Fish is very good for you. Stop making up reasons not to eat it.
Guys, you really need to start eating more fish. You’re not eating even close to the recommended two servings of 3.5-ounce servings of fish weekly, according to a 2014 study published in Nutrition Journal.
Fall short of this recommendation and you miss out on lean protein, plus heart-health benefits, especially those found in large doses inside the flesh (and skin!) of oily fish.
I know, you have your reasons. Fish is hard to cook. Fish is smelly. Fish doesn’t taste good unless it’s deep fried and served with a bucket of tartar sauce. Fish pantsed you way back in fourth grade and you’ve never forgiven fish because that was the one day you had to wear your Mickey Mouse underwear that had a hole.
I’m here to help you with everything but that last point because I’m not a licensed clinical psychologist.
Fish is not hard to cook. In fact, if you’re picking the right fish and cooking it with the correct equipment, fish is very easy to cook. It’s easier to cook than chicken breast because fish can be a little underdone inside and still taste great.
Fish is not that smelly—especially the catfish in this recipe, which doesn’t have the aromatic reputation of salmon or, worse yet, mackerel. Catfish is lighter in flavor so also somewhat lighter it odor. Still squeamish? Just light a candle, buddy.
Fish is not bad-tasting and can be, in fact, very good-tasting even without a deep fryer. This recipe for Catfish Almondine proves that. All you need is a little (okay, a moderate amount of) browned butter, some toasted sliced almonds, a dousing of fresh squeezed lemon juice, some parsley, and salt and pepper.
Sounds easy, right? Sounds kind of delicious too, huh?
So now that you don’t have any excuses left, there’s only one thing left to do: cook.
Oh, and buy the new Men’s Health cookbook, A Man, A Pan, A Plan where you’ll find this incredible one-pan recipe and 99 others.