Robin asked about fish. I LOVE fish. It has been a favorite as long as I can remember. When I was a little girl, I always chose fish at the Cafeteria restaurant.
I personally don't care if my fish tastes strong, I love it. I have never tried a type of fish that I don't like.
But I think this recipe would be very good! After the recipe, keep reading, I have more to say.
This by the way is from the Whole Foods site, again.
Cod Poached in Tomato-Tarragon Sauce
A flavorful sauce of tomatoes, tarragon and a touch of orange juice makes a delicate companion to cod. Serve with rice or pasta.
Serves 4 to 6
2 tablespoons butter
1 medium shallot, finely chopped
1/4 cup dry white wine
1 cup fish stock or chicken stock
1 (28-ounce) can diced tomatoes, drained
2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon
1 1/2 pounds cod fillets, cut into 4 or 6 pieces
sea salt, to taste
ground pepper, to taste
2 tablespoons orange juice
Chopped fresh tarragon or parsley
Heat butter in a large, deep skillet over medium-low heat. Add shallot and cook until softened, 3 to 4 minutes. Add white wine, increase heat to medium and cook until liquid is reduced by half, about 4 minutes. Add fish stock, tomatoes and tarragon. Bring sauce to a boil, reduce heat to a simmer and cook 10 minutes. Season fish with salt and pepper. Add fish to skillet, spooning tomatoes on top. Cover and simmer until fish can be flaked and is fully opaque, about 10 to 15 minutes. With a slotted spatula, transfer fish pieces to a platter.
Add orange juice to skillet. Simmer sauce, uncovered, over medium heat for 10 minutes to reduce slightly. Taste sauce and adjust seasoning. Spoon over fish and garnish with fresh tarragon or parsley.
Per serving (About 13.5oz/384g-wt.): 250 calories (60 from fat), 6g total fat, 3g saturated fat, 34g protein, 13g total carbohydrate (3g dietary fiber, 6g sugar), 85mg cholesterol, 530mg sodium
My husband who does not particularly like fish likes Orange Roughy and Mahi-Mahi. They would both be good types for you to try if you also don't like fishy fish.
As far as mercury goes, all fish have some, but the bigger the fish, the more it has because the big fish eat all those little fish and the mercury content from all those little fish adds up. So, while I love shark and swordfish, those are the type that should be eaten very rarely.
Here is a government site giving the mercury values found in different types of fish.
I prefer wild caught to farmed fish. While I like the idea of farmed fish because it renews the resource, I have read too much about farmed fish being more polluted than wild fish. A man at the seafood counter told me that the study that says that was funded by fishermen who catch wild fish, so the study was in their favor. I don't know. You can make your own choice. I personally look for wild caught and get it when I can.
I like to just sear my fish in a skillet with a bit of olive oil or butter. I like it broiled or grilled. I seldom use actual recipes, I prefer it straight. Although Trout Almondine is one of my favorites!