Fish and seafood are really good for you – the easily digested high-quality proteins, and hefty doses of potassium, magnesium, and anti-inflammatory, brain-boosting Omega-3 are prime reasons – and I am always recommending to my patients that they eat more seafood.
And yes, in spite of concerns about mercury and other toxins, seafood is still a very healthy choice!
The keys to maximizing the benefits of seafood are to:
- 1) eat a variety of different types of fish and seafood, rather than the same kind repeatedly (this helps reduce the accumulation of singular toxins, since different types of seafood tend to contain different compounds, and it’s easier for our bodies to handle and detox from multiple small doses rather than fewer large ones), and
- 2) make sure that you’re getting high quality seafood that’s as low-toxin and anti-inflammatory as possible. (Check out SeafoodWatch.org for up-to-date info on the best and worst types of seafood.)
Now you know why and how to get your seafood, what to do with it?
I know the thought of cooking seafood can be daunting if you haven’t done it much before, but it’s actually really quick and easy! Two tops keys to success are to use gentle heat, and not overcook it. Most seafood cooks very fast, making it a great choice for quick healthy dinners, so it’s time to get comfortable with cooking fish. Pair with some low carb veggies and/or a salad, and dinner is on the table in less than half an hour! (Check out this article from Food and Wine for more tips on how to cook fish.)
This recipe is a quick, easy and delicious way to make any type of firm white fish: halibut, tilapia, cod, bass, mahi-mahi, orange roughy, grouper, haddock, catfish, and snapper. And it’s Paleo, low carb, Keto, CleanKeto and Whole30 friendly. To make it detox-friendly, omit the paprika and dill.
Garlicky Baked Halibut (or other white fish)
- 1 ½ lbs halibut or other firm white fish
- 1 lemon
- ¼ cup coconut oil
- 1 Tbsp minced garlic
- ½ tsp smoked paprika
- ½ tsp sea salt
- 2 tsp dried dill
- Defrost fish if using frozen, and place in a baking dish.
- Preheat oven to 400°F.
- Meanwhile, zest lemon rind, then juice lemon.
- Heat the coconut oil over medium-low heat.
- Add garlic to oil and simmer gently for 2-3 minutes to release flavor, stirring frequently and being careful not burn garlic.
- Add paprika, salt, lemon juice and zest to garlic-oil mixture, stir to combine.
- Pour over fish and bake for 10-15 minutes, until the fish is opaque.
- Serve fish garnished with dill, with a side of low carb veggies or a salad.