Sunday, January 12, 2014
Lighter Fare in the New Year!
I have made some food goals for the New Year and my menues will reflect this. I will prepare more seafood and poultry, less red meat and Monday's will be meatless. We shall see how this works out!
Since moving to Asheville I have found a supermarket Ithat has a great fish market. Lots of choices and knowledgeable staff. This week the halibut looked especially good so I purchased a 6 ounce portion for the paapillote I have planned. A sauce is made of artichoke heart quarters, garlic, grape tomatoes, fresh mint and sauteed with white wine and a bit of butter. The sauce is poured over the fish and sealed in the parchment paper. It is baked in a 450 degree oven for 15 minutes. The fish is flakey and moist. It looked good as well. I will use this sauce and method often with fish.
Celery is an underused vegetable. This salad is composed of thinly sliced celery and diced Granny Smith apple.It is tossed with a bit of the dressing to moisten and then chilled until serving time. Spoon the salad in a small dish, top with chopped parsley, toasted pine nuts and shaved Parmesan. Light and refreshing and went well with the halibut.
The dressing is going to be a new favorite. EVOO, fresh lemon juice, lemon zest, minced shallots, celery salt and anchovy paste. Shake and chill. The dressing will likely last the rest of the week
I hope to continue with the lighter meals so I hope you stop by. Have a good week.