I was born and raised in Hawaii so it stands to reason that I love to eat fish. What doesn’t make sense is that I am allergic to shrimp, pineapple, and coconut. But, that’s another blog. If you are looking for a simple way to inject your diet with a healthy shot of nutrients feast your eyes on fish.
Fish are not only low in calories and fat, but they are also a great source of omega-3 fatty acids, fat, doctors say most Americans don’t get enough of. Health experts recommend eating at least two servings of fish each week to obtain the many health benefits they yield. Studies show a diet rich in fish reduces the risk of heart disease, cancer, depression, colitis, asthma, and arthritis, even Attention Deficit Disorder.
Personally, I think fish gets a bad rap here in the Midwest. Several lakes in our area have huge signs posted that warn anglers not to eat their catches. Most of the fish swimming in these parts are contaminated with mercury and PCBs, which come from industrial pollution that gets into water and then the fish. The chemicals build to dangerous levels in larger fish, but even in trace amounts, mercury can cause neurological and developmental problems in infants and young children. As for PCBs, they are often found in farmed fish.
Many of my midwestern friends say they are not big fans of fish, which I think is unfortunate because to me, fish is one of the most versatile sources of protein available. There are a number of different ways to prepare fish (personally, I love to eat raw fish, but that’s just me). Some of my favorites are listed below.
Grilling. Firm-flesh fish are the best for grilling because they won’t fall apart on the grill. I like marinating fish before putting it on the grill. By doing so you reduce the formation of carcinogens on your fish and you reduce the grilling time. If you are concerned with carcinogens, try grilling up some fish kabobs. The smaller pieces cut down on the grilling time, and subsequently reduce the carcinogens.
Grilling In Foil. This method helps the fish retain more nutrients and flavor. It’s also one of the easiest to do (and clean up is a snap). Just wrap the fish in a foil packet and place it on the grill. Doing so combines the freshness of steaming with the intense flavor of grilling, since the high heat caramelizes the food on the bottom of the package. You could also add ingredients (fresh vegetables cut into uniform sizes) to the packet to get an entire meal in one serving.
Grilling On Planks. This method keeps fish moist and imparts a strong flavor, without charring the fish. Salmon is a great fish to grill on a plank.
Check back for a blog featuring some of my family’s favorite fish recipes. You can also click here to view some of the other wonderful fish recipes already posted.
Michele blogs full time in Travel and Pop Culture. You can read her blogs here.