SixWeekHealth-Week Six | Provence De France Redtail Snapper

Good morning fellow Steemians!

This is our entry into @healthsquared's final #healthchallenge.

Thank you @healthsquared and @sweetsssj for sponsoring this contest! Healthy eating and living is a huge goal for me in 2018.

As a new Steemian who has focused on cooking healthy and delicious meals for my family for the last 30 years I really appreciate your focus on this important topic.

Living near the Gulf of Mexico allows us the opportunity to enjoy fresh fish. We found a little fish store nearby that receives new fresh deliveries from the Gulf every day. How nice is that?! So we decided to share our meal with @healthsquared's #sixweekhealthchallenge.

I figured this is perfect!

Let’s share Healthy Food!

Tonight we are having:

• Grilled Provence De France Redtail Snapper

• Rosemary Quinoa and Wild Rice with Baby Bella Mushrooms, Onions and Peppers

• Roasted Asparagus with Garlic

Join Me!

...While we prepare this meal I have prepared for my family a thousand times. It is so easy I didn’t think there was a post about this topic. My daughter @mountainjewel convinced me otherwise.

We begin with Rosemary and Wild Rice

You will need:

• ½ c quinoa
• ½ c wild rice
• 1 tsp rosemary
• ½ tsp salt
• 1 ¾ c water
• 1 Tblsp olive oil

Place all in a saucepan and stir. Bring to boil. Cook covered for 28 minutes. Do not stir while cooking.

10 minutes before the rice is finished we prepare the sautéed Bella mushrooms/onion/peppers.

You will need:

• 1 onion
• 1 red bell pepper
• 1 cup Baby Bella mushrooms
• 1 Tbsp. Olive Oil
• 3 cloves garlic- minced

Sauté onion in Olive Oil until just barely translucent. Add garlic and sauté for another minute. Then the mushrooms and peppers. Salt and pepperto taste. Saute on low until rice is complete.

When rice is finished add to saucepan and mix with sautéed vegetables. Transfer to bowl for serving.

Is that not beautiful!?!

Now let’s prepare Roasted Asparagus!

Preheat oven to 400 degrees

Wash asparagus thoroughly. Trim the ends of the asparagus. Toss the asparagus with olive oil, minced garlic and black pepper. Lay asparagus on parchment lined cookie sheet. Bake 10-12 minutes.

Lovely! And so green!

So delicious!

And last but not least…

Grilled Herbed Provence De France Redtail Snapper

You will need

• 1 ½ lbs filet Redtailed Snapper
• Rosemary
• Thyme
• Basil
• Minced Garlic
• Olive Oil
• Black Pepper

Wash fish thoroughly. Pat fish dry. Lightly drizzle olive oil on fish, spread evenly. Sprinkle Rosemary, Thyme, Garlic, Basil and Pepper on both sides of filets.

Grill fish 2 ½ minutes per side. Don’t overcook! (Our fish vendor told us most people overcook fish! Fish should be cooked a total of 5 minutes per ½ thickness of filet)

Serve with quartered lemon.

And…Voila! Enjoy!

I truly hope you have enjoyed this meal! There is nothing like sharing good food with family and friends! I would love to hear from you!

Again, many thanks to @healthsquared and @sweetsssj for sponsoring this contest! I look forward to future contests. Good luck to all!

And as always, blessings to all!