When you’re an aging guy in your 50s, your doctor tends to be concerned mostly with your prostate and your blood statistics.
Fortunately, my prostate hasn’t exploded — yet — or ballooned to basketball size, and most of my blood statistics are within the optimal range. The only exception is “bad” cholesterol, where I’m two points above the maximum target. My excellent doctor presented three options — start to take medication, go in for some kid of scan, or try to change my diet and eat more fish and chicken and turkey and less fatty red meat.
On general principles, I try to avoid medication or medical procedures unless they are essential. So, I’m going to try the diet modification approach. This is not as easy as it sounds — and not just because I can’t image a more succulent meal than a juicy cheeseburger or a sizzling New York strip. I’m prone to poultry-fatigue, and when you live in the land-locked Midwest it’s hard to eat fresh fish. And, let’s face it — fish that isn’t fresh blows. It’s rubbery or dry or oily and not very appetizing.
When you come to a seaside resort, however, eating seafood becomes as easy as sipping that chilled glass of rum punch. The fish are beautiful, absolutely fresh, and perfectly cooked and prepared. The raw tuna appetizer shown above, half of a Caribbean lobster, a local fish served hot from the griddle, and a swordfish filet with a white bean sauce — all have gone down very easy.
So far I’ve had fish for lunch and dinner, and I’d have it for breakfast if it were offered — it’s that good. Who knows? This one vacation may get me below the line.
Hey, doc! Look! I’m eating fish!