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A Light Dinner For Two

July 9th, 2009 No Comments

DELICIOUS DISH – A LIGHT DINNER FOR TWO

I actually didn’t use a single “pot” for this, but the meal obviously involved many kitchen utensils, bowls, boards, and even a broiler pan!  

Honestly though, it was super simple and tasted great.  Here are the recipes:

Summer Salad (not pictured)

  • Baby Spinach
  • Sliced strawberries
  • Sliced almonds
  • Crumbled feta cheese
  • Raspberry vinaigarette

Halibut with Pineapple Salsa – from chef Sarah

Set the oven to broil and line a broiler pan with aluminum foil.

Marinade

  • 3 tbsp. lime juice
  • 3 tbsp. salad oil
  • 1/4 tsp. dried thyme leaves
  • 1/4 tsp. garlic salt & pepper

Combine all ingredients and shake well. Pour marinade over fish. Let stand for at least 15 minutes, turning once.

Broil 4-5 inches from flame. Squeeze lime wedges on top when preparing to serve to activate marinade flavors.

Pineapple Salsa

  • 1 pineapple), peeled and diced
  • ¼ cup chopped scallion, green part only
  • ¼ cup diced red bell pepper
  • 1 tablespoon finely diced fresh jalapeno
  • 1 tablespoon chopped fresh cilantro
  • 1 small clove garlic, minced
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon salt
  • ½ teaspoon extra-virgin olive oil

Mix together in a bowl and voila.  

MR note: You can make the salsa ahead of time which was helpful because I didn’t have a lot of counter space.  There will be a lot of extra salsa you can eat with chips.  I served it with cold sauteed green beens (from Whole Foods) for the next night’s meal.

Baby Broccoli

Obviously simple. Heat a little EVOO and garlic in a frying pan.  Add washed broccoli. Season with salt and pepper.

Blueberry Corn Muffins – From Williams Sonoma Cookbook (with a few changes)

  • 4 tbsp unsalted butter
  • 2/3 cup yellow cornmeal, preferably stone ground
  • 2/3 cup all-purpose flour
  • 1 tbspn sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 large egg, beaten
  • 1/2 cup dried blueberries

Preheat oven to 375.

Microwave half of the butter until melted and set aside.  Cut slices from the rest of the butter and place one slice in each cup. Place the pan in the oven until hot and the butter is melted and sizzling. Remove the pan and turn it so each cup if coated (I used a paper towel).

Meanwhile, in a bowl, whisk together cornmeal, flour, sugar, baking soda, and salt.  Make a well in the center and add melted butter, buttermilk, and the egg.  Stir using a wooden spoon and then add blueberries.  Pour into cupcake pan

Bake until top springs back when pressed gently in the center.  About 20 minutes.

Serve warm or room temp.

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