Simple, Healthy Friday Night Dinner

June 8, 2013

Handling breakfast and lunch for the Body Fat Loss Contest I’m taking part in this summer has been relatively simple. I make large batches of healthy items like bulgur or boiled chicken breast ahead of time, then pack that along with fruit, vegetables, yogurt, cottage cheese, and other items to take to work. But dinners take a little more planning, since it’s not just myself eating. I’ve done scrambled eggs with sautéed pea tendrils, whole wheat flax pasta and tomato sauce with clams, meatloaf made with antelope or bison, and a few other healthy standbys. This past week I planned one meal short, so needed something to make Friday night that wouldn’t take too much effort, because after a tiring week the last thing I wanted to do was spend a long time cooking.

Enter the frozen barramundi we get from Costco. (I’ve been reading recently about imported seafood, and the lack of inspection done as part of importing. My husband has done some reading on Costco, however, and how they do some of their own inspection, and maintain relationships with their suppliers. So at least for right now, I’m going to go with that. Plus there has never been any fishiness to the barramundi we’ve gotten, nor has it ever been freezer burned.) I had bought a large bunch of green beans which we had yet to eat, so that was easy to figure out. But I needed some kind of grain dish. I happened to have some campari tomatoes (my go-to out-of-season tomato – hydroponically grown, and quite delicious, actually), and since I’ve got cooked bulgur on hand at all times now, it dawned on me that I could throw together some tabbouleh rather quickly.

The barramundi is ridiculously easy to make. Once thawed, I just rub both sides with a small bit of olive oil, then salt and pepper both sides, and bake it at 350 degrees for 15-20 minutes. For two servings of tabbouleh, I used 1+1/3 cup cooked bulgur, six campari tomatoes, seeded then chopped, a large handful of chopped fresh parsley, 3 chopped garlic cloves (I like it garlicky!), 2 tsp of olive oil, 4 tsp lemon juice, 2 Tbsp ground sumac, a little urfa pepper, and salt and pepper. I just steamed the green beans.

When I looked down at the finished plates, I realized that it actually looked like a picture that you’d see in an article on healthy eating! But more importantly, it tasted wonderful, and really was healthy.

Barramundi, Tabbouleh Salad, and Green Beans

Barramundi, Tabbouleh Salad, and Green Beans

Feel free to comment!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: