Fish in a Pinch

So I'm in the process of making some serious life style changes.

I've cut back on alcohol significantly - much to the detriment of my mind's well being, I'm sure.

I'm eating less cheese. Again, how will my brain survive?!

I'm keeping serious track of what I'm eating, when I'm eating, and how I'm eating.

I'm moving. A lot. Thank YOU Jillian Michaels, strange yoga videos that I'm not quite sold on, and Gaiam TV.

For the past few years I've lived and breathed and ate local, small scale, organic, seasonal, pastured food. But I haven't been the least bit discriminating against calories or fat. This in combination with a sedentary student lifestyle = pants don't fit no more. Seriously. There's a collection of clothing (3/4ths of my closet) that is boxed up in the laundry room yearning for the day they can live again.

I'm by no means obese. Or unhealthy. I don't consider myself over weight. What I do consider myself, however, is blech. I feel lazy. I feel tired. I feel bored. I feel generally just plain shitty.

So what to do? Change some things. I'm not sayin' you won't find me mowin down on some of these or this or this - what I am saying, is I'm gonna eat less of those things, find more balance, and make a point of gearing toward a less ass-expanding life plan.

I want to be strong. I want to be active. I want to be powerful. I want to be nourished. I want to laugh more. I want more love. And more joy. I want to live smaller. I want to feel good. I want more of fish in a pinch.

Fish in a pinch was a quick but very healthy dish I threw together in about 30 minutes that utilized our CSA produce, fresh in season locally caught halibut, and a stellar powerhouse seed called quinoa (yup! it's a seed, not a grain). Good energy foods give me good energy..... at least until I cave and decide to whip up a batch of these. 

....is it just me or did all those "this" references contain bacon? Mmmmm bacon...

Fish in a Pinch:

pan seared Pacific halibut with cumin scented red quinoa, 

oven roasted tomatoes 

& Saanich Organics braising greens

(printable recipe)

Ingredients:

2 6oz Halibut Fillets, pat dried & seasoned well with salt and pepper.

1 C Red Quinoa, well rinsed.

6 C Braising Greens (raw), roughly chopped.

1 Pint Cherry Tomatoes, halved.

5 Garlic Cloves, peeled.

2 Shallots, peeled and halved if large.

1 Tbsp Capers, rinsed.

1/4 C Kalamata Olives, roughly chopped.

2 C Chicken Stock or Water.

Juice of 1 Lemon.

Pinch of Cumin. 

1 Tbsp Fresh or Dried Italian Herbs.

2 Tbsp Blanched Almonds, toasted.

1 Batch Balsamic Reduction.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 375 degree F and line a baking sheet with parchment paper. 

Place the tomatoes, garlic, and shallots on the paper, toss with a generous glug of olive oil and season with salt and pepper to taste. Roast in the oven for approx 30 minutes or until everything gets nice and tender. Remove from the oven and set aside.

Meanwhile, bring chicken stock or water to a boil in a medium sized sauce pan with the juice of half the lemon, 1/2 Tsp of olive oil and cumin. Once boiling, add the rinsed quinoa, stir, cover, reduce heat to low and simmer 15 minutes. After 15 minutes, remove from the heat and let sit about 10 minutes. Fluff with a fork.

Once the quinoa is sitting, heat a non stick pan over medium heat with half a cup of water in it. Once the water is very hot, add the greens. Cover, stirring occasionally, until greens are wilted and tender - approx. 7 minutes or so. If the water evaporates before the greens are done cooking, simply add more water. Once they're tender, remove the lid and allow excess moisture to cook away. Remove greens from the pan and set aside.

Wipe out the pan and add a couple Tbsp of olive oil. Place back on the burner and allow to heat thoroughly but not smoke. Add the fish to the pan (skin side down if you've left the skin on) and let it crisp up for about 3-5 minutes. Gently flip the fish and continue cooking a further 3-4 minutes until fish flakes but is still moist. Remove from the heat and place the fish on a plate or wire rack to rest for a couple minutes. Cover with aluminum foil to keep warm.

As it rests, throw the greens back in the pan along with the tomato mixture, olives, capers and a little lemon juice. Heat through for about a minute. Plate, drizzle with a little good quality olive oil if you have it, about a Tbsp of the balsamic reduction & serve.

Eat.

What do you make for dinner in a pinch? Do you have go-to meals? What do you do that makes you feel good & healthy? What are your food weaknesses? What gives you strength?

This post is linked up with Whole Foods Wednesday; Cast Party Wednesday; Simple Lives Thursday; Full Plate Thursday; Tastetastic Thursday; Fight Back Friday; Foodie Friday; Slightly Indulgent Tuesday; The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays.

Braising Greens & Caramelized Onion Tacos

Anyone who spends any time perusing food blogs or magazines or sometimes even friend's recipe boxes has a list.

You know what I'm talking about.

A collection of an absurd amount of recipes that our eyes spot and our taste buds dare us to make. And then eat. Regardless of fat content, complexity, or time intensiveness. We want those dishes. 

Some of them get made. Others lay quietly in wait. I currently have over 300 bookmarked, heaps pinned, and even more dog-eared. Well, dear taste buds...

...Challenge accepted!

I've been meaning to make this recipe for a while now, especially with the amount of braising greens we're getting from our CSA (community supported agriculture) box. A girl can only cook them this way so many times. 

If you read my other blog, you've heard of Sam @ Cooking My Way Through My CSA before. I heart her. She's a kindred for sure. Only on the opposite side of the continent. Back in September she made Chard & Caramelized Onion Tacos. Pitter-patter went my little heart soul! And so now - 5 months later - I'm making them!

I did have to modify her recipe a touch. My braising greens were mostly kale with flecks of chard. Instead of salsa - which I've never been much of a fan of unless there's corona & lime involved - I substituted a balsamic reduction for acidity. I also chucked in some butternut squash I had on hand as well as some white beans for protein. 

The result? Savory West coast Winter tacos that were fun to assemble, a flavor punch in the face (in a good way), and a new staple dish that I'll be making again. Sam, you ARE a genius. 

Braising Greens & Caramelized Onion Tacos

(printable recipe)

Ingredients:

1 Package Organic Corn Tortillas.

1 Large Onion, peeled & thinly sliced.

3-4 Large Handfuls of Braising Greens, cleaned.

2 Garlic Cloves, peeled & finely chopped.

1 Lemon for juice & zest.

1 C White Beans, cooked (canned beans would work in a pinch if necessary, drain well).

1/2 Medium - Large Butternut Squash, peeled & chopped into 1" pieces.

2-4 oz. Queso Fresco or Feta Cheese, crumbled.

1 Tsp Crushed Pepper Flakes (optional).

1 Batch Balsamic Reduction.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 475 degrees F.

In a shallow baking pan, throw in the squash with a couple glugs of olive oil and a nice helping of salt and pepper. Arrange as a single layer in the pan. Roast uncovered for 20-30 minutes or until just fork tender but still holding it's shape and generously colored on the down side. You may want to mix/shake the pan half way through cooking.

Meanwhile, heat a couple Tbsp of oil in a large non-stick pan over medium-low heat. Once hot, add the onions with a sprinkle of salt. Mix well. Allow to caramelize slowly, stirring occasionally to ensure even browning. This should go on for about 20 minutes or so until the onions are deep brown and sticky. Set aside.

In that same pan, carefully add about 1/4 C of water and the braising greens. Cover. Allow to steam for about 3 to 5 minutes. Remove the lid and toss in the garlic, half the lemon juice, and chilies if using. Cook for about 1 minute, remove from the heat and set aside. 

In a bowl, combine beans, lemon zest, the rest of the juice, and a good helping of salt and pepper. Mix well. Taste.

Heat tortillas according to package directions.

Assemble! Throw everything on a hot tortilla and top with a little cheese and a drizzle of balsamic reduction. About 2-3 tacos per person should fill people with a side salad.

Eat.

This post is linked up with Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; This Chick Cooks; Cast Party Wednesday; Simple Lives Thursday; Full Plate Thursday; Tasteastic Thursday; Fresh Bites Friday; Fight Back Friday; Seasonal Inspiration Saturday; Seasonal Celebration Sunday