I love happening upon types of food I've never tried before. And restaurants are the perfect place for new-food-test-runs. At a business lunch last Friday, I spotted an intriguing menu item - skate with brown butter sauce. Conveniently, one of my dining companions was a seafood chef who assured me this was an entrée worth trying. So I did, and it was. I thought skate would be tough and chewy, similar to calamari, but it was flakey. The brown butter sauce was a bit rich for my taste, but of course delicious in small doses. We also enjoyed fresh tuna carpaccio for the table.
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the healthful food market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.
Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.
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