I love recipes that offer a health boost through almost every ingredient! This is the way we are meant to feed our bodies.

Studies have shown that eating fish that’s rich in Omega-3′s can reduce your risk of ovarian cancer by 30%.

Combine this delicious fish with Mediterranean sauce and an endive salad for the perfect combination of cancer-fighting benefits.

This recipe is featured on Dr. Oz’s website, and is a wonderful example of a tasty, yet powerfully nutritional meal. It features the seldom mentioned Endive:

Studies of more than 62,000 women in the Netherlands have found those who ate endive had a 75% reduction in the risk of ovarian cancer.

Endive contains a naturally occurring cancer fighter called kaempferol (also found in spinach, kale and broccoli). Researchers have discovered that when ovarian cancer cells are exposed to kaempferol, they die. This cancer fighter also has another trick. Kaempferol is anti-angiogenic. This means it stops cancers from being able to grow the vital blood vessels that feed them, a process called angiogenesis. So, in essence, it starves cancers by cutting off their blood supply.

I stumbled on this recipe while looking into foods that fight Ovarian Cancer, and loved the sound of it!  This would make a delicious entrée at any table.  Add some steamed green beans, baked sweet potato or wild rice for a complete, eye and palate-pleasing meal!

The recipe combines SIX of our cancer fighting Fantastic Foods: Endive, Onion, Garlic, Tomatoes, Lemon and Turmeric! 

I increased the amount of Turmeric a bit to add to the powerhouse of nutritional value in this meal.

Recipe

• 1 (6 oz) Wild-caught (never farm raised) Cod or Salmon filet, skin removed
• 1 c.  Red Onion, diced
• 4  Tbs. extra-virgin Olive Oil
• 2 organic Garlic Cloves, minced
• 10 pitted Kalamata Olives, chopped
• 1/2 c. organic Plum Tomato, chopped
• 1 large Lemon
• 1/3 tsp. Turmeric powder
• 1 medium-sized organic Belgian Endive
• Kosher Sea Salt
• Freshly ground Black pepper

First, steam the fish:
Boil water for steamer. Rinse fish and place in shallow bowl. Pour 1 tsp. of olive oil on fish and season with a pinch of salt. Steam fish in bamboo steamer or double boiler, for 5 minutes.

To make sauce, heat remaining olive oil in skillet over medium heat. Wait 1 minute, and  add garlic, onions, tomatoes, olives, and turmeric, and cook for 3-4 minutes on low, until garlic is barely golden.

Squeeze lemon juice, and season with salt and pepper for extra flavor.

 Wash endive and slice diagonally into thin bite size strips. Place sliced endive in bowl.

Add pinch of salt, lemon juice, 1 tbsp olive oil, and toss together.

To assemble, remove steamed fish from bowl and pour sauce over fish. Place endive on top of fish for garnish.

Recipe courtesy of Dr. William Li.

~ Bon Apetit! ♥