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Omega-3 iat coniern, — mgn: tuna, trout, shad, salmon, mackerel, herring; anchovies, sardines and albacore.
Medium: swordfish, bluefin tuna, red snapper, mullet and halibut. Low: cod, pike, whiting, flounder, haddock, monkfish and sea bass. Shellfish are low in fat but offer relatively more Omega-3 than lowfat fish. Something else to consider is to cook without extra fat. Instead of frying, consider poaching, baking and broiling. Here are some recipes for fish dishes that call upon a variety of ingredients that accent their exceptionally good taste. Salmon Tacos 12 6-inch corn tortillas 7 Tbsps. olive oil 6 radishes 1 cup loosely packed cilantro 1 cup chopped, peeled cucumbers 2 Tbsps. chopped red onion * 2 Tbsps. chopped tomato 3 Tbsps. minced, seeded jalapeno chiles 1/3 cup grapefruit juice 3 Tbsps. orange juice 2 Tbsps. lime juice 1/4 tsp. salt 1 avocado 4 cups shredded romaine lettuce 15‘/2-oz. can pink salmon, drained Lightly fry tortillas in 1/4 cup olive oil and drain thoroughly on paper towels. Process radishes and cilantro in food processor until finely minced. Set aside. Place cucumbers, onion, tomato and chiles in bowl. Add grapefruit, orange and lime juices and salt and allow to marinate 30 minutes. Peel and slice avocado into 12 pieces. Assemble each taco by layering tortilla with lettuce, cucumber mixture, radish mixture, salmon, avocado slice and drizzling with 1/2 tsp. olive oil. Makes 12 servings. Escallop of Halibut IV2 lbs. halibut steaks or roast, thawed if necessary, skin removed 1/2 tsp. salt 1/4 tsp. black pepper 3/4 cup chopped cilantro, loosely packed 1/3 cup lime juice 6 Tbsps. olive oil Thinly slice halibut about 1/4 to 1/2 inch thick and arrange 2 slices on each of six 6-inch oven-proof plates, covering entire surface. Sprinkle with salt and pepper. Combine cilantro, lime juice and oil and set aside. Quickly cook under broiler about 1 to 2 minutes or until opaque. Brush with cilantro-lime mixture and serve immediately. Makes 6 servings.
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