The health benefits of BBQ Monkfish
Saturday, September 29th, 2007 by The Cooking Guy Subscribe To Our Feed
The barbaqued Monkfish is a healthy dish on a stick. Not only are the vegetables loaded with valuable nutrients and vitamins, the fish and shell fish are both a wonderful source of protein and valuable Omega 3 oils. You can view the recipe video of BBQ Monkfish at our cooking videos page.
The Monkfish, which has a delicate white flesh, very comparable with lobster or scampi, also contains phosphorous and potassium. Potassium is particularly valuable, as it helps regulate blood pressure and can actually lower high blood pressure to safer levels.
The tiger prawns are a rich source of selenium- a mineral believed to play a vital role in bolstering the immune system against disease.
The soft shells of the prawn contain the source of glucosamine, which helps to repair joints suffering from osteoarthritis. I eat these, which proves very effective, and I encourage you to do the same, if you suffer from any joint twinges.
All the bell peppers — in common with all brightly colored vegetables are good sources of antioxidants and the red pepper is particularly high in vitamin c. Being members of the chill family, they also contain capsaicin, which has the ability to stop the cell changes that can lead to cancer.
The one cloud on the horizon is the method of cooking. Burnt and smoked food — particularly burnt meat — can contain dangerous carcinogens, so be careful not to eat smoked food too often or to burn your barbequed food. If you wish to cook on a barbeque, yet avoid any risk of burnt or smoked food, you can simply wrap the food in aluminum foil, which will cook it with steam, preserving all the moisture and delicious flavor of the food.
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