The holiday season has come to an end, and as much as I will miss the smell of pine and the strings of glowing lights, there is one thing I am looking forward to leaving behind — all of the calories!

So much effort is put forth by many of us during the year to get to a point where we feel good about ourselves. Unfortunately, it is usually during the holiday season that a good portion of what we’ve done to get healthy is undone by the mounds of food we inevitably eat.

So what do we do about it?

Resuming our trips to the gym AND eating better than we have been is a hard pair of actions to tackle simultaneously, especially if we’ve abandoned both routines. While working out takes a lot of physical effort, cooking a healthy meal is on the opposite end of the spectrum. It is easy and rewarding, and this recipe I share with you today proves just that while leaving no stone unturned in the flavor department.

This Pan-Seared White Fish with Curry Clementine Slaw gives you everything you need to ween yourself off of the “bad” food you’ve been consuming. The flaky fish yields a buttery taste accented by the vibrant flavors of what sits atop it. Made with your not-so-typical veggies, the accompanying slaw is something you likely haven’t eaten all year (or ever) but will very quickly be a component you’ll want to make again and again.

The nutrients and flavors in this dish are things we can be proud of consuming and a perfect way to kick off cooking in the new year. So check out this recipe, and for your next dinner or dinner party, prove to yourself and your friends and family that a resolution for healthier dining can be something we all look forward to upholding.

Pan-Seared White Fish
with Curry Clementine Slaw

(recipe serving size – 4 people)

 

For the dressing:

1/2 cup olive oil

1 tb honey

1 tsp curry powder

1 tsp cracked black pepper

3/4 tsp kosher salt

4 cloves garlic, finely minced

Juice of 2 lemons

Combine the ingredients in a jar and set aside.

For the slaw:

1 head of radicchio, sliced thin

1 head of endive, sliced thin

Segments of 6-8 clementines

1 pepper (bell pepper or poblano), halved lengthwise and sliced

1 cucumber, halved lengthwise and sliced

Combine the radicchio, endive and pepper in a bowl. Coat with 1/4 cup of the dressing and let the slaw rest, allowing the ingredients to incorporate.

For the fish:

4 white fish filets (tilapia, flounder, trout, etc..)

1 tb olive oil

1 tsp kosher salt

1/2 tsp cracked black pepper

Sprinkle the fish with the salt and pepper. Coat a large pan with the olive oil over medium-high heat and sear the fish filets on each side for 2-3 minutes. Place the fish on a plate and cover to keep warm.

Finishing the slaw:

Sauté  the radicchio, endive and pepper mixture in the same pan you used for the fish for 1-2 minutes until the slaw has wilted slightly. Return the sautéed slaw to the bowl and gently fold in the clementine segments.

Bringing it all together:

2 avocados, sliced

8 oz feta cheese, hand crumbled

1 tsp curry powder

1 tsp kosher salt

1 tsp cracked black pepper

Place 1 piece of fish on a plate. Gently scoop a healthy amount of slaw onto the fish. Place half an avocado next to the fish and sprinkle with a pinch of curry power, salt and pepper. Drizzle  some of the remaining dressing over the fish and slaw and top with the crumbled feta cheese.

Serve while warm and enjoy!