• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Retreats, Classes & Events
  • Work with me
  • Blog
  • Recipes
  • Private Events
  • Corporate Wellness

happy eats healthy

being healthy is finally delicious!

 

Healthy Chicago Cooking Classes

zucchini

Crisp skin sablefish

Crispy skin sablefish with peach zucchini salsa

During the summer months of Chicago, I open my roof deck to clients for various outings like private cooking classes, yoga + brunch and friends, family or business dinners. Imagine taking your clients out to dinner where you have room to roam, space to move without being stuck in one chair, a health-centered meal and aren’t limited to 90 minutes.

It’s a pretty special opportunity.

This Crisp-skinned Sablefish with Peach & Zucchini Salsa was was a huge hit at one recent such dinner. I’m a proponent of seasonal ingredients, usually creating recipes on the fly based on farmer’s market finds. Often guests request recipes; sometimes I get around to writing them up.

This particular recipe is such a delight that I had to make it again… for my lunch. Plus I had extra sablefish. Sablefish is also known as block cod or butter fish. It’s not like cod at all- it’s much more buttery (or oily), more similar to a Chilean sea bass, and it delivers one of the highest amounts of omega-3 fats. It’s also a very forgiving fish to cook because of its high fat content. Win-win!

Fresh, flash-frozen fish is delivered to me direct from Alaska where it’s wild, line-caught by small family boats from Sitka Salmon. Use my link for $25 off your order!

If you are visual viewer, join and watch my video recipe of this Grilled Sablefish with Peach & Zucchini salsa on my free group facebook page.

Happy eating!
~Monique

Crispy Skin Sablefish with Peach Zucchini Salsa

2 sablefish filets, skin on (thick portions, not thin)
2 tbls olive oil
pink salt and pepper
1 peach (barely ripe)
1 zucchini
handful of mint
~microgreens

Heat a grill, place a cast iron skillet in the middle; allow the skillet to get smoking hot.

Dice the peach and zucchini into small cubes. Drizzle with a tablespoon of olive oil and tear the mint over the top. Add 1/4 teaspoon of pink salt and toss well once and set aside.

Liberally salt and pepper the sablefish. Carefully add a tablespoon of olive oil to the skillet and place the fish skin-side down. Close the grill and let cook for 5 minutes (the skin should be crispy). Flip and cook until the fish is cooked through and flakey (2-4 minutes).

Place the fish on a platter, spoon the salsa over the top. Sprinkle with microgreens.

roasted zucchini

Zucchini-stuffed Zucchini

After an indulgent weekend (which I thoroughly enjoyed!), I really like to have a day of light eating. Enter the zucchini stuffed zucchini. It’s completely plant based and loaded with hydrating foods.

However, if you’re a meat eater, adding a chorizo or Italian sausage will take this to the next level. Cook to your preferences, always!
Happy Eating,
~Monique

Zucchini-stuffed Zucchini

1 medium to large zucchini
1 tbls + 1 tsp ghee or olive oil (an olive oil mister comes in handy here)
1/4 cup chopped onion
1 large Swiss chard leaf or a couple handfuls of other greens
1 fennel or celery stalk
1 large garlic clove, smashed
2 tbls toasted pine nuts, pumpkin seeds or other nuts and seeds
1/4 cup GF bread crumbs
2 tbls fresh parsley
salt and pepper
Parmesan cheese
Optional: 1 chorizo or Italian sausage with casing removed, additional cheese (like goat or creamy havarti), fresh basil, fresh lemon.

Preheat oven to 400 degrees.
Cut the zucchini in half lengthwise. Scoop out the insides to create a ‘boat’ that will hold the stuffing. Rub with the 1 teaspoon of olive oil and a good sprinkling of salt and pepper. Place in the oven and roast for 20 minutes or until desired doneness is reached.

If using Swiss chard – tear the leaves from the stalk, chop both separately.

If you’re using meat, brown the chorizo or sausage first, then remove from pan and add back with the garlic.
Melt the ghee or oil in a skillet over medium-high heat. Add the onions and saute for a minute then add the Swiss chard/ fennel/celery stalk and a good sprinkle of salt. Saute for a few minutes to soften the veggies, tossing often. Chop the garlic and add to the pan along with the nuts. Turn off the heat.

Remove zucchini from the oven. Pile the stuffing into the boat. Cover with bread crumbs and a good sprinkling of grated cheese.

Set the oven to broil. Place the zucchini stuffed zucchini under the broiler just a minute until browned (watch closely as this can burn easily.)

Remove from heat, drizzle with aged balsamic, fresh lemon and chopped chives if available.

See our video recipe at Happy Eats Healthy Facebook page or on our You Tube Channel.

This site contains affiliate links to our favorite ingredients and products; we may receive a small commission for purchases made through these links.

Primary Sidebar

Search

Things I Like

footprints

the importance of remembering how far you’ve come

Remembering how far you've come can be ...

Keep reading

pink-salt-benefits

my #1 salt choice

If you've followed me in any way, shape ...

Keep reading

Check out all the things I like

Your chef

Monique Costello Happy Eats Healthy Chef

About Us

Want to find your happy? You hold the key!

Happy Eats Healthy exists to help others learn about and incorporate the healing power of clean foods in their lifestyle while experiencing how delicious healthy can be. Also, cooking and eating and socializing are FUN!

> LEARN MORE

Private Events

Happy Eats Healthy Private Events

Hosting a private event?

Don’t stress, we’ll cook for you!

> LEARN MORE

Recent Posts

  • 10-minute Korean Ground Beef {df, gf}
  • Bailey’s Irish Cream Mocktail {v, gf}
  • GF Quinoa Pizza
  • GF Focaccia Bread {gf, v}
  • Bison Osso Buco with Kale {low fodmap}

Read by category

  • Apps & Snacks
  • baking
  • Beauty
  • blogging
  • Bread
  • Breakfast
  • Breakfast
  • Dairy-Free
  • Dessert
  • Detox
  • Drinks & Cocktails
  • Fall
  • Fermentation
  • from scratch
  • Gluten-Free
  • Happy Eats Healthy
  • Home
  • Kitchen
  • Main
  • Meats & Fish
  • Paleo
  • Recipes
  • Salads
  • Sauces
  • Season
  • Self Care
  • Sides
  • Skin Care
  • soap
  • Soups
  • Special Diets
  • Spring
  • Summer
  • Super Foods
  • Supplements
  • Sweets
  • Things I Like
  • Tools
  • Tutorials
  • vegan
  • Vegan
  • vegetarian
  • Vegetarian
  • Veggies
  • Winter

Archives

Footer

Join the Party

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

More to Explore

  • About Us
  • Things I Like
  • Happy Clients
  • Contact

Want More Monique?

Visit her here

Copyright © 2023 · Happy Eats Healthy · All Rights Reserved