garlic and rosemary Steelhead trout. A new Primal diet start.

  I am going to call this post "turning over  a new leaf"  So yes, like the nerd that I am, the photo of the day is leaves.    Because it would just be fitting.
   Until now, my diet has been primarily grains, veg, fruit a moderate amount of fish and very little meat.  I liked it that way.  
 Well just recently I found out that I had Glaucoma.  Sucks right!  Anyway, after asking a lot of questions, and doing some research I found that grains and high carb foods (even like beans) are probably the worst thing I can eat to aggravate my insulin levels and increase the pressure in my eye.  I don't understand all the science of it, but basically my diet will be changing.
    Seems like a Primal type diet is what I need to put off losing my eyesight as long as possible.  So here I am, a former pescetarian that evolved to a minor meat eater to this. 
    Now don't get me wrong, bread, pasta, rice and grains will still be part of my diet, but a very very small part.  boo hoo.
    So come with me on this adventure of a new style of cooking.  It will be tasty, healthy, and still minus frankenfoods.  I am keeping away from low fat and no fat products as I will be eating as close to clean natural foods as possible.

    I do love fish, so this dish is no sacrifice. ;-)   Steel head trout is a favorite, and it was on sale at Whole Foods last week.  I couldn't resist.  
  
  Here's what I did (it's really easy)

See, minimal ingredients.  This fed all three of us with a bit left over for my breakfast the next morning.  So adjust as necessary.

1 1/2 lbs of steel head trout
1 large garlic clove pressed or finely chopped
1-2 T of fresh chopped rosemary ( I got mine from the garden)
the zest of one large lemon
juice from 1/2 that lemon
1/4 t salt
1/4-1/2 t pepper
1T or so of olive oil, plus some for greasing pan

Directions
prepare a baking pan, lined with foil, by brushing on olive oil

pre heat broiler

mix together all the ingredients (except the fish) in a bowl and smear all over the top of the fish

Broil fish on 2nd rack from broiler for about 5 minutes or until it has a nice sear

move the pan to the center of the oven and bake at 325 for another 10 or 15 minutes.  The time will depend on how well done you like your fish and how thick it is.

 I served it with broiled asparagus and I made a Bearnaise sauce to make it look fancy.  It tasted fabulous too.  I used Martha Stewart's Bearnaise recipe.  It seems like rigmarole but it was fine.

For dessert we had a bunch of berries with some real whipped cream on them.   I might just get used to the no grain thing pretty quickly.

Happy Eating