We all know that fish is so good for us because of it’s main nutrient: omega-3 fatty acids. Let’s go over what a fatty acid really is and the benefits of eating fish:
Fish contain unsaturated fatty acids, which, when substituted for saturated fatty acids such as those in meat, may lower your cholesterol. But the main beneficial nutrient appears to be omega-3 fatty acids in fatty fish. Omega-3 fatty acids are a type of unsaturated fatty acid that’s thought to reduce inflammation throughout the body.
Omega-3 fatty acids are also believed to improve learning ability in children (huge), decrease triglycerides, lower blood pressure, reduce blood clotting, enhance immune function and improve arthritis symptoms. Consuming one to two servings a week of fish, particularly fish that’s rich in omega-3 fatty acids, appears to reduce the risk of heart disease, particularly sudden cardiac death.
Starting tonight, put fish in your weekly menu. It doesn’t have to be complicated either. Steaming and grilling are really the best methods to cook fish — and are almost foolproof. Try to stay away from pan frying or sauteing — you’ll end up over cooking it and making your house smell like fish for days.
Sample with different types of fish. And remember that some fish, like tuna, grouper, orange roughy & swordfish contain higher amounts of mercury — so don’t have those as often (especially if you are pregnant). Stick with salmon, cod, halibut, flounder, scallops, mahi-mahi, and herring to name a few.
You can substitute another green like kale or swiss chard if you can’t find escarole. And you really can’t have enough lemons for this one. Make some brown rice to go with it too.
Go forth and make fish part of your menu — enjoy!