As mentioned in the previous entry, Advanced Nutrition Consultants will be highlighting a produce of the Month each month to introduce or reintroduce a new fruit or vegetable to include in your diet. This month we are focusing on one of the more underused members of the tuber family: the radish.
Radishes are a root vegetable much like your potatoes, yams and carrots. They are generally available year round, but are at the peak of their season between the months of April and July here in Pennsylvania. How do we know when items are at the peak of their season here in the Keystone State? Just refer to the seasonal calendar on the PA Preferred website or use this URL here: http://www.papreferred.com/seasonal_calendar.aspx
Although we most commonly know this vegetable to come in various shades of red, you could also find them in white and black shades. They are easy to store; they don't require refrigeration, but should be stored in a cool area of the house. Radishes have a peppery flavor and a crisp texture. They are often eaten raw, stir-fried or steamed. When looking for the perfect radish, look for ones that are firm and not at all limp.
According to the USDA, these are naturally very low in calories. One whole cup of sliced radishes is only 19 calories! They contain calcium, magnesium, potassium, some vitamin c and also folate.
You will often find radishes lending a burst of color to a normally green salad, but one of my favorite recipes that highlights this red root vegetable is a Mahi Mahi Fish Taco recipe. I love this recipe because it is quick and easy meal that you can prepare on even your busiest weeknights. It is also full of so much fresh flavor but with a kick of jalapeño.
Here is what you will need:
4 filets of wild caught Mahi Mahi (or fish of your choice!)
8 corn or whole wheat tortillas
4 medium-sized radishes
3 tablespoons of chopped scallions
1 medium-sized jalapeño (or more if you like the heat!)
4 tablespoons of lime juice (the juice from about 2 limes)
1 lime, sliced
1/4 cup of chopped cilantro
2 tablespoons of extra virgin olive oil
2 tablespoons of water
1. Preheat oven to 425 degrees. Lightly grease the baking sheet with some olive oil. Place the filets of Mahi Mahi on the lightly greased sheet. Place the sliced limes evenly on each filet. When oven is at 425 degrees, place the fish in the oven. Timing varies depending on thickness of the filet, but generally it will take about 8-10 minutes.
2. Prepare the Salsa Verde by blending the cilantro, 2 tablespoons of lime juice, 2 tablespoons of olive oil and 2 tablespoons of water. If this sits, the water and oil will separate, just give it another quick go in the blender.
3. Next prepare the radish topping: thinly slice the radishes. If you have a mandolin slicer, this will come in handy here. Combine the sliced radishes with the chopped scallions and jalapeños. Finally, add the last 2 tablespoons of lime juice on top and mix well.
4. After heating the tortillas, cut each filet in two long slices and add into each tortilla. Top the fish with the yummy fresh radish topping and finally add the salsa verde. Next: Enjoy this light, refreshing, yet nutritious and easy taco dish.
Let me know if you've tried this and what you think!
Yours in health and well-being,