Share
Fish can sometimes cause reactions in people because it can form histamine if not handled properly. Histamine is a natural compound that can cause discomfort and a variety of symptoms for some people. But don’t worry, this recipe has got you covered with a few smart tips to keep fish fresh and safe to eat. First, fish must be frozen immediately after being caught. We love supporting our Canadian Community Supported Fisheries that follow this practice. When you’re ready to cook, thaw the fish in a cold-water bath for just 30 minutes. This quick thaw method helps maintain a low histamine content in the fish. We’ve added nigella seeds to our recipe. These tiny seeds not only add an amazing onion-like flavour but also have properties that reduce histamine and stabilize mast cells to help manage symptoms. This recipe is a delicious and worry-free meal for those struggling with histamine or mast cell mediated health issues. – Histamine Haven: The Essential Guide and Cookbook to Histamine and Mast Cell Activation, Tracey Reed and Luka Symons, Archway Publishing.
Follow Histamine Haven on IG / FB
Fish with Fennel & Nigella Seeds
Ingredients
- 2 tablespoons ghee coconut oil, butter or duck fat
- 4 white fish fillets washed and patted dry
- 1 teaspoon fennel seeds
- 1 teaspoon nigella seeds
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to broil at 450°F (230°C). Set the top rack in the oven to be about 10 inches (25 cm) from the top.
- Line a cookie sheet with parchment paper and grease the sheet with the fat of choice. Lay your prepared fish fillets down.
- Using a spice grinder or mortar & pestle, grind the fennel, nigella, and sea salt into a powder. Sprinkle the spice mixture on to your fish fillets, coating evenly.
- Place the fish into the preheated oven, baking for 8-12 minutes, depending on the thickness of the fish. When you can easily flake the fish, it is cooked through. Take it out of the oven and
- Serve immediately!
Notes
