January needn’t be about juice diets and depressing detoxes. Rachel Walker rounds up some of the best recent seafood recipes that combine healthiness with deliciousness.
In this month’s Jamie Magazine, the Naked Chef promotes “power lunches” as a way to propel you through the working day, and there’s no denying that this handsome spread of brown rice, avocado and salmon is nutritionally superior to a cheese and pickle sarnie.
The low-fat, low-calorie seafood chowder featured in Delicious magazine is a healthy twist on a classic dish that doesn’t compromise on taste. It’s easy to make too and is a great midweek meal, particularly at this time of year when mussels are at their best.
Ching He Huang’s recipe for steamed haddock and salsa verde is like a Chinese-inspired kedgeree. It’s crammed with healthy ingredients: turmeric, cavolo nero, brown rice, haddock. Even better, there’s a five minute video on the ITV website to help under-confident cooks through this great dinnertime treat.
An extract from Bear Gryll’s debut cookbook, Fuel For Life, appeared in The Dish, the Sunday Times monthly food supplement, earlier this month. The book showcases some of his recipes for keeping fit and lean, including this simple and classic recipe for white fillets of fish cooked en papillote. At this time of year, look for bream, haddock or even reduce the cooking time and parcel up a couple of whiting fillets.
For Borough Market’s latest newsletter, chef Jenny Chandler got inspired by some of the terrific shellfish that’s around during the winter. The beans in this satisfying Asturian dish are packed with protein and the clams contain more iron than beef: a brilliantly nutritious option.
The fish curry with tomatoes and tamarind featured in Olive magazine takes under 30 minutes to prepare and contains less than 300 calories per portion. Packed with flavour, it makes a great weekend supper for all the family, served with a scoop of rice and squeeze of lime.