Make Grilled Fish a Healthy Part of Your Weight Loss Surgery Diet

patients weight loss surgery are responsible for a diet rich in lean protein baked not fried or breaded. Grilled fish is this command with ease! And by all accounts that fish is good for us. In fact, the American Heart Association says eat fish twice a week, cold water fish especially oily. Fatty fish like mackerel, lake trout, herring, sardines, albacore tuna, salmon and other seafood are high in two kinds of omega-3 fatty acids. Omega-3 fatty acids are thought to help lower triglycerides and may also fight cancer and reduce inflammation. More Fish is rich in B vitamins like B12, niacin and vitamin B6. Is easily accessible to the fight against fresh or flash frozen in the freezer of most large supermarkets.

Hot summer months are ideal for including fish in the diet of weight loss surgery healthy as it can be quickly grilled over Direct Medium heat a gas or charcoal. Fish cooks quickly should be carefully tended and to prevent burning. The fish is cooked when it is opaque in the thickest part and rolled. Scallops Jacques, a shell, is done when they are opaque and other seafood, shrimp are pink when they return. When cooking in direct fire round steaks grilled whole fish, shrimp and scallops in the middle of cooking. Avoid moving fish protein on the grill also because it tends to collapse. Thin yarns usually not be delivered. Some grills are often specially made baskets to keep the fish on the grill fish are useful.

Try this simple recipe for a delicious grilled fish and I think you hooked!

Mediterranean Sea Bass

This recipe Provencal clean flavor infused olive oil with fresh herbs and garlic for a lean protein and tasty light meal. Keep it simple and enjoy. (Suitable Substitute fish:. Snapper, sea bass, grouper)

For the dough:

3 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons dried lavender
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 skinless fillets of Chilean sea bass, about 6 ounces each and 1 inch thick

Lemon wedges (optional)

To make the dough: In a small bowl, mix the ingredients for the dough.


Spread batter evenly over both sides of fish fillets. Grill over direct heat until the meat is opaque and begins to flake, 5-7 minutes, turning once halfway through cooking. Hot and garnish with lemon slices, if desired use.