Bring the flavors of vacation home with you in Donna Shields’ Caribbean Light Cookbook.
I am very excited and honored to feature Donna Shields and her Caribbean Light Cookbook on the ScubaFit™ nutrition page. I hope you will take this opportunity to add Caribbean Light to your culinary library.
Donna blends the science of nutrition with healthful and delicious recipes. She is the Culinary Contributor for www.margaritavillekeywest.com and www.myrecipe.com With more than 20 years experience in the food and beverage industry, her clients include the Coca Cola Company, the Campbell’s Soup Company and Barilla America. Donna is a former instructor and nutrition spokesperson for the Culinary Institute of America. As an accomplished writer, she has been published in Cooking Light, Weight Watchers, and Better Homes & Gardens Low Calorie. Her portfolio includes print media, newsletters, brochures and a Pregnancy Cookbook. Donna’s topics of expertise include organic foods, mid-life weight gain, culinary demonstrations and much more. Donna also conducts annual nutrition education seminars for 500 school children.
4 (5-ounce) snapper fillets, no more than 1/2 inch thick
MARINADE 3 tablespoons fresh lemon juice 2 tablespoons dark rum 1 tablespoon soy sauce 1 teaspoon hazelnut or peanut oil 3 garlic cloves, minced
CRUSTED COATING 2 cups (2 ounces) stale Italian or French bread cubes 1 1/2 cups cubed papaya 1/2 teaspoon curry powder 1/4 teaspoon salt 1 garlic clove, minced 1 1/2 ounces roasted unsalted cashews 4 tablespoons chopped, mixed fresh herbs (basil, oregano, thyme, marjoram)
MAKES 4 SERVINGS Per Serving: Calories 275 Fat 8 grams Cholesterol 50 mg Sodium 365 mg
% Daily Value: Vitamin C 57% Potassium 23% Magnesium 20%
In a shallow dish, combine all the marinade ingredients. Add the fish fillets, turning to coat them. Cover and refrigerate, turning once, for 30 minutes.
Meanwhile, in a food processor, process the bread cubes on high speed for 1 minute, until they're crumbly but not totally fine. Add the papaya, curry powder, salt and garlic. Pulse on low speed 15-20 times, until papaya has been thoroughly incorporated into the bread. You should have coral-colored bread with tiny bits of fruit throughout. Coarsely chop 1 ounce of cashews, then stir the coarsely chopped nuts and herbs into the bread coating.
Preheat oven to broil. Coat a baking sheet with non-stick cooking spray. Remove the fillets from the marinade, and place them on the baking sheet. Discard the marinade. Using a spoon or knife, cover the top and sides of the fillets with the crusted coating. Finely chop the remaining 1/2 ounce of cashews and sprinkle them over the top of the coated fish.
Broil for 5 minutes, until the bread and cashews start to brown and get a crusty look. Reduce the heat to 500 degrees, and bake an additional 3-5 minutes, until the fish flakes easily with a fork. Use a spatula to remove the fish from the baking sheet. The pretty pink color if this entree looks great when served next to black beans and rice.
While Donna and her husband Ted are lucky enough to call it home, for most of us, Key West, Florida is a popular diving and vacation destination. Key West is one of our favorite locales. As new divers (along with my husband and dive buddy), Key West was our first dive destination outside San Diego waters. We arrived a week after September 11, 2001. Having moved our itinerary by exactly one week, vacationing during the aftermath of a national disaster left us slightly detached. We received a warm welcome from Key West residents and have fond memories of sunsets at Mallory Square, live music at Sloppy Joes, lunch at Margaritaville and great breakfasts at the Conch and the Cuban. We strolled through shops on Duval Street, rented scooters for side-street tours capturing the feel and charm of Key West architecture and gardens. We searched the entire town for the best slice of key-lime pie and, of course, went diving every day. Off the shores of Key West we enjoyed our first warm-water diving and adventurous encounters with parrot fish, angel fish, barracuda, reef sharks, large southern rays and even a spotted drum fish. It's nice to reminisce. Looking back at our dive log, the first dive in Key West was dive number seven. We have returned to Key West several times and each visit is uniquely memorable.
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