You know you should eat fish twice a week, but if you’re like most Americans you’re probably eating it less than once a week. Let 2012 be the year to change that! Fish isn’t just low in calories and packed with protein—it’s also a source of the omega-3 fats EPA and DHA, which have been shown to improve heart health and reduce risk of dying from heart attack, reported Karen Ansel, M.S., R.D., in EatingWell Magazine. Seafood may also help you slim down. A 2009 Nutrition, Metabolism and Cardiovascular Disease study found that people who ate a 5-ounce serving of seafood five times a week for eight weeks lost nearly four pounds more than people who ate the exact same number of calories but no seafood. And don't let concerns about mercury scare you. As long as you avoid the biggest mercury offenders (swordfish, tilefish, king mackerel and shark) and limit albacore tuna to six ounces a week, the benefits of fish greatly outweigh the risks. If you're not a fish fan, try it mixed into dishes (linguine with clam sauce, grilled fish tacos or sushi rolls) and experiment with milder fish like tilapia, trout or shrimp.