I just finished eating it, and still it makes me hungry to look at this picture. I really like Corvina with the gravy that lime juice makes in the pan, a little brown rice to sop up the gravy and with not quite as much affection, the collard greens. They are tasty, but if they weren't essential for health I'd skip them. Because that's the kind of girl I am. If I were eating entirely on whim, I'd eat some protein, lots of carbohydrates, and following every meal, chocolate and sugar in some combination. However, I would shrivel up and die on that diet, so I don't.
Any white fish at all:
1. Rinse it well and pat it dry with paper towels. I made an effort to cut out the back bones and make four more or less equal pieces. It doesn't matter that you get every bone. You will find them as you eat and pick them out. No big deal except for little children. Best to get all their fish bones out before serving. (You can finish that up after it's cooked.)
2. Flour it lightly with spiced potato starch or other non-gluten light flour. (I mix in lots of spices like chili flakes, cumin, turmeric, etc.)
3. Heat a little olive oil in a non stick pan until it's getting hot but not smoking. Gently put the pieces of fish in the pan. In a minute or two, turn them over using a spatula.
4. Wait another minute, then add the juice of two limes. I just squeeze the limes right over the fish pieces, half a lime per piece.
5. Turn the light down and let the fish simmer a couple of minutes in the lime or lemon juice. It sort of glazes, the natural juice from cooking the fish, the little oil, the flour from the fish and the lime juice.
6. If you turn off the burner, put a cover on and let it sit on the warm burner it will stay warm a few minutes.
Collard Greens:
1. Put some cool water in a clean sink. Swish the bunch of collard greens up and down to get them clean.
2. Put the bunch on a cutting board and using a french knife chop off the stems with one fell swoop. Imagine yourself hacking through the jungle with Michael Douglas in "Romancing the Stone." If you're careful of fingers and other things that shouldn't be chopped, you can build some adventure into your food prep time. You can save those stems for making soup stock, or just throw them away.
3. Cut somewhat more carefully through the pile of greens, first in one direction, making strips about 1 inch wide. Then go in the other direction, about an inch apart. Then if the bits are too chunky, chop randomly a bit so you end up with pieces about half an inch by one inch.
4. Heat olive oil in a pan, when it's hot, add the greens, and stir now and then, cover for a few minutes, then uncover for a few minutes. When they are wilted, smaller, and a little brown, they're done.
Rice:
1. I used left over brown rice, and not much, maybe half a cup.
2. Rest the fish fillets on the greens while you stir the rice into the glaze in the fish pan. There may not be much, but it will be very tasty absorbed by the rice. Stir it till it's hot, then serve the rice on the plate.
Serve the fish on top of the rice, and the collard greens next to them. Salt lightly and enjoy.
I have given some thought to why I so often fry food, even though it may not be politically correct. Here's why. It tastes good. There are only so many things you can do with food. I do bake meat, and eggplant parmesan, (but only after the eggplant has been fried). You can boil things like soup, and I do that often. But for individual servings of fish and vegetables, there's not much you can do to prepare it that's faster and tastier than sauteing it. If you use these recipes and you wish for lower calories, use the littlest bit of oil in a non stick pan, and eat smaller portions than I show.
Mango smoothy:
1. A whole ripe mango, without the skin and the hard to separate seed.
2. One ripe banana
3. 7 ounces of coconut milk
4. A tray of ice
5. One glug of maple syrup
Mix it into submission in a blender.
This time I added a tablespoon of nutritional yeast, something my generation revered, but which isn't seen around now. It's a great source of vitamin B and I definitely was less hungry after I drank the drink. It was cold, refreshing, comforting, and apparently very good for me.
I still have two blogs to do in retrospect, so soon the rest of the crazy sick time will be up. Feel free to skip it. I'm over the gluten flare, but so easily tired out. See it does pass, and I did get better and cook fish and greens. If you're having a hard time, don't despair, just make the best choices you can and get help, if you can, to cook some food for you ahead, enough for a few days of rest if you're that worn out. Never let anybody make you feel apologetic. People have said to me, "You're not really sick. You look fine." You just say. "Celiac disease is the most prevalent genetic disorder on earth, one to three out of every hundred on this whole earth. It's real, it's serious. It's in the same circle of autoimmune diseases as MS, lupus, type one diabetes, rheumatoid arthritis and fibromyalgia." Then you smile sweetly and say, "Thank you for understanding how careful I have to be and how awful I feel when I'm in a gluten flare."
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