Is it okay to have fish 3 days in a row?!
Answers: Yesterday I had salmon for dinner, and earlier today I had a fish sandwich from Checkers, and tonight I wanna have Salmon again, would that be alright? Or is that too much to handle?
Depends on what type of fish you're eating. Certain fish have more mercury in them like tuna and swordfish.
Salmon is okay.
do you think the fish sandwich from fast food places are something exotic? there are certain types of fish that may contain higher levels of mercury but you are fine.
fish is great for you!
of course checkers is not the healthy way about it, but fish is wonderful, you could eat it every day.
I would go for it.
Add a few veggies with it and you can eat it everyday. make a balanced meal.
Fish is definitely better than meat! Just make sure the salmon is wild and not farm raised!
Many cultures don't eat much meat and subsist on a diet of fish. There are many different ways of cooking fish, and there are many different types of fish to try. However, I would stay away from the fast food fish sandwiches. Here are a few recipes to make at home.
Baked Lemon Sole
4 3 1/4 oz. sole fillets
2 tsp. fresh parsley, chopped
2 tsp. margarine, melted
1/8 tsp. pepper
2 tsp. lemon juice
1/8 tsp. paprika
2 Tbs. all-purpose flour
Rinse fillets thoroughly in cold water; pat dry with paper towels, and set aside. Combine melted margarine and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container. Dip fillets in margarine mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet, and drizzle any remaining margarine mixture over fish. Sprinkle fillets with paprika. Bake at 375 degrees for 15-20 minutes or until fish is golden brown and flakes easily when tested with a fork. If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired.
RED SNAPPER ITALIANO
1 tbsp. Dijon style mustard
1 tbsp. Rosemary
1/2 c. Butter
1/2 c. Tomato juice
1/4 c. oil
1/4 c. Red wine vinegar
4 drops Tabasco sauce
4 Red snapper fillets
Juice of 1 lemon
Heat together butter, oil, lemon juice and rosemary in skillet until boiling. Add fish: cook briefly until fish turns opaque on first side. Turn and cook briefly on reverse side. Push fillets to one side of skillet; add remaining ingredients, stirring to blend. Return fillets to center of pan; cover, reduce heat, and poach for 6 minutes, basting often with sauce. Remove fish from pan to heated platter; keep warm. Continue cooking sauce to reduce slightly. Spoon sauce over hot fish to serve. Serves 4.
If I could afford it I would have fish at least 5 days a week then a steak and Pork chop. We love Fresh grilled Salmon. Halibut.Talipia, Tuna plus Catfish, Bass, Crappie and Walleye.