A few months ago, we tried a "lifestyle program" called Physique57. Those that were on the two-week exercise and food regimen supposedly lost inches and pounds - sounds good to me! Well, I lost neither. For ten days, I cooked all the recipes, did the exercises but didn't feel any lighter or leaner. It turns out, each day’s menu totaled 1500 calories. I must have been eating that many calories beforehand. What this program did teach me though is how much oil/fat I didn't need to add to food for it to taste good. I started adding more herbs, "concentrates" like caramelized onions and pop! like lemon juice or vinegar to dishes for sparkle instead of richness.
Scrod with Wilted Beet Greens This dish is truly very simple. Feeds two people.
3/4 pound scrod filet 1 lemon Beet greens, rinsed and stalks trimmed 1/4 cup dill, stems removed and roughly chopped Paprika Coarse salt and fresh ground black pepper
Preheat oven to 350 degrees.
Zest the lemon and mince. You need 2 teaspoons worth. Mix with the dill in a small non-reactive bowl and put aside. Julienne the beet greens, cutting across the spine.
Line a pan with foil or parchment and sprinkle on all the beet greens. Place filets on top of greens. Squeeze the lemon over the fish, sprinkle some paprika, salt and pepper on top. Bake for 13 minutes.
Slide an offset spatula under a filet and the beet greens below it. Carefully and quickly move to a plate. Depending on how large your filets are, you may need two spatulas to get the filet over to your plate intact. Continue doing this for both plates. Sprinkle the dill/lemon zest mixture on top of both portions. Enjoy!