Nutritionists strongly advised to eat as much fish. But, unfortunately, seafood can be cooked not too many dishes. Diversify fish menu help some forgotten old recipes, such as grilled fish marinated. This savory snacks Low calorie snacks   Cooking is easy and requires no exotic ingredients, the result is always obtained excellent.

The benefits of fish

What fish is useful, they know everything, but not everyone knows what it is as good gifts of rivers, lakes and seas. Why food should be eaten as much fish?

It is known that meat, especially red (beef, pork, lamb), is a source of cholesterol Cholesterin . Excess fat meat products in the diet is not useful for heart, blood vessels, and kidneys. Fatty same varieties of fish, on the contrary, are very useful. Contained in fish oils Fish oil - from childhood   Omega-3 fatty acids reduce blood cholesterol, a beneficial effect on the state of the vessels. A healthy person in a week is enough to eat one or two servings of fatty fish, in order to fully meet the demand for these substances. Those who suffer from diseases of the cardiovascular system, may require a much larger dose of omega-3 fatty acids.

By srednezhirnym varieties of fish are perch, mackerel, sea bass, catfish, tuna, salmon, carp, trout. Caloric content of these fish is comparable with calorie low-fat meat: it is from ninety to one hundred and thirty calories per hundred grams. This fish is absorbed much better than meat. Saffron cod, cod, whiting, hake, bream, pollock, plaice and pike - the perfect choice for those who want to lose weight: caloric these species are not more than a hundred calories per hundred grams. Low-fat varieties of fish go well with thick vegetable marinade. Those who are watching their figure can be added to the marinade more vegetables and less oil to further reduce calorie meals.

Fried fish in a fragrant marinade

To make this fragrant dish should take one and a half kilograms of any fish, two or three onion and carrots, two hundred grams of tomato paste, a glass fish or vegetable broth, a piece of cinnamon, three or four buds of cloves, three to four tablespoons of vegetable oil one hundred milliliters of dry white wine, a little flour, sprigs parsley, salt, sugar, pepper and bay leaves - to taste.

Small fish can be cooked whole, large - cut into pieces and remove the bones as possible. Chunks of fish roll in flour mixture, salt and pepper, fry in oil until tender. Then put them in a large deep dish and start preparing the marinade.

For the marinade vegetables cut into small pieces and fry for ten minutes in vegetable oil. Add chopped parsley, tomato puree and spices, reduce the heat and simmer for ten minutes. At the end add to the marinade broth, salt and sugar, pour in dry wine, bring to a boil and turn the heat off.

Ready marinade cool slightly and pour over the prepared fish. Serve the dish to the table is recommended to cold, not earlier than one hour after cooking. In general, it is important to give the fish marinated brew. Fish and vegetable juice impregnated with aromas of spices, it is tender and juicy.

When applying you can decorate the fish marinated greens. The dish is perfectly combined with a variety of savory white wines as well as stronger beverages.

Maria Bykov

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