November Healthy Challenge: Eating Fish
In my every expanding quest to lose weight by eating healthy, I’ve designated November as Fish Month. That’s right, I’m actually going to eat
more fish fish once a week.
A silly challenge you say? Not to someone who hates fish.
The smell…the fishy taste…the texture…Yuck! Anything that smelly when cooked is something I avoid, like Chitlins.
But now am older and wiser. I realize I haven’t given our aquatic friends a fair shake. Plus I’m missing out on a great source of omega 3 and protein.
So in November, once a week, I’m preparing a fish dinner. My husband, a seafood lover, is super excited. Since I do 99% of the cooking, he rarely eats fish.
Starting With White Fish
Our local fishmonger recommends I start with mild tasting white fish like mahi-mahi or tilapia before trying a fish with a stronger flavor like salmon.
Since I don’t know how to cook fish, this challenge is more than just an eating adventure. So this weekend I’ll spend some time researching recipes. My goal is to keep it simple yet flavorful.
Last night I got a jump-start on the challenge. I picked up a pound of cod and whipped up a simple garlic-pepper lime fish dish. I think I added too much garlic – mostly out of fear of that fishy taste, which didn’t exist.
Overall, I loved it. Sure there was too much garlic, but the lime and jalapeño added a nice touch. As for texture, the fish was firm not mushy, another bonus. Chalk this dish up as a win. Now just 4 more fish meals to go.
Garlic-Pepper Lime Cod
Net Carbs: 5
Weight Watchers PointsPlus: 7
- 2 Fillets, cod or any other white fish
- Juice from 2-3 limes
- 2 cloves of garlic, minced (I used 5 last night – a bit too much)
- ½ Jalapeno pepper, seeded and finely chopped
- 1 Tsp. freshly ground black pepper
- 1/2 Tbsp. olive oil, plus extra for broiling pan
- Place fish on oiled broiling pan
- Mix lime juice, minced garlic, jalapeño, black pepper and olive oil in a bowl. Pour evenly over top of fish.
- Place fish in oven and broil on low for about 8-12 minutes (until the fillet is pearly white through out and not transparent).
- Serve with a slice of lime to squeeze on top of fish.