What Athletes Eat: April Ross' Protein-Packed Dinner

Olympic silver medalist and AVP star April Ross teamed up with three-time gold medalist Kerri Walsh Jennings after the 2012 London Games, and the duo hasn't missed a beat.

They won all seven tournaments on the AVP Tour last year -- something that had never been done by a male or female team in the tour's 32-year history.

Ross, 32, will compete this week at the Grand Slam tour stop in St. Petersburg, Florida, without Walsh Jennings, who suffered a dislocated shoulder during the Moscow Grand Slam at the end of May. (She'll team up with Whitney Pavlik instead.) Walsh Jennings expects to be back in time for the world championships, which start June 26 in the Netherlands, and the rest of the AVP Tour, which runs until mid-September.

As Ross gears up for some of the biggest events of the season, the California native shared one of her go-to recipes.

Courtesy April Ross

Date and time: Weeknight dinner

Place: At home with my husband

What I'm eating: Grilled halibut with a lemon pepper marinade, topped with cherry tomatoes and steamed Brussels sprouts

Whose recipe: My husband's and mine. We keep it pretty simple and use our intuition when it comes to preparation.

Why I'm eating it: Most of my dinners during a training week look like this. They're healthy and low-calorie, with some protein to help my body recover overnight. For dinner, I try to stay away from simple carbs and sugar, and cram in the veggies instead. On a side note, I always steer toward wild-caught fish and organic, free-range beef and chicken when cooking.

Joe Scarnici/Getty Images

My recipe:
1 pound wild-caught halibut (serves 2)
Olive oil
Lots of Brussels sprouts
Cherry tomatoes

Juice lemons into a bowl, mix with minced garlic and a little olive oil, and then some salt and pepper. Combine with fish and let marinate.

Cut Brussels sprouts in half and steam for about seven minutes. Move to a heated skillet with olive oil and salt and pepper, and sear for another three or four minutes.

Grill halibut on a wood plank for around 12 minutes. Chop and add cherry tomatoes when done.

Pour yourself a glass of Cabernet. Enjoy!

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