I have been eating more fish lately. And trying to find good, healthy recipes for fish. I found this one online awhile back. I did not make it up (altered it a bit for me though):
Fish fillets with olives and oregano:
Ingredients:
4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut or tilapia (6 oz each)
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
4 very thin lemon slices
1/2 cup dry white wine
1/3 cup pitted brine-cured olives, halved lengthwise (2 oz) (original recipe called for green but YUCK so I used black)
1 to 1 1/2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled (I opted for fresh)
PREP:
Put oven rack in upper third of oven and preheat oven to 450°F.
Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.
EASY! Also made…
Roasted Brussels Sprouts: (i found this recipe over Christmas)
Ingredients:
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Prep:
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
And then I made some quinoa. I wanted rice. But I always want rice! But decided on a “healthier” alternative. It’s pretty OK. Not exactly delish rice but more than passable for sure.
Not exactly traditional football day food but I wanted something lighter and healthier. Plus I have been wanting to try this recipe. It was very YUM!!!
