 Dinner Last Night: Yummmy!
This is what I made for dinner last night: it was sooo good, and we felt healthy after eating it. For me, I believe in getting optimal nutrition from the foods I eat.
Yummy:
Orange Roughy with New Potatoes and Spinach
Serves 2
Orange Roughy
8 - 9 oz Orange Roughy Filet
1 T Unsalted Butter
4 Cloves Garlic
1 T Lemon Zest
.25 C Lemon Juice
.25 C Fresh Italian Parsely, leaves only
Salt and Pepper to Taste
New Potatoes
1/2 C Very Small New Potatoes, Quartered
1 T Lemon Zest
1 T Oil (I used garlic-infused grapeseed oil)
Salt and Pepper to Taste
Bed of Spinach
4 C Fresh Spinach
1 Plum Tomato, Seeded and Diced
Salt and Pepper to Taste
Method:
1. Rinse the fish filet.
2. Pat the filet dry and rub it with salt, pepper and lemon zest - set aside.
3. Set a pot on to boil for the new potatoes, add potatoes when pot is boiling.
4. Start cleaning up the kitchen or setting the table.
5. When the potatoes are about halfway done, heat the butter in a nonstick skillet - or a well-seasoned cast iron pan on medium
6. When the butter is all melted, and a bit foamy, drop the filet into the pan. Let it cook slowly, so that it turns brown on one side before you brown it on the other.
7. When you've browned both sides, lower the heat and add lemon juice and garlic. Cook for about 3 minutes, or until most of the lemon juice has been absorbed/evaporated.
8. Add parseley to fish, turn off heat, but leave in pan so that the parseley wilts a bit.
9. Turn off the heat to the potatoes and add spinach to a steam basket, place the steam basket over the potatoes and cover for about 1 minute. Spinach should be wilted very slightly, but not cooked through.
10. Drain the potatoes, mix with salt, pepper, oil and lemon zest. Plate.
11. Plate wilted spinach and garnish with diced tomatoes.
12. Plate fish.
DBF and I use one big plate to save on dishes.
Sauteed Pears
Serves 2
1 Ripe Pear
1 T Unsalted Butter
1 T Cinnamon
1. Heat butter in a skillet.
2. Peal, seed and halve pear while butter is heating.
3. When butter is foamy, add cinnamon and whisk together.
4. Add pear halves, flat side down.
5. When the flat side of the pears is browned, you can flip them over to coat the round side with butter/cinnamon.
6. Serve right away.
Nutrition Information
Calories: 406
Fat: 20 g (8 saturated)
Cholesterol: 63 mg
Carbs: 33 g (8 g Fiber)
Protein: 28 g
This meal is a good source of Vitamins B6 and B12, Manganese and a very good source of Vitamins A, C and K as well as Selenium. | 
Orange roughy is tasty stuff.
