Baked Halibut with Roasted Garlic Brown Rice

Another dish my mom often made us growing up was baked halibut topped with Italian-seasoned bread crumbs.  It was one of the only ways I would eat fish growing up.  I still love it today! Halibut is a bit pricey so if you are watching your spending, any other white fish will do for this dish. We splurged because I really wanted it!

Also, if you have never made roasted garlic before, you are crazy.  It’s delicious and will make your house smell amazing. If you are having company it’s a great thing to stick in your toaster oven and have cooking.  Mix it with butter or olive oil and serve with bread at the dinner table. This will surely impress your guests!


  • Halibut
  • Italian seasoned bread crumbs (I’m partial to Progresso’s)
  • Whole wheat panko bread crumbs
  • Fresh chopped parsley
  • 1 Lemon (juice and zest)
  • Paprika
  • Butter (I used whipped because it’s a little lighter and better for you)
  • Olive oil in your misto

For the Roasted Garlic:  Take 1 garlic bulb and chop the top half off. Place in a tin foil cup, drizzle some olive oil and top with kosher salt. Roast in the toaster oven on 300 for as long as you can. The longer you go the softer it gets and the more the smell will permeate your house and make your mouth water. (Mine is just writing and thinking about it).


  • Place your fish on a baking sheet and pre-heat the oven to 350 degrees.
  • Squeeze lemon juice on top of your fish and add salt and pepper.  Use the zest of 1/2 your lemon.  
  • Chop up fresh parsley and mix with your Italian bread crumbs and whole wheat panko bread crumbs.
  • Top your fish with the bread crumb mixture.  Add some paprika on top.
  •  Spray with your olive oil misto.  Place a few small dollops of butter along your fish. 
  • Place in the oven and bake for 20-30 minutes or until cooked through. It depends how thick your fish is.
  • When it’s cooked perfectly the halibut will fall apart with the touch of your fork.  Serve with your brown rice!

For the brown rice:  Mash up the roasted garlic and stir into cooked brown rice.  I also added a few sprinkles of feta cheese, salt & fresh cracked pepper.



Chicken Fried Rice

Jews love Chinese food, I’m not sure why but my family has been ordering Chinese delivery since I can remember. Often times however I find it too greasy and I feel sick as soon as I’m done eating it.  Cooking any kind of Asian cuisine at home can be scary but I’ve found a way to satisfy my craving.  On a few occasions I have made fried rice using different vegetables and proteins so feel free to find your own!  Of course using brown rice isn’t typical Chinese style fried rice but it makes it a bit healthier and you really can’t tell the difference.

Disclaimer: I know nothing about cooking Chinese or Asian cuisine but this is a great recipe for the casual cook who likes to have fun and try new things!



  • Boneless chicken breasts cut into bite sized pieces with salt & pepper  (can replace with shrimp, beef, or leave out the meat and rely on the egg for protein!)
  • Shiitake and/or crimini mushrooms
  • Zucchini
  • Onion
  • 1-2 Garlic Cloves
  • 1 Egg
  • Celery or Bok Choy
  • Pea pods
  • Soy sauce
  • Brown rice, cooked
  • Chinese seasoning  (I found the one shown above at Home Goods – “Spicy Stir Fry”)
  • Sesame oil (teaspoon at most)
  • Sesame seeds


  1. Heat up sesame oil in a wok if you have one.
  2. Add onion, celery and saute until soft, then add chicken and garlic and soy sauce and stir-fry for 5 to 6 minutes.
  3. Stir in zucchini, mushrooms, pea pods, Chinese seasoning and stir-fry another 5 or so minutes. Then add rice and stir thoroughly.
  4. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.