A big thanks to Hook Line and Savor for sponsoring this post and for creating great-tasting, allergy-friendly, clean ingredient products. All thoughts and opinions are my own.
When the word “hangry” became a thing I felt so very validated. After years of me proclaiming that “bad things happen when I don’t eat” (sort of like a werewolf faced with a full moon or like the Hulk when he rips off his t-shirt right before he smashes things) the world had finally slapped a label on the condition. Hungry + angry = HANGRY. A complex concoction of physical and emotional unfulfillment. A critical mass of dissatisfaction. A state that once entered into left me incapable of making conversation, let alone decisions. In fact, once hangry, just the thought of deciding what to make for dinner often left me curled up on the couch with that soft checkered blanket I’ve had since I was thirteen, sucking my thumb, and wishing my mom was my roommate so she could make me some dang meatloaf. Hangry. When that word became a thing, I realized (at least in this one respect) I wasn’t a weirdo.
(This is an actual photo of me trying to decide what to make for dinner.)
Through years of dealing with my condition, I’ve developed several coping mechanisms, namely grilled cheese and peanut butter toast. Two quick and carb-filled comforting cure-alls. But you know the problem with grilled cheese for dinner? It always leaves you wanting another grilled cheese. Alas, I’d considered stocking the freezer chock full of microwave meals for times when life got crazy, but the problem is the ingredients lists on these sorts of pre-packaged foods are typically so out of control that I’d regret fueling my body with this sort of junk. Oh and also, I don’t own a microwave.
When life gets crazy, all I really want is a healthy mix of protein, fat, and carbs on my plate and into my mouth with next to zero effort. In this vein, I recently tried a new line of frozen fish by Hook Line and Savor. If the idea of frozen fish has you thinking about the questionable fish sticks of your youth, THINK AGAIN. Hook Line and Savor is a new company focused on providing wild-caught, sustainably sourced, allergy-friendly fish to consumers. The current line of lightly-prepared fish includes black bean crusted cod (my favorite), crispy beer battered haddock, and citrus ginger salmon. All three varieties are gluten, dairy, and egg free and can be cooked from frozen in less than half an hour. THAT’S RIGHT, you don’t even need to remember to defrost them.
Concerned about buying frozen prepared products? Me too. That’s why I was so impressed with the Catch Code printed on each box. You can enter the code on the website to see where and how your particular fish was caught. How cool! The fish I purchased was caught and processed in the Atlantic Ocean in Iceland. As an added incentive to try Hook Line and Savor, I wanted to note that 5% of profits are donated to SeaShare, the only nonprofit dedicated to increasing the amount of high-quality seafood available at food banks and feeding centers.
As previously foreshadowed, the black bean crusted cod is my favorite of the three varieties. Even if you aren’t a regular fish eater, this one is worth a shot. I love the contrast of the super crispy black bean crust and the soft, flaky fish. After trying it the first time, I knew I wanted to pair the crunchy cod with something tangy and creamy. This avocado salad with chimichurri dressing is the perfect match. Not only does the dish come together in about 5 minutes, but the leftover chimichurri dressing also tastes great drizzled over a side of rice.
Tell me you wouldn’t like to have this for dinner tonight.
Hook Line and Savor products are currently available in select Kroger grocery stores in Ohio, Michigan, and West Virginia, with more stores coming soon! Check out the full list here.
A simple avocado salad with chimichurri dressing. Pairs wonderfully with rice and proteins.
- 1 cup cilantro, packed
- 1/3 cup red onion, chopped
- 1/4 cup jalapeno, chopped
- 2 cloves garlic, minced
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 tsp salt
- 2 avocados, cubed
- 1/2 cup tomatoes, diced
Combine all ingredients, except avocado and tomato, in a blender or food processor. Pulse mixture until the onion and pepper pieces are very small. In a medium bowl, toss the avocado and tomato with 1/2 cup of dressing. Serve immediately. Excess dressing pairs well with rice.
3 Comments
Love this, Mare! I’ll definitely give Hook, Line, and Savor a try! Thank you for posting this!
That sauce sounds so good!