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| Fresh BLUEFISH for the baking |
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| Baked BlueFish & Red potatoes |
This BLUEFISH dish is for LONG trip ahead of us. Although Bluefish is considered fish of high
fat content I absolutely love this fish.
Maybe it’s the name “BlueFish”. I
admire the blue tint as I stare at its freshness with its source of Omega 3 and potassium. After baked squeeze
lemon and marvel in its taste.
FABULOSO!! No qualms with the meaty taste considering the sufficient amount of Omega 3. Along with baked red potatoes it made for a
great meal for distanced travel. Potato screams that forbidden word "CARBS". YIKES! but its all good as we must consume a degree of carbohydrates each day. Rub this pretty vegetable with olive oil and bake right along with the fish. The skin holds the major
source of vitamin C, essential for tissue repair, fiber and minerals such as
Thiamin, Niacin, and is very important this part of the potato be eaten
They inhabit very little fat. Anything
with the right amount of vitamins and very little fat gets a nod from me. So lets all enjoy this marvelous dish of
Bluefish and red potatoes with a smile.
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