Fish is a very crucial protein source that EVERY athlete, beginner or expert, should be consuming as part of their regular diet. The natural source of fatty omega-3 oils are vital for maximum recovery and growth. They also make your heart very healthy! Taking fish oil pills every night with your evening meal will help! However, it will not do the same justice as the primary source itself.

My three favorite fish to eat every week are Cod, Salmon, and Swordfish. All three are relatively low on mercury. Now I understand how some may be a little picky about which fish they like. Eating a variety of fish is really going to help reach your fitness goals even faster! Just like switching to steak or a burger once in a while instead of just chicken, it is healthy to switch up the fish you consume as well. Here, I want to share with you my secrets I have for preparing/marinating my fish, along with how to grill them to perfection!

Cooking Instructions

Swordfish Version Ingredients:

• Swordfish

• Pickle Juice

• Salt & Pepper

• Rosemary

Cod Version Ingredients:

• Olive Oil

• Thyme

• Lemon Juice

• Pepper

• Onion Salt

Salmon Version Ingredients:

• Salmon

• Olive Oil

• Montreal Seasoning
  
  
  

Directions:

1. Swordfish: First grab some pickle juice! That’s right. My father did this one night when we were out of olive oil…and we never went back to olive oil again.
   
   

2. Put the Swordfish into a freezer bag, poor enough pickle juice in the bag so it covers the fish, shake in some salt and pepper with a touch of rosemary.
   
   

3. Let this marinade for at least an hour.
   
   

4. Cod: Rub a little olive oil on the skin, and sprinkle on some thyme, lemon juice, pepper and onion salt.
   
   

5. Salmon: Quick and easy. Salmon is very popular for its delicious taste, texture and natural flavor. Add just a touch of olive oil with some Montreal seasoning.
   
   

6. Fire up your grill on high until it reaches 400 degrees. Then set the knob to medium heat.
   
   

7. Lay the fish down. For the salmon have the flesh side down first. This will help byre the skin to give it a good crisp.
   
   

8. Grill the fish each side for about 8-10 minutes.*
   
   

9. Check for a nice crisp color.
   
   

10. Enjoy!
    
    
    

*NOTE: Some grills may heat up differently so always stand close and monitor how your fish is cooking every few minutes!

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