I have a new roomie! That is, for three weeks. Leigh Ann is living with me until she moves into her new digs. So, tonight we kicked off our sisterly bonding with a yummy, healthy meal (well, at least IMHO -- you can ask LA for her thoughts!).
And, to make it even better, we are watching our new favorite show, Bachelor Pad. This TV show is a clear demonstration of the virtues of having a roommate -- it is much more fun to watch with a giggle buddy.
The fish recipe was one from Cooking Light that I've had in my files forever. It calls for salmon, but since LA only likes wild-caught salmon, and they were out of that at Earth Fare, I had to adjust. Let me just note this halibut was $22 a pound, so it should have been good! Anyway, I think this is an awesome dish to make on a weeknight. I marinated it while I went for a jog and threw it all together fairly quickly when I got back.
Barbecue roasted salmon
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-oz) salmon (I used halibut) fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Lemon slices (optional)
1. Combine first three ingredients in zip-top plastic bag, seal and marinate in refrigerator one hour, turning occasionally.
2. Preheat oven to 400.
3. Remove fish from bag; discard marinade. Combine sugar and next five ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7 baking dish coated with cooking spray. Bake at 400 for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired. Yield: Four servings.