Before you touch that cast iron skillet: Molly Kimball talks nutrition in this week’s Gone Fishin’

Get the Skinny
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NEW ORLEANS- In a city where the food is so good and so rich, one would think that a nutrition expert's job of trying to get folks to eat healthy is pretty hard work.

Our resident registered dietician Molly Kimball makes it look easy.

Kimball is the Nutrition Program Manager of the Ochsner Fitness Center, and yes, she and her team help map out what their clients should eat.  But we consider her nutritionist of the entire city.

Registered dietician Molly Kimball (WGNO-TV)

Kimball writes a regular column for and appears weekly on Good Morning New Orleans.

And since one of the joys of catching fish is cooking and eating it, we wanted to find out healthy ways to prepare what we catch.

For example, Kimball points out that when cooking fish on a cast iron skillet, a lot of people use extra virgin olive oil. What many people don't know is that extra virgin olive oil has a low smoking point, and when it starts to "smoke up," it forms harmful compounds. Kimball recommends extra light olive oil, which has a higher smoke point, when cooking fish on a cast iron skillet.

Ochsner Eat Fit smartphone app (Eat Fit NOLA)

Among the more ambitions projects Kimball has quarterbacked is Eat Fit NOLA.   That's the interactive resource involving over 100 local restaurants, helping us all to make healthier choices while eating out.

There's a website and a smartphone app that you can download for free. Both will show you all the Eat Fit restaurants and nutrition information for dishes.

"If you're watching your carbs, sodium, whatever, we've got all that for you on the app," she says.

Molly Kimball fishing on LBJ's boat (WGNO-TV)

And she's not stopping there. Kimball revealed on the boat that they've recently received a grant to expand Eat Fit throughout the state of Louisiana.

Check out Molly Kimball's Get the Skinny and Love It, Like It, Hate It segments every Wednesday morning on WGNO's Good Morning New Orleans.


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