The calendar says it’s Spring on March 21. What does that mean where you live? The answer may be different this year than it has been in the past. Last year’s weather surprised a lot of us and caused interference with what we consider the normal harvesting patterns. My community experienced food transport delays this year due to blizzards, and I don’t think it is bad that we were reminded that we have it pretty easy most of the time. What, no milk or bread! Oh, the outcry. However, the harvest and transport of agricultural food products has become so global that we don’t have to go without our favorite fruits and vegetables for long.
Our classic Spring season is symbolized by tulips, bunnies, lambs, asparagus and pastels. Those things are now available year round. Do we use them all year? I do–why not? So what separates Spring from the other seasons? It’s our state of mind. In our heads we shed the idea of Winter–whether it’s actually gone or not. Spring is here and we pull back the drapes, we put away the stew pots and we go buy leafy greens. “Yippee! Swimsuit weather is on the way and I’m going to be ready. Do my shorts fit?” Now is the time to prepare.
The recipes below contain no added fat. You can have healthy and light Springtime fare, and feel light as a Springtime day.
Tip: In recipes where there is liquid in the preparation, preserve and use the liquid which results when thawing your fish. It provides extra protein and flavor. Be sure not to overcook your fish!
Healthy and Light Spring Recipes
Steamed Sea Bass with Vegetables and Ginger
Baked Sea Bass with Tomatoes, Capers and Garlic
Coho Salmon with Wilted Field Greens
Steamed Coho Salmon with Green Peppercorns and Strawberries
Tilapia Fish Tacos
Tilapia with Asparagus and Shitake Mushrooms
Cajun Ahi Tuna with Jicama
Stone-Ground Mustard Ahi Tuna with Spinach and Pine Nuts
Curried Mahi-Mahi with Tomatoes and Garlic
Mahi-Mahi with Lemon and Cucumber