Tag Archives: primal fish recipe

Sweetly Spiced Tilapia with Grapefruit Salsa

15 Apr


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!


  • 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!




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



Fish Taco Salad with Avocado Cilantro Cream

16 May

Avocado Cilantro Cream

1/4 c grapeseed oil (olive oil is overpowering)
1/2 c chopped cilantro
3 tablespoons white balsamic vinegar (sub white wine vinegar)
juice of 1 lime
1 ripe avocado
1/2 tsp salt
1/2 tsp garlic powder or 2 cloves minced garlic
1/4 tsp pepper

In a food processor, blend the oil, cilantro, vinegar and lime juice.  Add the avocado, salt, garlic powder, and pepper and blend until smooth and shiny.  If you want it thinner (i.e. to make it “drizzle”) add desired amount of water, and adjust seasoning as needed.


1 1/2 pounds of cod, cut into 2-inch chunks
2-3 tbsp oil for sauteeing
1 tsp salt
1/2 tsp pepper
1 tsp cumin
2 tsp (or more!) smoked paprika

In a saute pan, bring oil to medium high heat.  Add fish to pan, and season generously with the salt, pepper, cumin and smoked paprika.  Cook until opaque, and flakes easily.  Remove from heat.


equal parts lettuce and shredded cabbage
red onion sliced paper-thin
diced cucumber
diced mango
macadamia nuts, limes and cilantro for garnish

Assemble the salad, and top with the fish and avocado cream.  Serve it layered, or chopped.

We LOVE eating any taco-type food as lettuce wraps.  I prefer the texture of Bibb/butter lettuce.  These can be served as lettuce wraps: fill the lettuce with fish.  Top with cabbage, sliced onion, cucumber and mango, avocado cream and macadamia nuts.  Garnish with limes and more cilantro.  Yum.



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