Tuesday, June 8, 2010

Just Plain Smaht.

Hello Healthy Living, where have you been? Have you been hiding under a pile of Funyons? Oh yes, I couldnt see you cowering beneath my love for everything processed. I have this idea of myself as the skinny girl who bopped around los angeles staying up late, boozing and being a gym rat - eating nothing but skinny cow cheese and turkey all day long - but alas, thats 25 year old kate - not 28 year old kate. Now, I am too tired to be on the elliptical past 7pm and I want a hearty meal when I come home. (plus a snuggle!)

Anyway - back to the drawing board. There were a few things Id change about this recipe if I ever made it again and something you may want to know in advance: the fish could have used more flavor or maybe even a smaller cut of fish. It seemed like ALOT of fish. Secondly, the beans did that bean thing when you cook them too long and started coming out of their shell and hardening. But - meh. I like that.

Citrus Garlic Halibut over Almond, Asparagus and Cannellini Bean Hash.

2 fillets of Halibut
Bunch of Asparagus
Can of Cannellini Beans
1 leek stalk
1 cup of slivered almonds
Olive Oil
2 tablespoons garlic, minced.
2 tablespoons balsamic vinegar
1 lemon

Step One: Preheat oven to 400. Cut up the asparagus into bit sized pieces. Slice up the leeks - put them in a bowl along with the (drained) beans and almonds and toss with olive oil. Salt and pepper to taste. Roast them for 25 minutes, tossing once. I like my asp super crispy so I let it go for a long time. After its done and plated, drizzle some balsamic vinegar over the top for flavor.

Step Two: Season fish before putting in pan. Over medium heat cook the fish in the olive oil and minced garlic for 7 minutes. Squeeze lemon juice over the fish, spooning the sauce over the fish consistently through cooking. Add zest of the lemon if you want to increase the flavor towards more acidic - then throw it under the broiler to get the crispy top - for 5 more minutes. Fish cooks quickly so depending on the cut just watch closely!

1 comment:

  1. I wonder if it would work to roast the leeks with the asparagus. Whaddaya think?