10-28-2008, 10:54 AM
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#1 (permalink)
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| WLS Guru
Join Date: Jan 2008 Location: East Syracuse NY
Posts: 419
Weight Statistics Been a yo yo dieter as far back as I can remember. Start Date:
April 2, 2008 Surgery Date:
5' 2"
Height:
230 lb Start Weight:
130 lb Current Weight:
135 lb Goal Weight:
100 lb Weight Loss:
-5 lb Lb Left to Lose:
43.4782608696 % % Lost:
January 2009 Goal Date:
Body Mass Index42.0629552549 BMI Start:
23.7747138398 BMI Current:
24.6891259105 BMI Goal:
Weight Loss MethodRoux en Y Gastric Bypass
 |  Asian Fish Rolls
16 oz flounder fillet , cut in 4-ounce pieces (or other thin fish fillets)
1/4 cup fresh lime juice , from about 3 limes
2 tbsp low sodium soy sauce
4 medium garlic cloves , pressed or minced
1/4 cup fresh basil , chopped
1 tsp fresh ginger root , grated
3 tbsp fresh cilantro , chopped
1/2 tsp lime peel zest Directions 1 Preheat the oven to 375 degrees F.
2 Rinse the fish fillets, pat dry, and set them aside.
3 To make filling; in a medium bowl combine the lime juice, soy sauce, garlic, basil, ginger, cilantro, and lime zest.
4 Lay the fillets, skin side up, on a cutting board or counter and spoon 1/8 of the filling onto one end of each fillet. Roll up each fillet and place the rolls close together in a baking dish.
5 Cover tightly with foil and bake for 20 to 25 minutes, until the fish flakes easily with a fork. Makes 4 Servings Calories 142 Carbs 3g Total Fat 2.1g Protein 25g
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