Fish and shellfish are 20-30 calories per ounce. Chicken and pork are 40 calories per ounce. Beef is 50 (filet or sirloin) – 80 (ribeye or prime rib) calories per ounce. The problem is that restarants, add so much oil or butter, to your fish or chicken or pork, that you are usually in 50+ calories per ounce territory. Even if you tell restaurants to broil or grill your food without oil, they won’t. They will oil the grill to keep your food from sticking. They will add butter or oil to your food, even when you tell them not to – because they want you to be happy with what they serve you, and dry broiled chicken or fish tastes likes sandpaper.
on August 22, 2013 | No Comments