Fish ‘n’ Chips

Back in June I experimented in the kitchen with a large rutabaga that I purchased at the Downtown Orlando Farmers’ Market.

I used the veggie to create rutabaga fries. I wasn’t sure if they would be a complete bomb or a total success, but I was determined to do something with the veggie since I had never tried it before.

Luckily the rutabaga fries were fantastic!

I made them again this evening to enjoy alongside broiled trout, seasoned with lemon, basil and thyme.


 A healthy take on fish ‘n’ chips!


Rutabaga Fries

Of course I included ketchup on the side for dippin’.



Have you ever made “fries” using a vegetable other than potatoes?

I’ve made fries using a whole bunch of different veggies, but I think rutabaga fries and turnip fries are my favorites.

The Fish Makes the Dish

The leftover trout I included in my lunchtime salad simply made the meal.


The flaky fish added so much flavor to the salad.

Pretty Colors

I only wish I had more fish to include in the salad because every bite I took without fish made me sad.

Along with the trout, my salad included:

  • Romaine lettuce
  • Cabbage
  • Carrots
  • Zucchini

Initially I was going to make myself a simple fish sandwich and include a small salad on the side, but as I prepared the salad, it grew and grew and before I knew it, I had a whole meal on my hands.

Along with the salad, I enjoyed an apple for a lil’ sweetness.

Cool 'n' Crisp

Tuesday's Lunch

Sadie was especially intrigued by the fishy smell as I packed my lunch this morning…

Lickin' Her Chops


Tonight we’re having an extra-special guest spend the night: My mama!

My mom is coming in town for the evening to help break up her drive to Jacksonville where she has an appointment at the Mayo Clinic early tomorrow morning.

After work, my mom and I are planning on heading to the bridal boutique to finalize the bridesmaid dresses now that Ryan is fully onboard with the color.

We’ll be dining in this evening, and Ryan has agreed to work the grill and make us dinner while I prepare the sides.

Should be a fun night!

Returned in Full-Force

My mom used to make fish for dinner several times a week when I was growing up.

I went through a phase when I was so sick of fish in high school. Of course I made what my mom prepared, but I would cringe when I found out fish was on the dinner menu.

Fast forward to college and when I would come home to visit, all I wanted was a homecooked meal that included fish.

Maybe my craving stremmed from the fact that I didn’t eat fish away from home since I had a meal plan in college and didn’t really trust the fish prepared on campus. Or maybe I now wanted fish because we moved to Florida and the fish we ate was super fresh and often caught earlier that day during one of my dad’s spearfishing trips. Either way, my love for fish retured in full-force.

These days I don’t make fish all that often because it can be pricey, but when I saw beautiful filets of trout on sale at the grocery store yesterday, I had to pick some up.


Fish is not only delicious and nutritious, but it’s also easy to prepare, which may be what I like most about it!

I prepped the trout by sprinkling a seasoning of Nature’s Place lemon, basil and thyme that Ryan’s mom gave to me after I complimented a dish she made that used the yummy spices.

Spice Things Up

This flavor combo is perfect for poultry, red meat or fish. Gotta love the versitility!

To cook the fish, I placed it on a baking sheet lined with foil and sprayed with cooking spray and broiled it for approximately 10 minutes, until it flaked with a fork.

Fishy Fishy

Ready for Eatin'

Along with the fish, I enjoyed a mixture of lentils with sauted onions and carrots.

Lentils, Carrots, Onions


I went back for another small piece of fish because it was so delicious!

I really need to start integrating fish into my diet more regularly. It’s too good to continue to ignore.

  • Do you like fish?
  • How often do you eat fish?