Monday, February 21, 2011

The White Stuff is Back!

O.K. Enough of this winter already! I guess I shouldn't be upset. It is February in Cleveland. But, seeing the sun and ground over the weekend was such a tease. So, I've decided to bring Spring indoors with this lovely bloom from Trader Joe's. I also read a top 10 list of foods which will help beat the winter blues. So, I tried to include a couple of those foods(fish and lentils) into my dinner last night.
I started out by making a lentil salad .

First, I chopped 1c. of red pepper and 1 c. of red onion

Wisked together 5 T. of extra virgin olive oil, 5T. red wine vinegar, 2 cloves of minced garlic, 1/4 t. of cumin, and salt and pepper to taste.

Simmered 1 cup of rinsed lentils on medium-low heat for 15- 20 minutes. Lentils and other legumes have lots of B vitamins which help to improve immunity and mood.

Then tossed the ingredients together and serve at room temperature. Feta cheese makes and excellent garnish.

For the main dish, I tried a recipe from Giada which I've been looking at for over a year now, but, kept putting off for unknown reasons. It is Roasted Halibut with Grapefruit Fennel Salsa.

The salsa was a bit challenging, but, well worth the effort. Using 2 ruby red grapefruits, I first removed 1 teaspoon of zest with a zester. Then, using a sharp knife, I separated each of the grapefruit segments and holding the fruit over a bowl gently squeezed the juice from the halves until I had about 1/4 c. juice. Then I removed each of the segments until I had about 1 cup. Add the zest and the segments to the bowl of 1/4 c of juice.

Next, I cut a fennel bulb in half lengthwise and sliced it thin. I've avoided cooking with fennel before because I don't really like the taste of black licorice. But, I found this to really mild, crunchy and delicious.

Add it to the bowl of grapefruit segments and grapefruit juice. Add 1/4 c. of olive oil , 2T. chopped parsley, 1t. of salt and 1/8 t. of red pepper flakes. Stir to combine. This recipe also called for 2T. of Nicoise olives which I left out as my family does not like olives.

Meanwile, place 4- 6 oz pieces of Halibut on a parchment lined roasting dish. Sprinkle with 1/2 t. salt and enough pepper to taste. Bake for 10 to 12 minutes depending on thickness. Halibut was a bit on the expensive side, but, still much cheaper than going out.
Gently transfer the fish to a serving plate. Pour the salsa over the top of the roasted halibut and serve immediately.

A platter of Roasted Halibut with Ruby-red Grapefruit Salsa! That = sunshine!

There's your O-mega 3's, vitamins B's and vitamin C. Spring is coming...


  1. That's good to know about the fennel, not sure I can do it! I knew the snow was coming back-I hate when it warms up, its such a tease.

  2. wow - what an interesting combination of flavours!