Fish is the best source of omega-3s (especially fatty fish, like Atlantic and sockeye salmon, mackerel, bluefish, halibut, herring, tuna, sardines and striped bass). Shellfish offer a small amount, but all varieties of crustaceans are loaded with zinc, a mineral that ensures proper vitamin metabolism and enzyme activity in every organ in the body.) Seven to 10 ounces of fish a week (2-3 servings) is enough to reap good-health rewards.
Toss together these simple fish marinades and start licking your lips.
For light fish (such as flounder, red snapper, sea bass, trout)
* White Wine With Thyme: 1/2 cup dry white wine, 1 tablespoon drained capers, 1 teaspoon chopped thyme.
For firm-fleshed fish (like tuna, swordfish)
* Soy With Peppercorns: 1/3 cup soy sauce, 2 teaspoons tri-color peppercorns, cracked with mortar/pestle or heavy frying pan.
* Honey-Dijon: 1/4 cup water or white wine, 2 tablespoons each honey and Dijon mustard, 1 teaspoon grated ginger (or 1/4 teaspoon dried).
For shrimp* Pineapple-Brown Sugar: 1/2 cup pineapple juice, 1/4 cup crushed pineapple (canned in water), 2 tablespoons light brown sugar.
For shellfish* Coriander-Lime: 1/3 cup fresh lime juice, 1 teaspoon ground coriander, 1/2 teaspoon grated lime zest.
* Citrus-Chili: 1/2 cup orange juice, 1 teaspoon each chili powder and ground cumin.