Baby Boomers Fight Cholesterol
All the baby-boomers are turning fifty and finding themselves in cholesterol territory. Suddenly everyone’s trying to find a way to make fish interesting for at least four meals a week, which is a bit of a shock for the steak and meatloaf brigade! Here are a few suggestions to make fish taste great. Sprinkle both sides of a ling fillet with the limey-chilli-zesty Balmain and Rozelle Spice, stand for five minutes, and pan fry. Generously coat both sides of a chunky piece of economical shark with Sambar mix. Because of the besan flour in it, when the moisture from the fish seeps into the coating, it will make a crunchy, spicy batter-like crust when shallow-fried in cholesterol-free olive oil. Coat a piece of salmon with Native Barbecue spice and pan-fry simply, as Peter Howard did on his Today Show segment. Mix Chermoula with plain yoghurt and coat tuna steaks before cooking in the oven or pan. You can make a simple and delicious fish curry using Vegetable Curry, or add cubes of ling to Laksa.