Fats impact on diabetics has one of the most serious effect on prognosis of the disease. As we see in this recent study, oils present in fish has a good promising effect on fats in diabetics.
Omega-3 shows benefits for fat loss in diabetics
Here are some recipes from fish.wa.gov.au website, that depends mainly on fish and olive oil which contain the omega-3 fatty acids that have the benefits for diabetics.
1-Sardines in Vine Leaves - Asma Yapraginda Sardalya
50 fresh vine leaves
Juice of 2 lemons
1 tsp white pepper crushed
1 cup Jingilli Frantoio Extra Virgin Olive Oil
Remove the backbones of the fish leaving the heads and tails then scrape off scales and wash fish gently.
Mix marinade ingredients in a bowl.
Pat dry the fish then place in a large bowl and pour over marinade and mix through.
Cut the stems off the fresh vine leaves and soak in hot water for 20 minutes then plunge into cold water.
Put shiny sides of vine leaves on a clean surface.
Place one sardine on the stem of each leaf and roll up, ending with stem side up (the heads and tails of the sardines should not be rolled in the leaves).
Brush the leaves with olive oil, then grill stuffed leaves on both sides over medium heat…the barbecue is perfect for this.
Open vine leaves and sprinkle fish with lemon juice when eating.
Serve with crisp lettuce salad leaves tossed with diced tomato, cucumber, red onion, parsley and a light olive oil, salt and lemon juice dressing.
2- Steamed Halibut with Flavoured Olive Oil
(Serves 4), By executive chef Andreas Brucks at the Mersin Hilton, Turkey
1/4 cup Jingilli Tuscan Blend Extra Virgin
1/2 tsp coriander
1/2 tsp fennel seeds
1/4 tsp cumin
1/4 tsp ground ginger
1/2 tsp paprika
Pinch of ground clove
3 ripe tomatoes
Flavoured olive oil
Juice of 1 lime
1 bunch chives, chopped
Salt and pepper to taste
4 7-8 ounce (200-225 gram) halibut fillets
2 carrots, peeled and sliced
1 fennel bulb, sliced
1 tablespoon Jingilli Tuscan Blend Extra Virgin Olive Oil
Salt and pepper to taste
Fennel sprigs for garnish
Oil. Mix the olive oil with all the spices. Pour the oil mixture into a bottle and shake vigorously. Keep the oil at room temperature for 24 hours, allowing the flavours to infuse.
Vegetables. Blanch the carrots and fennel in slightly salted water until they become tender. Drain and add the olive oil, salt and pepper, and toss. Keep warm.
Sauce. Peel, seed and dice the tomatoes. Heat the flavoured oil and add the diced tomatoes, lime juice and chives. Season with salt and pepper.
Cook the fillets in a steamer as desired. Place the fillets on preheated plates, top with the sauce and serve with the vegetables. Garnish with fennel sprigs.
The following two recipes have been kindly supplied by Ankara Hilton Executive Chef Wolfgang Godl.
3- Baked Bonito - Firinda Palamut
3 bonitos, medium size
6 green chili pepper (long)
1/2 bunch parsley
4 bay leaves
1 cup Jingilli Leccino Extra Virgin Olive Oil
Gut the fish and cut into 2cm wide circles (steaks), salt lightly and arrange in a baking tray/tin.
Peel and slice the tomatoes, remove the stalks and seeds of the peppers and cut length ways in two.
Lay the tomatoes, sliced onions, peppers and rough-chopped parsley over the fish.
Place the bay leaves on top and pour over the olive oil and add sliced peeled lemon.
Pour over enough water to cover the base of the pan to prevent fish from sticking then cover with foil and bake in a preheated oven at 180 C until the peppers are tender (around 25 minutes).
Remove foil and bake until fish browns slightly.
Sliced carrot and celery can be added to give more body to dish.
4- Snapper and Sea bass Carpaccio
(Serves 6 to 8)
Carpaccio is the method of using ingredients like olive oil and lemon to “cook”. The raw fish fillets make a great starter and perfectly suits the warm summer weather.
200g fresh fish fillet (such as snapper, whiting or bream)
* Jingilli Frantoio Extra Virgin Olive Oil - good dash, around 50 ml
* Juice of 2 lemons
* Sea salt flakes
* 2 diced red peppers (capsicums), roasted and skin and seeds removed
Slice fish thinly and marinate in all ingredients.
Serve over salad greens.
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