Tag Archives: paleo fish recipe

Sweetly Spiced Tilapia with Grapefruit Salsa

15 Apr

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It’s been a while since I’ve made something new. I can sense a lack of eagerness in the house–for school, cooking, creative efforts, etc. Maybe it’s the early warm spring weather tricking us into thinking summer is around the corner. Maybe it’s just busy schedules and recovering from spring break outings. So, in the spirit of reviving our days, here is what I came up with for dinner the other day.

The cancer fighting properties of grapefruit coupled with the anti-inflammatory and heart healthy properties of both avocado and fish make this dinner a nutritional powerhouse. It’s also refreshing for the warm weather to come, and for your last fish Friday. Enjoy!

Tilapia 

  • 6-8 tilapia filets, or wild caught salmon (open links for info about choosing the best and safest fish, there is even an app to download)
  • 3/4 cup juice (I used 2 oranges, and the remaining juice from the grapefruit scraps)
  • 2 Tbsp lime juice
  • 1 Tbsp honey
  • 2 Tbsp liquid aminos (or gluten-free soy sauce)
  • 2 Tbsp coconut oil, melted
  • 1 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • crushed red pepper to your liking

Place filets in 9×13 baking dish. Combine remaining ingredients. Pour over fish. Let sit while you prepare the salsa and cauliflower. Preheat oven to 375. Bake for 15-20 minutes until done. Broil for the last few minutes if you want the top layer to be a bit crispy. Serve with grapefruit salsa and cauliflower rice.

Grapefruit Salsa

  • 2 pink grapefruits, peeled, white pith removed, chopped
  • 2 avocados, peeled and chopped
  • 1/2 medium onion, finely diced
  • 2 Tbs chopped cilantro
  • 1/8 cup lime juice
  • 1/2 tsp cumin
  • 1 jalapeño, de-seeded and finely diced
  • 1 sweet pepper, diced
  • 1 tsp ancho chili powder
  • salt and pepper to taste

Prepare ingredients. Mash avocado to desired consistency in bowl, add chopped grapefruit and remainder of ingredients. Stir to combine. Salt and pepper to taste. Serve or refrigerate for later use.

Cauliflower Rice (the easy way!)

  • 1 large head cauliflower, cleaned and roughly chopped
  • Finely diced brocoli, carrots, and/or cabbage (optional but makes it look more appetizing)
  • Olive oil or grass-fed butter to taste
  • Salt and pepper to taste

This is by far the easiest and tastiest way to make cauliflower rice–no food processor necessary! Steam veggies until fork tender. I use my veggie steamer basket in a medium pot with lid. Drain water, use masher to”rice” veggies. Add butter and/or oil, and spices to taste. Too easy!

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 “One can make a day of any size.” -John Muir

Best,

Heather

Pan Fried Cod with Mustard Caper Sauce

29 May

The other day while window-shopping in the seafood section of Whole Foods, I saw a beautiful piece of fish that I just could not pass up. 

I came home and scoured around for a recipe, and I came across one that came from Real Simple Magazine.  I was thrilled because I had the ingredients on hand and I didn’t even have to go to the store!

2 tbsp whole grain mustard
1 tbsp capers, drained
1 tbsp fresh chopped tarragon (optional)
2 tbsp olive oil
1 tsp honey (optional)
4 6-ounce pieces skinless cod
Salt, pepper, paprika to taste
Lemon Juice

Portion the fish.  In a small bowl stir together the mustard, capers, tarragon, and 2 tbsp olive oil.  Add 2 tbsp water and stir.

Coat a frying pan with the oil of your choice.  (Choose bacon.)  Season the cod with salt/pepper/paprika.  Bring pan to medium high heat and cook the cod until opaque.  The amount of time the fish needs in the pan completely depends on its size and shape.

This was a very thick piece of meat, and at this size it took me about 6-7 minutes per side.

Plate the cod with your favorite veggies as a side.  Spoon the mustard-caper sauce over the fish.  It is really tasty, and I especially loved the texture of the grainy mustard against the buttery fish.

Enjoy!
Leigh 

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