I have been trying to eat more fish. You may find that strange considering I am pregnant (“there’s mercury in fish!”), but from my research, the benefits of eating the right fish during pregnancy far outweigh the risks.
First, the disclaimer. Yes, it is important to avoid high-mercury fish, especially during pregnancy. The species that contain the most mercury include shark, swordfish, king mackerel, and tilefish. These are in the “never” camp for me anyways. I am also avoiding some medium-mercury fish, including tuna, during pregnancy because there are so many other options.
Now, the benefits. Fish contains high levels of DHA, an Omega-3 fatty acid which you’ve probably seen advertised as a supplement. It is far more effective and better absorbed when eaten in whole foods, and is difficult to get without fish (well, animal organs do contain it as well). DHA has been shown to be critical to brain and eye development from the womb onward. Seafood also contains high levels of fat-soluble vitamins A & D, which once again are much more effective than supplemental form.
If I haven’t convinced you yet, studies of indigenous people groups around the world have shown that people go through great lengths to keep seafood as a part of their diet, regardless of geographic location. I think that’s pretty cool, for what it’s worth.
Anyways, expect more seafood recipes churning out of this kitchen in the weeks to come! This recipe is the whole package: quick, easy, light clean-up, super healthy, and packed with flavor and nutrients. I just can’t wait until the summer when I can use my own zucchini out of my garden!
(PS, one note on zucchini: it is a heavily genetically-modified crop, ranking third behind corn and soy. For that reason, I always buy zucchini organic, even though it is pretty low on the EWG pesticide residue list).