MAINS FROM THE SEA
Lemon • Oregano • Olive Oil
Serves 3 to 4
This is a good example of taking some of the sea-tox ingredients from Chapter 3 and turning them into a proper main dish. If you can’t locate quality halibut, other good options include sole, mahi mahi, and snapper—all low-mercury fish. (Remember that mercury is highly toxic, especially to the nervous system.) While my grandparents could pluck fresh grape leaves off a tree, here in the US, I use the kind that comes in a jar.
Serves 2
Fish is a major staple of the Mediterranean diet and cooking en papillote (French for “in a parcel”) is one the best ways to prepare it. It’s an easy way to make a quick weeknight dinner that’s also elegant enough for guests, who should be presented with their own set of scissors to cut open the cute little packages. The fragrant aroma that escapes when the package is opened is reason enough to try it. This method works well for salmon and mild-flavored white fish such as snapper and cod.
Fennel • Celery • White Wine • Thyme
Serves 4 to 6
All Mediterranean countries have their own traditional versions of fish stew. There’s French bouillabaisse, Italian cioppino, and Catalan . While these staples of seaside villages all share similar traits—light, bright broths that showcase the freshest local seafood—Greek-style has a special place in my heart. It connects me to my family, who believed that this soup could boost a child’s weakened immune system during the winter months, and chase away the blues. This recipe is one of my secret weapons: It’s a powerful detoxifier that also helps teach your taste buds to crave foods that aren’t loaded with artificial flavoring. If you don’t live somewhere where you can get fresh langoustines, it’s okay to use frozen.
Radicchio • Honey • Salt
Serves 4
If you could wrap up all the flavors of the Mediterranean into one dish it would be this one. Blending bitter and sweet with the fresh, briny flavor of the sea, this recipe brings me back to the Greek Islands. It’s almost effortless to make. The great thing about scallops is that they’re low in mercury and rich in the quality proteins I recommend in the sea-tox. Remove the tough little side muscle from each scallop before skewering.