NYU Program for Surgical Weight Loss Newsletter

Summer 2008 Volume One / Number Five

Halibut with Piquant Tomato Sauce

^{From Eating Well After Weight Loss Surgery, by Patt Levine and Michelel Bontempo-Saray}

The mild flavor of halibut seems to cry out for a really zesty sauce. This one gets an extra kick from curry paste.

Cooking spray
2 cloves garlic, minced
1/2 pound fresh mushrooms, thinly sliced
1^3/4 cups bottled clam juice
2 teaspoons red curry paste
3/4 pound plum tomatoes, chopped
1/4 cup fresh basil, chopped
1 pound halibut fillet, skinned
Salt and pepper to taste

1. Coat a medium nonstick skillet with cooking spray and sauté garlic over medium heat for 1 minute, until tender.
2. Add mushrooms, cover, and cook for 2 minutes, until just softened.
3. Stir in clam juice and curry paste. Add tomatoes and basil, lower heat, and simmer, covered, for 3 minutes, until tomatoes soften.
4. Add halibut, cover, and cook for 5 minutes until fish flakes easily with a fork.
   

Makes 4 Servings

Calories: 168.56, Protein: 27.30g, Fat: 3.34g
Carbohydrates: 7.37g Cholesterol: 36.29mg
Fiber: 1.92g Sodium: 259.85mg

Marinated String Beans

^{From Eating Well After Weight Loss Surgery, by Patt Levine and Michelel Bontempo-Saray}

Another purely side dish vegetable recipe (no protein). You can serve it hot along side beef, chicken or fish, or serve it cold as a substitute for coleslaw.

1/2 pound string beans, tips cut off
2 cups tomatoes, seeded and diced
5 cloves of garlic, peeled and cut in half horizontally
1 tablespoon dried basil
1/4 cup water
2 teaspoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

1. In a medium microwave-safe bowl, combine beans, tomatoes, garlic, basil and water.
2. Cover and microwave on high for 9 minutes until beans are soft.
3. Let bean mixture cool and then toss with oil, vinegar, salt and pepper.
4. Serve hot or cold (if you don’t like a strong garlic flavor, remove garlic before serving).

Makes 4 Servings

Calories: 58.41, Protein: 1.49g, Fat: 2.66g
Carbohydrate: 8.32g, Cholesterol: 0mg
Fiber: 2.03g Sodium: 249.02mg

Sign up to receive future issues of our newsletter