Fry-less Fish Recipes for Lent
Lent is long. For those who keep to a Lenten schedule, at this point in the
ritual they’ve had about as many fish fries as they can muster. Childhood
memories of the Friday Fish Fry are replaced with visions of something light and fresh.
Luckily, the International Olive Council (IOC) has three scrumptious
alternatives that offer flavor, freshness and an epicurean touch. These
recipes feature olives and olives oil for a healthier twist on this Friday’s
fish. Olive oil offers a naturally healthful way to incorporate fats into
the diet—replacing olive oil in recipes for deep fried foods or foods
sautéed in butter is an easy way to reduce the level of LDL or “bad”
cholesterol while increasing the “good” HDL cholesterol in the diet.
Cod and Kale Skillet
Infused with the Mediterranean flavors of olives, tomatoes and wilted kale.
Pair with a side of lentils for a hearty yet wholesome dinner.
Pan Seared Fillets with Wilted Greens
The “I-must-have-my-fish-fry” crowd will love this dish. Quick and easy
fillets pan-fried in heart-healthy olive oil are accompanied by a salad of
late-winter’s best leafy vegetables and two-types of olives.
Fresh Salmon Salad
A healthful combination of quinoa and salmon, perked up with and olives for a salad that can also be eaten as a main course.
For these recipes and more, visit www.addsomelife.org
And for more information about the culinary and health benefits of olive oil, visit our online press kit.
Online Media Kit: http://www.reporterville.com/add_some_life
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