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Feb 27, 2013 02:15 AM

Mediterranean diet: some recipes

Following the report in New England Journal of Medicine that the so-called Mediterranean diet is good for you - no surprise there - Mark Bittman has followed up with a column and, more importantly, some good-looking recipes:

You can also read Bittman's column, which has some worthwhile information before he starts preaching:

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  1. While Bittman's writing can veer a bit into the overly preachy, I am usually a fan of how he ties that into recipes. His article about changing ratios of pasta to sauces (more veggie heavy sauce/less pasta) is one that I still use.

    One of the big things with this study that I wish Bittman had addressed a bit more is talking about nuts. In classic low-fat diets, oils and nuts are recommended to be cut entirely or severely limited. So instead of mentioning nuts as part of the "with dessert" part of his article - he could have been a bit more dynamic in finding fun ways to incorporate them into recipes beyond use as a garnish or dessert.

    1. Thanks for starting this thread. I need to start cooking more fatty fish. First step is to get a list of fatty fish that are sustainably caught/farmed and that don't have too much mercury. So far, my list includes salmon, mackerel, sardines, herring, and some tuna and trout. Truthfully, the only one on the list that appeals to me at all is tuna. So, step two is to broaden my horizons when it comes to eating fatty fish.

      Anyone have any really, really good recipes that would coax this non-fish lover to start eating more fatty fish? Thanks in advance.

      3 Replies
      1. re: soccermom13

        One thing I like to do with salmon is poach it in water with some lemon, chill it, and either flake it into a salad or eat it straight. Also, if there's a Trader Joe's near you, try their premium salmon burgers, four to a box, deliciously seasoned. Bake, grill, or my favorite, saute in a bit of olive oil.

        1. re: soccermom13

          Only some types of mackerel are low in mercury; king mackerel is very high.

          1. re: soccermom13

            I believe that Bluefish is not endangered and is sustainably caught. It's one of my favorites in the dark/oily fish family. You need to be absolutely certain that it is absolutely fresh, however.

            I make it by roasting it in a 375 degree oven, sprinkled with a mixture of some curry powder, salt and paprika. I cut up a medium onion into thin slices and cover the fish with that before it goes in the oven. The intense flavor of the curry powder cuts into the fish and takes away a lot of the objectionable oily flavor that many people don't like.