Fish are high in Omega oils. Mackerel and other oily fish are a great source of omega 3 fats, get a good dose with this simple recipe.
Mackerel is a slim and cylindrical shaped fish found in the Atlantic Ocean, the Mediterranean Sea and the Black Sea. Also the Pacific mackerel (American, blue or chub mackerel), Pacific Jack mackerel (horse mackerel) and Wahoo (ono). The fish is known to make a person’s blood fresh and thinner and prevent heart attacks.
Mackerel helps in reducing cancer-causing agents in cells, thus preventing the risk of different cancers.
It regulates the hormone level and makes blood vessels and capillaries more elastic.
By reducing blood coagulation, mackerel eliminates the deposition of cholesterol.
The fish also helps in reducing the bad cholesterol (LDL) and lowering blood pressure.
It prevents cardiovascular diseases, strengthens the immune system, improves functions of organs weakened by illness and regulates metabolism.
Mackerel helps in easing the pain of migraine, arthrosis and arthritis. It also improves brain activity and thus, enhances the memory.
* 2 x 100g mackerel, cleaned and filleted
* 2 spring onions, trimmed and finely sliced
* 3 tbsp pine nuts, roughly chopped
* 3 tbsp fresh chopped parsley
* Finely grated rind of 1 lemon
* 1 garlic clove, peeled and finely chopped
* 2 tomatoes
* 1 red pepper, sliced
* Mixed salad leaves
* 2 fresh lemon wedges for squeezing.
* 2 lemon wedges
1 Preheat the grill to hot, add a tablespoon of olive oil to grill. Mix the spring onions, pine nuts, parsley, lemon rind and garlic together in a small bowl.
2 Slash the mackerel two times on each side then open out, skin slide down. Spoon the filling down the middle of each mackerel. Bring the sides up to enclose the filling and place the fish on the grill pan.
3 Grill for 3-4 minutes on each side until cooked through and lightly browned. Serve on a large bed of mixed salad with fresh lemon wedges for squeezing.
Special Diet: High Protein, High Omega Fats
Submitted By: Maria Carr
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Description: Herbes de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s.The standard mixture typically contains savory, fennel, basil, and thyme flowers and other herbs. The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture. Lavender is only added in American mixes but is not used in French traditional mixes. Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.