I’m all about good food especially the food of the Mediterranean which boasts one of the healthiest diets in the world. Good food is part of living an inspired life.
Two delicious Fish Recipes from Mediterranean Food Alliance
Until recently, many people in the U.S. thought that the only ways to purchase fish were in a can or as a breaded stick. Thanks to shipping and packaging improvements, fish selection in grocery stores has improved; a wider variety is regularly available in different forms making it easier to find what you need.
Canned, fresh, frozen or pouched, fish is a good source of lean protein and omega-3 fatty acids. It’s no wonder The American Heart Association and the Food and Drug Administration both recommend eating fish at least twice per week.
Good for your heart and brain, fish can be the star of any meal, from a simple lunch of tuna salad in a pita to a festive dinner of shrimp scampi. Many people even eat it for breakfast, as lox or kippers for example. In the Mediterranean region, it is a staple food and is eaten more often than meat.
For weeknight dinners, when we all are looking for something quick to make, fish Kamagra Soft is an ideal choice. It cooks quickly, tastes incredible and pairs well with almost any grain or vegetable.
Mediterranean Pasta Salad
Serves 8pasta tuna salad
1 can (12 ounces) tuna, drained and chunked
4 cups cooled penne pasta
1 pound (about 4) plum tomatoes, chopped
1 6-ounce jar marinated artichoke hearts, drained and chopped
1 4-ounce can chopped ripe olives, drained
1-2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons capers, minced (optional)
1/4 cup lemon juice
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 teaspoon oregano or Italian seasoning
Salt and black pepper to taste
In a large bowl, combine penne, tomatoes, tuna, artichoke hearts, olives, cheese, capers and garlic; toss gently.
In small bowl, combine lemon juice, vinegar, oil, oregano, salt and pepper; whisk to blend well. Toss tuna mixture with dressing.
Recipe courtesy of National Fisheries Institute
4 6-ounce skinless red snapper, cod or halibut fish fillets
1 medium yellow onion, thinly sliced
1 tablespoon paprika or Cajun seasoning mix
1 14-ounce can stewed tomatoes, drained
1 6-ounce jar sliced green olives, drained
6 tablespoons chopped cilantro or parsley, divided
1 tablespoon capers, drained
Lime wedges (optional)
Heat oven to 425°F.
Arrange onion in a single layer in a 13×9-inch baking dish. Place the fish on top of the onions and sprinkle seasoning mix evenly over the fillets.
Combine tomatoes, olives, 4 tablespoons of the cilantro or parsley and capers; spoon over the fish. Bake 12 to 15 minutes or until fish is opaque in center.
Sprinkle with remaining 2 tablespoons cilantro or parsley and serve with lime wedges, if desired.
Recipe adapted from Lindsay Olives
For nutrition information on these recipes, visit the Mediterranean Foods Alliance
Inspiration at the table: invite your family and your friends
PS The cook book below is my absolute favorite Italian Cookbook.