This post is part of a series for 2016 on real meals served to my family of 7 that conserve energy and time while preserving nutrients.

Seared Chilean Steelhead Trout (with dill and browned butter)
Rice and quinoa
Green beans (previously frozen)
Beet coins dressed with olive oil (canned)

Organic whole milk

Gingerbread ice cream (on clearance)

My family thoroughly enjoyed this meal, although the grains were a bit bland this time.

Cook time was about half an hour to forty-five minutes.  Pre-heated the cast iron and put the grains in a multi-cooker on rice setting to save time.  Seared each piece of fish skin-side down in a cast iron skillet with a fresh pat of butter and put fresh dill and a sprinkle of sea salt while the skin crisped up.  While the fish pieces cooked, I heated a can of beets in good olive oil with a sprinkle of salt in a covered saucepan over low heat.  The green beans were put frozen with about a half-cup of water into a covered casserole and were cooked in the microwave on high for 12 minutes, and then again for 3 minutes after adding a bit of dill and a lump of butter.

All in all, dinner was successful.

Note:  I used Kenji’s method for searing fish filets as my inspiration.  Find it in The Food Lab, an amazing modern cookbook that utilizes the scientific method to discover better home cooking.