Shelly's Salsa Fish Packet
1 fillet of Halibut (any firmer white fish will do: Cod, Tilapia, Orange Roughy)
1-2 Summer Squash, chopped
a generous dollop (enough to cover fish) of Fresh Salsa or Pico de Gallo (the kind you have to keep refrigerated at all times)
2 cloves of Garlic, minced
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
a wedge of Lime
2 Tablespoons White Wine
Aluminum foil
Serve with Shelly's Cilantro Yogurt Sauce
2 Tablespoons Cilantro Dressing (Litehouse, El Toritos, Fresh & Easy, etc.)
dash of Kosher Salt
a few twists of Black Pepper
Mix together. Refrigerate till use.
Highlights of the day:
* Went to the beach with Jeremy today. Very nice. Always clears my head. Refreshes me. I wish the feeling would last. I think I just need to move closer.
* The weather is changing. We are supposed to have some huge rain storm. Gives me an excuse to curl up in a fuzzy sweater on the couch.
* My friend Janet just emailed me a couple of cool pics from the LA Event. I always bring a camera and never take a picture. Some blogger I am huh?! Well luckily I have cool pals that will recreate my weekend for me.

Listening to: "Twisted" Keith Sweat. Old School Baby.
7 comments:
Oh. MY.
Those are great.
Hi I was just wondering if you could put on your quick tips how to find the amount of protein, fat, carbs, etc. in your recipes.
Mary
Hi Shelly
I made one of your 5 minute cakes, it was great moist and tasty.
Mary
Hey Mary,
Go to fitday.com and enter your ingredients in a new day, add the totals and divide by the # of servings you get. That's what I do but you know change one ingredient and the #'s are off so I leave that up to you guys.
~Michelle
how long would you cook this in the oven?
Same time. Hot oven though maybe 425-ish.
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