Grilled Tilapia

Massive craving for fish yesterday after the back workout at the gym yesterday.  PaleoJoe had defrosted chicken, which sounded great at the time, but after 45 minutes of back and then 1 mile on the treadmill I wanted something else.  TILAPIA!

So after the gym we headed to MOM’s and picked up a whole tilapia.  Again, when choosing fish make sure that the eyes are bright, the body has no cuts or bruising and still looks pretty, and it doesn’t smell.  If you don’t know what I’m talking about then ask the fish guy/gal.  They will help you pick the right one.  Also, if they offer fish cleaning services where you get your seafood then definitely take the opportunity and have them do it.  For this fish, we had them gut it, scale it and lop off the fins.  POW!  Here’s the recipe for…

 

GRILLED TILAPIA

Ingredients:

1 whole tilapia (cleaned)

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1 lemon (sliced)

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Handful of fresh Basil (you can keep it whole or chop it up.  Entirely up to you.  I would also recommend fresh Rosemary or Thyme.)

Salt and Pepper to taste

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Directions:

1.  Preheat your grill to medium high heat.  Charcoal grill should be about the same.  You don’t want high heat.  You’ll burn the fish and that’s sad.

2.  Season the inside of your fish with salt and pepper.  Place a layer of basil down and then the lemon slices and then another layer of basil over that.  I just so happened to have some lemon slices leftover so I squeezed the juice over both sides of the fish.  Season both sides of the fish with salt and pepper.

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3.  By now, your grill is preheated so take your fish on over and lay it on the grill.

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I know…  the picture is dark.  It’s a terrible picture, but you get it right?

4.  Put the cover down and LEAVE THE FISH ALONE!  You’re going to let it cook for 12-15 minutes.  When it’s time, FLIP!  Wait another 12-15 minutes and you’re done!

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We ate the fish with a side of fresh diced tomatoes (Lemon Boy and Early Girl) from the garden.  I put about 3 tablespoons of patis (fish sauce) and mixed it.  Sometimes I overestimate how much seasoning is on the fish and I’m left with an under seasoned fish.  Whoops!  Having the tomatoes with the patis helps.  Super tasty!  Prior to Paleo I would eat this with a side of rice, but ah well.  ENJOY!!

Paleo Stir-Fry (Chicken, Shrimp and Vegetables)

 

 

 

 

I really wish I had written the recipe down or had typed up this entry the day after I had made this dish.  I am going to try my best to redo the recipe based on the pictures that I took.  PaleoJoe and I had made this dish on Wednesday last week and it only took about 30 minutes to make.  Since I didn’t write down the recipe all of the measurements will be guesstimates so please use the minimum amount of seasoning and then add more at the end when everything has been cooked.  The noodles used in the dish were made from Sweet Potatoes.  So yes, this is Paleo friendly.  I haven’t had these noodles before, just the shirataki, but these were great!

 

PALEO STIR-FRY

Ingredients:

1 bag of sweet potato noodles (You can find them at your local Asian market.  Shirataki or Konjac Noodles will work just as well.  Just make sure there’s no tofu or sugar added if you are Paleo Friendly.)

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1 lb. Shrimp (Peeled and De-veined)

1 lb. of chicken breast (cut into large chunks.  Try to make them all the same size so that they cook evenly)

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1 chinese egg plant (cut into chunks)

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1 small onion (cut into chunks)

2-3 stalks of green onion (diced)

2-3 cloves of garlic (minced)

1 carrot (peeled and shredded)

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5-6 large shiitake mushrooms (sliced)

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2-3 handfuls of mung bean sprouts

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2 sweet gypsy peppers (I had them leftover from my FullCircle box and I didn’t want them to go bad.  Gave it a nice kick.  Optional.)

Seasoning (Tamari or Soy Sauce, salt, pepper, powdered/fresh ginger, white vinegar, Mirin, or even sesame seeds.  Entirely up to you what you want to put in it.  If this is your frist stir-fry then go with the first 3 ingredients.)

 

Directions:

1.  Get a large pan or pot and soak your noodles.  Put on stove and bring water to boil.  Turn down heat so that the water is simmering.

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2.  If your veggies aren’t prepped yet, then please get to preppin’!  Otherwise, get a wok and preheat it to medium high heat with coconut oil.

3.  Put eggplant and onion.  Cook for 5 minutes.

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4.  Add peppers.

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5.  Add chicken and cook 5-7 minutes.

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8.  Add the rest of the vegetables except the mushrooms.  Cook 3-5 minutes.

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9.  Add shrimp and cook until they are pink.  About 5-7 minutes.

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10.  Add mushrooms and cook for about 3 minutes.

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11.  Check your noodles.  They should be soft.  Taste one.  Should be similar to spaghetti where it’s flexible, soft, but not mushy.  Get a colander and put it in your sink.  Take your noodle pot to sink, and dump noodles into colander so that the water will drain.  You can also take tongs and transfer the noodles from the pot to the wok if that’s easier for you.

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12.  Mix noodles and veggies.  Season your dish with salt, pepper, etc.  Taste and if you think it needs more then add some more.

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13.  Transfer food to a dish and ENJOY!

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You can easily make this a vegetarian or even vegan dish by opting  out of the chicken and shrimp.  You can also put in any number of vegetables into this dish.  Perhaps some baby bok choy, zucchini strips, etc.  Have fun with it!  Experiment.  Recipes aren’t set in stone.  They’re more like guidelines.  Make it your own.  🙂

Grilled Rock Cod and Roasted Vegetables

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Here’s lookin’ at you kid…

What started out as a quick run to the store for coconut water ended with a plethora of delicious fruit, a stock up of miscellaneous new organs to try, and a whole rock cod.  When I go to the grocery store, I usually have a list in mind.  I don’t grab a shopping cart because I know that if I do, I will add things to the cart that I didn’t necessarily need at the time, but what an awesome deal!  I didn’t mean to get all that stuff yesterday, but when I saw that there was jack fruit for sale I was a goner.  I’ll make a post on jack fruit tomorrow.  I plan on cutting it open tonight.

Anyhoo, in the back of the store is a fish department where they have all kinds of fresh wild caught or farm raised fish.  What I love about going to stores like the one from last night, is that they have no problem cleaning and/or cooking the fish for you while you go about your business and finish shopping.  I didn’t get the fish cooked at the store because they use some kind of vegetable or canola oil and that’s not very Paleo friendly.

When choosing fish you want to make sure that it’s as fresh as possible.  You can ask the guy behind the counter (if it’s not too busy) and they are more than willing to help you out.  If the guy/gal looks busy then try this:

1.  The eye of the fish needs to be clear.  The clearer the eye, the fresher the fish.  If it’s cloudy or dull, it’s still okay to eat, but again…  fresher is better.

2.  How does the fish look?  Is it shiny?  Does it look clean?  They say not to judge a book by its cover, but in this case pick the prettiest looking one.

3.  Smell.  Does it smell like fish?  It shouldn’t.  Freshwater fish shouldn’t smell at all and if you’re buying one that’s from the ocean then they should smell a little briny.  If it stinks, don’t buy it.  If you buy it anyway and you cook it, it’s still gonna be stinky, and now your home will smell even more.

If you’re unsure then ask the guy/gal behind the counter and they should help you out no problem.

The fish that I picked last night was a beast!  Frickin’ HUGE!!  I would say about 2 feet long and weighed in at about 4 pounds.  Thank goodness PaleoJoe likes fish, because I like fish too and I had lived with someone that didn’t like it and so I didn’t get to have many fish dishes.  I’m Asian…  I needs seafood!  We had the guy scale, clean, and butterfly it.  PaleoJoe’s Mom doesn’t like the smell of fish and so to keep her happy we grilled it outside on the gas grill.  You can cook it over coals or wood if you have that kind of grill.  As a side dish we went with a random mix of vegetables:  Asparagus (grilled), Onions, Zucchini and Yams (Roasted).  The recipe is as follows:

 

GRILLED ROCK COD WITH ROASTED VEGETABLES

Ingredients:

1 whole rock cod About 4 pounds, gutted and scaled  **See note at bottom of page.

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1/4 to 1/2 cup of melted butter (we use raw unpasteurized butter)

1 small lemon (You’re going to squeeze the juice out.)

2 tblsp of minced garlic

1 tblsp of freshly minced basil

Mixed vegetables (You’re going to throw them in the oven to roast while you prep the marinade so pull what you like.)

2-3 tblsp of extra virgin olive oil/coconut oil/butter (entirely up to you what you want to use.  I used EVOO)

Salt and Pepper

 

Directions:

1.  Preheat oven to 400 F.

2.  Oil your baking sheet.

3.  Prep your veggies and arrange on baking sheet.  Season your veggies with salt and pepper.  As much or as little as you like.

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4.  Pop that tray in the oven and leave it in there to cook.  Should be about 20-30 minutes or until your veggies are at the desired tenderness.

5.  Preheat your grill to high.

6.  Unwrap your fish and if the wrapper is large enough to accommodate the fish then cool!  If not, place it on a baking sheet or some kind of tray.  Hopefully you got it butterflied.  You’re going to have it skin side up.

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7.  Grab a bowl and melt your butter.

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8.  Add garlic.

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9.  Add basil.

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10.  Add lemon juice. and mix!

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11.  Use a pastry brush to spread the butter all over the fish.  Make sure you save some for the other side.  You will spread it on while it’s on the grill.

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12.  Season your fish with salt and pepper.

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13.  Let your fish sit in the marinade for a bit.  While you’re waiting wash your asparagus, drizzle some olive oil, and season with salt and pepper.

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14.  Throw those stalks on the grill for 3-5 minutes or until desired tenderness.

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15.  You may now proceed to cook your fish.

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16.  Place the fish on the grill skin side down.

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17.  Brush the marinade on the other side of the fish and then season it.

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18.  Leave it on to cook for 8-10 minutes.  Flip!

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I do not condone flipping the fish by hand because you might get burned, but since the Mr. did in this picture I have to type a warning/disclaimer.  Please use tongs or a spatula.

19.  Let the fish cook another 8-10 minutes on this side.  Please note that temperatures will vary.  Your fish is done cooking when the meat can be a easily flaked when pushed with a fork.  If it doesn’t do that then cook it longer.

 

 

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20.  By now, everything has finished cooking at the same time (well except for maybe the asparagus since it was cooked rather quickly on the grill).  Dig in and ENJOY!!

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**If you want to get a smaller fish you can.  It just won’t take as long to cook.  I would say 3-5 minutes.  Again, just prick it with a fork and if the meat is easily flaked then it’s done cooking.  If not, add more cook time.

Bay Scallops and Shrimp Cooked with Bacon

I was hungry on Friday and wanted something quick and easy to cook so I can get my grub on.  I stopped at MOM’s on the way home with the kids and picked up a london broil.  I headed on over to the seafood section because that’s where the kids like to go when they abandon me.  There are tanks over there with live shrimp, crab, and oysters that they enjoy looking at.  Nearby is an assortment of fish and other seafood, and I happened to notice that the shrimp was already peeled and de-veined and I thought, “SCORE!!”  Having them already cleaned saves me the time and trouble of doing that all myself.  I got me a 1/2 pound of shrimp and a 1/2 pound of bay scallops.

I also grabbed a pack of bacon, assorted fruit and vegetables and we made our way home.  Below is my really easy and quick to cook recipe.  I didn’t season the dish because the bacon and its grease is my flavoring.  Oh I’m sure you can season it if you want, and that is entirely up to you.  I think some fresh herbs would really make this dish pop.  Perhaps some basil?  Maybe some green onions?  When I had finally gotten home to make this dish I was already super hungry.  I also don’t have fresh herbs on hand at home so yeah.  Anyhoo…  I hope you enjoy it!

 

BAY SCALLOPS AND SHRIMP COOKED WITH BACON

Ingredients:

1/2 pound of shrimp (peeled and de-veined)

1/2 pound of bay scallops

1/4 pound of bacon (diced)

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Directions:

1.  Grab your frying pan and heat it on medium to medium high heat.  Add diced bacon and brown them up.  Should be about 5 minutes.

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2.  Add scallops and shrimp.  This part shouldn’t take long.  When the shrimp is pink, and the scallops flake when you stick a fork in them, it’s done.

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3.  Now you can drain the bacon fat or you can keep it.  Entirely up to you.

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I served this as a side to my steak, which I smashed (Golly SMASH!!) with a meat hammer, and seasoned with garlic/onion powder, parsley flakes and montreal seasoning.  Using the same pan I cooked the appetizer in, I turned the heat to high, threw the meat on, added 4 tablespoons of butter and seared for 1 minute on each side.  POW!!  Dinner is served!!  Oh I also had a side of baked sweet potato, which is not pictured.  🙂

Bacon Wrapped Scallops with a Lime Shrimp Avocado Salad

I love food and I love to cook.  Sometimes when I’m eating lunch I think, “What am I going to have for dinner?”  I have food in front of me so it’s only natural that I would think about food while it’s staring me in the face.  I also like to think ahead.  Especially if it’s something that I can control.

You will come to know in time that I am a big fan of bacon.  I even bake with bacon.  Bacon is frickin’ delicious!  Anyone who says differently is selling something.  Like…  Turkey Bacon or Soy Bacon.  NOT REAL BACON!!  Why would you do that to yourself?!

I’m not quite sure where I cam across the recipe for the L.S.A Salad.  I might have gotten it in an email, or I might have googled it.  However it came into my life I certainly appreciate it.  I don’t think there were any leftovers after PaleoBoyfriend (He needs a better nickname…) and I got through with it.  Both dishes are pretty much appetizers, but there’s nothing wrong with that right?

As I do not do much measuring when I cook I will have to let you know that all measurements in the recipe below are guesstimates.  In regards to seasoning, please add a little at a time and add more to taste.  Only you will know how much seasoning to put.  You know what you like, so please use your best judgment.

 

BACON WRAPPED SCALLOPS

Ingredients:

1-2 pounds of Scallops

1 package of uncured bacon

bamboo skewers

salt and pepper to taste (optional)

Directions:

1.  Fire up the grill!!  You want medium high heat.

2.  Depending on how big your scallops are, you can either cut your bacon in half and wrap, or just use the whole bacon.  I this case, I cut them in half.

3. Hopefully, the two ends of the bacon overlap each other.  This is where you want to insert the skewer so that it’ll stay together when you’re cooking.  If you have the long skewers you can easily put 2-3 scallops on one stick.  I didn’t smoosh them together.  I left room for the heat to be able to cook all sides of the bacon.  I wanted the bacon to be as crispy as possible.

4.  Once you have stabbed all of your scallops you can season them.  To be honest, I didn’t season mine at all.  The bacon was my seasoning.

5.  By now, your grill should be preheated.  Place your scallops bacon side down.  Cook for 3-5 minutes on each side.  It’ll be done when the scallop is opaque in color.

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LIME SHRIMP AVOCADO SALAD

Ingredients:

1-2 avocados (diced)

1-2 pounds of fresh shrimps (shelled, de-veined, cooked and then chopped.  Entirely up to you how much shrimp you want.  Shrimp is tasty!)

2-3 tomatoes (seeded and diced)

1 jalapeno (seeded and diced fine)

1 small chopped red onion (or white or yellow.  either is fine)

2-3 cloves of garlic (minced)

2 limes (You’re gonna cut these in half and squeeze the juice out)

1 tsp olive oil

1 tbsp chopped cilantro

salt and fresh pepper to taste

 

Directions:

1.  Cook your shrimp if you haven’t already.  If you have then go to #2.

2.  Combine all of your ingredients into one bowl and mix.  Add salt and pepper to your taste.

 

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Plate your food and serve to someone you love.  Unless you’re hoarding it for yourself (and I wouldn’t blame you if you did because it’s DEE-LISH!!) then go ahead and chow down!!

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Tuna Salad

I would have to say that tuna salad would have to be the easiest dish to make.  It’s also the most versatile.  You can put any number of things in tuna salad and if you like it, then it’s delicious!  So here is the recipe for the tuna salad that my boyfriend and I made yesterday.  You can add or omit whatever you like.  Have it your way!!  🙂

 

Tuna Salad

Ingredients:

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1 Red Bell Pepper

2 strips of uncured bacon (I had to cut them in half so it would fit in the pan)

2 cans of tuna in water.

1 small white onion (diced)

1 cup of Mayonnaise (see recipe HERE to make your own at home.)

3-4 cloves of garlic (minced)

1 tblsp of Italian Parsley (minced)

Salt and Pepper to taste

Hot Sauce (Optional)

 

Directions:

1.  Cook your bacon.

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2.   Open cans of tuna and put them in a bowl.  Add mayo and mix.

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3.  Dice/Chop/Mince!!  Add all to bowl and mix.

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4.  Add salt and pepper to your taste preference.  I personally don’t do spicy foods, but my boyfriend does so he adds hot sauce to his bowl after I get my share.

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And there you have it!!  If you feel like that it’s too dry for you go ahead and add a bit more mayonnaise.  Want to add a kick to it?  Dice up some hot peppers!!  I also like adding hard boiled eggs and for a bit of a creamy texture to it I add avocado.  Seriously…  the possibilities to this tuna salad recipe is ENDLESS!!

Start with the basics:  Tuna, Mayonnaise, Salt and Pepper.  Then add to it what you like.  ENJOY!!

Lemon Pepper Salmon with a side of Roasted Rainbow Carrots in a Garlic Herb Butter Sauce

Every two weeks I get a “Harvest” box from this company called Full Circle and inside this box is a variety of in season local and organic fruits and vegetables.  FYI…  if you sign up you can save 25% with the promo code: NEWREFER and you would use my name in the “Who referred you” section.  If you’re interested let me know!!  😛  

Anyhoo…  in the box this week I got a  bunch of Rainbow Carrots.  Who knew that carrots can come in colors other than orange?  Each carrot has a different flavor to it and I would have to say that the traditional orange that we all know is still my favorite.  If I get a vegetable in the box that I have no idea how to cook, I usually look up different recipes and pick one that sounds the tastiest.  For this particular veggie I went with a simple roast and easy herbed garlic butter recipe.  It had also been a while since my last seafood dish so I figured salmon would pair up perfectly.

The fish that I used was frozen wild caught salmon that I purchased at Smart and Final.  Fresh is always better, but this is what I had on hand last night.  Please note that I do not measure when I cook so all measurements listed below are guesstimates.

Roasted Rainbow Carrots in a Garlic Herb Butter Sauce

Ingredients:
2 lbs of Rainbow Carrots (or if you don’t have these luxury carrots then go ahead and use regular carrots.  Oh and I THINK it was two pounds. Peel and chop em.)

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1-2 tblsp of bacon fat (optional)

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1 stick of butter

4-5 Garlic Cloves (or if you have already minced garlic, but in about a tablespoon or two.  Depends on how garlicky you want it.)

1-2 tblsp of fresh Italian Parsley (Note:  You can use any herb that you like.  This is just what I had on hand.  If using dried herbs, I would suggest using 1 tblsp or less.)

Salt and Pepper to taste

Note:  So for this recipe I had leftover bacon grease from when I cooked bacon for a tuna salad recipe that I had made as a pre-workout snack earlier.  If you don’t have bacon fat then you can use coconut oil or even butter.  I also used the same pan that I cooked the bacon in and this pan happens to be oven safe.  If you don’t have an oven safe pan then a baking dish is absolutely fine.  The recipe below is how I cooked it with the pan, and I add additional instructions if you are using just a baking dish.

Directions:

1.  Preheat oven to 350F and Preheat oven proof pan on stove at medium high heat to melt the bacon fat/coconut oil/butter.

2.  When your pan is hot and what you put in it has melted put in the carrots.

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3.  Melt the stick of butter and while that is melting, mince up the garlic and parsley.  Mix.

4.  Stir your carrots that are sizzling in the pan.

5. Add butter mixture.

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6.  Stir to evenly distribute the butter mixture.

7.  Pop pan in oven and cook for 30-45 minutes until the carrots are tender, but not mushy.  Unless you like mushy then YAY!  😛

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Note:  So if you’re just using a baking dish, you can use two sticks of butter with the garlic and herbs.  Pour it over the carrots and then you stir/mix the carrots in the melted butter so that it’s all coated evenly.  Pop it into the oven for 30-45 minutes and DONE! 

Lemon Pepper Salmon

Ingredients:

1-2 lbs of salmon filet

3-4 tblsp of Extra Virgin Olive Oil

1 large lemon (You’re gonna squeeze the juice out)

Salt and Pepper to taste

Directions:

1.  Preheat grill to medium high heat.

2.  Place your salmon fillets in a bowl and add all ingredients.

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2.  Make sure that all sides of the fish is evenly coated.

3.  Grab foil pieces big enough to wrap the fish.

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4.  Put fish on the grill and cook for 5 minutes on each side.  Fish is cooked when the meat flakes easily when you prick it with a fork.

Final step is to plate your carrots and salmon:

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Super YUM!!  I ended up pouring some of the butter sauce over the fish and that added more flavor.  Hope you enjoyed this dish as much as I did!!  ENJOY!