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I’ve been offered a suggestion as a New Year’s resolution; to try doing just one thing at a time. That sounds simple, but it’s not. How can you stop multi-tasking once you’ve become accustomed? One possible solution may be to invest in meditation. Quieting the mind to meditate would be a first step towards focusing on doing just one thing at a time. I always imagined that multi-tasking was advantageous. Much gets accomplished, in a shorter time period. But I can see the downfall. It does become difficult to do anything right when attempting many things at once.

There is still time, before the new year celebrations take over, with all their extravagant offerings, for something light and refreshing. The following was served with a side of quinoa, cooked in homemade chicken broth with some chopped red onion and mushrooms.

Roasted GrouperTasty Grouper Ingredients

  • 1 T butter, melted
  • 2 cloves garlic, pressed
  • 1 T Parmesan, grated
  • 1 T olive oil
  • two good dashes of each of these spices: paprika, salt, ground black pepper, onion powder, cayenne, oregano, thyme
  • 11/2 – 2 lb grouper fillets, or your favorite fish fillets
  • 1/8 cup finely chopped fresh herbs: tarragon, thyme, basil or chives

Preheat oven to 400 degrees. In a small bowl combine the butter, garlic, Parmesan, spices, and olive oil. Brush fillets with butter mixture and cook for approximately 8 minutes, then slice lengthwise to hasten even cooking, cooking an additional 4 minutes until the flesh flakes when poked. Sprinkle with fresh herbs and serve hot, atop the Spinach Orange Salad.

Spinach Orange Salad Ingredients

  • 4 c baby spinach (can use any combo of greens)
  • 1/2 red onion, sliced thinly
  • 2 oranges, segmented
  • 1 t Dijon mustard
  • 1/4 c orange juice, fresh is best
  • 2 T white wine vinegar
  • 1 T olive oil
  • Salt and freshly ground black peppeGrouper ready for the ovenr

In a large salad bowl, combine spinach, red onion, and orange segments. Mix Dijon, juice and vinegar, then slowly add in the oil, seasoning with salt and pepper.

Grouper on Salad ready to serve

Final Notes:

  • Recipe inspired by Food Network.
  • Interesting information on fish and seafood: Recipe Goldmine.
  • Thank you to my friends, family and Jittery Cook followers for a wonderful 2011.
  • Thank you to my husband, Marvin, for thinking up a New Year’s resolution for me, and for being largely responsible for keeping me sane and content.
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