For the record, we knew about Gregory Gourdet, runner andexecutive chef of Departure in Portland, Oregon, before he became a finalist on Season 12 of Bravo'sTop Chef. He shared a cod recipe—and responded to a commenter!—on our food blog, The Ravenous Runner, back in May 2013. Then, we featured another recipe of his in the April 2014 issue.
In honor of the show's season finale (it airs Wednesday night at 9 p.m. Eastern time), here are two more protein- and veggie-packed meals the ultrarunner loves.
Baked Halibut with Whole Roasted Carrots and Ginger Glaze
Gourdet follows a slightly modified Paleo diet. He eats some grains (mostly rice) and no dairy or refined sugar. “I look to more nutritionally dense carb sources, such as roasted vegetables—sweet potatoes, beets, carrots, squash. You get carbs plus vitamins and minerals,” he says.
You can substitute cod, fluke, or flounder for the halibut. If you can’t find red jalapeno, try a Fresno chili instead. With either chili, remove the seeds if you prefer less spice. "Baby carrots” are a miniature variety often sold with the greens still attached (not the little carrot nubs you see in grocery stores). If you can’t find them, you can use medium-size carrots. Just cut them into 2” pieces before roasting.
Ingredients for the Carrots
1 pound whole, baby carrots, unpeeled and tops trimmed with some green stem left on
1 medium red onion, halved and sliced
8 small cloves garlic
½ red jalapeno, cut into ¼” slices
2 tablespoons olive oil
¼ teaspoon salt
Ingredients for the Halibut
4 pieces halibut (5 ounces each)
¼ teaspoon salt
¼ teaspoon crushed chili powder
4 tablespoons olive oil
Ingredients for the Glaze and Garnish
1½ cups orange juice
¼ cup maple syrup
1½” piece ginger, peeled and minced (about 2 tablespoons)
½ teaspoon salt
4 tablespoons cilantro leaves, some stem left on
Instructions
To make the carrots, preheat the oven at 375 degrees Fahrenheit. Scrub the carrots to clean them, then rinse and pat dry. Place them on a large baking sheet. Add the onion, garlic, and jalapeno. Drizzle with the 2 tablespoons oil and toss to coat. Season with the ¼ teaspoon salt. Roast for about 25 minutes, or until tender and easily pierced with a knife. The onion should be caramelized and the jalapeno slightly charred.
To make the fish, pat the halibut dry with a paper towel. Season with the ¼ teaspoon salt and chili powder. Drizzle the fish with the 4 tablespoons oil, then rub all over to coat (both sides). Place the fish on a second baking sheet and bake in the lower third of the oven for the last 10 minutes of the vegetable cook time, or until opaque and just cooked through.
To make the glaze, combine the orange juice, maple syrup, ginger, and 1/2 teaspoon salt in a medium saucepan over high heat. Bring to a boil and cook, stirring occasionally, until reduced by two-thirds (to about ½ cup) and thickened, about 15 minutes. Remove from heat.
Divide the carrots among four plates. Top with the halibut and drizzle with the glaze. Sprinkle with the cilantro leaves. Serves 4.
Nutrition Information
473 calories per serving
Carbs: 40 g
Fiber: 4 g
Protein: 29 g
Fat: 23 g
Vietnamese Chicken Thighs with Rice Noodles
Gourdet likes to use Red Boat fish sauce for this dish but notes that any all-natural fish sauce containing anchovies and salt and/or sugar works well.
Ingredients for theChicken and Marinade
1 stalk lemongrass
6 cloves garlic, chopped
2 scallions, thinly sliced
Small handful cilantro, chopped
3 tablespoons maple syrup
3 tablespoons fish sauce
3 tablespoons tamari
1 tablespoon toasted sesame oil
2 teaspoons coarse black pepper
1¼ pounds boneless chicken thighs (preferably skin-on)
1 tablespoon olive oil
Instructions
Remove the dried-out layer and tip of the lemongrass stalk. Pound the stalk with a heavy mallet and chop very fine. In a bowl, combine the lemongrass, garlic, scallions, cilantro, maple syrup, fish sauce, tamari, sesame oil, and pepper. Mix well. Place the chicken in a baking dish and pour the marinade over top. Marinate in the refrigerator for 4 to 6 hours, or over night, flipping the chicken halfway through. Preheat the oven to 375 degrees Fahrenheit. Transfer the chicken to a shallow roasting pan and drizzle with the olive oil. Roast for 45 minutes, or until the chicken is golden brown. Alternately, cook the chicken on a grill heated on medium-high until slightly charred and cooked through.
Ingredients for theVegetables and Chili Sauce
3 cloves garlic, minced
2 small Thai chili peppers, thinly sliced (wear gloves while handling)
¾cup rice wine vinegar
3 tablespoons fish sauce
¾cup maple syrup
½cup water
2 cups thinly sliced carrots
2 cups small pickling cucumbers, unpeeled and cut into half moons
Instructions
In a small bowl, combine the garlic, peppers, vinegar, fish sauce, maple syrup, and water. Mix well. Place the carrots and cucumbers in a large bowl and pour the sauce mixture over them. Marinate the vegetables for 30 minutes, stirring occasionally
Ingredients for theNoodles and Garnish
1 package thin rice noodles
½ cup toasted hazelnuts, chopped
4 scallions, chopped
Cilantro leaves, some stem left on (for garnish)
Handful mint leaves (for garnish)
Lime wedges (for garnish)
Instructions
Place the noodles in a large bowl and cover with boiling water. Let them sit for 2 minutes, then drain. Divide the noodles among four wide, shallow bowls and allow to cool slightly. Top each with chicken (and the chicken pan juices), carrots, and cucumber. Drizzle with the chili sauce. Garnish with the hazelnuts, scallions, cilantro, and mint, then serve with a wedge of lime. Serves 4.
Nutrition Information
590 calories per serving
Carbs: 68 g
Fiber: 6 g
Protein: 35 g
Fat: 20 g
Related video:
Running (and Eating) with Gregory Gourdet
Related articles:
The Perfect Runner's Lunch
