Chilean Sea Bass with Brown Butter Sage

 

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Wooohoo! Wooohoo! Wooohoo! Is the sound blaring from my speakers. The song is Adventure of a Lifetime by Coldplay. It’s one of those songs that just make you feel so good! Especially the part he sings “You Make Me Feel Like I’m Alive Again!” I love this song I’m reminded of that beautiful spring day we drove down the freeway with the top down on my car and we were both just smiling having no idea where we were going only that we knew we felt good.

So as I listen to this song sipping on my coffee, I was thinking of a dish I could make that would remind me of that special day….. Hmmm Chilean Sea Bass in brown butter sounds Fantastic! Now the dish sounds luscious, Sinful and unfriendly to the waistline and usually it is but,… We are going to make it waistline friendly 🙂 So here is your list to recreate the dish that reminds me of that day.

What You Will Need:

4 Filets Chilean Sea Bass (Please by the fish fresh from your local market)

2 Large Yellow Squash, peeled

2 Large Zucchini, peeled

6 Cloves Garlic, sliced thin

2 Lemons, juiced

4 Tbsp Butter

1 Small bunch of Sage

Salt, and Pepper

Prep Your Mis en Place 🙂

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Pre heat your oven to 450.

Thinly peel your zucchini, and squash.

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Like this. Add to a pan on the stove set to medium high heat.

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Cook for 5 minutes then set aside.

On a baking sheet lined with parchment paper, add the filets and sprinkle with salt, and pepper.

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Once the oven is preheated, place the fish in the oven and bake for 8 minutes.

IT IS VERY IMPORTANT TO TIME YOUR FISH! You don’t want to over cook the poor thing.

While the fish is baking, in a pan on the stove set to medium high heat, add the garlic and butter.

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Once the butter melts and starts to brown, add in the sage and the juice of two lemons.

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The butter will start to brown along with the garlic just in time.

Ding! Your fish is now done and so is your sauce.

Place the squash and zucchini on your plate, lay the fish down and top with your pretty little sauce.

I can’t tell you how easy this dish is to make! Most of the time people are afraid to cook fish on their own because they are easy to over cook. Trust me, don’t be!

Makes 4 Servings:

313 cals, 25.9 G fat, 6.6 G carb,3.6 G fiber, 15.5 G pro, 3.4 G sugar

Only 313 Calories for a dish that will fill your belly!?? I’ll take it.

CHEERS! To Another Waistline Friendly Meal!

KISSES!

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Lemon Chicken Soup with Leeks and Summer Squash

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With spring break just around the corner, you can bet this girl will be hopefully relaxing or doing some kind of water sport. SOOO that means I need to get bathing suit ready. This soup is perfect! It is full of wonderful lean protein, lots of veggies to make your skin glow, and full of salivating fiber to keep you feeling full.

“We did everything alright now  I’m on the outside”  maybe I should leave the singing to the artists lol. Calvin Harris is playing Outside from my computer and I am trying my hardest to not spill my yummy black coffee on myself as I dance around. It’s one of those songs that make you forget yourself.  Time for a refill and lets head to the store to get this show on the road.

What You Will Need:

2 Skinless chicken Breast roasted, then chopped

5 Cloves of Garlic, minced

3 Large Leeks, chopped (White parts only)

2 Zucchini, cut into half moons

2 Yellow Squash, cut into half moons

1 C White Wine

8 C Chicken Stock (Homemade if you can)

3 Bay Leaves

2 Lemons juiced

Zest from 1 Lemon

3 Tbsp Fresh Basil, chopped

3 Tbsp Fresh Rosemary, chopped

Salt and Pepper to taste

Now that you have what you will need, Prep Your Mis en Place 🙂

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In a large pot on the stove, add in the leeks, and garlic, cook until the leeks begin to sweat. If you need to add a little bit of chicken stock to the pot to prevent sticking that is fine.

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While the leeks are starting to sweat, add in the zest from the lemon, squashes, and bay leaves.

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So pretty

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Next add in the wine. Please  choose a wine that you enjoy the taste of. If you do not like the taste of the wine you will not like the taste in your food.

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The smell of the wine cooking is Amazing!!

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Now add in the lemon juice, and chicken stock. Bring to a simmer.

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Once the soup starts to simmer, add in the chicken and continue to simmer for 30 minutes. At the end of cooking, add the fresh herbs and salt and pepper to taste.

There you go! You now have a batch of belly filling protein and veggies that you can have for your lunch for the next few days :*)

Makes 8 Servings:

121.8 cals, .6 G fat, 12.4 G carb, 3.2 G fiber, 17.5 G pro, 4 G sugar

Cheers to another waistline friendly meal!

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