If you’re struggling with your weight, eating the ocean’s bounty is a good way to stay on track. Fish has long been a favorite of most dieters and it is no wonder, there are plenty of versatile ways to enjoy it.
According to the American Heart Association, fish can also play a role in keeping your ticker on task, potentially “reducing your risk of dying of a heart attack by a third or more.” They recommend eating one to two servings of fish a week.
“Doctors have long recognized that the unsaturated fats in fish, called omega-3 fatty acids, appear to reduce the risk of dying of heart disease.”
The Harvard School of Public Health also stated that in addition to omega-3 fatty acids, fish is also rich in “vitamin D, selenium and protein. Vitamin D is one of the 13 essential vitamins your body uses to absorb calcium and to maintain healthy teeth and bones.”
Below are some of my original and favorite ways to prepare fish:
TERIYAKI SALMON WITH STEAMED ASPARAGUS AND SMALL SALAD
(2) 5-ounce pieces of salmon
1 Tablespoon extra virgin olive oil
2 Tablespoons rice wine vinegar
2 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce
2 Teaspoons minced gingerroot
2 cloves garlic
In large ceramic bowl, combine oil, vinegar, Worcestershire sauce and garlic.
Coat salmon on both sides in mixture.
Place on broiling pan and cook for 2-6 minutes on each side or until it flakes easily.
Makes 2 servings.
Serve with steamed asparagus (approx. 8 spears each)
• (2) 4-ounce pieces of tilapia
• 2 Tablespoons olive oil
• 2 Tablespoons lemon juice
• Dash of oregano
• Dash of black pepper
• 2 Tablespoons balsamic vinegar
• 1 Teaspoon chopped parsley
• Dash of tabasco sauce
Coat a non-stick skillet with olive oil. Place tilapia in pan and let cook on one side.
In separate bowl, combine lemon juice, oregano, black pepper, balsamic vinegar, parsley and tabasco sauce.
Flip tilapia and pour mixture on top. Let simmer until flakey.
Serve with 1 cup of steamed spinach.
SPICY MAHI MAHI SOFT TACOS
• 2 Tablespoons red pepper oil
• (2) 6-ounce fresh mahi-mahi fillets
• ½ Teaspoon red pepper oil