Traveling for work is great, especially since David and I are able to do so together most of the time. But the occasional downside of life-on-the-move, or life-away-from-home, is maintaining our fitness. Being away in Germany, then Stockholm, we have had no access to a gym for the better part of the last 6 months. After weeks of super-late nights in Stockholm due to work (finishing work at midnight, going home and eating, then finally hitting bed at 4am to wake up at 11am, etc.) capped off with a lot of wine, perhaps a little too much dark chocolate here and there, David and I returned home not in the same shapes as we left it. I gained about 5 lbs! Not a disaster, but disheartening nonetheless. I blame our late nights and wine, since we have been eating well for the most part…
…And so, now that we’re home, in addition to not drinking wine and getting back to the gym (slowly), I’m trying to cook more fish, to have more “lighter” protein-rich meals between our beloved steaks, burgers, roasts and more hearty, meaty fares. There are some wonderful fresh, wild fish available now — and what’s useful is that fish is so easy and fast to cook! Perfect during the work week, since I don’t get home until about 8pm. I am determined to drop the weight gained on the road, without feeling deprived.
Wild striped bass is delicious, and recently has become one of our favorite go-to seared fish. I simply salt and pepper both sides of the filets, and then cook them in a non-stick pan with a drizzle of olive oil on medium high heat. Cook the filets skin-side down, first, for about 7 minutes, until the skin is crispy. Turn the filets, and cook the other side for another 6 minutes. That’s it — so simple! The meat is fresh, tender, and slightly firm. I served it with some sauteed spinach and jalapeño/gluten-free soy kelp noodle stir fry (about which I will blog shortly).
And now I have to get back to the habit of going to the gym… (sigh).