Fish provides much needed protein, healthy omega-3 fats (DHA and EPA), and iodine to you and your baby. That’s why you’ll find find plenty of recipes for low-mercury fish around here—including FDA-recommended “Best Choices” (consume 2-3 servings a week): anchovies, cod, salmon, scallops, shrimp, tilapia, chunk light canned tuna, and FDA-recommended “Good Choices” (consume 1 serving a week): halibut and snapper. We encourage you to cook seafood to the FDA-approved internal temperature of 145°F or previously cooked seafood heated to 165°F.

Sofishticated Braised Shrimp Puttanesca
Cesarian Caesar
The Perks of Being a Cauliflower with Tomatoes and Capers
No Yolk Caesar Dressing
Lemony Tarragon Butter Sauce Just For The Halibut
Hearty Halibut Fish Tacos and Mango Pico de Gallo
Got That Golden Glow Cod
Bangin’ Baked Halibut with Chimichurri Sauce
A Little R&R
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