The bold flavor of mackerel (or sardines) is an asset in this dish, pairing perfectly with an equally bold tomato sauce that’s spicy, garlicky and richly seasoned with cumin, coriander, paprika and cinnamon.
If the fishy flavor or oiliness of mackerel and sardines puts you off then acidity, herbs and spices are the way to go. The acidic lemon and herb marinade in this recipe will mellow both the oiliness and the fishy flavor. Tomatoes add more acidity to the dish and there is no shortage of spices in the sauce.
Seaweed and olives might sound like an odd pairing, but dulse tapenade will convince you otherwise. It’s a salty spread with rich umami flavor that can be modified to please your palate. Love the flavor of seaweed? Then go light on the olives. Not so fond of seaweed? Add a big handful of Kalamatas and you’ll barely taste the seaweed at all.
Either way, dulse tapenade is packed with vitamins and minerals, including vitamin E, iodine, magnesium, iron and copper. Not to mention all the other trace minerals your body is probably missing out on.
Parchment pockets are an easy way to simultaneously cook moist and tender fish, lightly steam veggies, and cut down on the amount of clean up after dinner. You don’t even need plates; just eat right out of the parchment.
With simple cooking methods, however, can come simple flavors. Which is why this parchment-baked halibut is topped with a zinging parsley-spinach pesto. This bold, nutrient-rich pesto is also a delicious way to eat your leafy greens. If you’re not in love with leafy greens in their natural state, or greens don’t show up often enough on your (or on your kid’s) plate, then pesto is the perfect place to hide them.
Just when you think you’ve cooked fish in every possible way, along comes an intriguing recipe like this one. This cooking method for seafood isn’t a new idea; the Italians and French have been doing it forever and many chefs today use it to keep fish moist while it cooks. But have you ever tried poaching fish in olive oil?
It’s nothing like deep-frying and a whole different thing than poaching in water. Why do it? The fish cooks quickly, with less of a chance of drying out and the flavor of the fish stays pure and mild without turning fishy or becoming bland. The flavor of fish poached in olive oil is not oily, although you should use olive oil that you like the flavor of.
If you’ve grabbed one too many handfuls of nuts or jerky when the munchies strike and you’re craving something new to snack on, here’s an idea: ice-cold, pickled shrimp. Firm and fresh with a tangy kick of lemon and vinegar plus subtle spices, this Southern specialty tastes especially good when the weather is hot.
Pickled shrimp aren’t only an answer to snacking boredom. You’ll also get a decent amount of protein, selenium, calcium and iodine. Dip deeper into the vinegary marinade for crisp slices of sweet red pepper or spicy jalapeño and a dose of lycopene and vitamins C and B.
Beyond snacking, pour pickled shrimp over salad greens or shredded cabbage for a full meal.
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