TGIF!! Italian Flag Halibut

Hello! Happy Friday!

friday!

I am so ridiculously happy that it’s Friday. It has been a LOOOONG week and I am ready to relax this weekend. Anyone have any fun plans for the weekend? I plan to rearrange the bedroom. WOOT! Really, that’s relaxing. πŸ™‚

not impressed

Fine. Don’t judge me. We also have a date planned and there will be wine. Oh yes, there will be wine.

image

So, okay, I’m a lot less stressed about my injury than I was yesterday. Boy, some times I really need to stay off the internet. Of course, if I’d been on WebMD, they would have told me I was surely going to die from my injury. Oh, leg pain? Here are some possible causes:

    1. You bumped into something and just can’t remember
    2. You have a muscle strain
    3. You have a broken bone
    4. Your leg is falling off
    5. You are dying

(Yes, I just made those up.)

Nice, huh? Note to self: sometimes there really IS such a thing as TOO MUCH KNOWLEDGE. So, I’m just going to relax and keep doing what I’m doing – rowing, biking & Crossfitting. The running will come. πŸ™‚

So, who’s hungry? Me! Oh, wait. I’m always hungry. Seriously. I’m like a bottomless pit sometimes.

black cat hungry

How about some Italian Flag Halibut? Om nom nom! Oh, and it only required 5 ingredients. Yep. Just 5. That’s easy! Basically, you buy some fish, open a can of beans, chop some garlic, broccolini, and tomatoes and then you cook. You can totally do that. I believe in you. And, you’ll be happy you tried it. πŸ™‚ Oh, the “Italian Flag” part?

italian flag

It’s all the colors in the dish! Cool, huh?! And everyone knows your food should be colorful! πŸ™‚

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Italian Flag Halibut
makes 4 servings

2 bunches broccolini
4 skinless halibut fillets (about 6 oz. each) (or cod, if you can’t find halibut)
Salt and pepper
5 tbsp. EVOO, plus more for drizzling (if you’re not versed in Rachael Ray speak, that’s extra virgin olive oil)
3 large cloves garlic, smashed and peeled
4 medium tomatoes, cut into Β½-inch cubes
1 can (15 oz.) cannellini beans, rinsed and drained

1. Discard the leaves from the broccolini and cut the stalks (up to the florets) into Β½-inch pieces. Rinse in a colander and set aside.

2. Heat a large, heavy skillet over medium-high heat. Pat the fish dry and season with salt and pepper. Add 2 tbsp EVOO to the skillet and swirl to coat. Add the fish and cook until nicely golden on the bottom, about 3 minutes. Flip the fish and cook until firm to the touch, about 3 minutes longer. Transfer to a plate and cover loosely with foil to keep warm.

3. Pour off and discard the cooking oil. Return the skillet to medium-high heat, add the garlic and 1 tbsp. EVOO and cook, stirring and scraping up the browned bits, until golden, 1 to 2 minutes. Add the wet broccolini, season lightly with salt and pepper and cook for 1 minute. Add the tomatoes, beans and 1 cup water and cook, stirring occasionally, until the broccolini is tender and the tomatoes are saucy, about 5 minutes. Stir in 2 tbsp EVOO and season with salt and pepper.

4. Spoon the tomato-broccolini mixture onto 4 plates or shallow bowl. Top each portion with a piece of fish and drizzle with a little more EVOO.

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Recipe from Rachael Ray
(unfortunately, she never gives nutritional information but this dish is pretty safe. all good stuff in there!)

QUESTIONS: How do you handle stress? Do you spend time on medical web sites researching injuries or illnesses? Do you like fish? Are you hungry? πŸ™‚

– jennifer

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