Roasted Whitefish with Garlic Mayonnaise

 

"There are five elements: earth, air, fire, water and garlic."
-Louis Diat, Chef

The refrigerator light goes on...

This is a quick version of aioli which is normally a fresh mayonnaise made with garlic. This works well on delicate white fish like this recipe. It doesnt take much - just a bit to create a rich fabulous meal.

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Carbohydrates

Carbohydrates are chains of basic sugar molecules called saccharides.  A single sugar molecule is known as a monosacchride while two sugars joined together are called a disaccharide. These are also called simple sugars because they easily broken down in the body into the monosaccharides

The monosaccharide glucose is important because it’s the primary fuel for your body.  All edible carbohydrates contain the monosaccharide glucose.   

Combining the monosaccharides glucose and fructose results in the disaccharide called sucrose (AKA good old fashioned table sugar).

When monosaccharides form chains longer than two the are called polysaccharides or complex carbohydrates (sometimes called starches or complex sugars).  Starches contain at least some glucose and these complex carbohydrates break down slower than simple ones.  

This is why when you look on the nutrition facts on foods there is a line for carbohydrates.  This is for all carbs - both simple and complex.  The sugars line is for simple carbohydrates only.  Subtract the simple carbs from the total carbs and you have the number of grams of complex carbohydrates or starches.  

There are some long chains of monosaccharides that we think of as simple carbohydrates because they are easily broken down.  High fructose corn syrup for example is simply long chains of mostly fructose that is easily split into the basic monosaccharides.  (see also The health of it all – sugars – Recipe No. xx)