Currently, I am doing a 21-day clean eating challenge. After returning back to Boston from my Outer Banks vacation, my boyfriend and I haven’t been eating clean like we (
or should I say, I) usually do. So I decided that there is no better way to get back on track and into the swing of things than to do a fun challenge. I know what some, who have been reading my blog for a while, may be thinking: “how can someone who suffered from an eating disorder do a challenge like this?”….I’ll talk about that in another post.
This post is about this delicious clean meal we made for dinner last night. I read an article on Bon Appetit about properly grilling fish and decided I would try this method. It would be a perfect clean meal to incorporate into our challenge (
the previous nights consisted of pureed cauliflower soup…my boyfriend was happy to have some meat in his system).
What you will need
– Your choice of fish (filleted)
-soy sauce (low sodium)
-fresh lime juice
When cooking fish, especially fresh, wild-caught fish, you want to generously season it with salt and pepper. That’s it. Obviously, do not over salt it, but don’t hold back, the fish can take it.
Then you want to drizzle it with EVOO on both sides and set aside to make your marinade which you will apply after it is grilled.
In a bowl, combine 2-3 tbsp of soy sauce
If using a real lime, squeeze half of it into the bowl. If using organic, fresh lime juice, squeeze 1 tbsp into the bowl.
Add as much garlic as you’d like. I know garlic is a preference thing, some like a lot (like myself), while some only can handle a dash.
Chop up half of a jalapeno (or if you’re feeling brave, you can use the whole thing) and add it to the bowl, seeds and all.
Finally, add a drizzle of EVOO and mix together. Set aside.
I did not do any of the grilling as I am not as skilled in the grilling department as my boyfriend so happens to be, so all credit goes to him on this one. When grilling, you want to make sure you start the fish, meat side down. Cook for about 8-10 minutes (depending on the size and thickness of your fish) on each side at a temp of 450 degrees.
Grilling during the summer is an automatic. As soon as the sun gets warm enough, the smell of propane, charcoal or wood chip grills begin to billow throughout neighborhoods all across America, filling our nostrils with a euphoric smell that summer is almost upon us.
You can basically grill any and everything, so try and grill as much as you can.
We grilled our side of white asparagus for a little side salad consisting of asparagus, organic sweet corn and avocado. Season lightly with salt and pepper.
Let your salmon/filet rest for about 10 minutes before slicing into portion sizes, then drizzle on your marinade.
There you have it, a light and tasty meal fit for a cool summer’s night.
Question of the Day: What is your go to meal to make on the grill?
Leave a comment below!