I didn't have time for a recipe, so I just to the garden grabbed a bunch of things, pulled the fish from the fridge, and boiled some pasta. This is pretty much how it went.
1/4 red onion
crushed garlic
those got all ovey dovey in a little bit of olive oil and buttah.
then I tossed in
1 zucchini cut on a bias
2 heirloom tomatoes cut into big chunks
2 bass filets cut into big chunks
1 sprig of fresh tarragon chopped
a few splashes of rice vinegar
a few hearty splashes of white wine
When that got a smelly and beautiful and created it's own juice I topped it off with fresh chopped parsely and another sprig of fresh tarragon chopped, and some grated Parmesan cheese.
I mixed it with whole wheat pasta.
In the middle of eating Chris stated. "this sauce is awesome". And it was, so much so that I think he did in fact go back for thirds, the first two helpings were eaten in a civilized manner, out of a bowl, the third helping he just moseyed on over to the stove and ate straight out of the saute pan. Caveman.
Mmm no recipe here, it was the kind of night where you grab a glass of wine, head out into the garden and say, "whatdaya got for me?" this night the garden gave me two japanese eggplants, two squash, two zucchini and a handful of San Marzano tomatoes to I took all the vegetables and sliced them the long way into thirds, put a little olive oil on them with salt and pepper and grilled them each side four minutes. I also took some tuna steaks and gave them the same treatment at the vegetables.
While those were cooking I took a red onion from the garden along with a handful of basil and tarragon - I sauted the onion in a bit of butter and olive oil, added some garlic and when they were soft added two spilt of champagne - when that had cooked down a bit I added the herbs to make a nice champagne herb sauce - yes, it tastes as good as it sounds.
While the sauce was doing its thing I boiled a box of rigatoni to all dente. When all were cooked I cut up the vegetables and tune, and in a large bowl combined the veggies, tuna, pasta, and herb champagne sauce - mixed it all together gave it a little salt, pepper and parmesan cheese and a great dinner was on the table - so simple, so easy, so awesome to get almost all of it out of the garden. I must, repeat must move to a state with a longer growing season, one that has fig trees - that will be my barometer of the locale...
Me: "excuse me, realtor person, would it be possible to have a flourishing fig tree in the backyard here?" Realtor: "No ma'am, this zone would not allow a fig tree to grow here year round, you'd have to cellar it in the winter." Me: "I've seen enough - we'll continue either south or west from here, thank you for your time."
I got a manicure today - so of course I cut the nail with my big knife while chopping swiss chard, that's the way things always go, I never stub my toe unless I've just paid $30 for a manicure, and you always have the best hair dat of your live the day you are going to get it all chopped off.
The rapture never came, and boy am I relieved because we all know that had the day of reckoning really come I'd be smelling in the sulfur and brimstone. I'm not a bad person all the time, but on a daily basis I have fits of bitch that just take over. I blame most of these fits on my commute and the asshole drivers that I am faced to deal with for at least two hours every week day.
Or, like when you are at the grocery store, at check out, and you spend a few moments deciding which lane will move the fastest - and then you realize that you picked the lane where the check out person is incapable of doing more than one motor function at a time and doesn't give two shits about the fact that you want to get out of the store because they are going to be there all day anyway so why shouldn't you. And who pays by check at the grocery store...why is the person in front of you paying by check. And if you can't decide if you want paper or plastic I will most likely yell at you for not bringing your own God Damn Bag, don't you care about this spinning circle you live on called EARTH.
But, then there are the times when I should be calm like in yoga, and I spend the entire class wondering why the Indian girl in front of me sucks so bad at yoga. I know wrong wrong wrong, but when an Indian person comes into class I prepare myself to be schooled in all yoga postures and I'm floored when the person just outright sucks at yoga. I actually wanted to tell her to get to the back of the class if she couldn't balance on one leg because she was throwing me off.
But, then I don't feel too bad about this thought because I came home from class last time and our neighbor Vibs who is Indian was over and I asked if that was an inappropriate thought to have about the Indian girl in front of me and his immediate response was..
"No, she's Pakistani"
I was dying after that.
Spaghetti with Anchovies and Bread Crumbs (Spaghetti con Acciughe e Mollica)
6 salt-packed anchovies or 12 best-quality anchovy fillets in olive oil (see Notes), divided
1 pound spaghetti
1/2 cup extra-virgin olive oil
6 large garlic cloves, minced
1 or 2 small fresh or dried hot red chiles such as peperoncini or Thai, thinly sliced
If using salt-packed anchovies, rinse them under cold water. With your fingers, pry them open along the back and lift out backbone to yield 2 fillets. Rinse fillets again to remove any fine bones; pat dry on paper towels. If using anchovy fillets in olive oil, lift out of jar or tin, leaving oil behind (no need to rinse oil-packed fillets). Finely chop 6 fillets; set aside. Cut remaining 6 fillets into 4 or 5 pieces each; set aside.
In an 8-qt. pot, bring 5 qts. well-salted water to a boil over high heat. Add pasta and cook, stirring occasionally, until tender to the bite, about 10 minutes.
Meanwhile, put olive oil, garlic, finely chopped anchovies, and chiles in a deep 12-in. frying pan (with at least 2-in. sides) or wide pot and cook over low heat, stirring, until anchovies dissolve. Stir in parsley and remaining anchovies; turn off heat.
When pasta is almost done, set aside 1 cup of the cooking water, then drain pasta and transfer to pan of anchovy sauce. Toss quickly until all the strands are well coated. Add some reserved cooking water if pasta seems dry. Set aside 2 tbsp. bread crumbs, then add remainder to pasta and toss again.
Divide pasta among 8 warm bowls and sprinkle each serving with some reserved bread crumbs. Serve immediately.
The number of go backs that Chris has on a certain dish usually helps me rate the recipe. Chris went back for four servings of this. He really liked it.
Its Wednesday, I love Wednesdays because I go to the psychologist, then I go to yoga with Angela and then we drink wine. Its therapy cubed, I've got my mental therapy, my physical therapy and then of course, my liquid therapy. Angela and I call it Wine and Yoga Wednesday, our Italian yoga instructor calls it our Detox/Retox, he's a clever one that yogi master.
I'm a little late on my Cinco de Mayo recipes. Woops.
We had a great little dinner party last week to celebrate, I was in charge of the healthy recipes and Rick and Lisa were in charge of the Spanish wine.
The salsa and the rice came from Skinny Recipes and the Fish Tacos came from Cooking Light. Links provided above.
Everything was great - although I didn't get any salsa because it disappeared in about four seconds, someone may have actually liked the bowl, I can't confirm that, though it would not surprise me.
The fiesta lime rice, I thought it actually needed a little sushi vinegar in it, I think that would have perked it up a bit.
The tacos were awesome, use the rub recipe that it calls for (delicious) - I couldn't find red snapper so I used mahi mahi - it was a perfect substitution.
We paired the salsa with a nice bright white from Spain and tacos with a nice light Rioja - then we had a much richer meatier Rioja after dinner. Perfect.
AM - If you are reading this - have you ever been to the Pink Door in Seattle for dinner? We are going in a few weeks - just wanted to get your thoughts on it. Thanks
With 35 beating my door down I feel that more than any other birthday milestone, this one has caused the most obnoxious case of naval gazing I've ever undergone. This post, may, just may not make any sense as I'm pretty much just gonna shoot from the hip with what is going on in my almost 35 year old brain. Here goes:
I feel that, by this age, I really should have gotten my shit together, and when I say that, I literally mean "my shit" - like the way I feel about myself and what I've done with my time and life so far. Older readers of this blog may think, 35, that's still young, you've got time, etc, etc, but frankly, its the oldest I've ever been, and by now, I would have hoped that I could see my reflection in the mirror and say "that works".
I wear my past like a second skin, my reflection clouded by images of all the parts of me that I haven't liked, like dust, sure you can brush them off, but its a futile exercise, dust always finds its way back to the same exact spot.
Growing up we're always told that we should love ourselves. I don't think I love myself. If I do I've got a pretty disfunctional and f'ed up way of showing myself that I do, what, with the constant go, go, go, more, more, more, push push, harder, harder tempo of my life, like maybe if I move fast enough, the dust won't have a chance to settle and I won't have to face it.
This year, for this birthday I just want an honest image in the mirror, and I want to honestly say to my twin looking back at me. "That'll Do". And mean it. This will take some work and I'm scared to pull on that thread in case the whole thing unravels around me, but I owe it to the person that I should be, and I owe it to the man that has so graciously asked to share this life with me. So, here goes….
Seems awkward to transition into a recipe now, right, but I've never been one for gracious segues, so moving right along, here is a really awesome dish from Mario Batali…dig in.
PS. I served this over pan seared organic polenta with garlic roasted asparagus on the side. For wine we served it with an awesome california cabernet.
Due to copyright and all that crap I'm just including the link the recipe:
This is what you get as an image for this meal for two reasons. 1. The dish looked like yellow hell in pictures 2. Chris ate it so damn fast I really didn't have time to take pictures. Damn man take time to chew the damn stuff. Needless to say. Awesome. That is if you like shrimp and squash and curry of you don't like that stuff than this would just suck for you, pretty much. Anyway, I love WW recipes that Chris really enjoys, it makes this whole trying to lose my fat ass thing a bit easier.
One thing I will say is that you don't need acorn squash for this - go ahead and use butternut if you want. I am actually also thinking about making a vegetarian version of this with cauliflower instead of shrimp, I think that would be very good as well. I served this over quinoa (is that spelled right), but I think cous cous would have been better, (adding this will add to the points value of this dish) I really didn't' think it needed anything, but Chris wanted to lay it on a nice bed of carbohydrates.
And another thing. I am officially sick and tired and then sick again of all this snow. We are getting another 6-10" tonight. Lovely. And it always comes during my morning or evening commute.
When its not snowing, its ass biting cold, like -2 degrees cold. I love that too. We have officially escalated the 15 year retirement plan to 12, I can't stand this weather. I want grape vines and farms that produce all year round, not this cold arctic tundra that is the I-95 corridor.
Shrimp and Squash Vindaloo | 5 WW points plus
2 Tbsp white wine vinegar
2 Tbsp curry powder
1/2 tsp ground cinnamon
1/2 tsp Cumin seeds
1/2 tsp ground ginger
1/2 tsp Ground Cumin Seed, or other brand
1/4 tsp table salt
1/4 tsp cayenne pepper, optional
1 medium acorn squash
1 spray(s) cooking spray
3 medium shallot(s), peeled and minced
2 clove(s) (medium) garlic clove(s), minced
2 cup(s) vegetable broth, fat-free, sodium-free
1 pound(s) shrimp, medium-size, peeled and deveined
In a small bowl, stir the vinegar, curry powder, cinnamon, cumin, ginger, salt, and cayenne, if using, until the mixture forms a paste. Set aside.
Cut the squash in half along its "equator"; scoop out the seeds with a small spoon, preferably a grapefruit spoon. Set the squash cut side down on a cutting board; use a vegetable peeler to peel off the skin, shaving along the natural arc of the flesh. Cut the flesh into 1-inch cubes, repeat with the second squash half, and set aside.
Spray a large saucepan with nonstick spray and set over medium heat. Add the shallots and garlic; cook, stirring often, until translucent, about 3 minutes. Do not let the garlic brown. Add the prepared curry paste; cook, stirring constantly, for 15 seconds.
Add the squash; cook, stirring all the while, until coated in the spices, about 20 seconds.
Pour in the broth; bring to a simmer. Cover, reduce the heat to low, and simmer slowly until the squash is tender, about 40 minutes, stirring occasionally.
Add the shrimp. Cover again and cook until the shrimp are pink and firm, about 3 minutes. Yields about 1 1/4 cups per serving.
Is there anything more daunting than having the boss and his wife over for dinner? Yes, preparing dinner for them when they are used to meals prepared by the likes of celebrity chefs, like Thomas Keller. I've only had one Thomas Keller experience, I bought a $3 chocolate chip cookie at Bouchon Bakery when Chris and I went to Napa last year for our fifth anniversary. Besides that I have merely walked by The French Laundry, Bouchon Restaurant and Ad Hoc, three of his restaurants. Oh, sure I could have gone in to one of these restaurants for dinner, (had I made reservations months in advance), but a meal at one of his restaurants is my more than I budgeted for dinners for the whole week we were on vacation.
So, when i invited the boss and Mrs boss over for dinner, I decided to give them a little Thomas Keller in your face right from my own kitchen.
I looked at a few of his recipes on line, and then borrowed the ad hoc at home book from the library. I decided on Iceberg Lettuces Slices with Oven Roasted Tomatoes, Whipped Yukon Gold Potatoes, Creamed Corn, and Seared Scallops. When I tell you that the creamed corn is most likely the best corn I have ever had in my life, I'm not being even remotely overreacting. I did make slight changes to the recipes, he calls for heavy cream, in all instances I used whole milk, and I reduced the butter amounts in the dishes as well.
Whipped yukon gold potatoes - the recipe called for putting the potatoes through a food mill or a potato ricer, I own neither of these, so I whipped them in a food processor - worked fine.
I don't mean to toot my own horn, but they raved about the food, and even when we saw them a few days later at the office, they still were saying how awesome everything was. Need to impress some guests - this is the meal to do it.
PS - we pared each course with a california wine - that was pretty cool too.
Its that time of year again. The trip to Bar Island to visit my aunt Julie and all the characters north of Ellsworth. I look forward to this trip so much every year, it's transports me to a place where my Blackberry refuses to get service and happy hour never starts later than four On The Dot. An amazing landscape that reminds you that this earth was carved out of the awesome power of mother nature, and her bounty is plentiful and giving if you treat it with respect and only take what you need.
The meal above was the culmination of more than one fishing expedition, but it started like this.
We started by sitting on the rocks, still radiating heat from the days full sun, sipping beverages and snacking on appetizers, dinner was crabmeat salad and lots and lots of wine.
The next day proved to be just as beautiful, with bright blazing sun, we took the boat out to catch a glimpse of the Puffins, famous in this area this time of year. They didn't disappoint. But, the highlight was waiting for low tide so I could strap on the muck boots and rake for mussels for dinner.
This is what happens when you don't watch your footing... you do the horrible dead leg stuck in the mud dance for a good ten minutes while your loving husband laughs and points at you.
But then, you free yourself (and hopefully your boot) and start to working.
And when your done raking and debearding and washing you steam them and then good Lordy you put them in the smoker and make smoked mussels which if you haven't had you're really missing out on something.
The next morning proved to be rainy and overcast, but the weather broke just long enough for us to head out and catch up with Bill, the lobsterman and watch him and his sternman pull traps for a few hours.
This is the view from the back of the boat.
This is a beautiful example of an egg bearing female. In Maine if you find a female loaded with eggs like this, you have to notch her and throw her back and she can never be caught and kept, she must always be put back into the water to help with reproduction. This is one of the prime reasons that the Maine lobstering community is doing so well; the population of lobster isn't depleted there like it is in Massachusetts. In Massachusetts, this lobster can be pulled from the water, loaded with eggs and brought to the pound and sold. Take note Massachusetts, start instituting some best practices and maybe you won't be faced with a 5 year lobstering ban due to reduced lobster populations.
You can see in the picture above that her tail doesn't have any notches in it. Below you can see that we have notched her tail so she is never in danger of being removed from the ocean.
Another best practice in Maine is the policy that you have to throw back lobsters of a certain size, too large or too small lobsters must all be put back into the ocean, the small ones because they are not ready yet, and the oversized large ones because of their ability to fertilize the eggs of females. Below is a picture of them measuring the lobster to make sure it meets the standards.
This one is the perfect size, but the guy below is going for a ride right back into the drink.
The weekend was filled with many other memorable moments, but onto the recipe...which I found online, I adapted the William Sonoma Recipe, choosing this one because it utilized the shells and body to make a homemade lobster broth.
Lobster Corn Chowder with Mussels and Clams (adapted from William Sonoma)
1tbsp Canola Oil
4 cups of water
1 cup of clam stock (I used the stock from steaming the clams, or just buy bottled)
3 ears of corn, kernels removed (and corn cobs reserved)
1 yellow onion, chopped
2 large carrots, diced
3 celery stalks, diced
2 cups of milk (or cream)
1 cups of dry vermouth (or wine, sherry)
2 medium Yukon Gold potatoes, diced into 1/2" cubes
1/2 jalapeno seeded, deveined and diced small
Salt and pepper to taste
1 tsp chopped fresh thyme
2 tsp chopped fresh chives
(I also added some left over clams and mussels from the previous day)
Fill a large pot wiht 2" water, set over high heat and bring to a boil; add lobsters, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool. Remove meat from claws, knuckles and tails and refrigerate meat until ready to use. Reserve shells and bodies.
In a large pot over high heat, warm oil. Add reserved lobster shells and bodies and saute until lightly browned, about 5 minutes. Add water and clam juice (you can also use the broth from the lobster), vermouth (or wine/sherry), and corn cobs. Bring to a simmer and cook until reduced to about 2 1/2 cups, 25 - 30 minutes.
In a Dutch oven over medium heat the onion, carrots, celery and corn kernels and jalapeno, and saute stirring until tender, 4 - 5 minutes.
Strain lobster - corn cob broth into Dutch oven, add milk and vermouth and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender - about 15 - 20 minutes. Stir in lobster meat, (mussles and clams), salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through, 2 - 3 minutes. Adjust seasoning as needed.
The garden is going great guns right now. Just this very morning I picked two zucchinis (which really should have been picked yesterday) and one banana pepper. I think I am going to make banana zucchini muffins as I have two bananas that are as black as the day is long sitting in my fruit bowl.
I also have a problem, a rabbit problem. I've seen him sneaking into the backyard to feast on the tasty leaves of my basil and the flowers of my peppers. I've become a crazy person, running out of the back door while screaming..."get the fuck out of my garden" fists raised in the air chasing after a bunny rabbit. Yeah, their cute and all until they attack your garden. And, I'm not proud to admit it, but I was driving down the street the other day when the rabbit bolted out in front of me and I TRIED TO HIT IT WITH MY CAR. Isn't that rich, the vegetarian decisively aiming her vehicle at a rabbit trying to kill it. We're buying a rabbit fence today, that better work or I'm getting all Elmer Fudd on that rabbits bitch ass.
So, need an easy dinner with what you've got on hand? I took a saute pan over medium heat, added a little olive oil, sliced onion, zucchini, summer squash, carrot and whatever random veggie was still lurking in the fridge sauteed them all together with a little white wine and a few fresh thyme sprigs, and when they were softened I laid some nice fresh cod fillets on top and let them cook right over the vegetables. Delicious.
This is it folks, the last reader challenge. I had so much fun with all of your suggestions. I think my next personal kitchen challenge will be "obscure fruit or vegetable challenge" there is a really awesome market by my work and I always find things there that I have never seen before, and never have the gonads to buy and try to do something with. So, that will be my next challenge for myself. If you have suggestions throw them out, I can't guarantee that I'll find it, but if I can I'll buy it and try to do something with it.
Before getting to the recipe can I just tell you that I cannot, cannot stand when you are driving behind someone who is driving alone and they take their right arm and wrap it around the passenger seat. Why do people do this? I have never had the urge to pull the movie theater, yawn arm wrap around stretch to the passenger seat, what is the thinking behind this.
And another horrible thing. My father-in-law looks like Michael Douglas, the other day I tried to watch Basic Instinct and I couldn't because I kept seeing him in all the crazy sex scenes. *Shudder*.
So, I got this recipe from a website called Taste Book. Here goes:
Do you have honey? Do you have whole grain mustard? Do you have salmon steaks? If you answered yes to these three questions you can make this delicious salmon meal in no time.
I simply took a few tablespoons of whole grain dijon mustard and mixed it up with about 1/4C honey and then smothered a few salmon steaks with the..well, (I don't know it wasn't a marinade and it technically wasn't a rub...I'm not sure what you would call it) but I covered the salmon on both sides with the stuff and then let it sit in the refrigerator for a while until I was ready to grill them.
I placed them on a hot grill and let them cook on one side until they were almost cooked through, and then I flipped them and cooked them on the other side just long enough to get grill marks on them. I think it was about 7 minutes or so. Seriously. People. Make. This. Recipe.
I served it with a nice Israeli couscous and a cucumber salad. Mmm.
On a side note, the kitchen is officially in boxes, no cooking or baking for a few days...at least. We move tomorrow...THANK JEBUS.
This is just another one of those instances where pictures just do not do the dish justice. This was awesome. I made the recipe up in my head after having a similar recipe at Todd English's restaurant Figs. First, some women go all gaga over him. I don't get it, I just don't think he's that attractive. Is it the whole fantasy of a man in an apron cooking for you that makes him attractive, or do women really think he's good looking? Oh well, I think he looks a little dirty to be honest, maybe he's "ugly sexy" as some of the Beanies say. I don't know.
Anyway, when I was a Figs a few weeks ago I ordered the shrimp and sweet corn risotto which was to die for. So good that I stopped eating even though I was still hungry, just to make sure that I had some left over for the next day. Which I never go to have because CB ate it, can you believe it?
If I had to do this recipe all again I would have used just shrimp and corn, not the seafood mix that I used because I think it was just too much seafood, and made the dish a little too complex. The corn and shrimp were a nice balance.
Seafood and Corn Risotto JB Original 4 cups vegetable stock (you can use seafood or chicken) 2 cups arborio rice 1/2 cup white wine 1 onion chopped 1 garlic clove minced 1 can sweet corn 1 bag frozen seafood mix (or just use shrimp) 1/4 cup freshly grated parmesan cheese chopped fresh basil chopped fresh parsley olive oil salt and pepper
Heat the vegetable stock in a pot on medium high heat.
In a separate large pan, heat oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Season with salt and pepper. Add the garlic and cook until soft, about 2 minutes, making sure not to burn. Add the rice and cook until the outside of the rice becomes pearly, about 5 minutes. Add the wine and let cook until it reduces and the alcohol cooks out.
Add two ladles of vegetable stock to the rice mixture and stir constantly until all the stock has been absorbed by the rice, and the rice begins to release it's starch. Repeat the following until all the stock is gone and the risotto is a nice creamy texture. This should take about 20 minutes.
Add the seafood mixture to the risotto when you add the final ladles of vegetable stock. Incorporate into the risotto. Add the corn and the parmesan cheese. Sprinkle with fresh basil and parsley. Season with more salt and pepper if desired.
Rating = Damn Good
I'm trying to remember this recipe from my head because I didn't write anything down when I was doing it. If something seems amiss please let me know.
I don't think I'll ever have a problem eating fish. Maybe it's because I grew up on the north shore with the smell of salt air and ocean turns greeting me in the morning, or maybe, I'm just a hypocrite. I have a hard time eating something with legs, feet and an actual face that you can look at from the front and not have to shake from side to side to see each eye. I don't know, I've just never had a problem eating fish. They only thing that I will say is tough for me is the idea of putting a live lobster in a pot of boiling water. I don't think I'll ever be able to do that.
Anyway, I think CB was just about to drop dead if we didn't have something that wasn't vegetable or tree based for dinner. I had some small sole fillets and a box of frozen spinach in the freezer, and half an onion in the refrigerator. This is what that turned into. I defrosted and drained the spinach, diced the onion and cooked both of them in some olive oil with a little salt and pepper until the flavors had combined, about 10 minutes. I cut each sole fillet in half lengthwise because I was finding some little bones along the spine that I wanted to avoid, so I just trimmed out all the bones. I salt and peppered the sole fillets and then starting at the fat end of the fillet, piled a little bit of the spinach at the end, and then rolled it up tucking the small end of the fillet underneath. I sprinkled the rolls again with salt and pepper and cooked them in a 375 degree oven for 12 minutes.
I won't lie, they were good, but they were too subtle, they lacked something. CB suggested maybe I should have made a white wine sauce to go over the top before serving. I thought maybe I could have added a little feta cheese to the spinach mixture. Then CB said BACON, we should wrap the whole thing in BACON. People, the man absolutely does not listen to me, he has no idea what I am going through right now. I looked at him in shock, then he quickly said FREE RANGE BACON? Okay, he listens a little, but not enough.
Anyway - yes, they were good, but they needed something a little more punchy - if you have suggestions please send them along, because these were a great finger food size, perfect for cocktail parties, and I think they are quite impressive because they aren't your typical scallops wrapped in bacon or chicken wings, so I'd like to try them again.
Recipe: 4 sole fillets cut in half lengthwise 1 box frozen spinach, thawed and drained 1/2 onion minced salt and pepper Olive oil
In a large skillet heat olive oil over medium heat, add onion and cook until translucent, add spinach and cook until heated through, about 5 minutes. Season with salt and pepper.
Lay fillets on a large baking sheet sprayed with olive oil spray, season with salt and pepper. Starting at the fat end of the fillet, add about a 1/2 tablespoon of the filling to the end, roll the fish over the spinach mixture all the way to the end, tucking the small end under to keep roll intact. Repeat for the rest of the fillets.
