Countdown to Fitness

Marinated, raw turbot fillet

Turbot is a species of flatfish that has a delicate flavor.  While I used turbot in this recipe, any white fish will do.  For the marinating wine, I used sherry.

TIP: Because cooking meat of all types at high temperatures causes carcinogens to form, marinating in thin liquids first is a great option that helps reduce carcinogens.

Because this fish is low in fat, I served it with baba ghanouj, a higher fat eggplant dish made with sesame seed paste and olive oil.  I used my baba ghanouj as a vegetable dip for other veggies, making this dinner well-rounded in nutrients. (more…)

Three Types of Eggplant - photo by J.E. Fee

I had two small eggplants from my CSA, Three Rivers Community Farm, and some tahini (sesame seed paste) from the store, and I needed a recipe to use both.  I found a baba ghanouj recipe, an Arab dish of eggplant (aubergine) mashed with a few other ingredients, and made a slight variation.  Also, instead of using pita bread wedges to dip into the mixture, I cut up vegetables and used them, along with cherry tomatoes, to dip into the baba ghanouj. (more…)