Summer's Healthiest Meals

Seafood is low in calories and high in protein and heart-helping fats that keep you feeling full. It's also easier to cook than you think! Chef Anita Lo invites us to a party at her beach house to share her light, easy recipes.
Think of your dream meal: It's probably tasty, healthy, slimming and a snap to cook. Put more seafood on your plate and you'll bring that dream to reality—in fact, it's one of the best strategies for weight loss and overall nutrition, the top diet goal cited in a survey of self readers. Most fish and some shellfish are packed with omega-3 fatty acids, which, studies suggest, are good for your heart, sharpen your thinking and fight disease-causing inflammation in the body. Plus, seafood contains only 20 to 50 calories per ounce, so it's great for your waistline, too. Swap in surf for turf twice a week, as most experts advise, and you'll drop extra pounds easily. But many people pass up seafood because they think it's hard to fix, says chef Anita Lo, co-owner of Annisa, Bar Q and Rickshaw Dumpling Bar, all in New York City, who is renowned for her flavorful fish dishes. Her simple, elegant recipes take the fear out of fish and cook up in as little as 30 minutes. Reel in a fresh, healthy meal—dessert included—no fishing pole required.

Brown Rice With Shiitakes and Scallions

Serves 8
Ingredients:
4 whole dried shiitake mushrooms, stemmed and caps sliced, or 1 cup dried shiitake slices
2 cups short-grain brown rice, rinsed
1 piece dried kombu (seaweed), rinsed (optional)3 tbsp soy sauce
1 tsp salt
1/4 cup thinly sliced scallions (green part only)

Preparation:
Soak shiitakes in 3 cups hot water until soft, as directed on package (at least 25 min­utes). Save soaking water. Strain soaking water through a fine-mesh sieve into a large saucepan; add rice, shiitakes, kombu (if desired), soy sauce and salt. Bring to a boil, stir and cover. Reduce heat to low and simmer, covered, until all liquid has evaporated and rice is tender, about 40 minutes. Turn off heat and allow to rest 10 minutes. Stir in scallions and serve immediately.

Grilled Shrimp With Spicy Tamarind Dipping Sauce

Serves 8
Ingredients:
24 jumbo shrimp, shelled and deveined
8 wooden skewers, soaked in water 20 minutes
4 cloves garlic, finely chopped
1/4 cup tamarind paste (found in Asian markets)1 tbsp canola oil
1 tbsp fish sauce
1–2 tbsp red pepper flakes
1 tbsp sugar

Preparation:
Heat grill on high. Thread 3 shrimp on each skewer; season with salt and pepper. Dipping sauce: Mix remaining ingredients in a bowl. Grill shrimp until cooked through, about 3 minutes per side. Serve with dipping sauce on the side.

Sautéed Snow Peas, Sugar Snap Peas and Pea Shoots

Serves 8
Ingredients:
1 tbsp canola oil
6 large cloves garlic, finely chopped
1/2 cup chicken stock (or water)
1/3 cup oyster sauce3 cups snow peas, strings removed
4 cups sugar snap peas, strings removed
5 cups pea shoots

Preparation:
Heat oil in a large, shallow pan over high heat. Cook garlic 30 seconds, stirring to prevent burning. Combine stock and oyster sauce in a bowl; add to pan. Add peas; cook, turning peas constantly, until bright green and crisp, about 2 minutes. Divide among 8 bowls; top each with a handful of pea shoots.