January 14, 2014 — Eating more seafood can be a key to a healthful diet. But it also can seem easier said than done. The hurdles? The people you cook for, and with, might not like fish. You might not know how to cook it. The cost can be daunting, and environmental questions can be confusing. Thankfully, each obstacle can be overcome.
• For the fish-phobic: Start with mild, white-fleshed fish, such as tilapia, cod and sole. Avoid the oily choices with darker flesh, such as mackerel and bluefish. Dark-fleshed fish have more healthful omega-3 fatty acids, but they’re an acquired taste. Mild fish, meanwhile, can take on the flavor of whatever spices, seasonings and sauces you desire, and they absorb marinades in minutes.
• For the novice: Overcooking can render a delicate fillet tough and unappealingly fishy, and it can happen in a flash because fish cooks so quickly – but that’s also one of its best qualities. Your job is to keep an eye on it. Quickly pan-fry thin fillets, browning them on each side until just opaque. Finish larger, thicker pieces in the oven or on the stove top in a vibrant broth or stew.
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