Job Hunt Update
The job hunt continues. I had an interview at a hospital on Monday morning and I am anxiously awaiting to hear back from them. In the mean time I have plenty of other things to get done around the house. The bathroom is painted and I am in the process of preparing the walls in the dining room. Overall the house is looking a lot better.
Yesterday was full of running errands:
1.Dropped off leaves 2. Bank 3. Post office 4. Grocery store. I find that if I make a list I am much more productive during the day, plus it feels pretty good to check stuff off when you are done.
I ended the day with a run outside and then started dinner, which I was really excited about since I negotiated with the meat department to drop the price of the halibut that I had my eye on. I received $9.00/ lb off since it was the last filet.
Roy is thrilled to have his exam done and over with, it will be a couple of months until the final results. He is finally back in the gym and working very hard to get back into shape : ). I don’t know how he survived not working out for 4 months, for me it is a big stress relief and I couldn’t go without some sort of physical activity for more than a couple of weeks tops.
Pistachio-Crusted Halibut with Spicy Yogurt
- 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
- 1 cup whole milk
- 1/3 cup shelled pistachios (preferably Turkish), finely chopped
- 3 tablespoons cornmeal
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
For Spicy yogurt:
- 1 cup thick Turkish or Greek yogurt (8 ounces)
- 1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
- 2 tablespoons chopped fresh dill
- 1 tablespoon finely chopped onion (omitted onion for personal preference)
- 1 tablespoon fresh lemon juice
- 2 teaspoons dried maras pepper ( I used red pepper flakes)
- 1/2 teaspoon salt, or to taste
Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
While fish cooks, stir together all ingredients for spicy yogurt.
Serve fish with spicy yogurt on the side.
(Recipe from Epicurious)
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