Fish Recipes To Lower Cholesterol Levels

What kind of fish is best for lowering cholesterol? Tuna, salmon, and swordfish fish recipes are the best for decreasing cholesterol. Sardines, halibut and white fish are also great choices.

Is salmon an excellent source of cholesterol-lowering nutrients?
Salmon is an excellent choice for enhancing your heart health and cholesterol levels. Salmon, unlike red meat, is high in healthful unsaturated fats that can help lower cholesterol. It’s also high in protein and other nutrients. A delicious dinner rich in omega-3 fatty acids. It’s ideal for those hot summer days. What is the best fish to eat?

Salmon with Horseradish Yogurt and Potato Salad

Time to prepare: 10 minutes
Time to cook: 20 to 25 minutes
Serves: Four people

Calorie count per serving:
601 Kcal of energy
37 g of fat
4.8g saturates
5.3 g sugars
0.42 g salt

600 grams of tiny potatoes
Four skin-on salmon fillets
2 tbsp oil (vegetable) (for frying the salmon)
3/4 tsp coarsely chopped caraway seeds

Dressing for potatoes
50 mils of vegetable oil
White wine vinegar, 1 tbsp
Two tbsp dill, freshly sliced
Black pepper, freshly ground

Yoghurt with Horseradish
One tbsp horseradish sauce (optional)
One teaspoon balsamic vinegar
250 mL Greek yoghurt (fat-free)
One tbsp extra virgin olive oil
Black pepper, freshly ground

In a medium pot, place the potatoes. Bring to a boil with enough water to cover; reduce heat to low and gently simmer until cooked, 20–25 minutes.
 In a large bowl, add the potatoes, whisk together 50ml vegetable oil and 1 tbsp white wine vinegar. Season with pepper and half of the dill to the dressing. Set aside the leftover dill for serving.
Combine the horseradish, one teaspoon white wine vinegar, and a pinch of salt to taste in a small bowl; leave for 5 minutes. 1 tbsp olive oil and 1 tbsp yoghurt, whisked together. Season with salt and pepper.

Preparing the fish
Preheat a frying pan to medium-high heat. Season the salmon fillets on both sides with salt and pepper after rubbing them with the vegetable oil. Place the skin side down in the pan and cook for 6-8 minutes, or until the skin is crispy. Turn the fish over and take the pan from the heat. Allow the fish to finish cooking in the pan’s residual heat with the caraway seeds.

Preparing the potatoes
Drain the potatoes and put them into the bowl with the dressing as soon as they’re done cooking. Toss to coat, then season with additional pepper if necessary.
To serve, put a tablespoon of horseradish yoghurt onto each plate, then top with salmon fillets and potatoes. Finish with the remaining dill.

Curry with Tomatoes and Fish

Time to prepare: 30 minutes
Time to cook: 10 minutes
Serves: Five people

Calorie count per serving:
318 Kcal of energy8.9 g fat0.8g saturates6.6 g sugars1g of salt

Fish curry nutrition per serving:
Whitefish is naturally low in fat, high in protein, and a good source of iodine, so try substituting fish for meat to reduce fat intake without sacrificing protein. When consumed as directed, this dish delivers two of your five a day.

One pound cod, haddock, pollock, or coley, cut into one inch chunks
One tsp turmeric powder
Season with salt to taste
1/2 a freshly squeezed lemon juice
Three tbsp oil (vegetable)
Two finely sliced onions (medium size)
Two crushed green chillies
Three tablespoons garlic paste
Three tablespoons ginger paste
1/2 tablespoons red chilli powder
3/4 tsp black pepper, ground
Two big sliced tomatoes

After patting the fish dry, season it with salt, turmeric, and lemon juice. Marinate for 30 minutes.
In a big saucepan, heat the oil. Add the onions to the pan when it’s heated and cook until they’re transparent. Mix in the garlic and ginger pastes, as well as the chillies and pepper. Gently fry until golden brown.
Stir in the fish gradually for 2-3 minutes. Reduce the heat to low and cook, uncovered, until the tomatoes are mushy, the fish is cooked, and the gravy has thickened.
Serve with an onion salad and chapattis.

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