A Recharge Weekend

This has been exactly the weekend I craved and needed. It has been productive but relaxing. So far I’ve made great progress on this weekend’s to do list:

• 10 mile run
• Clean
• Cook 2 homemade meals with Bo this weekend
• Catch up on DVR shows
• Grocery shopping for the week
• Use my brown bananas
• Post my giveaway
• Return my dress to Lord & Taylor
• Do at least 45 minutes of yoga

Last night, Bo and I made an amazing dinner together while enjoying a new bottle of white wine one of our friends gave us. Our dinner included many of our favorite things: fish, tarragon, Brussels sprouts, and mushrooms!

Our appetizer was healthier stuffed mushrooms, which Bo first made for my Marathon Celebration party!

These were delicious!

Our entree, Roasted Grouper with Sesame Almond Crust, is actually our favorite dish at Elizabeth’s on 37th, Savannah’s highest rated restaurant which has been wowing patrons since 1981 with their Southern coastal menu.

 Roasted Grouper With Sesame Almond Crust (Serves 6)

36 ounces black grouper fillets, each 1/2 inch thick (6 fillets)

2 tablespoons sesame oil

2 tablespoons vegetable oil

2 tablespoons lemon juice

2 tablespoons water

1 egg, beaten

1/4 teaspoon salt

1/4 teaspoon fresh cracked black pepper

1 teaspoon hot chili sauce

1 cup wheat crackers, crushed (such as Weston Stoned Wheat Thins)

1/2 cup asiago cheese, grated (2 oz.)

1/4 cup toasted almond, chopped

2 tablespoons sesame seeds, toasted

1/4 cup fresh Italian parsley, minced

2 tablespoons fresh tarragon, minced

1/2 teaspoon fresh cracked black pepper

2 tablespoons butter, melted

2 tablespoons extra virgin olive oil

Directions

• Preheat the oven to 425 degrees F. Butter a shallow baking pan.
• In a medium bowl, combine the sesame oil, vegetable oil, lemon juice, water, beaten egg, salt, cracked pepper, and chili sauce. Set aside.
• In the bowl of a food processor, combine the wheat thins, cheese, almonds, sesame seeds, parsley, tarragon and cracked pepper and process to a crumb. Set aside.
• Dip the fish fillets in the marinade and then in the crumbs. Place on the baking pan. Do now allow the fillets to touch each other. Combine the melted butter and olive oil and drizzle over the fish, then roast in the oven for 20 minutes until the fillets are browned and cooked through.

We enjoyed this with roasted Brussels sprouts topped with a little asiago cheese.

This morning, we enjoyed a Sunday morning breakfast of scrambled egg whites, organic turkey bacon, toast, and coffee while reading the newspaper.

QUESTION: What is your favorite Sunday morning breakfast?