February 2009

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Basa with Brussels Sprouts

Fish filet with Brussels Sprouts (click picture to enlarge)

Fish filet with Brussels Sprouts (click picture to enlarge)

I saw some good looking fish called Basa in the Asian grocery store and even though I didn’t know what kind of fish it was I bought it. Turns out Basa is a common cat fish from South East Asia.

Basa: I simply pan-fried it with some grape seed oil.

Vegetable: I just tossed some Brussels Sprouts with chopped onions, bell peppers, beets and mushrooms, added some salt/pepper and olive oil, and then put them in the oven at 400F for 30 minutes (or until Brussels Sprouts are done). Just before serving I added some cherry tomatoes.

Salad with Grapefruit and Pork

Salad with Grapefruit (click picture to enlarge)

Salad with Grapefruit (click picture to enlarge)

A typical week night dinner here: Nice, big salad with some tasty protein. To keep it simple on a week night I used a marinade I bought.

Salad: As a base I used romaine salad, added some cucumbers, cherry tomatoes and some mushrooms (which I quickly sauteed). On a whim I added a nice red ruby grapefruit that I still had. For a dressing we just used some bottled light Italian dressing.

Pork: I marinated the the pork in a Ginger-Soy marinade over night. At dinner time I roasted it in our portable convection oven for about 20 minutes.

Sauce: For a sauce I took the marinade and reduced it (let it simmer) until it got the right consistency. Since I had marinaded the pork in it I made sure it reached boiling temperature for a while.