What's for Dinner?

Replies to This Discussion

Permalink Reply by Lisa Newton on September 10, 2008 at 5:03pm

A mug is a great way to control portion sizes. In fact, if I'm in the mood for ice cream, I used the smallest bowl I have. It looks full, but it isn't.......................:)

Permalink Reply by Lisa Newton on September 12, 2008 at 6:39am

I'm one of those people who doesn't eat breakfast too often, and even this day, breakfast was closer to lunch time, but oh, this was good.

I would have prefered a whole grain bagel, but a friend brought over regular plain. I already had some veggie cream cheese and fruit, so we enjoyed it all. Great brunch..............:)

BTW, I know the bagel looks huge, but the plate was small, so the picture is a little misleading. I like using small plates.

Permalink Reply by Gavan Murphy aka The Healthy Irishman on November 5, 2008 at 6:15pm

Ok, how 'bout this for dinner? Healthy and delicious!

1 lb. halibut (sea bass, cod) 4 x 4oz. portions
1 pint cherry tomatoes - washed
1/3 cup kalamata olives - pitted & halved
3ozs. (1/2 small jar) marinated artichokes
2 cloves garlic - minced
1/3 cup white wine
1/2 cup chicken / veg. broth
1/2 lemon - zested
Olive oil
S&P to taste
Pre-heat saute pan. Your pan should be quite hot but not smoking. When hot, season and sear fish 'til golden brown. The key here is to get a quick sear on the fish but not to cook it all the way. Remove the fish to a foiled roasting tray. Wipe out the pan with a paper towel and put back on the heat. Add a drizzle of olive oil. Once hot add your whole cherry tomatoes and saute until they begin to blister, 3-4 mins. Add the garlic and saute for 30 secs. De-glaze (flashy term for add the liquid) with wine & broth and bring to a boil. Once boiling reduce and simmer for 4-5 mins. Meanwhile in pre-heated 400 degree oven cook your fish. It will take approx. 5-6 mins. max depending on how thick it is, so keep an eye on it. To finish your sauce, add the olives, artichokes and lemon zest and cook for another 5 mins.
Once the fish is cooked let it sit out of the oven for a couple of mins. and any juice that comes out add to your sauce. This is the difference between a good sauce and a great tasting one.
I served this with some wilted spinach and polenta.

Permalink Reply by Lisa Newton on November 6, 2008 at 7:20am

Oh, this looks great, and the photos are fantastic.