Meaningful Mondays: Eat your fish

I’m sure you are aware by now that I make a HUGE attempt to cook and eat healthy meals.
I play by the 80/20 rule, meaning I eat healthy 80% of the time ( or meals).
It seems that I usually spread that 20% of fun foods ( we won’t call it cheat meals- do not like the word cheat- more like necessity) out evenly among the 7 days in a week ( which makes it 2.86%/ day, right).
Translation: I have some piece of chocolate or small amount of sugar (alcohol) 1/ day.
That keeps the “self” happy and content. 😉
Anyway, something I always like to incorporate at least 2/ week is fish.

Types:
We mostly eat wild ocean fish like tuna, salmon, grouper, flounder, Mahi, snapper, etc.
We aren’t big river or pond fish, with the exception of occasional fresh trout.
Mostly, we eat Wild Caught Alaskan Salmon. ( I even picked some of this up at Target the other day, in individual packs- just make sure it’s wild caught)
You are either a salmon eater or not. We love it.

Benefits to eating fish:
This is enoughThis reason for me to eat fish 2/ week.
In summary, fish contain unsaturated fatty acids which lower cholesterol; they are high in omega 3’s which reduces inflammation, lowers blood pressure, reduces blood clotting, and decreases stroke; and fish reduces risk of heart disease or heart attack.
The article goes on to say fish, such as salmon and tuna, contain the highest levels of omega 3’s, making them the best.
There you go!!!! What more evidence do you need?

Preparation:
Now, if the fish is fresh, and it should be ( and shouldn’t smell- seriously fresh fish should have no fishy, strong smell), you don’t need a lot of toppings and seasonings.
Actually fish can be one if the easiest and quickest meals you can prepare.
We like to season it up like so:

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That’s Chef Paul’s Magic Salmon seasoning. This can be purchased at most grocery stores ( in the spice section) and lasts a long time.
It is a fairly healthy seasoning with no MSG, no preservatives, and it’s gluten free. Ingredients include sugar, salt, onion, garlic, mustard seeds and paprika. The sodium content isn’t too high either, especially since a little goes a long way.
The flavor of the sweet sugar and spicy paprika enhances the salmon.
It’s truly delicious.
We wash the salmon and pay dry; put the salmon skin side down on a grill pan lined with aluminum foil; sprinkle the seasoning on the salmon; and send it to the grill. It takes 10-14 minutes, on the top rack of the grill ( indirect heat). You could also put this in the oven, for probably the same amount of time at 350. You don’t want the fish to be mushy or slimy.
A simple taste test to know if it’s done always works best.
Serve it with a side if steamed broccoli and sweet potato and you have the perfect, easy weeknight meal, full of heart healthy benefits.
Like this.
Yum!!!

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