A diet heavy with fish and other red meat alternatives has shown to improve eye health. People who consume fish at least twice a week greatly decrease their chances of developing macular degeneration. Macular degeneration is problem that thousands of people encounter as they grow older. Not to worry, this can all be avoided by changing your diet with the addition of delicious fish to your plate every so often.
The omega 3’s that are found within fish are fatty acids that can help the body ward off potentially hazardous toxins from forming and hurting your body. Studies have shown that patients who have a regular diet that consist of these fatty acids are 40 percent less likely to develop macular degeneration than those whose diets lack these incredible nutrients. Just eating four ounces of fish a week can greatly benefit your eyesight. Macular degeneration is one of the leading causes of blindness in people over the age of 65 in the United States.
Finding fresh fish and incorporating it into your diet nowadays is incredibly easy. Whether you are buying your seafood fresh from the seafood counter, or using frozen seafood, the quality that you are able to find now is abundant. This recipe is going to utilize tilapia, because it is an affordable fish that is quite easy to find at just about every grocery store imaginable.
- 4 6oz. tilapia filets
- 2 cups basmati rice
- 1 bundle asparagus, blanched
- 1 cup sliced almonds
- 3 lemons, juiced
- Bundle flat leaf parsley, finely chopped
- 4 tablespoons butter
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- Prepare rice by cooking in salted water. Remove when properly cooked and tender. Drain out and place on tray with light drizzle of olive oil. Keep warm.
- Blanch off asparagus, and add to ice bath to stop cooking.
- Season fish with salt and pepper. On medium heat add 2 to 3 tablespoons of oil to large sauté pan. Add fish to pan once slight wisps of smoke can be seen. Slightly jiggle the pan once filets are in hot seasoned pan to ensure fish does not stick.
- Allow a golden crust to form on bottom of fish. Once formed flip fish over and cook other side until firm and fully cooked. Remove fish gently from pan and pour off remaining grease. Add butter to fish pan and allow to slightly brown. Heat up asparagus and have ready to plate. When butter starts to brown add almonds and parsley. Add lemon juice to stop the browning of the butter and to finish your sauce. Season with salt and pepper
- Plate fish on top of rice and asparagus and pour your sauce over everything lightly to coat.
*This recipe can be used for many other types of fish.