Seafood casserole is a delicious way to enjoy both the many health benefits of seafood and its tender, succulent taste. The key to making a decadent casserole is to use ingredients that enhance the flavor
of the seafood without overpowering it. Butter, milk and cream are favorable choices for casseroles but should be used in moderation to avoid undoing the healthy properties of the dish. Light tomato sauces can be used in place of dairy
for an option lower in fat and calories. The acidic taste of tomatoes is a tremendous complement to the fishy flavors. Wine often takes part in either cream or tomato sauces to give an extra layer of taste. Breadcrumbs on top of the
casserole give an added crunch and look great when browned under a broiler.
Seafood casserole generally utilizes several types of shellfish. Scallops, shrimp, muscles, clams and lobster are commonly found in casseroles and are all bursting with Omega-3 oils. Omega-3 oils help prevent coronary diseases, stroke,
cancer and diabetes and have also been proven effective in relieving and inhibiting inflammatory conditions like rheumatoid arthritis. The oils aid concentration and mental clarity and can even slow the symptoms of Alzheimer’s disease.
Migraines, asthma and allergies all exhibit improvement in frequency and intensity when Omega-3 oils are eaten on a regular basis, making seafood casserole a smart choice. Fresh seafood has the best taste, but frozen or canned varieties
can be used in the absence of fresh. Carefully watch for excess sodium and preservatives in frozen or canned seafood and make sure the shellfish has a mild, not overwhelming, fishy smell. Using the freshest, high-quality ingredients and
being mindful not to drown out the taste of the shellfish will produce a scrumptious seafood casserole that is both healthy and delicious. |
