Recently, Cory and I made a brave attempt at ‘Meatless Monday’. My man is from Ohio and simply put…he is meat and taters guy all day…’eryday. During my brothers wedding week the men went out fishing and caught tons of fresh Mahi and Tuna. The day after we left, the resort cooked up all of the beautiful fish. We were really sad to have missed it, but growing up I really disliked the smell or taste of anything remotely fishy. While in Barcelona I could not even partake in the beautiful paella dishes around every corner. I tried one, and my mouth just said, ‘no thank you’. I am very particular about the fish that I consume. It must be wild and it must not taste FISHY..ugh. I enjoyed every single delectable bite of the soy glazed black cod I had in Paris as well as the Mahi Tacos we consumed at the resort. So, as I was wandering around Fresh Market , I saw wild cod fillets on sale, and was determined to enjoy a homemade fish dinner. I couldn’t believe I was heading home with two beautiful filets for only eight bucks! It is amazing how much cheaper it is to eat at home. I stumbled upon fresh baby carrots and decided to use peaches and radishes in my salad. I felt like I was about to create a dish straight out of Cooking Light Magazine. I know it is winter and cold in most of the country, but consider using a heavier fish like salmon and substitute pickled beets for peaches in the salad if you wish.
Since I purchased a light white fish that would not take long too cook, I wanted to keep my glaze balanced, light and non-competitive with the flakey filets. I looked in my refrigerator and decided on grainy mustard, garlic, lemon, horseradish and a tiny bit of mayonnaise to aid in the cooking process and hold in moisture.
Now that the holidays and Super Bowl are over let’s get started on working hard for those summer bodies! It is our goal to substitute fish at least 1-2 nights per week from here on out.
To Start…Set Oven to 350 Degrees
GLAZE
What you Need: Mustard-Horse Radish-Garlic-Lemon-Mayonaise
In a small bowl mix together:
1 TBS grainy mustard (I used Grey Poupon)
1/2-3/4 tsp horseradish (depending on how spicy you like it)
Juice of 1/2 lemon
2 Cloves of crushed garlic
1/2 Tbs Mayonaise (Optional)
Fish
What You Need: Glaze-Cod Fillets-Lemon-Olive Oil
Drizzle olive oil on a baking dish
Lay Fillets Flat
Top each fillet with half of the mustard mixture
A dash of Sea Salt and Pepper
Slice the remaining half of the lemon and place them around the fish
Bake in the oven for 20 minutes or until tender and flakey:
Before:
After:
Salad
What You Need: Greens-White Peach-Red Onion-Radish-Olive Oil-Vinager-Feta
Wash and Dry Your Greens- about 1.5 Cups per person
(I used a mix of spinach, arugula and baby kale)
1/2 Red Onion Sliced thin
1 White peace sliced thin
4-5 Radishes sliced thin
Cover Vegetables in crushed black pepper and a dash of sea salt and set aside
Place greens in a serving bowl or dish and drizzle with olive oil and vinegar (I used pear)
Add Onions, Peaches and Radish
1/4 cup of crumbled feta cheese
Toss and top with fresh slice basil
Honey Thyme Carrots
What You Need: Thyme-Honey-Butter-Baby Carrots
Bring 2 inches of water to a boil
Add carrots to a steamer and cover for about 8 minutes or until tender (you can boil, but steaming keeps color and nutrients)
Remove carrots and melt 1 Tbs butter in the pan
Add a squeeze of honey to butter and turn down the heat
**Be careful not to brown the butter or turn the sauce to a carmel…Use honey sparingly
Add carrots and mix
Top with fresh thyme and move to serving dish
Serve immediately
This entire meal took about 25 minutes to make! It was a quick and healthy weeknight meal that even a midwest guy can love! Instead of going completely meatless, I think we will just start enjoying more fresh wild caught fish dinners. They are chock full of Omega 3’s and leave you feeling energized and restored.
Love and Healthy Dinners,
