Question about Puree Diet

Hi All,

I am currently 12 days post op and will be moving to the pureed phase in a couple of days.  I see on the list that my surgeon gave me that soft fish is allowed at that stage.  Can anyone tell me what's considered soft vs. not-soft fish?    Any suggestions for how to cook it / recipes that would be good for someone at my stage?  I seem to be able to tolerate some spices / seasoning (I had some Thai Carrot Soup from Whole Foods that I was worried would be too spicy, but it went down just fine).  

Any suggestions are appreciated! 

Hi Kim,

I'm no expert on soft versus non soft fish, but I wanted to tell you I moved to puréed last week (I'm 11 days post op today). Tuna has been my life saver, I drain it and mix with a bit of low fat mayo and flake the crap out of the tuna and then mix in some celery salt and eat it just like that!

 

good luck - tiffany

Yum, sounds good.  I'm so tired of the sweet protein shakes and soup.  So I'm already planning what else I can eat when I move into the next stage!   LOL

Hi, just wanted to say that and congrats on your surgury. I dont do fish, but maybe steam or bake it. I see that you are not far from me. Im in Paso Robles. Where did you have your surgury??

I had mine at UCLA with Dr. Dutson.  How about you?

If you get a light flaky fish (think flounder or cod) and then simmer or bake it in some lemon and water, it should stay nice and moist. If you cover with foil, that's even better -the trick is to keep it really moist. Use whatever spices appeal to you. You could go spicy with a Cajun seasoning, jus****ch the salt, or some fresh dill, or just salt, pepper and lemon. I have also put a glug of good balsamic in the liquid for a nice change in flavor.

Thanks!  That sounds yummy.  Do you think Sea Bass would be okay? I love sea bass braised in miso.  I think that woud keep it really moist.