Grilled Tomatoes

There are going to be some changes around here.  For the past 2 weeks, I've been detoxing, and now I'm starting the very low calorie phase of the hCG diet.  It's a change that I'm feeling really good about, and as far as food goes, I'm sticking to the diet and being very strict with myself.  I packed up all my olive oils and balsamic vinegars and put them in a box in the basement, cleaned out the fridge, and stashed away anything not on the diet that I might use inadvertently.

So what does this mean for the blog?  Well, I'm not turning this into a diet blog, and I really don't intend to write about the diet very often.  The agenda is still the same: to share food and recipes.  It'll just have a different focus for awhile.

And here I am on day 2 of the low calorie diet, and I find myself thinking more about seasoning (not that I didn't before), and texture (again, I've always been big on texture), and I'm thinking more creatively about vegetables.  So tonight I decided to have a tomato as my dinner vegetable and I was just going to slice it up and sprinkle it with salt, but then I remembered the grilled tomatoes that are usually part of an Irish breakfast and decided to try something like that.

Recipe:

1 fresh Tomato
Sea Salt
Fresh Basil, chopped
Pepper

Heat a frying pan over high heat.
Slice tomato in half.  Rub sliced side with sea salt and chopped basil.  When the pan is very hot, place both halves, sliced side down, in the frying pan.  Reduce heat to medium.  Cook for 5-8 minutes.  Sprinkle with salt and pepper and serve.

These were so good!  The acidity of the tomatoes paired very well with the fish, which is halibut pan seared with Tuscan Sunset seasoning.  They're still quite firm, but they're warm all the way through and have a nice herb-y/saltiness and the fresh pepper at the end adds a little kick.