Turbot and tomatoes - what a combo!

You may have noticed that most if not all of my recipes are fairly calorie conscious; especially this close to bikini season! I've been pretty diligent about my diet and exercise regimen lately, even more disciplined than my usual almost military approach to staying fit. Plus with my restaurant partner-in-crime, RRR, not working in the city the past few weeks, restaurant reviews have been few and far between. So forgive all the home recipes of late.

Coming home late last week, I was looking for a quick, easy, healthy and satisfying meal. After seasoning a piece of turbot with my usual salt, pepper and garlic powder, I sauteed the fish in my grill pan.

After turning the fish over after a few minutes, I filled the pan with grape tomatoes (cut in half), diced olives, thinly slices white onions, a few cloves of garlic and loads of fresh parsley. After the onions and tomatoes began to soften (helped along with a splash of chicken stock) I was done.

Note: Turbot is a great fish especially with any tomato based sauce or topping. The firmness of the fish and it's oily texture can stand up to whatever thick sauce you can dish up.

For a quick side dish, I sauteed some garlic then added a head of kale. Once the kale wilted and turned a vibrant green, I seasoned with salt, pepper, more garlic powder, freshly grated nutmeg and crushed red pepper and I had a hearty healthy quick weeknight meal.