Wednesday night I played hockey at a private ice rental. I tainted my near perfect Book Club attendance to play and man, it was fun. When I started playing hockey at the rink just 2 miles from my house, there weren’t many adult hockey players. I think we had 4 teams in our actual league (and I would’ve never had enough friends or connections to pull together a private ice rental to play some hockey). Not the case now.
On Wednesday, I got crushed by a goalie and a skater, like completely on TOP of me as I’m pancaked to the ice…but scored a goal. My bench was all laughs. One of my teammates yelled at me to get on the ice and I SCREAMED back, “EXCUSE YOU, I’m busy TALKING!!!” We have so much fun.
We now have 8 teams which is getting split into 2 different leagues – a 40+ age division and a C-level. I got a call this afternoon to captain a team – not my first time, but it was nice having a break from the responsibility of trying to have adults wrangled every week, finding players to sub in at the last minute, and being sure the ringer’s 7th goal of the game ends up on the scoresheet. Eye roll.
The flaw in this split adult league is two-fold:
- My buds are old (kidding, they’re just over the age of 40, but one is legit old. KIDDING) and now I won’t get to play with many of them every week
- The “young” people get stuck with the later ice times. Fortunately, there was some rearranging of games so the late game is a 9:35pm start and not the 10:15pm start I was expecting. Still, grumble.
So between Mark in the 40+ and me in C-league, our Sundays went from needing childcare every week to one of us playing hockey around dinner time and another around bedtime. Not ideal. Sunday used to be the day I’d prepare a nice dinner that was perhaps a bit more involved. But…who am I kidding? I’m ALL for the quick and easy these days, hockey insanity or not.
This recipe was actually selected off the WWW by Mark. I have no idea how he stumbled upon it, but I’m of the opinion that halibut any way it’s served to me is the best way. It’s such a meaty fish, I find it being one of my favorites. And with the price tag, you don’t want to mess it up. This spicy, yet simple preparation is spot-on. If you have 20 minutes and love a little heat – you’re welcome!
Firecracker Halibut
Simple and spicy! Halibut is a meaty, dense fish with a blank slate for flavor enhancement. If you're a fan of some heat - you'll love this one!
Ingredients
- 1 Tbsp paprika
- 1 1⁄2 tsp dried oregano
- 1 1⁄2 tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp salt
- 1⁄2 tsp cayenne pepper
- 4 (6 oz) halibut steaks, thawed if frozen
- 1 1⁄2 Tbsp butter, melted
Instructions
- Preheat oven to 400 degrees F. Mist a baking sheet with nonstick cooking spray and set aside.
- Mix together all dry seasoning ingredients until well combined.
- Pat fish dry and place on the prepared baking sheet. Brush topside of the fish with butter and sprinkle with seasoning mixture, spreading to cover the top surface.
- Bake fish for 12-15 minutes, cooking until fish is opaque throughout. Serve immediately.
Notes
Recipe from Food.com
Nutrition Information:
Yield: 4 Serving Size: 1 prepared halibut steakAmount Per Serving: Calories: 190Total Fat: 6.5gCholesterol: 95mgSodium: 438mgCarbohydrates: 2.0gFiber: 0.9gSugar: 0gProtein: 31.5g
Lower carb options what you’re looking for? Check out these favorites!
- Garlic Basil Barramundi Skillet with Tomato Butter Sauce
- Greek Cobb Salad
- Mexican Street Style Cauliflower
- Cioppino
- Paleo All Meat and Veggie Chili
Be well,
