Though eating fish is considered healthy, in fact it is recommended by doctors to some, many people still avoid fish mainly because of the fear of calories. http://www.gourmetrecipe.com http://www.gourmetrecipe.com/recipes/ingredients/fish-recipes

1. Fish Recipes
Fish was probably among the first foods consumed by our ancestors dwelling near
bodies of water that have covered over two-thirds of the earth’s surface for millions of
years. Since prehistoric times until the present, marine creatures of all shapes and
sizes inhabit salt waters surrounding islands and longer coastlines of bigger land
masses; brackish waters found in river deltas linking mainland to the sea; and the
freshwater lakes, streams and ponds. Before the discovery of fire and cooking with
heat, they consumed food raw, salted with sea water and dried together with other
foods foraged from the wild. Raw sashimi and ceviche are still popular but are now
eaten off a plate with chopstick or forks.
Thousands of years later, in the present modern day age, mankind continues to reap
the bounty of the sea with multi-million dollar fishing vessels catching tons of fish in
one go using a variety of methods that collect deep sea species or those dwelling on
the water’s surface. One the other end of the line, a simple homemade fishing rod
made from a length of bamboo or tree branch, some fishing line, hook and bait can
catch fish one at a time from a still body of water like a pond.
Fish is a major food resource throughout the world and can either be caught from the
wild or cultivated in open sea of fresh water pens, ponds and cages. There are literally
hundreds of varieties that lend themselves to a variety of culinary applications. Even
the most seasoned chef cannot claim to have mastery over all because the flavor and
texture of each kind varies. Some are as big as a dining room table like different
varieties of deep sea tuna which are popular throughout different cuisines of world
while others are tiny like anchovies and sardines which are canned and make a
convenient breakfast, snack or sandwich. Others are endemic to small bodies of water
and can fetch high prices due to rarity. Environmentalists and animal right activists
contest the consumption of some marine species due to depleted populations.
In general, deep sea fish are higher in protein and omega fatty acids and low in
saturated fat making it a popular food for dieters. In fact, pescetaranism was coined
for those who refrain from eating red meat but allow themselves seafood. Health
benefits from a consuming a lot of fish include improvements in brain function and
heart health.
At home, care must be taken to buy, clean, store and cook fish as it can develop an off
smell and bad taste quite easily if one doesn’t know how to purchase and handle it.
In general, look for bright eyes, red gills, firm flesh and complete scales which are all
indications of a fresh specimen. There are several recipes shared here categorized
according to variety and cooking method.

2. Sole with Ale Sauce
Choose ale, not beer, for this recipe. One that isn’t especially bitter will work best.
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Difficulty Level: Average
Ingredients:
1 pint ale, 4 onions (2 diced, 2 sliced), 1.76 lbs. spinach, 1.76 lbs. sole, All purpose
flour, Olive oil, Vegetable oil (for frying), Butter
Preparation Instructions:
Preheat the oven to 450 degrees F. Dredge the sliced onions in some flour and fry.
Pour the ale into a large skillet and place over medium heat. Add the diced onions and
bring to a gentle simmer until reduced. Brush the fish with olive oil and season with
salt and pepper. Lay the fish in a roasting pan and drizzle some more olive oil onto the
bottom of the pan. Bake about 12 to 15 minutes per inch of thickness; for fillets, bake
10 minutes per inch. An insta-read thermometer should read 135 to 140 degrees F.
when the fish is done. Melt a few tablespoons of butter in a saucepan over medium
high heat. Add the spinach and sauté for 1 minute. Remove immediately. Add 1 or 2
tablespoons of butter to the ale and onion mixture. Stir and heat until butter is
melted. Remove the minced onions from the beer. Serve the fish on top of the spinach
and alongside the ale sauce.