Ditch The Tartar, Here Are Some Real Fish Toppers

– By Jakob Anderson, Food Writer –

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Please note: photos are for illustrative purposes only.

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This is a public service announcement: eat more fish. I should be more specific, eat more fish that is not deep fried and covered in beer batter. We hear about all the health benefits of eating aquatic life, but that all goes caput once it hits that pool of sizzling lard. Did I just lose half the β€œfish eaters” out there? I know in my family growing up, fish was not eaten unless coated in breadcrumbs and fried in butter. As a young adult, fish is a now a huge part of my diet. Not breaded, coated, or smothered; just a quality piece of fish fried lightly in grass-fed butter or grapeseed oil. Instead of working backwards, by taking a product that is naturally healthy and turning it to the dark side, why not create the ultimate healthy plate. Instead of tartar sauce, try an herb and oil based condiment to compliment your nutritious lake trout. This does not mean you can’t make it taste marvellous, which is a common misconception.

My personal favourites when it comes to fish are the fatty ones: trout, salmon, arctic char and tuna. This is not to say I don’t enjoy a plump piece of halibut, cod or dover sole. An oily (or fatty) fish provides omega-3 oils, similar to what is in flaxseed or various seeds; that is the reason these fish are most popular (and because fat does make everything more appealing).

Here are some healthy and delicious condiments to enhance your gorgeous piece of fish.

All of these recipes follow the same process, just add all of the ingredients to a bowl and loosely mix. These recipes will last in the fridge for a week after you make them and can be used over other products such as potatoes or quinoa.

Pinenut, Pistachio, Basil, Parsley Lemon, Olive Oil

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The pinenuts and pistachio will make this topping extra filling.

1/4 cup pinenuts

1/4 cup pistachio, toasted chopped

1/2 cup fresh basil, finely chopped

1/4 cup fresh parsley, finely chopped

juice and zest of 1 lemon

1/2 cup olive oil

Chopped Onion, Green Garlic, Red Wine Vinegar, Grainy Mustard, Anchovy

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Onions go well with just about everything fish included.

1/2 onion, finely chopped

1/4 cup green garlic (or regular garlic), thinly sliced

1/8 cup red wine vinegar

1/2 cup olive oil

2 tbsp grainy dijon mustard

2 marinated anchovies, chopped small (or 1 tsp of anchovy paste)

1 thai chili, deseeded, sliced thin

Dill, Feta, Olive Oil, Lemon Juice, Black Olive

1/2 cup dill, finely chopped

1/2 cup olive oil

juice of 1 lemon

1/4 cup sundried olives (or regular black olives), finely chopped

Orange, Olive Oil, Fennel, Leek, Tarragon

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Citrus juice will zest up any bland meal.

juice and zest of 1 orange

1/2 cup olive oil

1/2 cup fennel fronds

1/2 cup tarragon, finely chopped

2 TBSP leek, finely chopped

Caponata (ish)

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Your makeshift caponata will go well with any fish.

1/8 cup sultana raisins, finely chopped

1/8 cup sundries tomatoes, chopped thin

1/2 cup olive oil

1 tsp capers

1/2 cup roasted red peppers, finely chopped

1/2 cup roasted eggplant (sold as marinated eggplant), finely chopped

2 TBSP red wine vinegar