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Frozen fish
Apr. 8th, 2005 10:03 amThe good news - announcements all over Google news today that the Mediterranean diet - from which the polydiet has been derived - has been proven in a mammoth multi-country study to be excellent for the health.
The bad news - I eat way, waaaaaay too much chicken and rice, because I can throw a frozen chunk o' chicken in the steamer along with raw rice & some brussels sprounts and come back 40 minutes later to a full meal.
The question - does anyone have any idea how long one should steam a *frozen* chunk of fish? The odds of my consistently remembering to thaw something for dinner - and then still wanting to eat it when I come home - are low to nil. If I'm going to work more fish into my diet, it's going to have to be under the circumstances of "I'm in the mood for salmon" (chisel from package, sssssssss, add marinade) or "I'm in the mood for catfish" (see above.) If I just knew how long to steam it, I would know what veggies to have on hand.
The bad news - I eat way, waaaaaay too much chicken and rice, because I can throw a frozen chunk o' chicken in the steamer along with raw rice & some brussels sprounts and come back 40 minutes later to a full meal.
The question - does anyone have any idea how long one should steam a *frozen* chunk of fish? The odds of my consistently remembering to thaw something for dinner - and then still wanting to eat it when I come home - are low to nil. If I'm going to work more fish into my diet, it's going to have to be under the circumstances of "I'm in the mood for salmon" (chisel from package, sssssssss, add marinade) or "I'm in the mood for catfish" (see above.) If I just knew how long to steam it, I would know what veggies to have on hand.
