Easy Dinner: Pyramid Style

Let’s face it. When it comes to dinner, we want it all: 

  • Easy
  • Delicious
  • Healthy

I’m no different, even though I’m a cookbook author with 10 books (soon-to-be 11!!) to my credit. Making dinner every night can be challenging.

Fortunately, Farmers’ Markets are now offering all kinds of fresh vegetables and fruits. Cooking is a pleasure. So we invited Dr. Lilian Cheung, a nutritionist from the Harvard School of Public Health, to a Farmer’s Market and were inspired. Using the HSPH Food Pyramid and the newly designed USDA Plate (http://www.usdaplate.com), we brainstormed and came up with all kinds of quick, healthy Asian dishes.

Go to the Recipe section for



Steamed Fish with Scallions and Ginger

2 pounds halibut or a firm-fleshed fish such as salmon, haddock, etc.

2 tablespoons rice wine or sake
3 slices of fresh ginger (about the size of a quarter), smashed with the flat side of a heavy knife or a cleaver
1 tablespoon of soy sauce

3 tablespoons finely shredded scallions
2 tablespoons finely shredded fresh ginger
2 tablespoons sesame oil, heated to sizzling

Rinse the fish fillets lightly and pat dry. Place in a bowl. Combine all the marinade ingredients and lightly pinch the ginger slices in the rice wine to impart their flavor. Add to the fillets and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 20 minutes.

Place the fillets skin side down on a heatproof plate with a rim and pour the marinade over, taking out the ginger slices. Cover with a piece of parchment or wax paper. Place the dish in a microwave oven and cook for about 6 minutes. The fish will be opaque all the way through when done. Sprinkle the cooked fish with the shredded scallions and shredded ginger. Drizzle with the hot sesame oil.

Serves 6
© Copyright Nina Simonds 2008

Disclaimer: Herbs, foods, and other natural remedies are not substitutes for professional medical care.
For a specific health problem, consult a qualified health-care giver for guidance.