Did you know that eating Mediterranean food has powerful benefits against Alzheimer and dementia? It's unclear why following a Mediterranean diet may protect brain function. Researchers speculate that making healthy food choices may improve cholesterol and blood sugar levels and overall blood vessel health, all factors that may reduce the risk of MCI or Alzheimer's disease.
We suggest that you try this recipe for a change. A-1 Home Care can arrange for Alzheimer Caregivers to provide fun and exciting Greek or Spanish meals that fit the bill:
Ingredients
- 1 teaspoon finely minced garlic, about 3 cloves
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice, orange juice, or dry white wine
- 1 tablespoon balsamic vinegar or sherry vinegar
- a pinch of cayenne pepper or hot red pepper flakes (optional)
- 1/2 teaspoon ground cumin, or 1 teaspoon or more chopped fresh herbs such as rosemary, dill, parsley, thyme, cilantro, basil, or mint, or 1/2 teaspoon dried thyme or oregano, crumbled
- freshly ground black pepper
- 2 pounds fish steaks
- lemon wedges for garnish
Preparation
Combine all the ingredients except fish and lemon wedges
and mix well. Using a pastry brush, paint the fish steaks liberally on
both sides and set them aside, lightly covered with a piece of aluminum
foil, to marinate for at least 30 minutes.
Build up a fire, using good hardwoods if you're cooking
in a fireplace or the best hardwood charcoal (not fake-wood briquettes)
if you're using a grill. Let the fire burn brightly and die down until
you have a nice bed of hot coals or embers. Large pieces of fish can be
set directly on the grill, but to prevent smaller ones from falling
through and burning up, you may want to use a special grid made for
fish.
When you're ready to cook, brush a little plain olive
oil on the cooking surface and set it 4 to 6 inches from the source of
heat.Arrange the fish steaks so that they have equal access to the heat
source. Cook for about 4 to 5 minutes on each side, turning once. Test
for doneness—fish should be opaque all the way through—by inserting the
tip of a sharp knife near the bone or in the center of a boneless piece
of fish. Remove immediately to a hot platter.
The remaining marinade should be heated just to the
boiling point and either poured over the cooked fish or passed at the
table along with lemon wedges.
Read More http://www.epicurious.com/recipes/food/views/Grilled-Fish-51159800#ixzz2lKgoC6Qg
