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Grilled Cod Served with Escarole and Lettuce SaladGrilled Cod Served with Escarole and Lettuce Salad

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It is important to adopt a healthier diet as it can be the difference between living 50 years or 80 or more years and with good quality. We invite you to check out our other healthy recipes to get you aware of healthy and at the same time take care of your family and loved ones!

The following menu is excellent for the control of cholesterol and triglycerides.




Escarole and Lettuce Salad

Escarole and Lettuce Salad
Ingredients for 4 servings:

1 / 2 lettuce
1 / 2 escarole
1 onion
1 tomato


Lettuce and escarole should be washed thoroughly and cut tiny, they are seasoned with table salt and seasoned with oil and vinegar (or lemon if you prefer), and placed in a dish, the onion, cut into strips previously introduced in cold water for 30 minutes to soften the taste, is placed on top, finally, tomato, sliced ​​and seasoned party, gets around (lose acidity when served peeled).

The advice:

Crisp lettuce, if the lettuce was placed in a container with cold water and half lemon juice, lose their withered look and feel more crisp to be used.

Grilled CodGrilled Cod

Ingredients for 4 servings:

800 g of desalted cod fillet
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon of paprika
2 cloves garlic


In the pan with a little oil, cook the cod loins on the grill, turn and back over two minutes on each side, leaving the end with the skin side up.

Prepapra be a rehash with sliced ​​garlic, once browned, add one tablespoon of vinegar in the same pan and after removal of the fire is incorporated paprika, taking care not to burn.

To serve, place the cod fillet on a plate, skin side up, garnish with parsley and, finally, is dressed a bit of fried garlic and paprika.

Nutrition Review:

Cholesterol can be defined as a type of fat molecule which gets excessive accumulation affect the proper functioning of the body. It is found mainly in foods of animal origin: milk, cheese, butter, meat, sausage, poultry skin, viscera, etc.

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