“You can learn new things at any time in your life if you’re willing to be a beginner. If you actually learn to like being a beginner, the whole world opens up to you.”
~ Barbara Sher
As I said in last week’s healthy, sustainable seafood article, I grew up on Cape Cod, yet never liked the taste of fish. Of course, I didn’t like the taste of much back then, aside from wheat and sugar. Now that both of those are out of my diet, my tastebuds have expanded exponentially. I look at food differently now. I still want it to taste good, but since food is my medicine, it needs to be nutrient-dense as well. My research on seafood convinced me that it plays an important role in a healing diet. So, to truly challenge myself, I signed up for a seafood CSA, where I’ll be forced to try new varieties regularly. We had our first delivery this week, which included flounder and mackerel.
I froze the flounder and started searching for recipes for mackerel. It’s one of the top 5 healthiest and most sustainable seafood choices. A three-ounce portion contains over 2500 mg of omega 3 fatty acids and 300 IU of Vitamin D. In addition, it’s one of the most plentiful fish in the ocean and much less expensive than its healthy compatriot, salmon. However, it also has a reputation for having a strong “fishy” flavor, and that made me nervous. I was lucky enough to have fresh mackerel, caught just two days prior. It had no fishy scent, which is a good sign. I chose a recipe by Mark Bittman as inspiration. He suggested simmering the mackerel in a soy-based sauce and serving it over white rice. I paleofied the recipe, replacing the soy with coconut aminos, and the rice with cauli-rice. The result? It was one of the most delicious things I’ve ever tasted. I also think this sauce would accentuate any meat or vegetable stir fry. I’m going to start calling it “magic sauce”. I loved this recipe so much, I’m hoping for more mackerel in future fish deliveries.
Update: If you don’t have access to fresh mackerel, I tested this recipe with salmon and it’s absolutely delicious. This is amazing, because I’ve prepared salmon countless ways and never liked it until today. My husband, who loves salmon, was worried the sauce would be too strong, but he ended up loving this recipe, too. A recipe that pleases both fish lovers and haters? That is magic!
Inspired by Mark Bittman
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