I gained more weight this winter than ever before. These frigid temperatures kept me indoors and also kept me in front of the fridge most nights. Now that it’s spring and I’m wanting to wear my skirts and T-shirts, I am more motivated than ever to feel healthier and drop a bit of this “winter-weight.”
Instead of making drastic changes I’m bound to break, I am following three easy rules:
1. Don’t eat 3 hours before bedtime
2. Eat fish for dinner (most nights)
3. Eat a bowl of greens every day
So far, the plan has been working, as I’m feeling more energetic and a bit lighter as well. I wanted to share an easy and delicious fish recipe that I tried this past weekend, courtesy of the Shore Club restaurants (Ottawa, Toronto and Vancouver). I substituted my fish for trout, since I like the texture a bit more than halibut. I also replaced the Beurre Blanc, or butter reduction sauce in the original recipe, with an easy side of asparagus and a drizzle of olive oil and balsamic vinegar. Oh, and a dash of Sriracha.
This photo below is courtesy of Shore Club Ottawa. We got a little excited and ate our dinner, before I could Instagram it all. (Oops!)
9oz portion of halibut (Skin off)
2 oz Macadamia nuts (chopped or ground)
Salt and pepper
Put your pan on the heat. Add oil and wait until you start to see it smoke a bit. Season both sides of the halibut, salt and pepper. Place the halibut in the pan “presentation side” down (not skin side) and sear until golden brown. Once seared on the presentation side, flip over and take out of the pan and place on baking sheet. Squeeze lemon over top of fish. Put fish into a 400 degree oven. Depending on size of portion and doneness you desire it should take only a few minutes. I place the fish in for 2 minutes or so, pull it out add your raw macadamia nuts on top of the fish and place back in the oven until nuts are golden brown. Place halibut/trout on the plate and garnish as you like.