By Olivia Fowler
For the Courier
ofowler@thepccourier.com

Fish is a delicious alternative to red meat. The omega-3 fat in fish is beneficial to heart health, and almost every grocery store in our region now has a mini fish market, so it behooves us all to take advantage of the availability.

I believe that the simplest ways of cooking fish are the best. Too much sauce or other ingredients mask the light, delicious flavor and flaky texture.

It’s one thing to enhance the natural flavors, but it’s criminal to drown the flavor. Fish stands well alone.

It can be grilled, baked, broiled, stuffed, and made into chowder or fish cakes. But this week’s recipes focus on simple preparations that most people have a hard time finding fault with.

Nothing beats fresh fish, but if you can’t find it fresh, frozen is an excellent choice.