Finger Food & Fish

Mornin’ friends! After a few days of pumpkin in loaf form, it was time to have it in creamy oatmeal form again.

This was the perfect bowl topped with banana (rather than putting it inside), homemade granola and almond butter. Super filling! My other breakfasts fill me up, but nothing does it quite like oatmeal.

Ethiopian Decaf love -

Later on for lunch, I made a deconstructed sushi roll in a bowl

Layers of cooked wakame sea-veg, sushi rice, bell pepper slices, smoked salmon, goat cheese, avocado and almonds. Marcona almonds are SO buttery good!

This bowl was delicious and fun for lunch! Took me 2 minutes to put together.

After a hard run and Pump, my only workout goal today was to walk, so Mazen and I did about 3.5 miles around town, including a visit to the bakery! I love to walk in unannounced and see how excited Matt is to see M in the middle of the day.

If only all fingers tasted this delicious!!! This is how he fell asleep.

Sometime this afternoon I ate a quick mug of cereal. No time for photography, as my hands were full!

I am absolutely delighted that Alaska Seafood sent me some Wild Alaska Halibut (and Wild Alaska Black Cod) as an effort to spread the word on these delicious fish and Alaska’s sustainable and responsible fishing.

The fish came frozen on ice from a retail store in Anchorage. While I peeked at the prices and they aren’t your grocery store fish sale prices, this would be a great way to get a season’s worth of fish dinners neatly tucked away in the freezer and ready to eat. A bonus knowing it’s all from a great source. I almost always buy frozen fish because I find it easier to manage in my meal plan and kitchen. I buy my regular wild salmon and herby chicken from our local butcher both in freezer friendly packs, which makes them so convenient to pull out the night before and thaw. {You could also easily do this yourself with either one of those vacuum pack machines or a good plastic wrap and/or airtight container system}

Halibut is one of my very favorite fish – I love how it’s firm but still flakes off into big chunky slices. It’s neutral enough that you can cook it just about any way imaginable.

According to Alaskaseafood.org:

“All Alaska Seafood is wild and pure, responsibly managed for continuing abundance. Alaska provides the largest supply of domestic halibut, which is strictly regulated through seasonal harvest and the exclusive use of longline gear. Alaska has pioneered the standard for sustainable, eco-friendly fisheries management… Unlike many of the world’s other fish populations, Alaska’s are managed for protection against overfishing and sources of habitat damage.”

Since I am a hugggggeeee seafood fan, this makes me happy to read.

For our recipe tonight, we used a blackening spice (a generic one) and coated the fish with a generous amount. We filled our stainless steel skillet with a few tbsp of safflower oil (for its high smoke point) and seared one side of the fish until a nice crust had formed. Then we flipped it and put it in a 400* oven for about 10 minutes, or until the fish flaked with a fork. This fish cooking method never fails!

Nutritionally, Halibut is low in calories (140 per 3.5 oz serving), high in protein (27g) and has 460 mg of omega-3s.

While we were hovering around the fish, these Brussels sprouts were practically burning!!

I thought they were goners, BUT, they actually turned out incredible!! Brussels sprouts chips a la kale chips! They were crispy and just barely charred. I’m going to “burn” them again soon.

They were coated in olive oil and smoked paprika and roasted at 400* for too many minutes to count.

Cville Crunch bread on the side.

If you missed bedtime on Twitter/Instagram last night, here’s the cutie saying sleep tight all!

Tagged as: Brussels Sprouts, halibut, Oatmeal, Salmon