The chef has been extra wonderful this week, making dinners from the low glycemic index cookbook that I bought at Costco last weekend. It’s The G.I. Diet Menopause Clinic — the latest in a series by Canadian author, Rick Gallop.
The book has 13 weeks of optional menu plans and grocery lists, and about 80 pages of recipes. We’ve adapted some of them, to include ingredients that we prefer, and followed the instructions exactly for some of the others.
Monday was Lemon Linguine with Smoked Salmon, which the chef changed to “with Sliced Ham”. We added a bit more liquid than the recipe called for, and it was very good.
Tuesday we had Cheesy Lentil and Bean Bake, which I really enjoyed. The chef ate most of his, but would prefer something with ground beef, instead of all those beans.
Wednesday, the chef grilled himself a small steak, and I had grilled back bacon.
Thursday we had braised halibut. I’m not a fish lover, but this was so good that I had the leftovers in a tossed salad today. Here’s the chef’s adaptation of the recipe, and a picture of the finished dish.
Braised Halibut on Spinach
- 1 pkg (10 oz) frozen chopped spinach
- 1 lb Pacific halibut
- 1 tbsp grainy mustard
- 1 tsp Dijon mustard
- 1 tbsp grated lemon zest
- 1/2 tsp freshly ground pepper
- 2 tsp olive oil
- 3 cloves garlic, crushed
- 1/2 onion, chopped
- 1/4 tsp salt
- 1/2 cup water
- Preheat oven to 375°F
- In medium saucepan, bring 1/2 cup water to boil. Add frozen spinach, cover and cook for 2-3 minutes, or until thawed.
- Drain spinach in colander, and squeeze out as much water as possible.
- Rinse and pat fish dry with paper towel.
- In small bowl, mix mustards, lemon zest and pepper. Coat fish on all sides with this mixture, and set aside.
- In large ovenproof frying pan, heat oil over medium-high heat.
- Add garlic and onion and cook for 8 minutes, or until softened.
- Reduce heat to medium and stir in spinach and salt.
- Pour in water, and place fish on top of spinach mixture.
- Cover and cook for 15-20 minutes, or until fish just flakes with a fork.