Wednesday, May 9, 2012

Journey From Sloth and Despair, Pollock Edition

Remember how I'm continually (well, on-and-off continually) striving to eat "cleaner" and more whole-foodishly?

Yup.  Still doing it.  BUT.  Today's lunch was one of the best examples of how fresh food can be incredibly vibrant AND furkin' HEALTHY!

I have no pictures except for that of an empty plate. It was too good to stop and take pictures.

I'll write this in the order you'd need to, to serve this for yourself at lunch.

POLLOCK FILLET (about 100 grams, or a typical portion). 
Thaw it in the nuker.  Don't cook the hell out of it, just make it not frozen.

CAULIFLOWER: (about 1 cup when chopped)
Cut 1/4 of the head of a cauliflower off.  Cut off most of the stemmy part.  No need to go crazy,.  It's going to get all blended up. Chop into teeny bits.  SHOMPSHOMPSHOMP with your big knife.

[REMOVE POLLACK FILLET FROM MICROWAVE, then heat a small cast iron skillet or nonstick pan to medium]

Put CAULIFLOWER into a microwave safe bowl with a teeny sprinkling of water and microwave for a few minutes until soft.  If it starts to brown, take it out.  It's slightly overdone, but ah well.

Put fish into the pan.  If you like, put in a bit of olive oil first.  I didn't but that's just me. I don't care if it sticks.

CAULIFLOWER into a blender with a few TB of milk, some salt and pepper.  Add other herbs if you want, or some horseradish (you could add cream or butter or cheese too, but I"m goin' healthy here).  BLEND, blend, my friends, until all the lumps are gone.  No, really.  Like mashed potatoes.

When fish is nice and flaky (just like YOU! ha.), set aside.  

Put on your plate about 1/4 cup of fresh pico de gallo (I get this from the produce section of our Kroger.  It's chopped tomatoes, jalapenos, onions, and cilantro with a bit of lime juice and garlic).  Then top THAT with 1/2 of a PINK GRAPEFRUIT, supremed (that's fancy-talk for "cut in half, and cut out the good stuff in chunks and leave the grody white stuff in there").  You may want to sprinkle the grapefruit with a teeny bit of sugar or Splenda-ish stuff.

Then put your fish on top of that.  Squeeze out some of the juice from the grapefruit carcass onto the fish. 

Spoon the cauliflowertatoes onto the plate next to your pile o' healthy yum, and taste to see if it needs more salt or whatnot.  **NOTE, added later.  Before you spoon the cauliflowertatoes, CHECK to see if they are still hot.  Mine cooled off extremely quickly, and could have used a quick 30 seconds in the microwave.*

Seriously?  Only about 235 calories, and that's if you USE 1 TSP OLIVE OIL.

I give it an A+ for flavor and health.
It's a 3 out of 5 on the "pain in the butt to make" scale (5 being lasagne with homemade noodles and fresh ricotta, 1 is scrambled eggs EDITED: 1 is a PopTart)


Mel said...

Scrambled eggs are hard. Don't hate.

V and A said...

wow that does sound good!

Anna Kate said...

My friend and I have a Thursday night "new recipe" potluck, and it has to be healthy recipe. This recipe is the next contestant. Looks awesome!!