Well, it's day 6 of the new regime (not like I am counting or anything). In all honesty, it hasn't been that terrible. Of course, I have a long way to go but for now, this thing is working. So much so, that I have already lost 5 pounds. I know from my years of ups and downs that this is always the case at first and it drops off significantly after the first two weeks or so. But hey - for now, it's enough to keep me going!
So what do I get to eat? Nothing white, that's for sure! It's pretty balanced and includes protein, whole grains, fruit and veggies. Sadly, no wine is on the menu these days. Lemon-lime seltzer has become my new best friend.
Along with fish. The menu tonight was supposed to be grilled halibut with grilled lemons and limes. Until those thunderstorms came calling. I'm not that brave (or that stupid, I hope). I've been fighting Mother Nature enough with those damn fruit flies (more about that later). Guess it's time for Plan B.
And what is Plan B? Beats me. But here's what it isn't: pan sauteeing the fish and stinking up my entire house. Alrighty then. I guess I could bake it, but that's boring. No, the best solution is to load it up with vegetables and olives and wrap it all up in parchment. Yup. Delicious and healthy (and legal). And did I mention "delicious?"
But first I digress. Back to the fruit fly convo (how appetizing). They aren't flying into my wine anymore, but I guess that's because I'm not drinking any these days (sigh). A few of them are left in my garage but I think we're finally on the downward leg (I hope, I hope). But did you know that "fruit fly" really refers to a woman who likes to be around gay men? Thanks, Tim for that information. Still I guess it's better than "fag hag." And of course, none of this applies to me.
If you have stuck with me this far into the post, then you deserve my recipe. I'll give you the basic, but just remember that you can tweak it to your own taste. It's great for cleaning out the fridge. I had leftover roasted cherry tomatoes with garlic and a few straggling scallions in there that I added to mine tonight. Have at it.
Halibut in Parchment with Kalamata Olives
2 lbs. halibut or any other fresh fish of your choice
1/4 cup tapenade (black olive paste)
1 red pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
1 small bulb fresh fennel, cored and thinly sliced
1 small onion, peeled and thinly sliced
3 garlic cloves, thinly sliced
Italian parsley sprigs
1/2 cup pitted Kalamata olives
Salt and freshly ground black pepper
Fresh lemon wedges
Preheat oven to 450-degrees. For each portion, cut parchment paper into a 10-inch circle or heart shape and fold in half. Spray one half of each with cooking spray (or, if you are not watching every single calorie like me, brush with olive oil).
Place a portion of peppers, fennel and onion on each parchment sheet. Season well with salt and pepper. Place a portion of fish over and coat it with tapenade. Top with the garlic and parsley sprigs. Tuck Kalamata olives around the fish. Drizzle with a little olive oil if desired (I did not - it didn't need it).
Fold the other half of the parchment over to enclose the fish and crimp edges to seal. Place packets on a large baking sheet and bake for 15 minutes. Remove from oven, transfer to plates and garnish with lemon wedges.
Serves 4 - 6
Next post up: Brown Sugar Shortbread. Stay tuned!