I decided my diet did not contain enough animal protein. I don’t really like chicken, but I know that I should limit red meat and fish. So, chicken. While reading about poultry in The Joy, I found a recipe for a dry rub. I used it on chicken thighs, along with a healthy dose of Sriracha, chucked ‘em in the oven, and was pleasantly surprised by tasty chicken!
Equal parts: brown sugar (I ground mine up for an excuse to use my neglected mortar and pestle), black pepper, paprika, and cumin.
Curious: why are you limiting fish?
I’ve read that fish consumption should be limited because of mercury and other toxins in the delicious fishy flesh. A couple of times a week should be ok, same with red meat. And really, given that there are 7 days in a week, if you spread out red meat + white meat + fish + veggie options you’re pretty well covered.
You can eat small fish with no qualms. It’s just the big ones higher up on the food chain that have higher concentrations of mercury, which is actually more of a problem for high-risk groups. Not that there aren’t other, environmental reasons for limiting our consumption of big fish.