Nice And Light Fresh Fish Tacos

Diana Helfand
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Wednesday - January 03, 2007
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Perhaps like other MidWeek readers you’ve been asking, “What’s Eddie Sherman up to since he stopped writing his column?” He certainly hasn’t been idle in the year since his retirement from the rigors of journalistic life and the 20 years he wrote for our publication (plus all those years as a daily columnist starting in the 1950s). In fact, Eddie is one busy octogenarian!

His book Frank, Sammy, Marlon & Me has just been published by Watermark and has been receiving glowing reviews in the media, and from the public who have clamored for copies and attended his many autograph parties.

Even more are on tap in January-February, offering a chance to meet the hilarious Sherman, whose celebrity-filled book not only gives insights into the rich-and-famous, but also an unequaled look at Hawaii’s social history in the early years of statehood when stars made the islands their playground, and got to know locals in a way not possible now.

Frank Sinatra, Sammy Davis Jr., Marlon Brando, Don Ho, Jack Lord, Sophia Loren, Henry J. Kaiser, Arthur Godfrey ... these are just a few of the chapter headings in the book, which also includes great reading on Sherman’s background - his years in a Boston orphanage, his coming to Pearl Harbor in 1942 “when it was still smoking,” his career as a stand-up comedian and more.

To find out details, attend one of the upcoming signings: Jan. 6 at Borders Ward Centre, Jan. 7 at Borders Waikele and Pearlridge, Jan. 20 at Barnes & Noble Kahala, Feb. 4 at Barnes & Noble Ala Moana, or put his Feb. 7 speech at the Waikiki Community Center on your calendar.

This column is dedicated to Eddie Sherman.

Almost everyone I speak to has “eat healthier” as one of their New Year’s resolutions, so here is a nice, light fish taco recipe to get the New Year off to a good start!

When purchasing fresh fish, look for firm, shiny flesh that has no unpleasant odor. It should not be dry-looking or brown.

Once defrosted, fish should be eaten as soon as possible, and never be refrozen; it may, however, be frozen again once cooked. The flesh is cooked when it becomes opaque, flakes easily and is uniform in color, but still moist.

Fish is a good source of protein and contains minerals and vitamins, including phosphorous, iodine, copper, vitamin A, magnesium, iron, zinc, selenium and B-complex vitamins. Fatty fish are a very good source of vita-min D.


* 1 teaspoon olive oil
* 1 sweet red pepper, chopped (if you like it spicy, substitute chili pepper)
* 1 green bell pepper, chopped
* 2 cloves garlic, crushed
* salt and pepper, to taste
* 1 cup low-sodium, no-fat chicken broth
* 2 large ripe tomatoes, diced
* 1/2 teaspoon ground cumin
* 1/4 teaspoon chili powder
* 6 ahi fillets, cut in half to make 12 pieces
* shredded lettuce
* shredded low-fat Cheddar cheese (optional)
* 12 nonfat flour tortillas

Heat the oil in a large skillet over medium heat. Saute peppers and garlic until tender. Add salt and pepper to taste. Add broth and tomatoes and sprinkle cumin and chili powder evenly over all. Mix to combine, and bring to a boil.

Reduce heat to low, and cook for a few minutes, add ahi and cook until fish flakes easily with fork, (about 15 minutes).

Remove fish and place 1 piece in each tortilla, add vegetables, shredded lettuce and cheese (if desired), and roll up. May be served with salsa and/ or nonfat sour cream.

Makes six servings.

Approximate Nutrition Information Per Serving (two tacos) Note: This is without added cheese:

Calories: 290 Fat: 5.6 grams Cholesterol: 38 milligrams Sodium: 390 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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