1,000 Ways To Cook Fish.

OK, so there aren’t 1,000 ways to cook anything in this post. But there are quite a few. We’ve had fish at least a thousand times and will have it a thousand times again before we’re tired of these tasty creatures. Fish is a great supply of omega-3 fatty acids, (which help with cardiovascular diseases and inflammatory diseases) and it is also an easily digestible protein. While this post deals with white fish, it is equally important to get oily, cold water fish into your diet as well. The Paleo Mom has a great article explaining how important it is to eat more fish. Adding this super-food to your list of favorite meals is a solid choice.

(A note on olive oil vs coconut oil. Coconut oil is lighter, with a slightly sweet taste. Olive oil is heartier. Both are great, and we frequently switch between the two to mix things up.)

Fish and Leeks.
Olive oil or coconut oil, for frying.
2 leeks
2 white fish fillets (we love tilapia, although it is not a great source of omega-3 fatty acids)
2 cloves chopped garlic
A dash of salt

Cut the leeks lengthwise into quarters. Place them in your skillet, and fry using the oil of your choice. When the leeks start to get soft, pile them on one side of the skillet and add the fish to the other side. Add the salt and chopped garlic as you fry them. Be sure to flip the fish, cooking each side for 3-5 minutes. The fish is done when it is no longer opaque and will flake apart with a fork. Serve with some fresh fruit and a spinach salad for an eye catching plate!

Ginger, Lime, and Garlic.
Oil for frying
2 white fish fillets
3 tablespoons lime juice
2 cloves chopped garlic
2 tablespoons fresh ginger, finely chopped (add more ginger for a spicier dish!)

Add the ginger and garlic to the lime juice and let it sit for 5 minutes. Place the fish in a skillet and pour the juice on top. Fry each side for 3-5 minutes. Serve with steamed greens and carrots. 

Margarita Fish
Oil for frying
2 white fish fillets
1 tablespoon tequila
1 small lime, zested and juiced
3 cloves chopped garlic
1/4 cup chopped cilantro
salt, to taste

Mix all your ingredients except for the fish to form a marinade. Place the fish and the marinade in a plastic bag, and refrigerate for no longer than a half hour. Fry as before in your favorite stove-top skillet! Serve with a citrus fruit salad and some cauliflower rice.

 

 

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