just fish

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.
Nutrition Info
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!

recipes and flax and fish

Another idea for recipes is that you can send in recipes that you like and together we can see how we can make them more healthy. You can e mail them to me at keep 1 hope at comcast dot net.

Robin has asked about flax seeds. See the comment section of the last post.
I have done the flax seed thing and just found it to be too big of a hassle. They are good for you and here is a good site to read all about them. But you have to grind them for your body to be able to access the nutrients and it's just a pain IMO. They taste ok, though. I did flax oil for a while and I just dipped my bread in it like olive oil. I like the flavor. But fish oil has the same good fats in it that flax has and they are more readily available to the body.

So, that's my take on flax. Its good for you and recommend using either that or taking fish oil capsules.

FYI, some people have trouble with fishy breath and burps from fish oil. I've never experienced that.