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Category Archives: Fish

Chipotle Fish Stir Fry

Happy Monday to everyone! Sorry its been a week since my last posting ( crazy crazy week…), but I am back, and with a quick and delicious recipe, no less. As I mentioned before, eggs are “problematic” for me at the moment, so I actually made this delicious dish for breakfast ( however, I usually make it for dinner).  Hope you enjoy!

INGREDIENTS ( Feeds Two People) Done in 15-20 minutes!

  • 3 Tilapia Fillets
  • 1/2 tsp of garlic
  • 1/2 cup of chopped onion
  • 1 cup of chopped bell peppers
  • 1/2 cup of chopped zucchini
  • dash of salt and pepper
  • 2 tablespoons of Olive Oil
  • 1/2 tsp of chipotle chili powder
  • juice from 1/2 squeezed lime

DIRECTIONS

  • Heat skillet to medium heat. Add olive oil, garlic, and onion. Chop up fish fillets into 1 inch pieces and add to skillet. Cook for 5-8 minutes until finished. Add the rest of the ingredients into the skillet and cook another 10 minutes until finished. Serve and devour! Optional: Top with guacamole!
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Walnut Encrusted Honey Mustard Salmon

Honey Mustard Salmon Fillet

This recipe’s title sounds complicated, but it’s really, really easy to make. The butter mustard batter paired up with the walnut crust makes this dish one to try, and definitely one to remember! If you have 20 minutes, give this recipe a test. Your loved ones will be impressed! ( I really was not trying to make that rhyme. Oh well, I’m going with it.)

SERVES: 4

TOTAL TIME: 20 minutes

INGREDIENTS

  • 4 Salmon fillets
  • 1 teaspoon of honey
  • 2 tablespoons of melted butter
  • 1 1/2 tablespoons of stone ground deli mustard
  • 1/2 cup of finely crushed walnuts/ walnut flour
  • 1/2 tsp of salt and pepper
  • 1/2 tsp of paprika
  • 1 tsp of tarragon

DIRECTIONS

  • Preheat oven to 400 F. Lightly grease a shallow baking dish big enough for 4 salmon fillets to lay flat and not overlap.
  • In a small bowl, mix butter, honey, mustard, and paprika. Set aside.
  • In another small bowl, mix walnuts and tarragon. Set aside.
  • Lightly season your salmon fillets with salt and pepper. Brush on melted butter/ mustard mixture on each salmon fillet covering each side. Once each fillet is covered, sprinkle your walnut mixture on each side of the salmon fillets, pressing the coating down onto the fillets.
  • Bake in middle rack of your oven for 15 minutes. Remove from oven and enjoy!
 
 

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Coconut Walnut “Baked not Fried” Shrimp

Paleo Coconut Shrimp

“Put the lime in the coconut and drank them both up…”

For some reason,  this was the song I was singing while in the kitchen whipping this bad boy up, and good thing I was the only one in the kitchen because I really can’t sing at all. 🙂  I had a great Paleo diet recipe for coconut fried shrimp, however I was in the mood for a baked version.  I really wanted something with a little less oil tonight, and more coconut! Don’t get me wrong, this meal has PLENTY of fat ( I would not dare deprive a fellow Paleo-er their fats!) but it does not have as much as the fried version. This left room for more fats in my side dish, cauliflower rice stir fry. MONEY SAVING TIP: I bought my shrimp frozen and in bulk. I also thawed them out in a bowl of warm water for 5 minutes. This will save you some coin instead of buying your shrimp fresh.

INGREDIENTS

  • 1 cup of shredded unsweetened coconut
  • 1/2 cup of walnut flour or meal
  • 1/2 tsp of salt
  • 1/4 tsp of paprika
  • dash of pepper
  • 1 lb ( or 32 ) large raw uncooked shrimp ( with the tails removed – you can buy them without tails, or you can remove them yourself and save a few bucks at the market)
  • 1 tablespoon of coconut oil
  • 1 egg
  • 1/2 cup of coconut milk
  • 1/2 tablespoon of honey

DIRECTIONS

  • Preheat oven to 425 degrees. In a small bowl, whisk together your egg, coconut oil, coconut milk, and honey. This is your “wet mix”.
  •  In a large bowl, mix together your shredded coconut, walnut flour/meal, and seasonings. This is your “dry mix”
  • Take your thawed, de-tailed, raw shrimp and coat each shrimp your wet mix. Shake off excess batter  and drop into your dry mix breading. Cover each shrimp with the coconut breading and arrange on a large lightly greased baking sheet ( I just greased my sheet with coconut oil) Bake at 425 degrees for 12-15 minutes.
  • Remove baking sheet from oven and serve while hot – if more sweetness is desired, drizzle honey lightly on top of shrimp before serving.
 
2 Comments

Posted by on March 26, 2012 in "Paleo on The Run", Fish, The "Kills"

 

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Almond Fried Catfish with Primal Cocktail Sauce

 

Happy Friday to all!  And speaking of Friday, this recipe was inspired by those Primal Catholics out there who have given up their love affair with meat on Fridays for fish during Lent ( its only 40 days people…we can do it!)  If you feel left out during your local Church Fish Fry, try this one on for size! It is a relatively easy recipe, replacing the typical fish breading with a tasty almond flour breading. Hope you enjoy!

INGREDIENTS

  • 6 catfish fillets
  • 2 cups of almond flour
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of minced onion
  • 1 egg
  • 1 cup of coconut milk
  • 1 cup of walnut oil or coconut oil ( whatever you prefer)

DIRECTIONS

  • Heat skillet with  walnut oil/coconut oil to medium/ high heat.
  • Take two mixing bowls – one small, one large. In the small bowl, whisk your egg and coconut milk until blended – this is your wet batter. In a medium bowl, mix the almond flour and all seasonings – this is your dry mix.
  • Dip each fillet in the wet mix first, shaking off any excess liquid. Lay each fillet in dry mix, covering both sides well. Place in oiled skillet. Cook each side between 4-5 minutes until golden brown. * Take care when flipping, and only flip once . Some of the almond flour breading may fall off, so flip gently with tongs or large turner.  Once finished, remove from skillet and place on a stack of paper towels – blot off excess oil and serve or refrigerate for later.

PRIMAL COCKTAIL SAUCE – makes 1/3 – 1/2 cup

  • 2 tablespoons of tomato paste
  • 1 tsp of olive oil
  • 2 tablespoons of water
  • 1 teaspoon of white vinegar
  • 1/2 teaspoon of honey
  • 2 teaspoons of horseradish sauce
  • dash of salt and pepper
  • dash of onion powder

DIRECTIONS

  • mix all ingredients together in a small bowl – serve with fish

 
7 Comments

Posted by on March 2, 2012 in Fish, Marinades, The "Kills", The "Picks"

 

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