For the past 2 weeks Chad has been on an interesting diet to trim down a bit. Being a health coach, I am a bit wary of him cutting out ALL carbs, sugar of all kinds and healthy fats. BUT I understand that it’s only for 2 weeks and then phase 2 starts, which I can’t wait to hear about from his trainer – right now it’s a mystery. I’ll let you know as soon as I do.
Since it’s been interesting finding creative ways to spice up chicken, white fish (which I’ve never cooked before until now) and other meats, I thought I’d share some recipe ideas that I’ve come up with.
Last week I made a delicious Halibut. Here is the recipe:
Halibut with tomatoes & basil:
Serves 2
½ pound wild halibut fillets
1 tablespoon olive oil
1 lime
½ lemon
½ cup fresh basil, chopped
1 organic tomato, sliced in large rounds
1 yellow onion, sliced
½ pound cremini mushrooms, sliced
Salt to taste
Pepper to taste
Preheat oven to 350 degrees F
Wash the fish with water, place in a baking pan and drizzle with olive oil, juice from lemon & lime. Coat each side lightly with salt & pepper. Cover fish with basil and tomatoes. Put onions and mushrooms all around the pan, surrounding the fish. Bake for approximately 20 minutes. Check to make sure the fish is tender and cooked through. Enjoy!
