Food For Thought
Want to learn to love fish?
By: Leanne Ely
So many people tell me they can’t stand fish. The “fishiness” and the texture just takes out any desire to eat it.
The key to getting properly introduced to fish (the right way this time) is making sure you start with a very mild flavored fish. Firm white fish such as mahi mahi, sole, halibut or tilapia are key: the texture is firm and the fish’s flavor is mild.
Also, don’t get hung up on the whole fresh or frozen aspect of fish. Buy the best thing for your budget. Most of the time I end up with frozen to be honest!
Lastly, thawing is a breeze if you do it in your sink. You can speed thaw it in about 20 minutes. Simply fill up your sink with cold water, add the fish (still sealed in its package) and let it thaw while you get other things done for dinner. It will be ready when you need it!
Try this delicious fish recipe and see what I mean!
Braised Fish with Artichoke Hearts and Peppers
1 onion, sliced thin
3 tablespoons olive oil
1 medium red bell pepper, deribbed, seeded and cut into strips
1 14-oz. can artichoke hearts, quartered (liquid reserved)
1 teaspoon paprika
1 teaspoon thyme
2 tablespoons chopped fresh parsley
1/2 cup dry white wine (or use low sodium chicken broth or vegetable broth)
6 firm white fish fillets (fresh or frozen)
Salt and pepper to taste
1 tablespoon whole wheat flour
In a large skillet over medium heat, sauté onions in oil till onions are translucent.
Add bell pepper to skillet and continue to cook about another 3 minutes.
Drain the artichokes, being careful to reserve the liquid.
Add artichokes to skillet along with the paprika, thyme and parsley. Stir.
Add wine or broth and 1/2 cup of the artichoke liquid to the skillet.
Lay fish fillets on top of vegetables. Salt and pepper to taste.
Reduce heat, cover and let cook for 7-10 minutes or until fish flakes easily when tested with a fork.
With a large slotted spoon, carefully remove fish and vegetables from pan to a serving dish.
Raise heat to medium high. Whisk in flour to pan juices and stir constantly till sauce is thick and smooth. Pour sauce over fish and veggies. Serve.
Per Serving: 314 Calories; 9g Fat; 44g Protein; 12g Carbohydrate; 5g Dietary Fiber; 99mg Cholesterol; 191mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.
Leanne Ely, Your Dinner Diva since 2001
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