Wild Caught Cod Fiesta
By AppleC on March 19, 2010
I get some thought inducing emails from My Inner World. It’s a really fun place to visit on the web if you need to just sit back, catch your breath and have a bit of fun. On March 2nd, this message showed up: “Every Moment Counts”.
It is easy to forget that our greatest point of power is in the present moment. When life feels overwhelming and it seems like we can never catch up, it is imperative that we bring ourselves back to the here and now. …
…Every single moment gives us an opportunity to make a choice. If you are feeling like there is too much to do and no answer is in sight, then gently move your attention back to your Self. Take a few deep breaths. Remember to breathe in and out. Feel your feet on the floor. Lift your heart up so that it opens and reaches toward the sky. Smile and gently ask yourself what can you do right now.”…
It’s so important as we get involved in work, daily chores, social media and all that multi-tasking that we remember to take time for ourselves to experience a little serenity. It is also important to pay attention to family and friends. Are you hearing what they say? Or are you multi-tasking while they are trying to talk to you, nodding your head but not hearing a word? Take a time out. It’s good for you and your relationships.
My Pink Newton’s
My pink Newton runners worked great. No sore toe. I love the completely mesh upper. My sock is visible right through the sneaker or in the picture, my fingers are visible.
And I just LOVE the little bag that came with the shoes
These will stay my indoor runners for a while. Everything BUT my feet were sore from my long run on Wednesday. Not sure why that happened because I only ran one extra mile than last week and last week I wasn’t sore at all.
I really like getting that long run out of the way mid week. It means Shane and I can go for our standard run on Saturday. I was wondering about how far to run with Shane. I know he has energy left after 10 miles. I might push him to 12 one day but that will be when the weather gets nicer, the ground dries up, and we can run on the grass. I don’t want him to run that far on pavement. Anyone know of paw protectors for dogs that actually work?
Finishing up the week in workouts was a 30 minute ET ride Thursday while watching “Paula’s Party”. That Paula Deen cracks me up. I did about 45 minutes of weights, getting in back, triceps, shoulders, and abs so I could sleep a little longer Friday. Then Shane and I did a 3.36 mile recovery run. Friday: Day off – PHEW! Saturday: An 80 Minute run. I might try doing some hills, we’ll see what time I get up Saturday morning. I won’t go up Sherman if it’s still dark.
The Fiesta Fish Dish ….almost
A twist of lime and an array of color make this dish a pretty addition to any table. Finish the dish with cheese and don’t FORGET to finish the dish with cheese like I did. It makes a difference. For more healthy tid-bits and another fish recipe (if you missed it in November) see my post on EXAMINER.
- 2 lb wild caught cod fillet
- 2 TBS olive oil
- juice of one lime
- salt and pepper
- 1/2 large onion, chopped
- approximately 20 halved grape tomatoes – more or less to your taste
- 1 chopped yellow or green pepper
- 10 oz small mushrooms, halved
- 1 cup cheddar cheese, shredded
I just can’t believe I forgot the cheese! It really needed it. I added it after but it would have been so much better melted on top.
Preheat oven to 425 F. Line a baking pan with foil and spread 1 TBS olive oil on the bottom. Add the fish. Squeeze the lime juice all over the fish. Drizzle with the other TBS of oil. Salt and pepper. Top with onions, tomatoes, pepper, and mushrooms. Use the Canadian cooking rule and cook for 10 minutes per inch of prepared fish. That means you include the toppings as well. Our dish looked like it was about 3 inches high so we baked for 30 minutes. Perfect! However, once again, don’t forget the cheese. Add the cheese on top of the fish and put back in the oven for 2 minutes. Let it melt over everything. Makes 6 servings.
The fiesta fish was served on top of cooked butternut squash slices and fresh green beans.
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