Go On...Be Good To Yourself

by Deborah English — December 19, 2007

Just because your social calendar is bursting at the seams, doesn't mean that you have to. Make the most of your evenings at home. Forget take-out, cooking healthy, delicious food is a cinch.

Don whipped this super-healthy fish dish up for us last night. (Hey...he's won my heart!)

Grilled Fish with Hot Potato Salad and Zesty Salsa
(Serves 4)

For the Salsa

½ cup stoned Greek black olives
3 Tbsp capers
2 Tbsp each fresh chives and parsley, chopped
2 cloves garlic, finely chopped
Zest and juice of 1 large lemon
1 red chili, sliced thinly
¼ cup extra virgin olive oil
Sea salt and black pepper, freshly ground

Mix everything together in a bowl, and set aside.

8 baby waxy potatoes, halved
1 leek, thinly sliced
5oz/150g green beans, sliced thickly
2 Tbsp olive oil
4 firm white fish fillets (Snapper, Grouper)

Boil potatoes in a saucepan of well-salted water until almost tender. Add the leek, boil for 1 minute, then add the beans and boil 2 minutes. Remove from heat, drain well, and let stand in a colander for a minute.

While the vegetables are cooking, brush the firm fish fillets with olive oil, season with salt and pepper, and grill until just cooked through.

Place the hot vegetables onto serving plates, top with the fish, and spoon the salsa over everything.

Enjoy!