This is going to be a quick post. Today my husband is having surgery on his knee. Without going into all the gory details, he tore his PCL about 2 years ago, and has not been fully functioning every since. The good news is that after 2 years of bad doctors and getting the run around, we have finally found a doctor that knows what he is doing. The bad news is that my husband’s knee is completely shot and he will need a full knee replacement within the next 5 years. Today, they are going in to do an osteotomy – where they are going to cut into the bone in his leg and insert wedges so that it will give his knee some extra stability. The doctor is hoping that this will at least stabilize his knee for a few years until they go in to do the replacement. My husband has been struggling with this a bit because he is so young and will never be able to run again. He is a very athletic guy – he played baseball through college and some semi-professional after college – so it is hard for him to come to terms with never being able to play even recreational baseball again. We go into the hospital today, and he will have to stay overnight for a couple of nights because of the risk of blood clots. So I am taking a few days off of work to take care of him and to be with him, so I won’t be around a computer for a few days.
But I didn’t want to leave you empty-handed, so I will leave you with a dish that I made a couple of weeks ago. This would be perfect for everyone who has vowed to eat healthier for the new year, as it is a fairly healthy meal, yet it packs a ton of flavor. This was rated as one of the editors favorites in Cooking Light. We thoroughly enjoyed it. I especially loved the Chile-Cilantro Aioli. I think it would go well on a number of different things.
To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in another shallow dish.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with aioli and lemon wedges.
4 servings (serving size: 1 fish fillet, about 1 tablespoon aioli, and 1 lemon wedge)
CALORIES 367(27% from fat); FAT 11.2g (sat 1.6g,mono 6.3g,poly 1.9g); PROTEIN 40.8g; CHOLESTEROL 56mg; CALCIUM 166mg; SODIUM 645mg; FIBER 2.2g; IRON 2.4mg; CARBOHYDRATE 25.1g