Happy New Year! The cookie tins are empty and the snack shelf bare—time to enforce some discipline without surrendering satisfaction. Our resolutions involve easy recipes, plenty of vegetables, and lean proteins. And bold flavor.
Sheet pan meals definitely fit the easy bill. Everything cooks in the oven on the same pan. The final dish is so attractive that there’s no need for serving platters, which minimizes clean-up.
I stock fish steaks and fillets in the freezer for weekday cooking. Broccoli delivers green goodness that lasts a week or more in the vegetable crisper drawer. A basket of red, white, and yellow onions on the counter means I can add their flavor and fiber to nearly every savory thing I cook.
A boldly flavored sauce/marinade, made from pantry staples such as barbecue sauce and maple syrup, comes together in minutes.
Choose 1- to 1 1/4-inch thick, boneless, skinless fish steaks, such as wild-caught bigeye tuna, Alaskan halibut, or salmon. Always thaw frozen fish slowly in the refrigerator; this helps preserve texture and moisture.
Serve the fish and broccoli with cooked rice. I’m partial to packets of hearty brown rice for convenience; they heat quickly in the microwave oven while the fish cooks.
Maple Barbecued Tuna and Broccoli Sheet Pan Dinner
Makes 4 servings
