Yesterday was September 11th. I walked around feeling lucky – lucky to be alive, lucky to have my family, my friends at CFNE, my home and my health. Lucky that so many people gave their lives to keep my life safe. It is hard not to smile and be thankful even in the midst of the craziness of life.
Noah eats leftover Egg Foo Young for breakfast
Noah actually skipped the egg foo young dinner because he went to the cross country pasta dinner. Not only was he feeling sick all night, he missed out on these tasty treats. Matt and Zach had them for lunch too!
*TIP* If you cook more than you need for your meals, you have leftovers. I NEVER ate leftovers until I started cooking paleo. Now I regularly cook a meal for all 5 of us, plus extras to occasionally freeze or bring for lunch. I make 3 pounds of meat for most recipes and 2 – 3 pounds of fish or seafood.
I stopped at Captain Marden’s and bought halibut. It was beautiful, that I decided to splurge. You could easily make this recipe with another thick, white fish like cod or tilapia. I love fish and my family, well not so much. We were in Alaska this summer and everyone did eat and enjoy a lot of halibut. The kids have a whole new appreciation for wild caught fish since we watched salmon spawning at a fishery. SO, I took a chance and I also tried a totally new recipe. I usually don’t do that during the week and especially when I start making dinner so late, 6:30. This one looked pretty easy though and is adapted from Against All Grain.
Orange-Basil Halibut en papillote (aka Halibut in a parchment paper bag):
Prep Time: 15 minutes
Cook Time: 20 minutes
¼ cup fresh basil
2+ pounds firm white fish in 6-8 ounce pieces (the recipe actually called for sea bass)
2 tomatoes sliced
1 orange sliced (the recipe called for lemons, but mine didn’t look so good)
EVOO, garlic infused
Salt and pepper
Parchment paper or parchment bags
As an aside, I love parchment paper! It is non-stick, great for paleo baking and nice for the environment. Aluminum foil scares me because everything sticks to it and I am afraid it will get into our brains. No science behind that, just my hunch.
1. Preheat the oven to 400 degrees (this is when making a new recipe gets frustrating because on my oven, the cooking temperature and times were VERY different).
2. Julienne slice the zucchini into zoodles – sounds scary, it isn’t if you have a SPIRALIZER! Many of you know I had several run ins with my mandolin earlier this year and kind of put it to bed. THEN I discovered this gem, from you guessed it, Amazon. It is about $25 and well worth every penny! Easy to clean, easy to use, entertaining for the kids.
3. Chop the basil leaves – I hate chopping so often just take my kitchen shears and cut my spices. This works really well with scallions!
4. Slice the tomatoes
5. Wash the fish off and pour some lemon juice on it.
6. To assemble, take the parchment paper (make sure the piece is big) and put it on a flat surface, layer on the zoodles, basil and fish.
7. Then place the tomato slices and orange on top and sprinkle with salt and pepper and 2 tsp. of EVOO.
8. Wrap it up tightly and place on a baking sheet. Repeat until all the fish is used.
9. Bake in the oven until the fish is slightly firm – the recipe said 10 – 12 minutes, but it took mine like 20.
10. BONUS – super easy clean up if the fish juices don’t leak out of the parchment.
I served it with carrot sticks. I think I was a rabbit in a previous life. I LOVE LOVE LOVE carrots. Buying the whole big organic carrots, peeling and slicing them is SO worth the effort that you won’t ever buy a bag of those baby things again. Trust me, they are heavenly!
Not only did the kids like this meal, they loved it. We ate on the screened in porch, which was nice and cool, talked about what we were grateful for and everyone had seconds. This meal is so pretty; you could do it for company, but make it for your family first to work out the kinks.
Gotta get kids to school!