It’s time for a major debate…don’t worry it’s not a political one. It’s the fierce debate of East Coast vs West Coast!
I have been lucky enough to live on both coasts over the past 10 years. Yes there has been a lot of moving, but I have loved each and every place…all for their own reasons. Boston has my alma mater Berklee College of Music, The Red Sox and Newbury Street. NYC has Times Square, Central Park and great music venues. Whidbey Island has beautiful scenery, small town charm and awesome seafood. San Diego has perfect weather, Coronado and the famous San Diego Zoo.
It’s hard to say which place is the best…that debate could go on forever (especially, between my Red Sox and Yankee friends). But when it comes to food, what do you prefer? Do you like the buttery lobster rolls of the east or the flaky fish tacos of the west? Today I have two revamped recipes for you to try out to determine which coast rules (both with less calories and fat than the originals). It’s time for Light Lobster Rolls versus Fish Tacos!
To create my Light Lobster Rolls, start by finely chopping 3 stalks of celery. In a large skillet, saute celery with 3 Tbsp of olive oil. Next, add in 1 lb. of lobster meat (or imitation lobster meat), 1 tsp black pepper, 1/2 tsp salt, 2 tsp dried parsley and 2 Tbsp of lemon juice. Continue to saute for another 4-5 minutes.
While the lobster is cooking, toast or warm up 4-5 hot dog buns (gluten free if needed). When you are ready to serve, spoon lobster mix into your buns and top with additional parsley if desired. You should have enough to fill 4-5 hot dog buns, depending on how much you stuff in them. Of course, the more you stuff the better!
Now it’s time for my super fresh and spicy Fish Tacos. Start by preheating your oven to 350 degrees F. Place 3 fish fillets onto a large baking sheet lined with foil. You can use any type of mild flavored fish. Next, drizzle 1 Tbsp of olive oil over the fish and top with 1 tsp paprika, 1 Tbsp cumin, 1/2 tsp garlic powder, 1/2 tsp chili powder and a dash of salt & pepper. Bake for approximately 20-25 minutes.
While the fish is baking, we will chop the toppings for our tacos. Chop 1/2 cup of tomatoes, 1-2 avocados, 1/2 cup red onion, 1/3 cup pickled or fresh jalapenos and 1 cup fresh cilantro. When your fish is finished baking, remove from oven and shred with a fork.
Will you fall in love with my east coast Light Lobster Rolls or the west coast Fish Tacos? Taste and see! Leave a message below and let me know your vote!