The Recipes

Pan-Seared Grouper with Broccoli Rabe

You all remember I was in the hospital several times last year, right?  One of the biggest things in my doctor's plan for me is to carefully monitor my sodium intake, pretty much cutting out any takeout, fast food or perpared meals.

Well, let me tell you what campaigns are like: You either gain a bunch of weight, or none if you don't eat when your stress level is high.  You work 10-16 hours day and wake in the middle of the night during your few hours of precious sleep to stress out about budget, or what article an opponent might place, or what the next media buy is going to look like... and thanks to changes in campaign finance, we now worry about how many millions of dollars might be spent by outside groups and wealthy individuals.

Translation: You eat whatever comes into the campaign office without thought.  Well, that doesn't really suit the fact that to maintain my health, I basically need to cook everything I eat.  Not only am I strapped for time, I brought the bare essentials to Montana as far as my kitchen goes.  Thanks to a few spices sent to me who just traveled overseas, I whipped this up late at night and it felt so luxurious!


Pan-Seared Grouper with Broccoli Rabe


- 4 oz. piece of grouper
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 c. broccoli rabe, chopped into 1/2-in. pieces
- 1 tsp. crushed red pepper
- 1 garlic clove, minced
- 1/8 c. quinoa, cooked to instructions
- pepper
- salt
- 1 T. grapeseed oil
- 1/2 tsp. black sesame seeds
- 1/2 lime, juiced

Cook the quinoa according to instructions.

While it cooks, bring a pot of water to a boil.  Add the broccoli rabe and cook for 2 minutes, then immediately transfer to a bowl of ice water to stop the cooking process.  Drain the broccoli rabe.

Heat 1/2 of the grapeseed oil in two separate skillets.  Season the grouper with the turmeric and cumin.  When the oil is hot, add the fish to one pan.  It will cook for 3-4 minutes on each side; until it is opaque and cooked through.

To the other pan, add the crushed red pepper and garlic. Stir for a minute, then add the broccoli rabe.  Season with a small pinch of salt.  Cook the greens until heated through; approximately 3-4 minutes.  Add in the cooked quinoa and stir to combine.  Cook another 2 minutes.

Plate the broccoli rabe and quinoa on a plate.  Top with the cooked fish.  Finish with the sesame seeds and lime juice.