Dr. Tim Says....
[This is another in our series on the How and Why of Eating Healthy.]
There's good reason to be confused about just what to eat and what not to eat. So many "diet" books focus only on the macronutrients: fats, carbohydrates and protein and over the last three decades there have been dozens of competing theories.
The low-fat wave, while well intentioned, wasn't completely correct. The message ended up being that all fats were bad. Even though researchers told us to not eat fat, it became clear pretty quickly that they had made a mistake. At the time it was known that eating foods high in saturated fat was a health issue, but we've come to know that other fats are more of a problem. Unfortunately the message in people's minds remained: "All fat is bad." Fats
In Spain this sauce uses romesco chilies, which give it a sweet and smoky flavor. You can use ancho chilies if you like and it'll be close. I used jalapenos in this recipe because you'll be able to find them more easily, and roasting them does deepen their flavor. Likewise, most recipes call for a combination of almonds and hazelnuts. The hazelnuts give the sauce more of a silkiness, but you might not find them easily available.
This sauce will work wonderfully with other full flavored fish, but steak and pork are great choices too.
This recipe is safe for those who are on Coumadin (warfarin) and those who are on low-sodium diets. It is gluten-free and lactose-free, but those with GERD / Acid Reflux should avoid it.
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