On my own over the past six weeks, so I dined on yummy fish frequently!  All of the above seafood was pan-seared and seasoned with paprika, garlic powder, onion powder, lemon pepper and sea salt.

Upper left – Sea bass and broccoli

Start  broccoli first; add about a tablespoon of olive oil to wok and cook over high heat for 4 or 5 minutes; add strips of seasoned sea bass and toss together frequently until fish is cooked through.

Upper right – Trout, spaghetti squash and brussels sprouts

Trout:  Sear on medium high heat in a nonstick pan lightly sprayed with olive oil, about 3 or 4 minutes per side, depending on size of trout.  Should be able to flake it with a fork when done.

Spaghetti squash:  Cut squash in half, scoop out seeds.  Place in bottom of large pan with about 1/3″ of water.  Bring to boil and steam until tender.  Rake a fork across the flesh to scoop out “spaghetti” strings; sprinkle with parmesan cheese, salt and pepper.

Brussels sprouts:  Wash sprouts and cut each one in half.  Paint the inside of each sprout half with olive oil, then sprinkle with onion powder, garlic powder, salt and pepper.  Place cut side down in a heavy-duty pan that has been pre-heated on medium heat.  As sprouts begin to sizzle and brown, watch the heat and possibly turn down to medium-low to ensure they do not burn.  Done when you can stick a fork through them easily.  Move to plate and sprinkle with parmesan cheese.

Lower left:  Salmon, brussels sprouts

Salmon:  Season salmon with above ingredients; spray a frying pan with spray oil and heat over high heat until a drop of water skittles across the pan.  Add salmon, skin side down (if it has skin).  Cook over medium-high heat until dark pink color on bottom half of fish has turned to light pink.  Flip and cook through.  For 1/3 lb it takes about 10 minutes or so.

Brussels sprouts:  Wash sprouts and cut each one in half.  Paint the inside of each sprout half with olive oil, then sprinkle with onion powder, garlic powder, salt and pepper.  Place cut side down in a heavy-duty pan on medium heat.  As sprouts begin to sizzle and brown, watch the heat and possibly turn down to medium-low to ensure they do not burn.  Done when you can stick a fork through them easily.  Move to plate and sprinkle with parmesan cheese.