A relatively lean source of protein, fish is also rich in omega-3 fatty acids, unsaturated fats that keep the heart healthy and may also stave off type 2 diabetes and some cancers. Many of the fish species we eat are experiencing population declines at alarming rates -- through overfishing and habitat-destroying farming practices that threaten to wipe out certain types of fish -- so it's important to make smart decisions about the seafood you buy. Look for labeling indicating the fish you buy is sustainably caught or farmed. And check out the following slides for delicious ways to cook it.
Steaming helps retain foods' vital nutrients. Line the bottoms of steamer baskets with lettuce, herbs, or parchment paper before putting in the char and green beans, to ensure that nothing drips through.
Tuna steaks are perfect for the grill, quickly searing to a crisp outside while remaining moist inside.
Although omega-3 fatty acids are present in all fish, they are most abundant in cold-water species such as mackerel.
Try this easy, Asian-inflected tuna burger with a Caesar salad made of bitter treviso, a relative of radicchio.
Chop an entire Meyer lemon with olives and roasted fennel to make a flavorful topping for whole mackerel.
This light dish is reminiscent of Japanese takeout. The ginger-carrot dipping sauce gives a dose of antioxidants.
The main ingredients of this hearty Asian soup -- shrimp, scallops, and noodles -- simmer in a broth of sake, shiitake mushrooms, and ginger.
Fatty, cold-water fish, such as mackerel and sardines, are rich in heart-healthy omega-3s. The fish is particularly tasty served crispy with a grainy mustard vinaigrette.
An herb paste coats the firm, white-fleshed fish (such as hake or black cod) and the zucchini, which can be roasted side by side on the same baking sheet.