I am not a big fan of seafood, but occasionally I do order, or prepare shrimp, salmon or flounder.
I would also like to remind my readers that when purchasing your fish, try to look for wild caught fish rather than farm raised ,or imported.
Today I will share a very quick, simple, and delicious recipe for broiled/grilled Salmon.
I personally like to prepare meatless meals on Wednesdays and Fridays for the duration of the Great Lent, as well the whole Holy Week, which is the week before Easter Sunday.
It actually is healthy to give our system a break from the weekly meat consumption, and introduce some vegetarian or seafood dishes instead.
We always have been told that eating fish is good for our system, especially due to the Omega-3-Fatty-Acids it contains.
Actually, there is a lot of truth to that, since fish is a low-fat, high protein food.
However, we have to be well-informed shoppers, in order to actually select the fish which is healthy for our consumption.
While shopping for fish, or enjoying it in a restaurant, we should not only pay attention to the type of fish we are selecting, and the price range, but also its origin:
Wild caught, or Farm-Raised/Farm-Bred
Imported, or from USA
I successfully completed Phase II of the Fat Smash Diet, and am hoping that some of you have joined me on this mission.
Wishing you success on your journey to healthful life style…:-)
Since many of the Weight Watchers recipes are suitable for Phase III of the Fat Smash Diet, I am sharing some of the ones I tested and loved.
Mahi Mahi is already a mild tasting fish, but the veggie vinaigrette seasons it further, masking the fish taste.
This dish may be served hot as a meal, or at room temperature as an appetizer. For best results, serve it the next day, so all the flavors have time to absorb and marry.