"Boom boom ... We love our seafood!" In light of our recent booked trip to South Beach I figure it would be nice to incorporate some seafood! Plus Landey and I are trying to eat seafood at least once a week! (A slight task bring land locked!)

I'm thinking halibut! It's rich lobster like flavor is sure to please the men and keep us trim! ;) and for a side item one of our favorites... Brussel Sprouts!
**not sure how I feel about the dressing I may make some alterations. Feel free to offer suggestions of you have any... Maybe something simpler!

Thyme- & Sesame-Crusted Halibut

Quickly roasting fish at high heat keeps it moist and succulent. The thyme-and-sesame crust gives this halibut a distinctive finish.

From EatingWell: Fall 2003, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)
Yield: 4 servings
Active Time: 10 minutes
Total Time: 30 minutes

INGREDIENTS

1. 2 tablespoons lemon juice
2. 2 tablespoons extra-virgin olive oil
3. 1 clove garlic, minced
4. Freshly ground pepper, to taste
5. 1 1/4 pounds halibut, or mahi-mahi, cut into 4 portions
6. 2 tablespoons sesame seeds
7. 1 1/2-2 teaspoons dried thyme leaves
8. 1/4 teaspoon coarse sea salt, or kosher salt
9. Lemon wedges

PREPARATION

1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Mix lemon juice, oil, garlic and pepper in a shallow glass dish. Add fish and turn to coat. Cover and marinate in the refrigerator for 15 minutes.
3. Meanwhile, toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Mix in thyme.
4. Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top. Transfer the fish to the prepared baking sheet and roast until just opaque in the center, 10 to 14 minutes. Serve with lemon wedges.

Pan-Seared Brussels Sprouts with Cranberries & Pecans
Serves 3-4

1 pound brussels sprouts, de-stemed and halved
2/3 cup fresh cranberries
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans
2 cups barley, cooked
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper

Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet.

Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.

Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.



October 16th, 2013

One of the most beautiful aspects of this food communication: dinner is planned for you! I had the busiest 13 hour workday on Monday and figuring out what the heck to prepare for dinner was definitely not happening. What did I do? Hop on here, cross my fingers you posted something and voila! My dinner menu had already been decided!

I loved how light yet substantial the meal was. Mistakenly I thought I had sesame seeds at home but didn't, so I used a drop of sesame oil when the fish was plated. Check my Instagram and you'll find an image of a home grown mushroom kit. We had a batch ready and added it to the brussies. The barley and brussies can definitely be a meal on its own. Yum yum yum! I feel one step closer to my Miami

bikini readiness!
Xox

I can't tell exactly what prevented me from getting this post up sooner! This week got away from me! Anyway I thought it was great... but then again ever since you made oven roasted brussel sprouts a couple years ago I have loved them more than usual!
I was pleasantly surprised with how short the prep and cook time was for both of these. My only complaint would be the cranberries... they were only ok.
Hope the wedding weekend went well. I'm excited to see whats next!


xoxox