Working Out the Kinks

I am trying to follow The Plan— the one where I don’t run two days in a row.  After yesterday’s feat, I decided to bend The Plan just a little and take a recovery run.  A recovery run is this:  the day after an especially long run or serious speed work, a slow, easy, short run helps the body to absorb what it learned in and from the previous run.  I want my body to recognize that running is first, and the anxiety over tricking it with drop sets and crazy core work outweighed the goal of The Plan.   I scrapped the strength and core training and took to the street for 5.5 miles.  I’ll work out the kinks in The Plan as I go along.  I won’t run tomorrow!  The Plan.  The Plan.  A strange mantra, true, but it is mine for now.

Last night I cooked haddock with mushrooms and spinach.  The whole family loved it and decided it should be written down so I can repeat it.  It is a combination of something my friend Pat made with halibut and a haddock dish my running buddy Sue raved about from a date night out with her husband.  I didn’t have a lot to go on; the similarities are in the topping and the mushrooms.   I made up the rest as I went along.

Skillet Haddock with Spinach and Mushrooms


1 1/2 – 2 pounds fresh haddock, skinned  (your friendly fish counter employee will gladly do this for you)

1 pkg (12 0z.) each button, crimini, and shiitake mushrooms, cleaned and sliced

1 9 oz. bag baby spinach, washed

6 cloves peeled, minced garlic

8  green pitted olives, sliced

3/4 cup each whole wheat bread crumbs and freshly grated Romano cheese, combined

3 tbsp. butter

1 1/2 cups cooked wheat berries or 1 1/2 cups cooked brown rice

3-4 Tbsp. extra virgin olive oil, divided

salt and pepper to taste


Preheat oven to 400º F.

On stove top, in a large cast iron or oven proof skillet, saute the mushrooms (in two batches if necessary) in 1 tbsp. of the olive oil until they release their liquid.  Add the garlic and cook about 2-3  minutes over medium heat until softened.  Add the first batch of mushrooms back in, and then the spinach.  Cook just until the spinach barely wilts.  Remove pan from heat and transfer vegetables to a bowl.

Add the remaining 2 tbsp. olive oil to the pan.

Spread wheat berries or rice in bottom of skillet.  Layer the mushroom and spinach mixture on top.  Lay the haddock fillets on the vegetables.  Sprinkle the haddock with salt and pepper to taste.

Arrange the olive slices on the haddock.  Work the butter into the breadcrumbs and cheese with your fingers until the mixture resembles coarse crumbs.  Sprinkle it over the haddock and olives and bake on center rack for about 20 minutes, or until fish flakes with a fork.

Serve with warm crusty bread if you wish.  This will feed four hungry people.

Credit to Pat:  I made the whole roasted carrots to go with this and I will never make them any other way again!  Thank you!!!

Explore posts in the same categories: Food and Recipes, Training

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One Comment on “Working Out the Kinks”

  1. Craig Says:

    That dish is sooooo good. We all loved it. More please.

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