Yeah for the first day of summer! Warm days, vacation plans and the inevitable need to get into a bathing suit again. (deep sigh!) Time to head back to the gym.
Naturally, I am trying to work out more this time of year. I won’t lie...it is so hard to make time most days. My best opportunity is to use my lunch hour to pop over to the gym for a quick workout, but even that is a challenge to accomplish.
I am trying to sneak in a little extra work out time in other places too - like Logan’s bath time. While he plays with his bath toys I grab my arm weights (which I keep under the sink) and sneak in a few reps. Logan helps me count. Of course being barely 2 years-old his numbers tend to come out in random order. I have no idea how many reps I am actually getting in, but I figure any number is 100 times more than what I was doing before , so it is all good.
In keeping with my new found quest to become bathing suit ready, I am trying to keep it lean and healthy at dinner time. I am also trying to eat more seafood. Tonight my healthy choice was steelhead trout baked in a super simple teriyaki and brown sugar glaze then finished with a few toasted pecans. It was totally delish!
If you have never tried steelhead trout, it is a meaty fish that looks a lot salmon. However the flavor of steelhead trout is milder than salmon. It is also less oily and therefore has less omega 3 fatty-acids than salmon as well. Give it a try and let me know what you think.
Brown Sugar Teriyaki Steelhead Trout with Toast Pecans
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Makes: 4 entrees
- 4 steelhead trout fillets (skin off)
- 3/4 cup teriyaki sauce
- 4 tablespoons brown sugar
- 1/2 cup toasted pecans
- tin foil
Preheat oven to 350º.
Tear off 4 sheets of tin foil, each approximately 12 inches long.
Place 1 fillet on each piece of tin foil. Top with each fillet with 3 tablespoons of teriyaki sauce and 1 tablespoon of brown sugar. Pull two sides up of the tin foil together and roll closed. Pull the other two sides up and roll closed to form a sealed packet.
Place the 4 sealed packets of fish on a baking sheet. Bake for 20-25 minutes until fish is fully cooked.
While fish is cooking, place pecans on a baking sheet and bake for 10 minutes, or until the color deepens and the nuts become fragrant.