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Brain Power Recipe
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One
way to maintain your mental faculties is to eat a diet
high in omega 3 fatty acids, vitamin B-12, anti-oxidants
and other nutrients your brain requires to operate at
peak performance and maintain mental acuity as you age.
Generally
speaking, foods that are good for the heart are beneficial
to the brain because both organs demand a steady stream
of oxygen to perform
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optimally.
For this reason, heart disease and mental decline often go
hand in hand.
Antioxidant-rich
foods like pomegranates, grape juice and blueberries help
protect the brain from free-radical damage, while omega-3
fatty acids found in fish, leafy greens, walnuts and flaxseed
can help aid communication between neurons.
Each week,
we offer a Brain Power Recipe based on these principals. We
hope you enjoy these tasty brain healthy recipes as much as
we do.
Greek-baked
Alaska Halibut in a Pouch
This weeks
Greek-baked Alaska Halibut in a Pouch is outstanding! High
in Omega 3 fatty acids and vitamin b12, any kind of fish dish
is a winner but some taste better than others and this is
one of them! Really, really good. Easy and quick to make as
well.
You can
get the Alaska Halibut direct from Vital Choice Seafood. Be
sure to check out Vital
Choice Seafood for all natural, wild caught seafood from
sustainable fisheries. They express ship it directly to your
door. Outstanding quality seafood.
Recipe
Source: Vital Choice Seafood
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This
light, coloful recipe features the tangy tastes
of Greek cuisine: feta, onion, citrus, oregano,
and lemon pepper.
Halibut
makes the perfect fish for this delightful ethnic
dish, as its mild flavor and flaky, moist texture
adapt well to most any culinary context.
This
dish is also excellent with ½ cup cooked
rice placed under each Halibut portion; the rice
soaks up the excellent juice and flavors as the
fish bakes. You may need to increase the cooking
time by a couple of minutes with the addition
of the rice.
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Greek-baked
Alaska Halibut in a Pouch
Serves
four
4
wild Alaskan Halibut fillets (6 ounces each), thawed
or frozen
4
sheets cooking parchment* (12x18 inches each)
Organic
lemon pepper
1
Roma tomato, thinly sliced
½
cup thinly sliced red onion
½
small red bell pepper, thinly sliced
½
small green bell pepper, thinly sliced
2
teaspoons grated lemon zest
1
tablespoon fresh lemon juice
2
tablespoons Fumé Blanc or another crisp white
wine
2
tablespoons organic extra virgin olive oil
1½
teaspoons chopped organic oregano leaves
½
cup crumbled feta cheese
Fresh
chopped parsley for garnish
- You
can use foil if parchment is unavailable, although
we do not recommend it, given the observed association
between aluminum and Alzheimer's (no cause-and-effect
relationship has been proven).
Heat
oven to 450 degrees.
Rinse
any ice glaze from frozen Halibut under cold water;
pat dry with paper towel. Place the parchment sheets
on a countertop and brush or spray with oil. Center
Halibut portions on each sheet and sprinkle fish liberally
with seasoning.
In
a small bowl, toss together the tomato, onion, peppers,
lemon zest and juice, wine, olive oil, oregano and cheese.
Divide the topping evenly between the Halibut portions;
drizzle any remaining juice onto fish.
To
seal packets, bring up parchment sides and double-fold
top and ends. Seal packets well, but leave room for
heat circulation inside. Place packets on a baking sheet
and bake in preheated oven 22-25 minutes for frozen
Halibut or 12 to 13 minutes for fresh/thawed fish.
Cook
just until fish is opaque throughout.
Carefully
open packets at the table and garnish Halibut with parsley,
if desired
Nutrition
values per serving: 318 calories, 15 g fat (4 g saturated),
5 g carbohydrates, 1 g fiber, 39 g protein, 71 mg cholesterol,
333 mg sodium.
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Vital
Choice Seafood offers only the finest, purest, sustainably harvested