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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"With Fellini, the fear dropped out of my work because it was such a happy experience... hanging out with Fellini, having pasta on the set with Fellini."
-Terrance Stamp, Actor

The refrigerator light goes on...

This is another of a series of dishes designed as much for use as leftovers as for serving right away. The key is to slightly undercook the fish and then microwave the leftovers very gently. Heat for about 90 seconds on high and then remove and stir. Repeat. It will take between 4 and 6 minutes to reheat depending on your microwave.

Portion Size

Eating healthy is as much about the amount of food you eat as any other issue.  Throughout this book this heading appears to highlight the serving sizes of different foods – eggs, meats, fish, rice as well as pasta. 

A serving size of pasta is two ounces (the amount in the Nutrition Facts on a box or bag of pasta).  Since the standard box of pasta is one pound, there are eight servings in a box with each serving having about 200 calories. 

There is usually not much fat in pasta, about a gram or so per serving.  Most pasta is simply flour and water.

Halibut with Dill Pesto Orzo

Servings = 2 | Serving size =about one cup pasta with veggies and fish

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe requires Dill Pesto to be made first. This recipe was designed to be used as leftovers keep well for about 72 hours in the fridge. Reheat gently.

3 quart	water
4 ounces	orzo
8 ounces	zucchini (cut into 1/2 inch thick rounds)
8 ounces	halibut filet
	spray olive oil
6 ounces	grape tomatoes
1 Tbsp	pine nuts
1 ounce	goat cheese
3 Tbsp	dill pesto
1/4 tsp	salt
	fresh ground black pepper (to taste)

Preheat the oven to 425°F and place a large skillet inside.

Place the water in a large sauce pan over high heat.

When the water is boiling add the orzo. Reduce the heat to medium-high so the water won’t boil over.

While the pasta is cooking spray the hot pan lightly with olive oil and place the halibut and the sliced zucchini inside. Return the pan to the oven.

The pasta will take about 10 – 13 minutes to cook. The fish will not take as long and should be turned after about 5 minutes. At ten minutes remove the fish from the pan and turn the zucchini over.

When the pasta is done strain it and return the pasta to the sauce pan. Add the tomatoes, pine nuts, goat cheese, dill pesto and salt. Stir until the goat cheese is melted and the dill pesto is well blended.

Gently flake the cooked fish into the sauce pan and fold into the orzo. Divide between two plastic containers and top with the cooked zucchini. Let cool for about 20 minutes, cover and refrigerate. See below for instructions on reheating.