Diet info

The Zone Diet
The Zone diet is a diet system initially devised by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t specifically a weight loss diet, however many zone diet fans believe that they really manage to lose weight by following it.
The science claimed for the Zone Diet is that if you were to control the secretion of two key hormones, (insulin and glucogen), then your body releases eicosanoids which, as a result puts the body in a state of balance that is a lot more healthful than normal, which is known as the zone.
Sears believes that if you get into this 'zone', your body is working at its best and, because of this, does not build up fat.
The main process of the zone diet is to control the precise ratio of carbohydrates to proteins, and to make sure your diet has large amounts of Omega 6 and omega 3 fish oils.

Crackling Fish Fillets(Mf) Recipe

	Category	Seafood Recipes
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Ingredients And Procedures

3/4 pound fresh sole fillets

--cut into 4 manageable pieces 1 tablespoon olive oil

2 tablespoons flour

1/4 cup water

1/2 teaspoon lemon zest

2 tablespoons lemon juice

1 tablespoon butter -- (up to 2)

1/4 cup fresh parsley leaves -- rinsed and minced

Brush a nonstick skillet with olive oil. Dip fish in flour and shake off excess. Heat skillet until hot. Add fish and saute, without moving, until it just sets and turns a bit golden, 1 to 2 minutes. With a spatula, flip the fish over to the other side and cook until the fish is firm and cooked through, about 2 minutes. Remove fish to dinner plates Add water lemon juice and zest to skillet and increase the heat to medium high. Scrape up browned bits on bottom of pan and boil until syrupy about 2 minutes. Remove skillet from the heat and swirl in butter and parsley. Season with salt and pepper and spoon over fish. Serve with steamed sugar snap peas or other vegetable. French bread on the side would be lovely.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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<h1>Crackling Fish Fillets(Mf)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3/4 pound fresh sole fillets <P>--cut into 4 manageable pieces 1 tablespoon olive oil <P>2 tablespoons flour <P>1/4 cup water <P>1/2 teaspoon lemon zest <P>2 tablespoons lemon juice <P>1 tablespoon butter -- (up to 2) <P>1/4 cup fresh parsley leaves -- rinsed and minced <P><P>Brush a nonstick skillet with olive oil. Dip fish in flour and shake off excess. Heat skillet until hot. Add fish and saute, without moving, until it just sets and turns a bit golden, 1 to 2 minutes. With a spatula, flip the fish over to the other side and cook until the fish is firm and cooked through, about 2 minutes. Remove fish to dinner plates Add water lemon juice and zest to skillet and increase the heat to medium high. Scrape up browned bits on bottom of pan and boil until syrupy about 2 minutes. Remove skillet from the heat and swirl in butter and parsley. Season with salt and pepper and spoon over fish. Serve with steamed sugar snap peas or other vegetable. French bread on the side would be lovely. <P><P>Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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