I’m a planner by nature. I thrive on organization and routine in most areas of my life. But, as much as I love a good structured agenda, I rarely plan our meals in advance. I’ve tried in the past, but it just doesn’t suit my cooking (or eating) style. I usually have a few potential meal ideas in mind for the week, but I’m hesitant to commit to anything too far ahead of time. I like to see how the week unfolds, leave some flexibility for cravings or laziness. I’m content to visit the grocery store every day, picking up just a few items for the night’s meal. During the warm weather, morning walks to the grocery store are part of our routine. Some days, I head down there without a plan and just wonder around the grocery store until something inspires me. (I know that totally goes against all the advice you’ve seen about making a list and sticking to it!) It might be a wedge of cheese or a perfectly ripened avocado or a cut of beef behind the butcher’s counter. All it takes is one ingredient and I’ll build a meal around it.
So, it’s not unusual that I woke up this morning with no idea about what I’d make for dinner. After a weekend of indulging on celebratory pizzas, birthday cake, and our standard Sunday night chicken tikka masala with naan, I knew I wanted something light and fresh. (It’s all about balance!) I also knew I wanted something fast and easy; low-prep, quick to cook, minimal clean-up. As much as I enjoy cooking, I don’t like to be cooped up in the kitchen on a beautiful spring day! There are bikes to be ridden and playgrounds to visit! So, I started thinking about a quick broiled fish, perhaps with lemon and capers. Capers made me think of olives, which, in turn, got me thinking of sun-dried tomatoes. And that, dear friends, is the train of thought which led to tonight’s dinner plan. It’s light, loaded with nutrition, and can be thrown together in about 15 minutes. Best of all, it’s full of Mediterranean inspired flavor.
Broiled Halibut with Olives, Sun-dried Tomatoes, and Capers
- 2 Halibut Fillets (approx. 6 ounces each)
- 1 Tbsp Olive Oil
- Juice from 1/2 Lemon (approx. 1 Tbsp)
- Salt and Pepper
- 1/2 cup mixed olives, coarsely chopped
- 1/4 cup sun-dried tomatoes, coarsely chopped
- 1/8 cup capers
- 1 Tbsp Garlic, minced
- Crushed Red Pepper
Preheat broiler. Place fish fillets on a baking sheet and rub with a little olive oil and lemon juice. Season with salt and pepper. Place the baking sheet directly under the broiler and cook for about 10 minutes, until the fish flakes apart easily. While the fish is broiling, coarsely chop the olives and sun-dried tomatoes. Combine with the capers, minced garlic and a sprinkle of crushed red pepper. During the last minute or two of cooking time, top the fish with the olive mixture to heat. Serve immediately. (Serves 2)