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[!! SPAM] RE: Tony's fish recipe

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Wow Loretta,

 

I can't imagine the amount of the toxins you must have ingested eating all of that fish, even more so if it was fa resh water variety. It's such a shame... I love fish, just about any fish, but in the last 20 years or so I won't let myself have it more than 2 or 3 times a month. Tony... that recipe is making my mouth water, and salmon is one of my favorites!

 

Bob

 

-

Dr. Loretta Lanphier

oleander soup

Monday, July 21, 2008 5:41 PM

[!! SPAM] RE: Tony's fish recipe

 

 

Tony, my dh always marinates fish overnight, unless he is frying (in coconut oil). It’s a secret that not many know about. We also put our fish in filtered water and then freeze the water, when putting fish in the freezer. It really does keep them fresh tasting. I love toasted almonds on baked fish! I was brought up on the Nueces River in South Texas so I have had fish just about every way you can imagine and have even caught a few myself. J It was a rude awakening when we moved to the edge of East Texas and watched friends eat (nice term) crawfish and then to attend the yearly Crawfish Festival in Spring Texas. Our friends are from Louisiana….enough said. Oh, it was just awful and it was there that I learned about boudin and that people actually eat alligator. DH now loves it. Ugh! I would never make it in Louisiana – even though we used to have a bayou in the back of our subdivision – yes, we had some alligators in the subdivision every once in a while. I’ll just take fish and occasionally some shrimp, thanks. Hehehe…Be WellLoretta

 

 

oleander soup oleander soup On Behalf Of TonyMonday, July 21, 2008 6:46 PMoleander soup Subject: Tony's fish recipe

 

I consider cod a cold water fish. And my recipe works for a great

number of fish, including salmon - though I prefer my salmon cooked in

a plum sauce.

 

The secret to cooking the fish is to let them marinate overnight, then

cover and cook in the oven until about 5 minutes from being done, then

remove the cover for the final 5 minutes so the almond slices will

crisp a bit. You can also use whole wheat bread crumbs instead of

almond, and, depending upon the fish and your taste buds, maybe also

put a few onion bits on the fish.

 

With the steamed asparagus, you cook it until it is a bit tender but

still crunchy.

 

 

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Well, Bob, back then (makes me sound

old) the fish were not near as toxic as they are now; however, I do cringe when

I think that we used to swim in the river also. Many times we would spend

the day at the beach and then come home and jump in the river to wash all the

sand and salt off. In the summer my Dad would take an afternoon

“before supper” swim and if home we would join him. But we

were kids and it didn’t matter to us. I’m sure it probably

added to my toxic thresh-hold. And we ate well in that we hardly ever ate

out and my Mom always cooked from scratch. Most years we had a large

garden but I do remember my Dad using Sevin Dust on the garden. Ugh!

 

It’s not very often that we have

fresh fish now and I make sure I know the source when we do. We are much

like you and might have it 2-4 times per month. I only have shrimp every

so often and it is usually in a social kind-of-have-to situation. Texas

is not only big on red meat but the coastal areas are big on seafood so

it’s a popular candidate for social functions. If I know the shrimp

are from Galveston Bay then I absolutely refuse to eat them. I know what

goes into the Houston Ship Channel and all I can say is no wonder one of the

largest cancer medical centers, MD Anderson, is located in Houston.

 

When I was sick and doing natural

medicine and even after I got well I didn’t eat any meat or fish for a

very long time. My dr thought I was losing too much weight and suggested

that I eat a bit more protein – that was very difficult for me because I

had become a real “purist.” Still am, for the most part.

 

Be Well

Loretta

 

 

______

 

Wow

Loretta,

 

I can't imagine the amount of the toxins you must have ingested

eating all of that fish, even more so if it was fa resh water

variety. It's such a shame... I love fish, just about any fish,

but in the last 20 years or so I won't let myself have it more than 2 or

3 times a month. Tony... that recipe is making my mouth water, and salmon

is one of my favorites!

 

Bob

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