Healthy Fish Recipes

Directions:
In a skillet or wok, heat 1 Tb. coconut oil. Add half of the garlic. Stir fry until it begins to brown, then remove and reserve. Add scallops to the wok. Let brown for 1 minute, then turn over and brown on other side for 1 minute. Remove and drain in a colander. Wipe out the pan. Add 1 Tb. coconut oil to the wok.Add remaining garlic, scallion, and green or red pepper. Add the coconut milk, stock or water, fish sauce, lime juice or vinegar, and sugar, and the reserve garlic. Bring to a boil and add the scallops. Simmer for a few minutes. Serves 4 as a main course or 8 as an appetizer.

Preparation and serving suggestions: Garnish with a generous handful of julienned Thai basil (or use regular basil) or cilantro and serve over rice noodles or jasmine rice. You can make this spicier by adding 1 or more seeded and minced jalapeno or Serrano chilies. You could substitute shrimp for the scallops, or you could use thinly sliced beef or chicken instead.

Mexican Marinated Ceviche
1 pound fresh firm white fish ex. flounder or shrimp (peeled and deveined) or squid or a combination
1/2 cup fresh lime juice
1/2 cup orange juice
1 large tomato, diced
¼ cup olive oil
2 tsp. apple cider vinegar
1 large shallot, minced
1/2 Habanero chili, minced or 2 Tb. diced drained mild green chilies
1/4 cup chopped fresh cilantro
Himalayan or sea salt to taste

Directions:
Rinse fish under cold water. Pat dry. Cut into finger-length pieces if necessary. Marinate fish pieces in a glass dish in lime and orange juice for 4-8 hours in the refrigerator, turning several times. When fish turns white, drain off and reserve the marinade. Combine it with the rest of the ingredients and pour over the fish. Return to the refrigerator for 1-2 more hours.Serves 6.

Preparation and serving suggestions: Use 1 cup fresh lime juice instead of 1/2 cup and add additional vegetables such as chopped cucumber and red bell pepper. Chopped mango or papaya could also be added. Garnish with additional fresh chopped cilantro and/or parsley and chives and serve over fresh salad greens or baby spinach with chopped avocado and pitted green olives, if desired.

Smoked Salmon Quickie
3-4 oz. wild, not farmed, smoked salmon without preservatives
3-4 large lettuce leaves such as Romaine
1/2 cucumber, sliced
1/2-1 tomato, sliced
Fresh basil or dill sprigs
Organic cream cheese-optional
Black pepper

Directions:
Rinse the lettuce leaves and pat dry with paper towel. Spread with a thin layer of cream cheese, if desired. Add salmon, cucumber, sliced tomato, and basil or dill. Roll up. Serves 1.

Preparation and serving suggestions: This makes a nice simple breakfast, lunch or snack. You could use sardines instead of salmon,watercress or arugula instead of cucumber, you could squeeze some fresh lemon juice over the salmon, and you could roll this in steamed collard leaves or a spelt, rice, or sprouted wheat tortilla for a more substantial meal.

Great Grilled Salmon or Halibut
2 1/2 pounds wild salmon fillet(s) or halibut
1/4 cup wheat-free tamari, nama shoyu, or Bragg's liquid aminos
1/4 cup brown rice vinegar or fresh lime juice
1/4 cup olive oil
2 Tb. toasted sesame oil
3 cloves garlic, minced
1 large slice of fresh ginger, peeled and minced
4 green onions, minced

Directions:
Mix marinade ingredients in a bowl and place in a large plastic bag or glass bowl with the fish. Turn to coat and allow to marinade in the refrigerator for 1 hour. Remove fish and reserve marinade. Place fish on a large piece of foil on the grill over a hot fire for about 5 minutes, then turn, brush with marinade and cook another 3-5 minutes. Total cooking time depends on how thick the fish is, and how "done" youlike it... watch carefully and do not overcook.

Preparation and serving suggestions: Serve with grilled vegetables and/or a substantial salad for a wonderful summer meal.

Given that many fish contain high levels of mercury, you need to be choosy about the fish you use in your healthy fish recipes. Please go from Healthy Fish Recipes to Healthiest Fish for more information.