Fish: It’s What’s for Dinner, and Lunch, and Breakfast

Some may find fault with this, but I find I look forward to Lent, if only for the culinary delights. I love fish; my husband just tolerates it.

This Friday morning I made him a tuna sandwich. I made one can, which makes two sandwiches for us. Rather than have to wrap up the second one, I ate it for breakfast.

The kids being home early from a half-day at school, we had fish sticks for lunch.

For dinner there were flounder and salmon, over a bed of my metabolic rice garnished with fresh steamed broccoli. The kids and I love salmon, but my husband really hates it. So I make both. Everyone is happy, and eating healthy.

Here is my husband’s plate.



Here is my plate.



Here is my son’s plate.



Elizabeth’s method for cooking all sorts of fish:
Coat a glass baking dish with olive oil.
Coat both sides of the fish with olive oil.
Place skin-side down in the dish.
Sprinkle with seafood seasoning, usually a combination of salt and sweet paprika.
Seal dish with aluminum foil.
Bake at 400 degrees for 20 to 30 minutes.
Fish should be flaky through the middle when it is done.

Elizabeth’s Metabolic Rice (so named because it is filled with all sorts of ingredients which raise your metabolic heat, therefore burning more calories):
Place rice and water in pot at a ratio of one cup rice to two cups water.
Pour in kosher salt, pepper, and hot paprika, as desired.
Slice onions and place on top.
Bring to a simmer.
Cover and lower heat.
Simmer for 15 minutes.

Elizabeth’s Steamed Vegetables:
Place in glass casserole.
Drizzle with olive oil.
Sprinkle with salt and pepper.
Microwave for approximately seven minutes.

Enjoy!