The marinade for this recipe was originally created for a dining club with a number of members who didn’t care for fish. The task was to find a sure-fire way to eliminate any fishy taste no matter the type of fish being plated. They loved it. I hope your family and friends will too!
by Tina Martini, The Medicine Chef
- 1 cup dry White Wine
- 2 Tbls Dijon Mustard
- 1 1/2 Tbls Tamari
- 1 1/2 Tbls Honey
- 1 small clove Garlic, smash into paste
- 1 1/4 tsp Curry Powder
- 1/2 tsp ground Cumin
- Salt and Pepper to taste
- Whisk all ingredients thoroughly until the honey is completely dissolved. Cover and chill if making in advance.
- Marinate your favorite frying fish for four hours in the refrigerator.
- When ready to fry, select your favorite high heat oil, i.e. safflower or avocado oil.
- Heat oil to 360 degrees. For very small filets, 350 degrees is best.
- Shake off excess marinade and dip fish into seasoned flour or cornmeal. I used whole grain pastry flour.
- Fry to a deep golden brown.
- Remove from oil, place on paper towels and season immediately.
- “Wrap” your cooked fish in large lettuce leaves and top with tomatoes, shredded carrot and tartar sauce.
Phyto Facts – White wine contains beneficial phytonutrients like bioflavonoids and resveratrol. Red wine is more concentrated in certain types of these health enhancing phytonutrients, but research indicates white wine is just as beneficial overall. Both mustard and curry powder contain tumeric. The active compound in tumeric, curcumin, is big news these days. This phytonutrient stops hormone receptor damage and has shown the ability to kill cancer cells swiftly, without damage to healthy cells. It actually has been shown to increase our natural killer cell efficiency. This allows the immune system to detect unwanted cellular destruction and stop it before it becomes cancer. In this application, as with all phyto therapies, we provide the tools that our immune systems need, to do the job of prevention and eradication. When creating recipes, I strive for synergy within the nutrients and great taste. Combining garlic and allium compounds with honey, a natural pharmacy of anti-bacterial, anti-microbial and environmental protectors, we create one of the most powerful tonics to prevent melanoma. Adding carefully selected, well prepared seafood to the mix only enhances these wonderful health benefits. Make extra for lunch the next day! This recipe makes tasty fish sandwiches, wraps or served on top of a salad with a drizzle of honey-mustard dressing!
|by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook
Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!