As you can see, I am back… Being in the health/weight loss/ fitness industry New Years resolutions are “in” to say the least. I decided to make mine a little different and do what I started over a year ago… Share my recipes, nutrition and ideas with the people I love. Even though I have very little free time right now, I WILL find time to blog. Here is a little something I threw together with my parents on this lazy, rainy, Sunday. Hope it finds you well.
This dinner is light and delicious. It is simple, and can be served with a side of lentils, soba noodles, quinoa, sweet potatoes or is great just by itself.
(sorry iPhone pic)
You will see that this shallow poached fish produces light, flaky results.
- 2 tsp finely grated fresh ginger
- 2 tsp finely grated garlic
- 3 tbsp extra virgin olive oil
- 1 lemon juice + zest
- 4 1 inch thick halibut fillets (6/8oz each)
- 2 med leeks, white and light greek parts sliced thinly
- 3 cups homemade or organic chicken/ vegetable broth, (more as needed)
- 4 cups leafy greens (beet greens, chard, kale, spinach)
- 1 tbsp sea salt and pepper
In a small bowl, mix the ginger, garlic, lemon zest, 1 tsp of the olive oil, 1 tsp sea salt, and 1/2 tsp pepper. Pat the mixture evenly all over one side of the fish. In a 10-inch straight sided sauté pan, heat the remaining 2 Tbsp of the olive oil and the lemon juice. Add the leeks and sauté, stirring constantly until soft (5 min). Arrange the fish lemon-ginger side up in single layer on top of the leeks. Add broth until fillets are almost submerged. Cover and turn heat to low and simmer for 8-10 minutes. Transfer with a slotted spatula to another dish.
For the greens: Add greens of choice to broth and still until wilted. Add some lemon juice and salt and pepper. (Should take about 3 minutes)
Why I used Beet Greens aka the tops of the beets…
They are similar to chard in flavor and can be pared the same way. When sautéed, braised or added to a dish, they add a robust, earthy flavor. You want to store beets and their greens separately, as the leaves continue to draw moisture and nutrients from their roots if still attached. Refrigerate washed and dried greens in a plastic bag for up to 2 days, the beets will keep in a plastic bag for a week.
For the lentils I used sprouted ones. Sprouting your grains Seasoned them with turmeric, cumin and a little balsamic. Lentils are a great source of protein, and fiber. Sprouted lentils are helpful for people who have digestive issues or difficulty digesting legumes.