Hi Friends!  I hope you had a nice week and for those of you who are planning on hitting the shopping malls this weekend to pick up your holiday gifts, good luck!  Thankfully I am done with my holiday shopping and only bought for my parents, sister, and my child.  That’s it.  Love it.

Maybe I shouldn’t even mention this and should just post what I want without any “explanation” but I guess I will mention this one more time and then should similar meals arise, I am not going to “explain” myself (and this is almost a re-paste of the note I posted on Thanksgiving):
1. Scott is not vegan.  I’ve discussed our different dietary paths many times in the past.   He’s a vegan at home, and a whatever he wants when out.  See Here for more info on our different dietary paths if you’re interested.  Someone always asks so there’s the link.

2. It’s my blog and I am simply sharing what I cooked for my family on Vacation.  I cook 365 days a year, at least 3 meals a day.  This is one meal out of thousands I make each year.  99.9% contain no animal protein and are vegan.  This one happens to feature local fish.

Pan Seared Ginger & Lemon Pepper Grouper with Sweet Dipping Sauce
Juice of 1/2 lemon (about 2 Tbsp)
2 Tbsp EVOO (drizzled)
1/2 Tsp Ground Ginger
1 Tsp Old Bay Seasoning (or something similar like Mrs Dash or other seasoning blend)
Salt & Pepper to Taste


Directions:
Squirt the lemon, drizzle the EVOO, add the spices, salt & pepper.

Cook, covered, on high for about 10 minutes

At what I judged to be 85% completion, I drizzled a generous 1/4 c Vegan Slaw Dressing over the fish. Reduced heat to medium and cooked for another 3 minutes.  Let it sit covered, but off the heat, for another 5 minutes.

Serve!

Here are pictures of the process:
About $7 US Dollars worth of Grouper

Add the lemon juice, spices, and EVOO

Cooked for about 10 minutes, covered, on high.  Then I drizzled the Vegan Slaw Dressing over the top.  Cooked for another 3 minutes on medium.  And let it sit, off the heat but still covered, for another 5 minutes before serving.

Note: If you don’t want to make Vegan Slaw Dressing in entirety I’d recommend whisking together 1/4 c mayo, Miracle Whip, or even Ranch or Blue Cheese Salad dressing, adding about 2 Tbsp Sugar or Stevia, to taste, + 1 Tbsp Apple Cider Vinegar or vinegar.  Or just use tartar sauce and keep it super easy.

You are just trying to create a sweet, tangy sauce that will be reduced and for dipping.  The sauce is entirely optional but it balances out the “fishy taste” in fish.   It’s also worth noting that fish shouldn’t even have a “fishy taste”; it usually means it’s bad (rotting/spoiled) or poor quality, but I digress.

Scott’s Plate (and Skylar’s was a smaller version of his plate):
The grouper, a salad with romaine lettuce, cucumber, tomatoes, carrots, and a “baked” potato that I made in the microwave (no way was I going to run the oven for an hour here!)

They were oohing and ahhing the whole time about the meal.  He said this meal and the Thanksgiving Dinner I made him were his two favorite meals in years.  Which made me feel super happy that I could make him happy!

My plate: An Edamame Salad with romaine, butter lettuce, broccoli, cherry tomatoes, cucumbers, and edamame and Vegan Slaw Dressing

Speaking of foods I don’t get sick of or can’t get enough of, great feedback on yesterday’s post and what you crave.

I haven’t gotten sick of GF Vegan “Rice Krispie” Treats with Vegan Chocolate Frosting, yet.
I would imagine I will tire of these and then not make them for months/year(s) but for now, have been loving them!

And it was fun to hear what you’re baking/making for the holidays!

Finally, I edited yesterday’s post and dropped in a video of me from the Movie a Walk to Remember a half dozen hours after I published the post.  So if you want to see it, it’s there.  Can’t believe I actually posted it, but hey, whatever…haha.

Tips of the Day: $25 Oh Nuts Gift Certificate Give Away!

And

$50 Chocomize Customize-able Chocolate Give Away!

Questions
1. Do you like fish?
I grew up eating a fair amount of fish.  I swore off pork and red meat from an early age.  Just my own personal taste preferences, even as a child.  I also didn’t eat that much poultry.  I did enjoy limited amounts of fish though.

Now, I am really allergic to shellfish and some fish.  I never know what’s been touching other things, i.e. the shrimp touching the grouper in the display case.  And am scared to go into anaphalatic shock, since I have a deathly shellfish reaction, so I’d rather not take the chance and eat fish.

Also, my vegan path plays a role, obviously, as to why I am not going to eat fish.  I will make it for others, just don’t have a desire to consume it anymore, for me personally.  To each his or her own.

2. Are you scared to cook fish?
I know lots of people freak out about cooking fish.  They are scared they’re going to ruin it.  Don’t overcook it (tastes like rubber or it burns) and undercooked (you could end up with food poisoning) but honestly it’s not that hard.

Watch it until it turns opaque, and then pull it off the heat source.  This is fast in a skillet and slower in the oven.  But don’t be scared of trying!  I know I was until I was in my mid 20s!

3. Are you braving the malls this weekend for any holiday shopping?  
No, and hope to get some clear weather so I can hit the beach!

4. If you’re shopping for the holidays, are you sort of done, almost done, or have hardly started?
I’ve mentioned that Scott and I don’t buy gifts for each other anymore, or if we want something we buy it throughout the year rather than just in December.  So that’s easy come December; didn’t have to buy anything for him!  But I did cook for him the other day.  He’d rather have food than a tie, any day.

Have a super Friday night and weekend everyone!  I got some fun pictures at the beach today and will be posting them tomorrow!