Lemon Rock Fish with Steamed Napa

I use lemons a LOT in raw cuisine, so I didn't know if I'd survive with a one-lemon-per-day limit. But I've found it is just fine, thanks to no cravings with hcg! And here's one of my favorite really fast recipes including that ray of sunshine - Fresh Lemon!

In steamer top, put 2 c. of Napa cabbage wedges. Turn on heat to bring water in bottom to boil, let steam until tender crisp. Just about the amount of time it takes to cook the fish, which is started in the other pan, after turning on the heat under the steamer.

In small fry pan, bring 1/4 c. water to boil, adding 1 T. fresh lemon juice, 1/2 tsp. lemon pepper, and dash of seasalt. Add a 4 oz. fillet of rock fish (or other white fish ie lingcod). Let cook about 1 minute, until bottom and a little of the sides are opaque. Carefully turn the fish over, turn off the heat, and let finish cooking, other minute or so, depending on thickness. (This type of fish is generally less than 1/2" thick and cooks quickly. By turning off the heat for the second side, the fish stays tender rather than getting tough from too high heat.)

Serve on a colorful plate (color is happy, good for weight disposal!), with 1 or 2 small lemon wedges to squeeze over the Napa and fish if desired. After plating the steamed Napa, give it a good grind of fresh pepper.

This is a very simple, quick, but filling dish. Don't forget the Melba, and 1/2 grapefruit goes well with it - citrus notes, doncha know!