Ep. 20 Something Fishy Going – Wild Caught vs. Farm Raised Seafood – Recipes for Your Best Life Podcast
In this new episode of Recipes for Your Best Life, Mareya explores the topic of choosing to eat farm-raised or wild caught seafood. Her personal experience of unknowingly eating bad shellfish and educating you on the farm-raised seafood makes you think twice before taking a bite. Her MedMex Fish Tacos recipe makes your mouth drool before you even get cooking. Welcome back for another amazing episode by Mareya, The Fit Foodie.
‘Go wild. The bottom line is, the quality of the food that you eat, ends up contributing to your health!”
– Mareya Ibrahim, The Fit Foodie
MedMex Fish Tacos with mango salsa and cumin scented white beans
This is a fusion of my Mediterranean roots with the place that I call home, made fitter with whole grain tortillas, Omega 3-rich fish, phytonutrient dense mango salsa and lowfat crema, with a side of fiber boosting beans.
(12) organic taco sized tortillas (try jicama tortillas if you can find them)
2 pounds grilled white fleshed fish (Wild caught halibut, sea bass or tilapia for example)
Pinch of Kosher or sea salt
1 cup nonfat plain Greek yogurt
Juice of one fresh lime and zest
Dash of Kosher salt
Mango Tomato Salsa (combine ingredients, refrigerate
1 ripe mango, peeled, pitted, and diced (if mango is unavailable, swap out 1 small can no sugar
added pineapple, drained and diced
1/2 medium red onion, finely chopped
2 medium tomato, diced
1 Jalapeño, minced
3 T fresh cilantro, chopped
Juice of a fresh lime
Dash of Kosher salt
1 can cannellini beans, drained and rinsed
2 tsp cumin
1 tsp extra virgin olive oil
Extra lime wedges
Heat grill or grill pan over medium-high heat. Brush the fish in olive oil and a pinch of Kosher or sea salt.
Grill fish for 10-12 minutes, flipping once. Remove fish. On the grill or open flame, brown tortillas until slightly charred.
In a small bowl, combine yogurt, lime and zest and kosher salt. In a separate small bowl, combine cannellini beans, cumin and olive oil.
Layer chunks of fish into tortillas and top with mango salsa and a drizzle of yogurt sauce.
Serve with a side of cannellini beans and a lime wedge to squeeze over the tacos. Enjoy often.
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1:45 Why seafood is good for you?
2:26 Mareya shares her terrible experience of eating shellfish
3:38 The difference of farm-raised and wild caught seafood
5:13 STPP threatened seafood – the neurotoxin
6:19 Farm-raised seafood
9:52 MedMex Fish Tacos recipe
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