I've read about how eating a lot of fish can give you mercury poisioning. But then I read else where that the good outweighs the bad.
How much truth is there to that?
Would it be safe for my to eat it tuna 5 times a week for lunch?
It's pretty low in calorie and high in protein so I like it.

tuna is generally not the issue i believe it is farmed salmon, i heard you should only eat fish twice a week. mind you i do love tuna but i think 5 times a week would be a little dull after a few weeks.

although be careful about where yoru tuna comes from for ecological reasons managed fisheries and such for the good of the world.

Here is a link to a thread about this topic from last summer. Lots of good info

http://www.3fatchicks.com/forum/showthread.php?t=90448

What about fish RECIPES? We are trying really hard to get it in twice a week but I'm having a hard time finding ways to season it that it will taste good! We are talking going from the Long John Silver deep-fried fish to baked at home with who knows what for seasoning. Any and ALL tips would be appreciated!!

Best way I have found (and easiest) to season frozen fish fillets (I like the tilapia loins myself) is with a squeeze of fresh lemon, a bit of melted smart balance and sprinkled with Tony Chachere's original creole seasoning. Then just bake it in the oven at 400 degrees for about 30 min. Even my kids that "hate" fish, love it this way! You can use as much seasoning as you like (the more you use, the spicier the fish)

simple poached fish. put it in a microwave dish with around 100ml of water cover in clingfilm with 1 or 2 holes and microwave for i think its 5 mins (don't quote me) add some lemon to the water to add flavour.

also i like to have white fish, (cod, haddock) get the fillet massage in a paste of tumeric cumin basil and olive oil. then grill or shallow fry,

Thanks, Renee and slimmingsi!! We LOVE Tony Chachere's original creole seasoning! I didn't even think to put that on there. Will definitely be trying this this week!