White Roughy, Brussels Sprouts and Tomato Bake

White Roughy, Brussel Sprouts and Tomato Bake

Stacey whipped up this phenomenal dish this week for Valentine’s Day. It was one of my absolute favorites she’s ever made. She marinaded the white roughy in olive oil, lemon juice, honey, brown sugar a generous portion of red pepper flakes and some Amish seasoned fish salt I picked up in Shipshewana, Indiana (any fish salt or seasoning mixed with salt would probably work as a replacement for the Amish seasoned salt). Then, she sauteed onions, garlic and fresh rosemary in olive oil with more of the  Amish seasonings and red pepper flakes. She added the halved fresh brussels sprouts to the onions about half way through. Then, she coated the bottom of a casserole dish in olive oil and fresh thyme, and then put the sautee-mix in the bottom of the dish. She laid the marinaded fish on top, covered the whole thing with tin foil and baked it at 375 for 10 minutes. She removed it at the 10 minute mark, took the tin foil off and added tomato slices to the top of the fish and put everything back in for another 5 minutes uncovered because it was pretty moist. Then, pair it with a chilled bottle of Prosecco and VIOLA: a tasty, healthy delicious dinner for two!

Lip Smacking Fish Pockets

Lip-Smacking Fish Pockets

Tonight, Stacey and I collaborated to create a delicious poached tilapia in foil pockets. We first covered the foil in olive oil, red wine and herbs including basil and rosemary. Then, we put down some chopped onion and garlic. We laid the fish filets down and topped them with olive oil, salt and pepper before closing up the foil pockets.

We put the pockets in the oven at 400 degrees for about 7-10 minutes or until the fish is cooked through.

As a side dish, we sautéed some shiitake mushrooms, red bell peppers, onions, garlic, rosemary, sliced tomatoes and fresh spinach. To this, we added some salt, pepper, dried oregano and worcestershire sauce. We cooked the veggies in a wok in olive oil until everything was al dente. The final product was amazing, delicate and healthy!! Oh, we also paired it with a bottle of ‘The Show’ Malbec (yum!!)

Trout in Citrus and Brown Sugar Sauce with Broccoli

Trout in Citrus Brown Sugar Sauce with Broccoli

Stacey made this delicious plate of food tonight for dinner. She baked the trout after marinating it in her delicious brown sugar, lemon juice and olive oil fish marinade. She baked it 375 for 15 minutes or until was is flaky in the middle. The broccoli was sauteed in a wok with olive oil, seasoned with salt and pepper and topped with shredded parmigano-regiano cheese. The whole thing was pretty easy- or at least she made it look that way- and amazingly tasty. Also, the whole meal added up to about 491 calories!