It's another day, and I still need to eat, still need to stay alive, and continue to try and do this thoughtfully (mostly), ethically and healthfully. It's quite difficult, because I would much rather be at McDonald's right now eating a filet-o-fish with an apple pie for dessert. That's all changed now that I know for sure that I would feel like total crap about 30 minutes later.
So today's dilemma for me is fish. I hate fish markets. They depress me and they usually smell so awful that I want to run out the door, or puke. Also, I have no idea how to fish, how to gut a fish, how to cook fish, how to buy it, or even which kind of fish is which. But, I love fish; they are beautiful creatures that breathe water, taste yummy, and if eaten correctly, are super great for health. So I'm attempting to tackle my current issue of fish.
What I have learned so far, is that fish should NOT smell fishy when you buy them, cook them, or eat them. Most fish markets have rancid, smelly fish because they are not so close to a nearby sea or fishery. That means the fish have traveled quite a distance to get to the fish market. Upon the advice of my hardcore nutritionist, I have opted for frozen fish (except when I'm eating my Uncle's fresh catch). Frozen fish is about the freshest you can get, unless you are standing at the docks.
I'm glad I solved that. In my urban lifestyle, I think this is technically learning to fish. On to which fish to choose... Does it have mercury? Did they kill dolphins and baby seals to get it into a can? Well, look no further: The Monterey Bay Aquarium has provided us with wonderful resource on what fish to buy, why, and what kind of fishery it is. They have a guide to support ocean-friendly, environmentally conscious, sustainable fishing.
CHECK IT OUT: The Monterey Bay Aquarium Seafood Watch
Here is their January 2011 "BEST" Choices for Fish Purchasing List (the ocean is constantly changing and in peril, so go to their site to get the most recent information)...
Abalone (US farmed)
Arctic Char (farmed)
Barramundi (US farmed)
Catfish (US farmed)
Clams, Mussels, Oysters (farmed)
Cod: Pacific (US bottom longline)
Crab: Dungeness
Halibut: Pacific (US)
Lobster: Spiny (US)
Rockfish: Black (CA, OR,WA, hook & line)
Sablefish/Black Cod (Alaska, BC)
Salmon (Alaska wild)
Sardines: Pacific (US)
Scallops (farmed off-bottom)
Shrimp: Pink (OR)
Striped Bass (farmed or wild*)
Tilapia (US farmed)
Trout: Rainbow (US farmed)
Tuna: Albacore including canned white tuna (troll/pole, US and BC)
Tuna: Skipjack including canned light tuna (troll/pole)
White Seabass
After that daunting education, I'm standing at Whole Foods and they have what they have. I don't have that many choices, but I find a frozen wild Mahi Mahi from a sustainable fishery. Now, I'm all excited-- I feel confident about this purchase. If like me, you are not so confident about buying fish, an outfit called Vital Choice will solve your problem and ship it to your door... they are expensive but provide ethical access to very high quality, gourmet, sushi grade, amazing fish.
CHECK IT OUT: Vital Choice Wild Seafood and Organics
On to my last issue: cooking. I don't know how to cook fish. Luckily, despite my new healthy eating program, I am still obsessed with The Food Network and their shows, so I have access to how to figure it out. Shockingly, I found a great recipe from the deep fry queen herself, Paula Deen, that is very healthy, especially when I dropped in my own modifications.
PD Mahi Mahi Lettuce Wrap Redux
(for you calorie counters, this dish is 326 calories, total)
- Organic Fresh or Frozen Mango, 1 cup diced
- Organic tomatoes, 1/4 cup diced
- Organic Onion, 1/4 cup finely diced
- 2 tablespoons chopped organic cilantro leaves
- 1 organic lime or lemon, juiced
- Sea salt and pepper
- 1 frozen wild mahi mahi fillets
- 1 teaspoon organic expeller pressed coconut oil (Spectrum has a decent quality)
- Organic butter lettuce, or any other organic large leaf lettuce as substitute
Directions
Preheat saute pan to medium-high heat.
Combine the mango, tomatoes, cilantro and lime/lemon juice in a bowl and season with salt and pepper. (I used fresh salsa from the night before and just combined it with the mango). Put a teaspoon of solid coconut oil in pan and allow to melt. Season the fish with salt and pepper. Saute for roughly 3 to 4 minutes per side, until just opaque in the center. Set aside to cool
When slightly cool, chop into large chunks. Once mahi mahi chunks have cooled, lay them on a single lettuce leaf and spoon mango salsa mixture on top. Wrap and eat.
Ta dah!
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