Fish is healthy!
When's the last time you ate fish? Chances are, you're not eating as much as you should be. Registered dietitian Rosie Schwartz suggests eating fish twice weekly and she's got good some good reasons to back up that recommendation.
When compared to other animal proteins, fish is low in saturated fat and it's a good source of essential fats. "Omega-3 fatty acids offer benefits at every stage of a human's lifecycle, from pregnancy right through to old age," says Schwartz.
Health benefits of fish
Fish also helps a fetus's brain development, it protects against auto-immune diseases for young adults and it fends off slowing brain function in seniors. "Fish also has selenium, which may offer anti-cancer action," Schwartz adds.Fish is fast and easy to cook. The rule of thumb for cooking fish is 10 minutes for every inch of thickness, no matter which of the following cooking methods you're using.
How to grill fish
Cooking fish over a fire is fast and leads to great-tasting results. Ready to add fish to your barbecuing repertoire?
"A whole fish is great on the grill, but you might want to marinate it a little first," says Schwartz. Try sesame oil, ginger and garlic for an Asian flavour or olives, herbs, balsamic vinegar and lemon juice for a Mediterranean style.
Most of the fish you find at the market will work well on the grill but, Schwartz cautions: "If they're very delicate you might want to use a fish basket."
How to broil fish
Broiling is like grilling in reverse because food is heated from the top rather than below. It can be a tastier way to prepare fish because fish sits in its own juices, soaking up concentrated flavours, rather than losing those juices to the bottom of the pan as it would in grilling.
But broiling is not your best option for cooking delicate fish. "A sole will fall apart," Schwartz says. Instead, she recommends broiling sturdier salmon, halibut or cod.
Broiled fish can be better with a little something added. "A leaner or lower-fat fish is good with a combo of low-fat mayo and grainy mustard on top," Schwartz says. And even a little bit of olive oil will make a difference in taste. It's "just some healthy fat," Schwartz states.
Click to continue to learn how to steam, poach, fry and roast your fish to perfection...
Page 1 of 2
When compared to other animal proteins, fish is low in saturated fat and it's a good source of essential fats. "Omega-3 fatty acids offer benefits at every stage of a human's lifecycle, from pregnancy right through to old age," says Schwartz.
Health benefits of fish
Fish also helps a fetus's brain development, it protects against auto-immune diseases for young adults and it fends off slowing brain function in seniors. "Fish also has selenium, which may offer anti-cancer action," Schwartz adds.Fish is fast and easy to cook. The rule of thumb for cooking fish is 10 minutes for every inch of thickness, no matter which of the following cooking methods you're using.
How to grill fish
Cooking fish over a fire is fast and leads to great-tasting results. Ready to add fish to your barbecuing repertoire?
"A whole fish is great on the grill, but you might want to marinate it a little first," says Schwartz. Try sesame oil, ginger and garlic for an Asian flavour or olives, herbs, balsamic vinegar and lemon juice for a Mediterranean style.
Most of the fish you find at the market will work well on the grill but, Schwartz cautions: "If they're very delicate you might want to use a fish basket."
How to broil fish
Broiling is like grilling in reverse because food is heated from the top rather than below. It can be a tastier way to prepare fish because fish sits in its own juices, soaking up concentrated flavours, rather than losing those juices to the bottom of the pan as it would in grilling.
But broiling is not your best option for cooking delicate fish. "A sole will fall apart," Schwartz says. Instead, she recommends broiling sturdier salmon, halibut or cod.
Broiled fish can be better with a little something added. "A leaner or lower-fat fish is good with a combo of low-fat mayo and grainy mustard on top," Schwartz says. And even a little bit of olive oil will make a difference in taste. It's "just some healthy fat," Schwartz states.
Click to continue to learn how to steam, poach, fry and roast your fish to perfection...
Page 1 of 2
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