Sweet & Sour White Fish

White fish – like talipa or cod – alaskan wild black cod would be the best
dressing – something like this for ~4 servings:
- 2 cloves garlic minced, 2 shallots
- 1/2c kalamata olives roughly chopped
- 1/4 c capers
- 1/2 c raisins
- some spices – e.g. thyme, rosemary, oregano
- 1/2 can diced tomatoes
Sautee garlic in EVOO, add shallots, cook till translucent 1-2 minutes, add the rest of the ingredients except spices. cook till warm, add spices + S&P at end, serve over fish
For fish: ask fish monger  - or spray tin foil, rinse & pat dry fish, pour a bit of EVOO S+P over them, bake at 425 for about 8-10 minutes and check for doneness, if not done – check every 2-5 min till done.

Can serve with sauteed baby spinach and wild rice.


Quick Couscous with Broccoli Rabe

(2-3 servings)
¼ c (handful) walnuts
¼ c (handful) kalamata olives
1/2 head broccoli rabe blanched & roughly chopped
2 cloves garlic
1 shallot
1 box couscous

Cook couscous according to box directions. Meanwhile, sautee garlic and shallot for about a minute. Add olives, walnuts, broccoli rabe to fry pan till warm.
Mix all ingredients. Serve.
Focus Food: Broccoli Rabe

Broccoli rabe is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.  Iron is super-important for carrying life-giving oxygen to our blood cells.

Broccoli rabe is available all year long, but its peak season is fall to spring.