Fatty fish such as tuna and salmon are great for heart health. The American Heart Association recommends eating two (3.5-ounce) servings of fatty fish per week because they are are rich in omega-3 fatty acids. For more information on fish and omega-3s, click on this AHA article here. I served this with my Asian Rice Pilaf and roasted asparagus spears.
4 (4-ounce) wild-caught yellowfin tuna or salmon fillets
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 cup orange juice
1 tablespoon packed brown sugar
1 tablespoon light soy sauce*
1 tablespoon chopped fresh ginger root
1/2 teaspoon minced garlic
1/2 teaspoon cornstarch
1/4 teaspoon crushed red pepper (or to taste)
*Be sure to check the label for gluten-free, if needed
Yield: 4 fish fillets and ~1/3 cup glaze
Serving Size: 1 fish fillet with about 1 tablespoon glaze
Allergen Info: contains fish
Recipe by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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