Easy ways to add more Fish to your diet
Main Reasons why you must eat more Fish
“A moderate amount of seafood is an important component….and has demonstrated health benefits. The seafood industry is in the midst of rapid expansion to meet worldwide demand. The collapse of some fisheries due to overfishing in the past decades has raised concern about the ability to produce a safe and affordable supply. In addition, concern has been raised about the safety and nutrient content of farm-raised versus wild-caught seafood. To supply enough seafood to support meeting dietary recommendations, both farm-raised and wild caught seafood will be needed.” The report is a clear nod to farmed fish, a food with which Americans have had a complicated relationship, yet one they need to reconcile if they want to keep fish on the menu.
Now watch this video and learn how to prepare hole fish. A demonstration on how to clean and prepare your fish before cooking.
Wow, look at all of these great ideas. These recipes are so inspiring! I bet he would even like a lot of them.
Cooking fish can be a little scary for some people, but it’s not as much trouble as everyone fears. But if you do want to get your confidence up, a couple of classes at the Sydney Seafood School , with some of Australia’s best chefs is both fun and convivial – you learn how to cook a dish and then sit down together to eat it.
Fish cakes recipe
Fish cakes are a great way to use off-cuts or less expensive fish such as ribaldo, a deep-sea fish caught as bycatch off the southern Australian coast. The fish flavour isn’t really noticeable, so they’re also a great way for people who don’t particularly like fish to increase their seafood consumption. Serves 6
Ingredients:
- 450g kumara (sweet potato, see notes)
- 600g ribaldo fillets, skin off, bones removed
- ⅔ cup chopped flat-leaf parsley
- 2 green onions, thinly sliced
- Few drops Tabasco
- 3 cups fresh breadcrumbs (see notes)
- Salt flakes and freshly ground black pepper, to taste
- ½ cup plain flour 2 eggs, lightly beaten
- ½ cup extra virgin olive oil
- 3 cups baby rocket
- 1 tablespoon lemon juice
Dill Sauce:
- 1 cup natural yoghurt
- ½ cup whole-egg mayonnaise (see notes)
- ¼ cup lemon juice
- 2 tablespoons chopped dill
- Salt flakes and freshly ground black pepper, to taste
Method:
Peel and dice kumara and steam until tender. Mash until smooth.
Cut fish into large chunks, pulse in a food processor, in 2 batches if necessary, until coarsely chopped. Combine well with kumara, parsley, green onion, Tabasco, 1 cup of the breadcrumbs, salt and pepper.
Wet hands and divide mixture into 12 patties. Flatten slightly and lightly dust with flour, dip in beaten egg and then in remaining breadcrumbs. Place on a plate, cover and refrigerate for 30 minutes.
Heat a frying pan over medium heat, add ¾ of the oil and, when hot, add fishcakes and cook each side for about 3 minutes, until golden and cooked through. Drain on paper towel.
Toss rocket with remaining oil, lemon juice, salt and pepper and mound in the centre of plates, place fish cakes on top and drizzle with Dill Sauce. Pass the remaining sauce separately.
Notes: Kumara is orange-coloured sweet potato. To make fresh breadcrumbs, pulse day-old bread in a food processor until finely crumbed. It’s a great way to use up stale bread and you can keep them in the freezer to use whenever breadcrumbs are required. If you don’t want to make your own mayonnaise, use one made from whole eggs such as Paul Newman’s Own or Thomy.
Read More: http://blog.healthyfood.help/all-about-omega-3-and-the-healthiest-foods-in-the-world/
Dietary Guidelines Committee Says Eat Fish–Including Farmed
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