Back in the kitchen

As per Wikipedia….Gremolata (or gremolada) is a chopped herb condiment typically made of garlic, parsley, and lemon peel. It is a traditional accompaniment to the Italian braised veal shank dish, “Ossobuco alla milanese“. The citrus element in gremolata makes it an appropriate addition to seafood dishes.

Tonight for dinner, we had Roasted Halibut with Beets, Escarole and Dill-Citrus Gremolata.

Preheat the oven to 450 F.  Let your escarole soak well in water, and when ready to use, pat dry.  Spray a baking dish with non stick spray or coat with oil.  Mix dill and peel in a tiny bowl. Place beets in a dish and add your dill and peel (gremolata), onion, sprinkle with salt and pepper, add 1 tsp olive oil, toss well.   Put the dried, chopped escarole in another bowl and sprinkle with salt, pepper and add 2 tsp olive oil and squeeze 1/4 of your orange over the escarole.

Spread the escarole on the baking dish.  Coat your fish with the juice from 1/2 of the orange, sprinkle with salt and pepper and place on top of escarole. Brush with 1/2 TBS oil and top with the beet mixture.

Roast the fish until opaque, about 10-15 minutes. *With the beets on top, it adds height to the fish so you must add time to cooking. My fish tonight took about 18 minutes.

Nutrition(approx): 292 calories. 16 g fat. 212 sodium. 13 g carbs. 24 g protein. 

I served this with steamed cauliflower with a little lemon-pepper.

 It’s football Monday but all my fave’s are out of the playoffs. Now I have to pick the next best.  My rational has nothing to do with where we live, and I know the Chargers made it so I’ll root for them.  Now I have to have a 3rd string back up.  Will have to let you know when I review, once again, whose in.

Have a great night.