Sweet yet assertive miso is a delectable partner for scallops, fish and tofu. Here a touch of orange juice balances its saltiness.
Wild mackerel is an affordable and sustainable chpice. Scoring the fish skin with a sharp knife keeps it from curling and makes it extra-crispy.
If you're used to pan-frying fish, poaching it in coconut sauce is a tasty change. Serve over steamed jasmine or other fragrant rice.
While the fish cooks, mix the tahini (a thick paste made from sesame seeds) with yogurt for an easy sauce in this 10-minute dish.
Broiling is a low-fat, ultra-quick method of preparing fish. You can replace the tilapia with catfish if you like. Serve with lemon wedges.
Although arctic char ranges throughout the Northern Hemisphere, Canadian arctic char is unequalled. Baked in a disposable salt crust, the fish is succulent and juicy.
Lean fish, such as sole and cod, are low in fat and high in protein. They are generally less expensive than fatty fish, such as trout and salmon, which are high in omega-3 fatty acids. When it's on sale, try trout or salmon as an alternative to sole. Serve with Whole Grain Rice with Broccoli which is rich in nutrients and fibre.
There's nothing fishy about this magnificent supper. It features salmon and showcases healthy vegetables as a colouful bed on which the succulent fish is presented.
Parsley partners perfectly with poached fish, chicken or vegetables. Jalapeno peppers vary in strength; if yours is mild, you may choose to add the whole one.
Any of these garlicky mayonnaise mixtures dresses up hamburgers, steak, fish, chicken or a favourite sandwich. Or use them as dips for crunchy vegetables.
