Seafood's Low-Carb Fit

Berkoff, Nancy
December 2005
FoodService Director;12/15/2005, Vol. 18 Issue 12, p35
Trade Publication
The article suggests cooking techniques and preparations for seafood, which fits well into the low-carbohydrate, high-protein menu category. There are many chefs across the U.S. who are offering gourmet, low-carbohydrates seafood entrees, such as Jim Fitzgerald from the Mississippi University for Women in Columbus. Simple preparations include broiling fish steaks, fillets, shrimp or scallops with savory compound butters, stovetop-poaching in court bouillon or oven-poaching in parchment.


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