type of diet you adhere to, feel free to post anything--whether it's vegan, pescatarian, kosher, low sodium, low cholesterol, for losing weight, a diabetic diet, cutting diet, hell even if it's a dirty bulking diet. Just specify precisely what type or diet it is or what it is for, and feel free to add the nutritional value for those of us counting calories and macronutrients.
So, I'll start with my super easy, 20-minute, Japanese-style whole baked tilapia recipe. The one shown in the photo is a large 2 pound tilapia, but most grocery stores sell small 1 pounders. This fish is approximately 400 calories and 90g of protein for every pound. This meal is high in protein, low in fat, and low in carbs and is all lean meat and veggies, so it's ideal for people who are seeking to lose weight, or are on a "cutting" diet. It is also great for bodybuilders as a late post-workout dinner, if you want high protein intake and little to no carbs right before bedtime.
Instructions: Throw a whole tilapia (that has been gutted and cleaned) in the oven at 400 degrees on a piece of aluminum. If it's 1lb, 20-25 minutes will be good enough, if it's 2lbs cook it for 40 minutes. I also like to add asparagus in the oven with the tilapia, because when it's baked at a high enough temperature the texture becomes crispy. Feel free to place some thinly sliced lemons on top of the fish before throwing it in the oven (I didn't have any at the time I took the photo). Grate some daikon radish and chop some scallions (green onions) and throw it on the fish when it's done and on a plate. Squeeze some lemon on top and pour some ponzu in a small serving cup (like the small kind people put soy sauce in). Put some more grated daikon and chopped scallions in your cup of ponzu. Eat your fish with chopsticks and dip each bite of fish in the ponzu as you eat.
There is a lot of fat and flavor in bones, so you will notice a tremendous flavor difference (much more succulent and rich) when you consume the fish whole, as opposed to boneless filets. Tilapia filets, especially if they are frozen, are bland and tasteless. The flavor profile is much more complex when you leave the bones in for cooking. This is my second favorite way to enjoy fish, and one of the ways the Japanese eat fish.
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