Thursday, May 26, 2011
There’s nothing fishy about this news. The American Heart Association is reporting the results of a new study that found that postmenopausal women who frequently ate baked or broiled fish were at lower risk of developing heart failure.
This large-scale study, which was reported in Circulation:...
Recently I discovered steelhead trout. They are similar to salmon, freeze well and taste great. I usually ask my fishmonger to cut a large fillet into four smaller pieces and individually wrap them. Then I can grab one per meal. I usually spray them with olive oil and sprinkle on lemon pepper, celery salt and garlic powder. Bake for about 15 minutes or until just barely cooked through at about 420 degrees. Add a small portion of whole grain pasta or rice and a veggie and you're good to go!