Today has been a busy day- with tanning, training, tax filing, car fixing, grocery shopping, cooking, and finally lounging. I received the April Martha Stewart Living magazine and found 2 good looking recipes, one of which we Whole30-modified and made tonight! My mom also signed us up to run the Hot Chocolate 5k next weekend, on a whim. I think I need to be exposed to some race excitement, and it will be a good challenge to see how fast I can run it. I’ve only done one 5k before, in Modesto, which wasn’t the most exciting course! Finishing on 9th Street (where the hookers hang out) definitely wasn’t a highlight! Don’t have much love for my hometown. Anyways, it seems like it will be just a fun run. The only downside will be that I won’t be able to partake in any of the chocolate festivities.
Maybe March wasn’t the best month to start the Whole30. Did you know there are 5 Fridays, 5 Saturday’s and 5 Sunday’s this month? And this only happens every 823 years! It’s that many more weekends to deprive yourself of some weekend treats like fro-yo! But I know if we didn’t start now, it would always being put off and there would never be a good time to start.
Seared Halibut with Arugula Gremolata*
Adapted from Martha Stewart
5 yellow crookneck squashes, slicked into 1/2-inch-thick half-moons
4 tablespoons extra-virgin olive oil, divided
Course salt and freshly ground pepper
8 ounces cremini mushrooms
2 cups packed arugula
1/3 cup pine nuts
1 small lemon, zested and juiced
1 lb halibut cut into 3-4 pieces
- Preheat oven to 425 degrees F. Place squashes on a rimmed baking sheet. Drizzle 1 Tbsp olive oil. Roast 15 minutes. Add mushrooms and 1 Tbsp olive oil. Toss to coat. Roast until vegetables are tender and golden, about 15 minutes more.
- Meanwhile, combine arugula, pine nuts, lemon zest and juice, and 1 Tbsp of olive oil. Season with salt and pepper; set aside.
- Heat remaining 1 Tbsp of olive oil over medium-high heat. Season halibut with salt and pepper and cook undisturbed for 3 minutes. If you have an ovenproof skillet, option to finish it off in the oven, about 7 minutes. If not, continue to cook on the stove top until golden brown on both sides.
-We also cooked 1 lb of salmon (cut into 2 pieces). Heat 1 Tbsp olive oil over medium-high heat. Season salmon with salt and pepper. Place in skillet, skin side down. Cook undisturbed for 3 minutes and transfer to the oven, still at 425 degress F (make sure you have an ovenproof skillet). Cook for an additional 15 minutes with the skin side down. This will produce well-done salmon with crispy-good skin.
*I realized later I completely forgot to buy and omitted the parsley, so maybe the “gremolata” is no longer a gremolata – a chopped herb condiment typically made of lemon zest, garlic, and parsley. Oh well, it was still delicious!