Curried Shrimp

Curry is one of my favorite flavor profiles and since I hadn't serve shrimp in a while, I knew it was the time to try this recipe.  I started by sauteeing the aromatics (onion and garlic) and then added the rest of the curry sauce ingredients and simmered it for just a few minutes over low heat.  The shrimp finally went in and cooked in the sauce over low heat for about 10 minutes.  Once done I added cilantro and lime juice.  I served this flavor-packed curry over brown rice.

Curried Shrimp
Makes 3-4 servings

4 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped
1/2 cup fresh tomatoes, pureed in food processor
2 teaspoons fresh ginger, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 pound large shrimp, peeled and deveined
2 tablespoons cilantro, finely chopped
3 tablespoons lime juice, freshly squeezed

Heat oil in a large saucepan over low heat.  Add the onion and garlic and saute slowly for 10-15 minutes until tender and golden, but not browned.  Add the tomatoes, ginger, cumin, coriander and turmeric and simmer for about 5 minutes.

Add the shrimp to the slowly simmering sauce and allow to cook for 10 minutes, stirring occasionally until shrimp are cooked through.

Remove from heat and stir in cilantro and lime juice.


Slightly adapted from Elena's Pantry

Our rating:

1/2

Bourbon Glazed Salmon

Oh the many ways to love this Omega-3 rich powerhouse of proteins and this is just one more way.  I simply marinated 2 salmon fillets for an hour or so and then sauteed them in a skillet until perfectly done.  My side dishes were mashed sweet potatoes and broccolini.

Bourbon Glazed Salmon
Makes 2 servings

1 1/2 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium coconut aminos or soy sauce
1/2 tablespoon fresh ginger, grated
1/2 tablespoon freshly squeezed lime juice
2 medium cloves garlic, minced
1/8 teaspoon freshly ground black pepper
2 6-ounce skinless salmon fillets
Olive oil
2 tablespoons scallions, thinly sliced for garnish
2 teaspoons sesame seeds, toasted

Combine brown sugar, bourbon, coconut aminos, ginger, lime juice, garlic and pepper in a zip-lock bas.  Add fish fillets to bag and seal.  Marinate in refrigerator for 1 1/2 hours, turning occasionally.

Heat a nonstick skillet over medium-high heat.  Coat pan with olive oil, add fish and marinade to pan and cook for 3 minutes on each side or until fish flakes easily when tested with a for, or until done. 

Serve fillet with some of the sauce and garnish with scallions and sesame seeds.

Slightly adapted from Health.com

Our rating:

Rockfish Parmesan

While visiting with some new friends at a recent RV Park, they offered to share some of their local fish that they had caught and frozen themselves.  John was going fishing again and wanted to free up some freezer space and we graciously accepted his kind offer.  Rockfish is local to the northwest waters and is a very mild, white fish.  I was intrigued with the idea of coating a mild white fish with a combination of breadcrumbs and Parmesan cheese and it turned out to be very tasty.  I served it over some Quinoa pasta which I tossed in a little garlic flavored olive oil and added peas to the dish.  Quite yummy!

Rockfish Parmesan
Makes 3-4 servings

1 pound rockfish fillets (or other white fish fillets)
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1/4 cup flour
1 egg, slightly beaten
1/4 cup fine dry breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter, melted
Sea salt and freshly ground black pepper to taste
Lemon wedges for serving

Cut the fish into serving sized pieces.  In a small bowl, combine lemon juice and Worcestershire sauce and sprinkle over both sides of fish.  Combine the breadcrumbs and Parmesan cheese in a shallow dish and set aside.  Dredge the fish in the flour and then dip into the beaten egg and finally coat it generously with the crumb/cheese mixture.

Brush a shallow baking dish with the butter and arrange fish in a single layer.  Drizzle any remaining butter over the fish fillets and bake at 450 degrees for 10-12 minutes or until the fish flakes easily when tested with a fork.  Season to taste with salt and pepper.


Slightly adapted from We Love Fish

Our rating:

Smoked Salmon and Chard Scramble

This is another egg dish that I made for lunch one day since it sounded so good.  I had some Teriyaki Smoked Salmon that I had recently purchased from a market where they smoked it in-house which is probably not strictly Paleo, but that is what I used.  I found the sweetness to overwhelm the dish somewhat, so I would recommend using a plain smoked salmon for this dish.  Don't get me wrong, we still finished every bit of it.  I made the 4 servings and we had the leftovers for lunch the next day as well.  The scramble was served over sweet potato shreds that were baked in the oven which was a wonderful base for this mixture.

Smoked Salmon and Chard Scramble
Makes 4 servings

1 large sweet potato
2 tablespoons coconut oil
1/4 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
6 large Swiss chard leaves, cores removed and chopped
4 large eggs, whisked
Pinch of sea salt and freshly ground black pepper
1/4 pound smoked salmon, chopped
2 teaspoons capers, drained
2 tablespoons red onion, finely diced

Start with the sweet potato by preheating the oven to 400 degrees and lining two sheet pans with parchment paper.  Cut the sweet potato into long thin strips using a mandoline or shred with a food processor.  Melt the coconut oil.  Place the potato strips in a large bowl and toss with the melted coconut oil and the salt and pepper.  Spread evenly on the baking sheets and bake for 20-30 minutes until the potatoes are cooked and just starting to brown.

While the potatoes are baking, saute the chard in a large skillet until just wilted and remove from pan.

In the same skillet, melt a little coconut oil and add eggs, salt and pepper and cook, stirring gently until eggs are set but still glossy.  Remove from heat and add the chard, smoked salmon, half of the capers and onions.

Serve the scrambled egg mixture over beds of potatoes and garnish with remaining capers and onions.


Slightly adapted from The Healthy Foodie

Our rating:

Mediterranean Halibut

A lovely piece of halibut was covered with a spice mixture and seared in a hot skillet before being finished off in the oven and finally placed over a mixture of vegetables and aromatics.  The finishing touch was a poached egg placed over the top of it all.  Even though the ingredient list seems long and the recipe complicated, it really isn't and well worth the little extra time.

Mediterranean Halibut
Makes 2 servings

For the veggie base:
1/3 cup diced tomato
3 tablespoons shallots, minced
3 tablespoons cornichon pickles, minced
2 tablespoons capers
1/4 cup olive oil
2 tablespoons dry sherry
Juice of 1/2 lemon
Sea salt and freshly ground black pepper
1 teaspoon fresh tarragon
1 teaspoon fresh parsley
1 scallion, minced

For the fish:
1 tablespoon extra virgin olive oil
1 tablespoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried mustard
1/2 teaspoon oregano
1/2 teaspoon chili powder
Pinch cayenne pepper
2 halibut filets
2 poached eggs

Start by making the veggie mixture.  In a medium bowl, stir the tomato, shallots, cornichons, capers, olive oil, vinegar, and lemon juice.  Season with salt and pepper and set aside until ready to serve.

For the fish:
Preheat the oven to 400 degrees.  In a small bowl, combine all the dry seasonings.  Brush the fish fillets with the olive oil and dredge in the spice mixture.  Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat.  Add the seasoned fish fillets and sear for 2 minutes, sprinkle on the rest of the seasoning dividing between the two fish fillets.  Flip fish and sear for 2 minutes on other side.  Place skillet in preheated oven for 10 minutes.  If not using an oven-proof skillet, oil a baking dish and place seared fillets in oiled pan and bake for 10 minutes. 

While fish is finishing in oven, poach two eggs.

To serve, divide the vegetable mixture between two plates, top with the fish fillets, and top with the poached egg.

The creaminess of the egg yolk over the fish and vegetables makes this dish quite special.


Slightly adapted from Mom What's for Dinner

Our rating:

Cauli-Rice

In our quest to eat more Paleo based meals, I found this recipe as a substitute for brown rice.  It was actually a nice change and an adequate substitute for the rice.  This "rice" was flavored with cilantro but you could easily substitute parsley if you're not a cilantro fan.

Cauli-Rice
Makes 4 servings

1 head cauliflower
1 tablespoon coconut oil or butter
Sea salt and freshly ground black pepper
1/4 cup fresh cilantro, finely chopped

Cut the head of cauliflower in half through the core.  Remove the outer leaves and stem and chop it into large chunks.  Shred the cauliflower using either a box grater or a food processor.

In a large skillet over medium heat, melt the coconut oil or butter and saute the cabbage, adding salt and pepper to taste.  Saute for about 5 minutes or until the cauliflower begins to become translucent, stirring frequently.  Toss with the cilantro before serving.

Recipe from Practical Paleo

Our rating:

1/2

Shrimp Scampi

I love the fact that shrimp are available anywhere in this country or at least in all the states we have visited so far.  I had been craving some comfort foods and Shrimp Scampi was just screaming my name.  I have been making this particular recipe for years which calls for covering raw shrimp with a butter, garlic sauce and placing them under the broiler until just pink.  Since I don' have a broiler in the motor home, I tweaked the recipe a bit and ended up with a dish that was just what I expected.  I served this over some simple brown rice with a side of sauteed cherry tomatoes.

Shrimp Scampi
Makes 2 servings

3/4 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 large cloves garlic
2 tablespoons butter
1/2 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
2 tablespoons fresh parsley, chopped
lemon wedges for garnish

In a skillet, heat the olive oil over medium heat and saute the shrimp for just a couple of minutes until they just turn pink.  Remove the shrimp from the skillet and set aside.

Over medium low heat melt the butter and add the garlic, salt, pepper and oregano.  Saute, stirring frequently for a couple of minutes and add the lemon juice and the shrimp back in the pan.  Cook, stirring frequently for another minute or so to heat the shrimp back up.

Garnish with parsley and serve with lemon wedges.

Slightly adapted from Good Housekeeping Illustrated Cookbook

Our rating:

Mediterranean Halibut

Halibut is such a mild tasting white fish and I love the many ways you can prepare it.  I simply used what I had on hand and came up with this Mediterranean style dish by simply seasoning the fillets with salt and pepper and sauteing them in olive oil until just done.  I served them over a bed of sauteed green and red peppers and onions, with a few Kalamata olives and drizzled everything with a lemon butter sauce I created in the saute pan.  I garnished with a few capers and created a fabulous dinner.

Mediterranean Halibut
Makes 2 servings

2 Halibut fillets, 6-8 ounces each
Sea salt and freshly ground black pepper
1 tablespoon olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, sliced
6-8 Kalamata olives, sliced in half
1/2 lemon, juiced
1 tablespoon butter
Lemon Wedges, for serving
Capers, drained, for serving

In a medium skillet saute the sliced peppers and onions until just tender, then add olives just to warm through.

Meanwhile, heat another skillet over medium high heat and add olive oil.  Allow olive oil to heat to just shimmering (not smoking).  Add seasoned fish fillets and saute for about 3 minutes.  Flip fish over and cook on the other side for another 2-3 minutes, depending on thickness.  Remove fillets and set aside, covered in foil to keep warm.

Add lemon juice to skillet and scrape up any browned bits in pan.  Turn heat off and whisk in butter to finish off sauce.

Place pepper saute on plate, top with fish fillet and drizzle with lemon butter sauce.  Garnish with capers and serve with lemon wedges.


Our rating:

Macadamia Nut Crusted Sole

I love it when I stumble across some fresh Dover Sole, which I seem to find on the west coast easier than I find it on the east coast.  I found a couple of sole fillets, which I decided to coat in a combination of minced macadamia nuts with some grated orange peel and salt and pepper to taste.  A quick saute in some butter and finished with a squeeze of lemon made the perfect entree for dinner.

Our sides were mashed sweet potatoes and sauteed French green beans with caramelized shallots.

Macadamia Nut Crusted Sole Fillets
Makes 2 servings

2 tablespoons macadamia nuts, chopped
1/2 orange, zested
1/2 pound (or 2 fillets) sole
Salt and freshly ground black pepper, to taste
2 tablespoons butter or coconut oil
Lemon Wedges, optional for serving

Process the macadamia nuts in a food processor until finely chopped but not turned into a powder.  Combine the chopped nuts with the orange zest on a plate.  Season the sole fillets with salt and pepper to taste.  Coat the top of the sole evenly with 1 tablespoon coconut oil or butter.  Press the sole fillets into the nut mixture and press both sides to make nuts adhere.

Heat a skillet over medium heat and melt remaining tablespoon coconut oil or butter and saute sole fillets on each side for 2-3 minutes per side.


Slightly adapted from Paleo Diet Plus Plus

Our rating:

Coconut Shrimp Cakes with Mango Salsa

I have really been on a coconut and mango salsa kick which has a very tropical feel.  I think it's time to move away from the tropical feel after this one.  The contrast of the shrimp and coconut in the cakes along with the sweet mango and crunchy jicama was delightful.  Everything was served on a bed of lettuce and dressed with this Cilantro Citrus Vinaigrette.

Coconut Shrimp Cakes with Mango Salsa
Makes 4 servings

For the shrimp cakes
1 pound cooked shrimp, (shelled, cleaned, tails cut off)
1 cup dried, unsweetened coconut flakes, divided
2 green onions, sliced thinly
Zest from 1 lemon
1 teaspoon Dijon mustard
1 egg
Squirt of Sriracha
Sea salt and freshly ground black pepper, to taste

Coconut oil, for frying

For the salsa
1 cup diced mango
1 cup diced jicama
1/2 cup diced English cucumber
1 avocado, peeled and diced
2 green onions, thinly sliced
Juice from 1 lemon
1/4 cup fresh cilantro, chopped
Sriracha, to taste
Salt, to taste

For the salad
Salad greens
Cilantro Citrus Vinaigrette

To make the shrimp cakes:
Pulse the 1 cup of coconut flakes until coarsely crumbled.  Remove 1/3 cup of processed coconut and set aside.  Add the shrimp to the coconut in the food processor and pulse until finely chopped and almost paste-like.  Transfer to a medium-sized mixing bowl.   Add the remainder of the shrimp cake ingredients (except for the coconut oil).  Mix thoroughly.

Place the reserved 1/3 cup coconut in a shallow dish.  Form patties from the shrimp mixture (about 2-inches across) and press both sides of the patties into the coconut.

Put enough coconut oil into a medium-sized pan to coat the bottom well.  (About 1/4-inch will do.)  Heat over medium-high the until the oil begins to "shimmer" and it splatters when you flick water into the pan.  Working in batches, fry a few of the patties at a time, flipping once, until they're golden brown on both sides.  Transfer to a stack of paper towels to drain and keep warm.

To make the salsa:
Combine all salsa ingredients into a medium bowl.  Cover and refrigerate until ready to serve.

Serve shrimp cakes over dressed salad greens.  Top with mango salsa and drizzle with Cilantro Citrus Vinaigrette.


Slightly adapted from Perry's Plate

Our rating:

Copper River Salmon

While we were in Billings, Montana, I found a co-op type store called Good Earth Market which I loved.  The produce was either organic or locally grown and they had a wonderful selection of organic, grass-fed meats.  They also had a limited supply of fresh Copper River Salmon.  The season is only 3-4 weeks long so it is wise to buy it whenever you see it.  We snagged a whole fresh salmon, weighing about 4 pounds (which will give us several meals) and were thrilled at the price of $9.99 per pound.  Gerry cut the fish up into 4 salmon steaks (two of which we had for dinner that night) and 4 fillets (probably 10-12 ounces each).  We individually wrapped and froze all the extra salmon to enjoy at least once a week for several weeks.  What an unexpected bonus at a little local market!

I served the salmon steaks with oven roasted asparagus spears.

Seared Salmon Steaks
Makes 2 servings

2 salmon steaks
1 teaspoon coarse sea salt
1 teaspoon freshly grated lemon zest
1/2 teaspoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
Butter, organic grass-fed
Lemon Wedges, optional 

Combine the sea salt, lemon zest, thyme and black pepper in  a small bowl.  Rub seasoned salt mixture on both sides of the salmon steaks.  Heat a skillet (I used cast iron) over medium high heat, melt butter and sear salmon for 3 minutes.  Flip and cook for another 3-4 minutes or until done to your preference.   Serve with lemon wedges.


Our rating:

Gambas Al Ajillo (Garlic Shrimp)

This dish is so quick and easy to make that I know I'll turn to it often especially for a quick lunch.  I think I could get it on the table in about 5 minutes.  Lots of minced garlic got a quick turn in duck fat and then fresh lemon juice, smoky paprika, salt and pepper were added.  Finally the shrimp went in for a minute or two on each side and the dish was done.  The shrimp turned out perfectly cooked and pack with smoky, garlic flavor.  I served these with a Roasted Veggie Medley which were herb coated and delicious however I found the two different flavors too much of a contrast.

Gambas Al Ajillo (Garlic Shrimp)
Makes 4 servings

1 pound shrimp, peeled and deveined
2 tablespoons duck fat or coconut oil
6 cloves garlic, minced
1/2 teaspoons smoked paprika
Juice of one lemon
Salt, pepper & red pepper flakes to taste
Drizzle of olive oil
Chopped cilantro to garnish

Lay the shrimp out on some paper towels to absorb excess moisture.

Over a low-medium heat warm the duck fat or coconut oil and minced garlic for a minute, until it just begins to brown at the edges.

Add the lemon juice, paprika and any additional seasonings; be careful as the oil will spit when you add the lemon juice.

Add the shrimp to the pan and cook for a minute or two (depending on the size of the shrimp) on each side, until fully cooked.

Remove the pan from the heat.  Drizzle with additional olive oil to taste and garnish with the chopped cilantro.

Serve as an appetizer, add to salads or pour over mashed root vegetables - make sure to use the flavored oil!


From Meatified

Our rating:

Cod with Coconut Slaw and Pico de Gallo

Fish is so good; both in taste and in health benefits.  This recipe seems quite long, but it was easy to put all together.  I started by making the slaw so the flavors could meld in the refrigerator.  I then turned my attention to the Pico de Gallo, which was a mixture of avocado, tomato, red onion, jalapeno, cilantro, and lime juice.

Finally it was time to prep to the fish which was coated in a mixture of almond meal and coconut flakes before being simply baked in the oven.  It turned out to be a great dish so don't let the length of ingredients and instructions stop you from making this.

Cod with Coconut Slaw and Pico de Gallo
Makes 2-3 servings

1 1/2 cups almond meal
1/3 cup unsweetened coconut flakes
1/4 teaspoon cayenne pepper (more or less depending on how spicy you like it)
Sea salt and freshly ground black pepper
1 egg, beaten
1 pound cod (or other white fish)

For the Pico de Gallo
2 small or 1 large avocado, diced
1 tomato, diced
1/4 cup red onion, diced
1 jalapeno pepper, seeded and diced (optional)
2 tablespoons fresh cilantro, chopped
Juice from one lime
Sea salt and freshly ground black pepper

For the Coconut Slaw
1/3 cup unsweetened coconut flakes
1 package of broccoli slaw (already shredded broccoli and carrots, found in produce section)
1/4 cup fresh cilantro, chopped
3/4 cup mayonnaise
1 lime
1 teaspoon Dijon mustard
1 tablespoon honey
Sea salt and freshly ground black pepper

To make the Coconut Slaw
Toast coconut in a small saute pan on medium heat until it turns a light golden color.  Remove from heat and let cool.

In a large bowl, combine the broccoli slaw, coconut and cilantro.

In a small bowl, whisk together mayonnaise, the juice of one lime, Dijon mustard, honey, and cayenne.  Season to taste with salt and pepper.

Pour mayo mixture over broccoli mixture and toss well.

Refrigerate until ready to serve.

For the Pico de Gallo
Mix all ingredients in a bowl and season with salt and pepper to taste.  Refrigerate until ready to serve.

For the Cod:
Preheat oven to 425 degrees.

Since I couldn't find almond meal, I ground up almonds in my coffee grinder (which I only use for spices) to make almond meal.  I also ground up the coconut flakes to make a smoother mixture.

Combine almond meal, coconut and cayenne pepper in shallow dish and season with salt and pepper.

Place beaten egg in separate shallow dish.  Season fish with salt and pepper.  Dredge each fillet in egg and then the almond meal mixture.  Press the mixture onto the fish to get a good crust.

Place fish on a lightly greased baking sheet (I used coconut oil) and bake for 15 minutes or until cooked through.


Slight adapted from Everyday Paleo

Our rating:
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Crab Cake Eggs Benedict

I love crab cakes and I love Eggs Benedict so the thought of combining both of them had me hooked.  I made some simple crab cakes which I baked in the oven and placed them on a bed of sauteed spinach.  The crab cakes were then topped with a perfectly poached egg and finally smothered with Hollandaise sauce.  YUM!

Crab Cake Eggs Benedict
Makes 4 Crab Cakes

For the crab cakes:
12 ounces fresh lump crab meat
2 tablespoons mayonnaise
1 egg yolk
1 tablespoon minced chives
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
Pinch of sea salt
A few drops (or more) of your favorite hot sauce

Spinach
Ghee, Coconut oil or olive oil

For the Hollandaise Sauce:
3 egg yolks
3 tablespoons extra virgin olive oil (or other fat of your choice)
2 tablespoons hot water
1 tablespoon lemon juice
Pinch of sea salt
Pinch of cayenne pepper

For the poached eggs:
4 eggs
1 tablespoon white vinegar

For the crab cakes:
Preheat oven to 350 and line a baking sheet with parchment paper.

In a large mixing bowl, crumble in the crab meat, picking through to pick out any shells ad break apart into small pieces.

Add the remaining ingredients to the bowl and mix well.

Make small cakes by using a ring mold or by simply forming them into small patties firmly with your fingers.

Bake in the preheated oven for 8-10 minutes or until the tops start to turn a light golden brown.

While the crab cakes are cooking, saute some spinach in some ghee or coconut oil and set aside.

For the Hollandaise Sauce:
In a double boiler or medium metal mixing bowl, gently whisk the egg yolks.
continue whisking the yolks while adding the hot water, oil/fat, lemon juice, salt and cayenne pepper to the bowl.  Place the double boiler or metal bowl over boiling water (not in the boiling water if using a bowl) just set the bowl over the simmering water so the steam hits the bottom of the bowl, not the water.  Whisk constantly until the sauce begins to thicken (about 30 seconds to 1 minute).

Poach the eggs:
 Bring a pan of water to a gentle simmer, add the tablespoon of vinegar.  Break each egg into a liquid measuring cup or a custard cup.  Gently slip the egg into the water by holding the custard close to the water and just tipping the cup so the egg gently tumbles into the water.  Poach at a bare simmer for 4 minutes.  Remove with a slotted spoon and gently dry with a folded paper towel.

To plate:
Start with a spoonful of the cooked spinach, top with a crab cake, top with a poached egg, and finally spoon some of the sauce on top.


From Everyday Paleo

Our rating:

1/2

Halibut with Ginger Mango Salsa

We have been mostly eating apples and berries with an occasional orange for our fruits lately since these have the least impact on our blood sugar levels (low glycemic index).  Today we had a real treat with the Mango salsa on top of a beautiful piece of halibut.  The fish was very simply seasoned with salt and pepper and seared in coconut oil.  It was then topped with the sweet and hot salsa and drizzled with cilantro sauce.  Each flavor was superb and heavenly when combined.  If you are not a cilantro fan, you could substitute parsley.  We served this with grilled asparagus spears.

Halibut with Ginger Mango Salsa
Makes 2 servings

For the salsa:
1 mango, peeled and diced
1 small shallot, diced
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
Juice from 1/2 lime
1/4 cup cilantro, diced

In a medium sized mixing bowl, mix together the above ingredients and set aside.

For the Cilantro Sauce:
1/2 cup mayo (preferably homemade)
1/2 cup cilantro
1 teaspoon cumin
2 teaspoons lime juice
1/2 jalapeno, finely diced
Hot sauce to taste

In a food processor or blender, add all of the above ingredients and blend together until smooth.  Season to taste with salt and pepper.

For the fish:
1 pound halibut (or however much you feel is appropriate for two people)
2 tablespoons coconut oil
Sea salt and freshly ground black pepper to taste

Season both sides of the fish fillets with salt and pepper.

Heat the coconut oil in a large pan over medium to medium high heat.

Once the oil in the pan is nice and hot, place the fish fillets in the hot coconut oil and cook for 3-4 minutes per side.

Serve the fish topped with the Mango Ginger Salsa and drizzled with the Cilantro Sauce.


Slightly adapted from Everyday Paleo

Our rating:

Grilled Halibut Fillets with Tomato Salad

I have been trying to have halibut as much as possible lately since it has been on special at the fish counter and it's usually quite pricey.  It is one of my favorite fresh fish since it is firm and mild and therefore adaptable to many different ways to season it.  In this case, the halibut fillets got a really quick marinade in a mixture of olive oil and lemon juice before being grilled.  I served the fillets on a bed of herb salad, topped with the tomato salad and sprinkled with a gremolata which added a wonderful zing to the dish.

The whole thing came together really well since all the components were impeccably fresh.

Grilled Halibut Fillets with Tomato Salad
Makes 2 servings

Tomato Salad:
2 large heirloom tomatoes, seeded and diced
2 tablespoons chopped fresh basil leaves
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon sea salt
Freshly ground black pepper

Gremolata:
1 1/2 tablespoons finely chopped flat-leaf parsley
3/4 teaspoons finely minced garlic
3/4 teaspoons finely grated lemon zest
Pinch sea salt

Halibut:
2 tablespoons olive oil
1 1/2 tablespoons freshly squeezed lemon juice
2 (8-ounce) halibut fillets
Pinch sea salt
Freshly ground black pepper
Herb salad mix, washed and rinsed dry

Make the tomato salad:  In a medium bowl, mix together all the ingredients and set aside.

Make the gremolata:  Place all the ingredients in a small bowl and mix.  Set aside.

Make the halibut:  Place the olive oil and lemon juice in a baking dish or resealable plastic bag.  Rinse the fish and pat it dry, season with the salt and pepper.  Place the fish in the dish or bag, turning once to coat with the marinade.  Let the fish marinate for 10 minutes at room temperature.

Place the herb salad on serving plates.  Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center.  When finished grilling, remove the hot fish immediately to the salad.  Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes.  Serve immediately.

Slightly adapted from The Food Network

Our rating:

Simple Lentil Dal with Cumin and Dried Red Chiles

Every once in a while I crave this simple, spicy soup.  The first time I tried this recipe from my Indian Home Cooking cookbook, I fell in love with it.  It's quick, healthy, flavorful and inexpensive.  In my book, you can't beat that combination.  This was actually our lunch on one of our Meatless Mondays and I was surprised to find that I had not already posted this recipe.

Simple Lentil Dal
Makes 4 servings

1 cup red lentils, picked over, washed and drained
1/2 teaspoon turmeric
1 teaspoon salt
4 cups water

Tempering Oil:
2 1/2 tablespoons olive oil
1 1/4 teaspoons cumin seeds
2 small whole dried red chiles
1/2 teaspoon cayenne pepper

Finishing:
1/2 lime or lemon, juiced

Put the lentils into a large saucepan with the turmeric, salt, and water.  Bring to a boil and skim well.  Turn the heat down and simmer, covered, until the lentils are soft, (15 minutes for  red lentils) 20 to 30 minutes for brown lentils.  Add more water if necessary.  Taste for salt and add more if you need to.

Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon.  Return the mashed lentils to the pot and give the dal a stir.  Then continue cooking at a simmer, uncovered for 5 minutes to thicken.  If you like a thicker dal, use a whisk to break up the lentils into a puree.  If you like a thinner dal, add water.

For the tempering oil, combine the oil and the cumin seeds in a small frying pan over medium-high heat and cook stirring, until they turn a light brown color, 1 to 2 minutes.  Add the whole chiles and cook, stirring about 30 more seconds.  Remove the pan from the heat and add the cayenne, and sprinkle in a few drops of water to stop the cooking.

Stir half of the tempering oil and all of the lime or lemon juice into the dal and simmer gently, uncovered, for 5 minutes  Transfer the dal to a serving bowl and drizzle the remaining tempering oil over the top.  Serve hot.


Slightly adapted from Indian Home Cooking

My rating:

Shrimp Dijon

I found the idea of this recipe intriguing since it combined Dijon mustard with marinara sauce to coat some shrimp.  I couldn't quite wrap my head around the idea of combining marinara with Dijon, but what it did was create a lovely pink colored sauce fully flavored with Dijon mustard.  It looked almost like a tikka sauce but the mustard flavor greatly enhanced the shrimp.  This recipe does take some planning since the shrimp and bell pepper are marinated overnight.  I can't wait to make this again.  Our sides were brown rice and a Triple Cabbage Slaw.

Our menu for the day:
Breakfast - Protein Shake
Lunch - Quinoa bowl with slices of King crab, snow peas, red pepper and jicama

Shrimp Dijon
Makes 2 servings

1 pound shrimp (21 to 40 size) peeled and deveined
1/2 red bell pepper, julienned
1/4 cup olive oil, divided
2 tablespoons garlic, finely chopped
2 tablespoons dry white wine
3/4 cup marinara sauce
1/2 cup Dijon mustard
2 tablespoons fresh basil, finely chopped

Marinate the shrimp and bell pepper overnight in 2 tablespoons olive oil and the chopped garlic.  Remove the shrimp from the marinade and set aside.

In a large saute pan over medium-high heat, saute the bell pepper and marinade for 2 to 3 minutes (add 1 tablespoon or so of more olive oil if needed), then add the shrimp.  Cook on one side, turn shrimp and saute until cooked through.  Remove shrimp from pan.

Deglaze the pan by adding the wine and scraping up any stuck bits in the bottom of the pan.  Over medium heat, add the marinara sauce and Dijon mustard and whisk until blended and smooth.  Add the basil and slowly drizzle in the remaining 2 tablespoons olive oil while whisking.  Whisk and simmer until sauce is slightly reduced, thick and smooth.  Add the shrimp mixture back in and stir well to combine.


Slightly adapted from The Virgin Diet

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Curried Chard and Spinach with Chickpeas

We all know how healthy those dark green, leafy vegetables are for you, but for some reason or another, they rarely make an appearance on the dinner plate.  This meal was perfect for us since it incorporated both red chard and spinach along with chickpeas all smothered in a coconut milk based sauce with the powerful combination of fresh ginger and garlic spiced with curry powder and crushed red pepper flakes.  Even though I knew this meal was good for us, it had all the flavor elements that we love.  I served it over rice and drizzled it with a squeeze of fresh lime juice.

Curried Spinach and Chard with Chickpeas
Makes 4 servings

1 cup raw basmati or other long-grain rice
10 ounces fresh spinach, stemmed, torn and rinsed
3-4 leaves red chard, stemmed torn and rinsed, stems sliced
2 tablespoons canola oil
1 1/2 cups yellow onion, chopped (about 1 medium)
2 tablespoons fresh ginger, peeled and minced
2 tablespoons garlic, minced (about 4 cloves)
1 tablespoon curry powder
1/4 teaspoon crushed red pepper flakes
1 cup coconut milk
1 can (14 ounces) chickpeas, drained and rinsed
2 tablespoons sugar
Salt to taste
Lime wedges, for garnish

Prepare rice as package directs.  For spinach, remove and discard stem.  Remove chard stems, but do not discard.  Tear the greens into pieces, rinse, and shake off water - do not totally dry.

The celery-like stems from the chard are edible.  To prepare them, rinse and then slice into 1/2-inch thick pieces.  Keep these pieces separate from the greens  They take longer to cook and must be added earlier.

Heat oil in a large skillet or stockpot over medium-high heat.  Saute the chard stems and onion, stirring often, until softened and slightly brown, 6-8 minutes.  Add ginger, garlic, curry and red pepper flakes.  Saute until fragrant, about 1 minute.

Stir in the coconut milk, chickpeas, sugar and salt; simmer 2-3 minutes or until slightly thickened.  Toss prepared greens in curry sauce until wilted and cooked, 2-3 more minutes.  Serve with rice and garnish with lime wedges.


Recipe from Cuisine at Home, October 2001

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Baja Fish Taco Salad

This recipe had all of the ingredients in a fish taco that I love, but just turned into a salad.  I felt quite righteous in eating this wonderful dinner.  This salad came in at under 400 calories, but it surely didn't taste like it.  If you love fish tacos, you need to try this salad.

Baja Fish Taco Salad
Makes 3 servings

1/2 cup yellow cornmeal
1/2 teaspoon each ground cumin and coriander
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3/4 cup canola oil
2 egg whites, beaten
1 tablespoon water
1/2 pound tilapia fillets
3 cups thinly sliced green cabbage
1/2 cucumber, seeded and diced
1/2 cup halved cherry or grape tomatoes
1/2 cup sliced radishes
1/4 cup fresh cilantro leaves
Creamy Jalapeno Dressing (recipe follows)

For the fish, whisk cornmeal, cumin, coriander, salt, black pepper, and cayenne in a bowl.

Heat oil in a large saute pan over medium-high.

Combine egg whites and water in a small bowl.

Cut fillets into strips 2-inches long and 1/2-inch wide.  Dredge strips in cornmeal mixture; dip into egg white mixture.  Roll strips in cornmeal mixture a second time.  Fry fish in batchesin hot oil until golden; remove to a paper-towel-lined plate.

For the salad, toss cabbage, cucumber, tomatoes, radishes, and cilantro in a large bowl.  Divide salad among two plates, and top each with fish.  Serve salads with Creamy Jalapeno Dressing.

Creamy Jalapeno Dressing
Makes about 1/2 cup

1/4 cup mayonnaise
1 1/2 tablespoons buttermilk
1 1/2 tablespoons chopped scallions
1/2 jalapeno, seeded and chopped
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin

Blend mayonnaise, buttermilk, scallions, jalapeno, lime juice, salt, and cumin in a blender or food processor until scallions and jalapeno are minced and dressing is combined.


Slightly adapted from Cuisine at Home, February 2012 issue

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