Wednesday, October 21, 2009

Something Fishy Around Here!

So, I'm starting Day 3 of my modified-SBD-Way-of-Eating and I'm happy to report that it's going pretty well! The scale shows a tiny loss, not enough to gloat over but just enough to keep me motivated. I have a had a couple of challenges, one being yesterday's long overdue lunch date with a dear friend. We met at Applebee's which had the potential to go very badly but am pleased as punch that we both made good food choices (Grilled Shrimp & Spinach Salad) which surely canceled out the chardonnay we guzzled delicately sipped!

Tonight Beren & I are planning to meet some friends for cocktails, at a Mexican restaurant no less! *groan* No worries, though, I will not be tempted by the bowls of tortilla chips and frozen margaritas, no sirree! I'm going to cook a nice dinner ahead of time and then just sip a glass of wine or two while focusing on the company and the conversation, not the Cuervo! I'll be sure to report back tomorrow with my success story but in the meantime, here's what's on my dinner menu, courtesy of the always-fabulous Kalyn's Kitchen:

Baked white fish with Onions, Peppers, Olives, and Feta
(Makes 2-3 servings, recipe created by Kalyn.)

2 or 3 medium-sized Tilapia filets
(for best results, use fish that is uniformly thick)
1/2 T olive oil (or less, depending on your pan)
1/2 cup very finely diced red pepper
1/4 cup very finely diced red onion (or sweet white onion)
1/4 cup very finaly diced green olives
1/3 cup crumbled feta (or less if you're not wild about feta)
1-2 T mayo or lite mayo (do not use fat free)

Preheat oven to 425. Spray small glass or ceramic casserole dish with nonstick spray.

Heat olive oil in nonstick frying pan and saute red pepper and onion about 3 minutes. Add olives and saute about 2 minutes more. Turn off heat.

Put fish in casserole dish and season with salt and pepper. Spread a small amount of mayo evenly over the surface of each piece of fish. Stir feta into red pepper/onion/olive mixture and spread that over the top of fish. (Pile it on so all the mixture is used. It doesn't matter if some falls off while it's cooking.)

Bake until fish is opaque and white throughout and topping is barely starting to brown, 10-15 minutes. The mayo and the topping will keep the fish moist. Serve hot.

Doesn't that sound wonderful?! Much better for me than those nasty ol' fried burritos, right? You betcha!

Have a Beauty-full Day,


  1. Yes, it DOES sound yummy. :) Euphrates from LCF here, btw. Hope you don't mind my joining you here? Even made a feed so I can follow on livejournal (since that's my primary blog). Appears we have a bit in common. :)

    Go you for making good food choices!

  2. Euphrates, thanks so much for visiting, I'm happy to have you here! :) Hope we can inspire & motivate each other!

  3. Hey, M ~

    I made this dish last time you posted the recipe (actually used blue cheese stuffed olives) and absolutely loved it - so glad you ran it again, because I don't think I printed it out (or if I did, I lost it!).

    Thanks again for the amazing lunch Wednesday (especially the company) - definitely worth waiting for... <3

  4. Susan, so glad you enjoyed the recipe! The blue cheese stuffed olives sound wonderful, must try them next time.

    Ah, our lunch date was wonderful, my friend. Bittersweet, yes, but soul-cleansing and heartwarming as well. Most definitely worth the wait; but then again, YOU always are! <3