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A Focus on Fish

Original post made by Jacqui Love Marshall, San Ramon, on May 23, 2011

I've been trying to eat more fish these days, trying to cultivate the same culinary and eating desires for fish as I have for meat and poultry. Even prior to my vegetarian years, I didn't eat much fish. All too often, cooked fish seems to be over or under cooked and fish entrees usually do not leave me as satisfied as a juicy chicken thigh or a tender piece of prime rib. However, for health and weight reasons, I know I should eat more fish from reliable sources.

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Comments (2)

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Posted by Stacey
a resident of Amberwood/Wood Meadows
on May 23, 2011 at 4:42 pm

Stacey is a registered user.

There's an old saying from the Mediterranean area: a fish swims three times - in water, in oil, in wine.

Any white fish filet (e.g., turbot, tilapia, sole, halibut) works well in a simple marinade of olive oil and a dry white wine. Whisk half a cup of olive oil and half a cup of wine. You can build up the marinade from there in any way that suits your tastes. Throw in 1/4 cup of freshly chopped onion or scallions or shallots and 1-2 tablespoons of your choice of freshly chopped (dried works too) Italian parsley, oregano, and/or dill. Marinade fish in the fridge for 30 minutes. Transfer fish to a baking dish. Bake at 400F for approx. 12 minutes or until flaky. Some fish may need turning over half-way through baking.

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Posted by Jacqui Love Marshall
a resident of San Ramon
on May 23, 2011 at 5:40 pm

Jacqui Love Marshall is a registered user.

Stacey, thanks for the suggestion for the fish marinade. Any dish with wine & EVOO added appeals to me! I like having that blend as a base with which to add fresh seasonings from my garden. Please keep sending your comments. Jacqui

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