Sometimes, I just can’t face another night of the Single Girl Standby (aka cereal). So, instead of corn flakes, tonight I pulled together a simple pasta dish that’s easy, colorful, and healthy.
1/2 lb wild Alaska halibut cheeks
3 tbs Litehouse bleu cheese vinaigrette
1 cup whole wheat rotini
1 cup frozen organic broccoli florets
1/2 cup frozen organic sweet corn
1/4 cup organic tomato, diced
fresh mozarella (optional)
How I Made It:
Marinate the halibut in the halibut in the bleu cheese vinagrette for 30 minutes.
Cook the pasta according to the instructions on the box, adding the frozen broccoli and corn for the last 5 minutes. Meanwhile, cook the halibut in a nonstick skillet over medium-high heat until it is cooked through (no longer translucent). One trick is to cook it uncovered for the first few minutes, and then cover it until it’s done so that it doesn’t dry out.
Drain the pasta and vegetables, and add the tomato (and mozarella, if you choose). Plate with the halibut and enjoy.
How It Turned Out:
It was good. I probably wouldn’t serve it to company, since there is no “wow” factor to it. Other than how easy and quick it was to make. Makes 2 servings.