It is actually Baked Scallops Day, but scallops are not kosher. So we have renamed the National Food Holiday today as National Baked Fish Day.
Five Fun Facts:
- If you marinate fish, always do it in the refrigerator, never at room temperature. Fish deteriorate very quickly at room temperature.
- Always cook fish at a low to moderate temperature to retain the moisture and preserve the tenderness. Never more than 350 degrees.
- A regular course of fish three to four times a week will help keep you supplied with essential nucleic acids, DNA and RNA.
- New evidence shows that eating as little as one serving of fish per week can significantly reduce your risk of heart disease.
- A frequent trip to the sushi bar may leave you short of vitamins thiamine and B1. Raw fish contains a substance that destroys these vitamins.
Five Baked Fish Recipes:
- Panko Crusted Fish Sticks - Easy to make, these fish sticks are also easy to enjoy with their crispy texture and chunky dip. Whip them up for a weeknight dinner the whole family will love.
- Walnut Crusted Chilean Sea Bass with Lemon Dill Sauce- So chic, yet so easy! The ground walnuts make for an unexpected and crunchy topping. The lemon dill sauce provides a light balance to the bass, a meaty, fatty fish. Double or triple the sauce and use it as a dressing for a simple side salad.
- Halibut with Herbs & Capers- Capers add an extra flavor boost to this delightful fish dish.
- Salmon Fish Sticks- This recipe was inspired by one I saw Giada make on the food network and it has become a favorite in my house.
- Thyme-and-Sesame-Crusted Halibut - A distinctive fish dish, roasted at high heat to stay moist and flavorful.
Click for more Fish Recipes.
Nutrition Information per one 28 g fish stick:
Fat: 5 g
Carbohydrates: 3 g
Cholesterol: 0 mg
Sodium: 137 mg
Protein: 6 g
Sugars: 0.22 g