Healthy Fish Recipes

For years we have been told to eat fish a couple of times a week for optimal health. A recent research study shows why it is important to eat fish with one meal every day. Researchers in Japan found that daily consumption of omega-3-rich fish results in a significantly greater reduction in the risk of coronary heart disease compared to eating fish just a couple of times a week.

Omega-3 fatty acids have many health benefits and cultures whose diets have these important nutrients have been found to have reduced incidence of many different diseases as well as increased longevity.

Many people I know, including myself purchase Vital Choice Products. All of us need Omega-3's. Do you worry about mercury in your fish? Be sure to eat fresh ocean fish.....most fish in the grocery stores are not ocean fresh and contain higher levels of mercury.

Are Mercury Fears Overstated?

It makes sense to minimize intake of fish that are high in mercury. But recent research results indicate that the rewards of eating most ocean fish outweigh the hypothetical risk of harm.

Substantial evidence indicates that the risks from mercury in ocean fish are reduced by their high levels of selenium. (Fresh water fish are often low in selenium, and some are high in mercury.)

This may be one reason why people in Japan and the Seychelles Islands, who eat far more ocean fish of the same kinds that Americans do, show no signs of harm from mercury.

When you order Vital Choice Products, you can rest assured that the mercury content is extremely low. And be sure to check out the Vital Choice Specials.

Prepare asparagus by cutting off the tough base.
Rinse fish and pat dry.
Brush asparagus spears and both sides of salmon lightly with oil.
Press fennel seed onto both sides of salmon.
Place salmon on the greased rack of an uncovered grill directly over medium coals.
Place asparagus on a piece of heavy foil on grill rack next to salmon.
Grill for 8 to 12 minutes or until asparagus is tender and the fish begins to flake easily, turning once halfway through.
Meanwhile, line 4 plates with lettuce leaves.
Place salmon atop greens.
Arrange asparagus, tomato wedges, and mushrooms around salmon.
Drizzle with Asian Dressing.
Makes 4 servings.

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice.
Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Prepare to grill and brush the grilling rack with oil to prevent the shrimp from sticking.
Skewer the shrimp.
I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving.
Grill the shrimp for 1-1/2 minutes on each side.
Serve with Yummy Mango Salsa.

Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper.
Heat a grill pan over high heat.
Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on the thickness.

In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat.
Add the green onions and cook for 1 minute.
Add the garlic and artichokes and cook until golden brown, about 5 minutes.
Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.
Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper.
Bring to a simmer.

Ladle the artichoke and tomato broth into shallow bowls.
Top with the grilled halibut.
Serve immediately
4 servings

Preheat oven to 325 degrees.
In a small bowl, mix honey, mustard and lemon juice.
Spread the mixture over the salmon.
Season with pepper.
Arrange in a medium baking dish.
Bake for 20 minutes in a preheated oven or until fish flakes easily with a fork.(adapted from allrecipes.com)

Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into two (6-ounce) pieces. Set aside.

In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture.

Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. To serve, cut each salmon piece in half.

Makes 4 servings

Hope you enjoyed these delicious healthy fish recipes!


Return to Main Recipe Page from Healthy Fish Recipes

This website is dedicated to our loved ones who did not understand the importance of healthy lifestyle choices. We have the power to make a difference in the health of ourself, our families and all those we meet.
Take the challenge to become the best you can be!