Seafood is the most easily digestable source of protein from the animal kingdom. It is abundant in nutrients, low in fat and versitile to cook. Because I’m from Prince Edward Island (where fishing is a major industry) and support eating local products, I encourage my clients to eat seafood regularly. I find most people don't know how to cook fish, or are turned off by the smell. Get to know your seafood supplier, and always smell your fish before buying.
Seafood tastes great when combined with fresh veggies, citrus juices, herbs and spices. Seafood cooks quickly and almost effortlessly. Here’s a simple low fat white fish dish that is sure to please your family. Why not try it tonight for supper. This recipe is compliments of Rachelle Wood Nutrition and can also be found on the online Weight Loss program See Results.
Poached White Fish Jardiniere serves 4 people
1 onion, chopped
3 bay leaves
1 pound fresh haddock
6 slices of lemon
2/3 cup white wine
2/3 cup water
4 large tomatoes, chopped
2 cloves garlic, chopped
¼ cup plain yogurt
2 tsp hemp oil
2 TBSP chopped fresh parsley
1 TBSP Dijon mustard
2 tsp dried tarragon
1 tsp Worcestershire sauce
Spread onion on the bottom of a baking dish. Place bay leaves on top of onion. Cover with fish and top each fillet with a lemon slice. Pour wine and water over fish and let sit refrigerated for 1 hour. Meanwhile, in a saucepan combine last 10 ingredients to make a sauce. Cook on low heat for 15 minutes. Do not boil. Remove from heat. Bake fish in the oven 425 degrees for 10 minutes. Remove fish from dish and top each fillet with sauce. Serve with cooked veggies and brown rice on the side. Enjoy!
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