Happy Healthy New Year!!

Resolutions schmezolutions!! Every year I make the list, at least mentally, and every year for the majority of my post-baby years the same three rear their ugly heads “lose weight”, “eat healthier”, “get in shape”. Pffft! Forget the top ten list of resolutions – I just have to do seven because the first three are now unspoken standards. So, figuring that other people out there have the same mindset as I do about this time of year, I decided I’d share one of my family’s favorite healthy meals – Pan-Seared Whitefish with roasted vegetables and couscous. It’s lean, heart-healthy, quick and delicious! You can’t beat that combination!

Roasted Vegetables

Preheat oven to 425 degrees.

2 yellow squash, sliced
1 medium zucchini squash, sliced
1 medium red pepper, sliced
(You can also use cherry tomatoes, fresh mushrooms, quartered onions, broccoli and other colors of peppers)
Salt, pepper, Italian seasonings
Drizzle of olive oil

Place cut vegetables in roasting pan and drizzle with olive oil, then salt, pepper and season with Italian seasonings or Herbes de Provence. Hand toss to coat and flatten out to one layer. Roast in oven for 25 minutes, stirring halfway through to cook evenly.

As soon as this is in the oven, follow the directions on the box to make couscous, using chicken stock instead of water. I chose to go with the whole grain variety, but it’s up to you. The couscous literally takes 7 minutes from start to finish. Now it’s time to prepare the fish for pan-searing.


Pan-Seared Whitefish

1 ½ lbs. whitefish fillets (I prefer Tilapia because of its mild flavor)
Salt, pepper, flour (I use whole wheat to make it healthier)
½ c. chopped almonds
Drizzle of olive oil
1 Tablespoon of butter

Heat olive oil in large skillet over medium high heat. While pan is getting hot, alt and pepper one side of each fillet, then dust each fillet with flour. When pan is hot and oil is moving and thinning, place each fillet seasoned side down in the skillet, being careful not to move it once you do. When all fillets are in skillet, repeat the salt, pepper and flour process. Let fillets cook 3-4 minutes on each side. Once that’s done, move them to one side of a serving platter and add another drizzle of olive oil and the butter to the same skillet. When butter has melted, add chopped almonds and toast them in the pan. This will only take a couple of minutes. Once they’re toasted, place them on top of the fillets.

Plate the couscous aside the fish fillets and top with the roasted vegetables for a really attractive entrée and side dish!

Simple. Satisfying. Savory ~ and slimming! That’s this month’s dinner @ 6!