Have you ever tried making sushi? Some fresh salmon or spicy eel rolls really hit the spot. They only take 10 or 15 minutes to make (with some help from google).

gcanter beat me to it. Sushi, sushi, and more sushi. Why ruin a perfectly good fish by cooking it? Practically zero fat, high protein, reasonable carbs, and there are lots of ways to spice it up and make it interesting (sesame, various sauces). One of the places I go to adds things like cucumber, asparagus, shrimp, nuts, mango, plantains (fruits work well with salmon), cream cheese (ok, there’s some fat there), ginger, etc. Unfortunately, most people’s first experience is with store-bought sushi and they hate it - but that’s like saying you won’t eat fillet mignon because you once tried three-day-old McDonalds leftovers and didn’t like the way the beef tasted (in fresh sushi you generally can’t taste the seaweed wrapper).

I must emphasize that freshness is crucial - the fish can’t be more than a day or two out of the water, and sushi doesn’t store for more than a few hours. The key words when buying the fish are “sashimi-grade”. If you live near the ocean, there are usually some wholesale markets that have it.

A few other notes on sushi - if “sashimi-grade” fish is difficult to get, smoked salmon and cooked (preferably not fried) shrimp can be substituted in some cases. Pan-seared Ahi Tuna (slice into 1 x 1 x 5 or 6 inch strips cook for 30 - 45 seconds on each side) and seasoned with sesame, cracked black pepper, and / or blackening seasoning is a great “gateway” meal - an easy first taste to get you hooked.

Crack whores are usually very lean meat.

I have an entire cookbook called “so fat, no fat low fat” that has some good recipees in it and if there are some less than spicy ones I am sure they could be “spiced” up. I can look in there and send you some good ones. I will be honest some of them scare me but some of them are good and sound good.

Here’s a summer salad I made the other day.

1 pint cherry/grape tomatoes, cut in half

1 lg cucumber(I prefer the english hot house variety), peeled, seeded, sliced small pieces

1/4-1/2 lb fresh mozzarella, bite sized pieces or smaller

Some Green olives - I used a good sized handful

Finely chopped red onion (maybe 1/4 of a medium)

Red Wine based vinegarette, I I just used salt, pepper and fresh garlic, but you could up the flavor with some cumin or red pepper flakes.

Mix together and let stand for 1 hour or so to allow flavors to meld. 

Use as a side salad, or server over some grilled chicken or fish.