Fish

 

 

Mackerel with Pine Nuts and Parsley 

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Description:
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.


Ingredients:
* 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
* Cucumber
* 1 red pepper, sliced
* Mixed salad leaves
* 2 fresh lemon wedges for squeezing.
* 2 lemon wedges


Directions:
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.


Servings: 2


Special Diet: High Protein, High Omega Fats


Category: Fish

Submitted By: Maria Carr



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Celebration Centre and Metaphysical Society – Penticton, BC


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Storing Olive Oil
Olive oil is not like a good wine; it does not improve with age. According to our registered dietitian, once opened, you should use the oil within three months for optimum flavor. Store it away from light and heat, in a tightly sealed container. If you store olive oil in the refrigerator this is OK too. Some believe that this might affect its flavor a little bit but it also improves the shelf life of your oil. Substituting olive oil for other fats can be a heart-healthy cooking strategy!


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