An acquaintance of mine – whose true identity shall remain anonymous – swears that whenever she has fish in a restaurant she gets sick.
As it happens, the restaurant setting is the only place she will eat fish, or seafood, since she never prepares it herself, at home.
That I can understand.
I rarely cook fish at home, myself, only because other family members dislike the fishy smell that tends to permeate the house.
So, whenever I dine at a restaurant – fish or seafood is usually my go-to meal.
And I can honestly say, it never, ever makes me sick.
So here’s the thing.
If eating fish makes you ill every single time – regardless of the restaurant – maybe something else is brewing?
Maybe, just maybe, my friend gets sick because she simply can’t tolerate fish due to either a food allergy or sensitivity.
I’m guessing it has absolutely nothing to do with the restaurant.
I mention this, just to give you something more to think about. If you notice that certain foods tend to not agree with your already sensitive digestive system – perhaps your body is trying to tell you something.
That said, I do like to cook fish at home, on occasion, usually when there’s nobody else around, or I can grill outdoors.
So here’s an easy recipe for cooking fish, at home.
True to my minimalist design style, I like things clean and simple without a lot of fuss and bother.
There’s no reason to complicate things, right?
BAKED FISH, PURE & SIMPLE
1 small fillet Wild-Caught Salmon* (1/2 lb per person)
½ Tsp Olive Oil
½ Lemon, sliced thin
Preheat the oven to 400 degrees.
Oil a glass baking dish, or coat with cooking spray.
Lay the fillet, skin side down in the dish. Rub with the olive oil, and a little pepper, then lay several lemon slices on top, to cover.
Bake in a hot oven, or grill, for about 10 minutes per inch of thickness. Fish will be pink inside & flake easily with a fork, when done.
Remember – fish will continue to cook for a bit, even after you remove it from the oven, so please take this into account before you overcook it.
Even so, if it still looks a bit raw, place it back in the oven for a few more minutes.
For a real pop of color, serve with your choice of sautéed greens or steamed asparagus, and maybe some potatoes on the side.
Easy & delicious with not even a speck of gluten!
*Why Wild-Caught Salmon?
Wild Salmon is caught using non-invasive fishing methods that are also sustainable. The wild fish I buy at my local co-op is troll caught, meaning it does not touch, scrape or otherwise disturb the sea bed.
Wild Salmon is also a great source for Omega-3 fatty acids, as well as essential minerals such as iodine & selenium.
The alternative is farm-raised fish and seafood. Farmed salmon is raised using antibiotics, chemicals and pesticides, and even food coloring. Yes, that nice pink color isn’t anything natural found in nature.
And who needs that?
Click this link if you want to know more.
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