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Poached Halibut

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I just finished a run nutrition class last week and in one of the more recent classes, we discussed injury prevention nutrition.  This involves changing the way you see food.  It’s obviously fuel to your body, but it’s also nourishment.  In my class at SMU, I find myself constantly referring to “SAD” AKA Standard American Diet.  But, in my world, it’s really the “yellow diet.”  Because if you look at most people’s (including kid’s) plates today, it’s that light brown/yellow color.  Fish sticks, chicken nuggets or some other breaded thing, mashed potatoes, fried potatoes, corn, bread, etc., etc., etc.  Where’s the color in that?!  In the injury prevention run class we talk about adding color to your plate.  I give a list of everything they can choose from and a common curiosity is purple potatoes.  Since it had been a while since I made them, I came up with a way to incorporate them into this fantastic poached salmon recipe.  For roasted the potatoes, I just cut into cubes, added olive oil, salt and pepper and they were wonderul!  Lots of flavor!  Add a veggie, and ta-da, dinner is served.

Poached Halibut, Roasted Purple Potatoes and Asparagus

Poached Halibut, Roasted Purple Potatoes and Asparagus

Ingredients
4 (6 to 8-ounce) portions halibut fillets
Salt and pepper
1 tablespoon olive oil
1 clove garlic, crushed
1 shallot, sliced
1/2 cup white wine, eyeball it
1 can diced tomatoes, well drained
1/4 lemon
20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade

Get recipe instructions at: http://www.foodnetwork.com/recipes/rachael-ray/poached-halibut-with-tomato-and-basil-recipe/index.html?oc=linkback

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