Eat Fat, Lose Fat (39 page)

Place salmon in a large bowl and break up with a fork. Mix in remaining ingredients and season with salt.

Quick and Easy Weight Loss version:
Omit pine nuts (376 calories per serving).

In a medium bowl, mix together shrimp, onions, cilantro, and dressing. Place half of a papaya on each of 4 plates and fill with shrimp salad.

Cut lettuce into 1-inch slices. Place in a large bowl and mix with Parmesan and Caesar Salad Dressing. Divide among 4 plates and place 2 anchovies over each salad.

Variation: Chicken, Duck, or Shrimp Caesar Salad

Add 2 cups chicken, duck meat, or shrimp sautéed in 2 tablespoons lard, goose fat, or
Mary’s Oil Blend
and drained on paper towels (558 calories per serving).

Arrange papaya, grapefruit, tomato, and avocado on 4 plates. Mix dressing with poppy seeds and dribble over fruit. Sprinkle onion and cilantro over salad.

Wash and dry watercress. Remove outer leaves of endive and slice at ¼-inch intervals. In a large bowl, mix all ingredients except cheese with dressing and divide among 4 plates. Sprinkle cheese over salad and serve.

This is a delicious, refreshing salad with hot Indian curries and spicy food.

Place chopped cucumbers in a colander and mix with sea salt. Let stand for an hour or so. Pat cucumbers dry, place in a large bowl, and mix with remaining ingredients.

In a large bowl, toss salad greens with oil, vinegar, and oregano. Divide between 2 plates and garnish with onion, red pepper, feta, and salami.

Variation: Greek Salad with Shrimp

Use ½ pound grilled shrimp in place of salami (464 calories per serving).

In a large bowl, mix greens with pine nuts and dressing and divide among 4 large plates. Garnish each plate with slice of blue cheese and a crouton.

Quick and Easy Weight Loss version:
Omit croutons (250 calories per serving).

Make dressing by mixing vinegar, peanut butter, sweetener, soy sauce, oil, ginger, lime juice, and garlic together with a whisk in a bowl. Place cabbage, pepper, onion, jalapeño, and peanuts in a separate bowl and toss with dressing.

Seafood Entrées

Wipe fillets thoroughly and trim off any ends that are very thin in comparison to the rest of the fillet. You may wish to cut the fillets in half, crosswise. Mix together flour, pepper, and salt on a large plate. Dredge fish well.

In a cast-iron skillet, heat about 2 tablespoons each clarified butter and oil until they foam. Sauté fish fillets until golden brown, a few at a time, over moderately high heat, starting with the flatter side, cooking 3 to 5 minutes per side, depending on the thickness of the fish. Transfer to a heated platter and keep warm in the oven while you prepare the other fillets. You will need to replenish butter and oil between batches.

Serve with
Parsley Butter Sauce
or
Curried Mayonnaise
.

Preheat oven to 350°F. Set salmon, skin side down, in a buttered Pyrex baking dish. Squeeze on lemon juice, then brush generously with butter. Sprinkle on flour and spread with a spatula to make a thin, even coat. Sprinkle on paprika and salt. Bake for 10 to 15 minutes, or until salmon is almost, but not quite, cooked through. Place under broiler for about 1 minute, until flour coating becomes browned. Serve plain or with
Hot Coconut Sauce
,
Parsley Butter Sauce
(page240), or
Pesto
.

In a large bowl, combine eggs with onions, breadcrumbs, mustard, cayenne, cilantro, lemon rind, salt, and pepper. Mix in crab and form into 8 cakes. Warm butter and oil in a large skillet over medium-high heat. Sauté crab cakes, a few at a time, until golden on both sides. Serve with
Coconut Red Pepper Sauce
(page189),
Curried Mayonnaise
, or
Parsley Butter Sauce
.

Cajun seasoning contains thyme, cayenne pepper, paprika, and ground celery seed. Use a brand of Cajun seasoning that lists all the ingredients to be sure it doesn’t contain MSG (if the label says “spices,” MSG is a likely ingredient); otherwise, make your own mixture.

In a small bowl, mix salt with Cajun seasoning. Brush swordfish with melted ghee on both sides and sprinkle on seasoning, reserving any excess. Place remaining ghee in a cast-iron skillet. Cook swordfish over medium-high heat about 5 minutes per side, until a fork pierces it easily. Remove to a platter and keep warm in the oven. Add remaining seasoning and vegetables to the pan. Sauté, stirring constantly, over medium-high heat for about 2 minutes. Strew vegetables around swordfish and serve.

Poultry Entrées

Whenever possible, use farm-raised, pasture-fed chicken or, failing that, organic chicken.

Cut up chicken, reserving backs, wings, neck, head, and feet for chicken stock. (The leftover bones can also be used for making stock.) Place breasts, thighs, and drumsticks skin side up in a stainless-steel baking pan. Brush with butter and sprinkle with salt and pepper. Lay sprigs of herbs over chicken.