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…




1 whole tilapia (cleaned)


1 lemon (sliced)


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




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.


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


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!



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!!


Gizzards… Yes, Gizzards.

The Paleo Lifestyle is a carnivore’s dream.  At least to me that’s how it feels like.  I enjoy meat and if you’re a vegetarian or vegan well…  you can preach to someone else.  I’m not going to stop.  I’ve always known that there are different ways to cook meat and I’ve tried them all.  Even raw.  But in the past I limited myself to what I knew.  Thanks to cooking shows, word of mouth, and even walking through a grocery store and browsing the selections I’ve discovered that there’s more to meat than chops, legs and thighs, or even fillets.

For this particular recipe I used chicken gizzards.  What are they?  It’s an organ that helps the chicken grind up hard food, such as seeds, to help with digestion.  More information can be found HERE.  I am sure I have seen gizzards before or was even offered one in the past, but at the time it probably looked weird and I wasn’t adventurous enough to even attempt a taste.  I tried it a couple of months ago when my boyfriend took the giblets of a chicken that we were cooking for lunch and fried it up.  I am much more adventurous now that I have a partner in crime to try it with, so I ate it.  First impression…  It’s tough, chewy, crunchy and…  DELICIOUS! The more round meaty party of the gizzard is softer and less chewy/tough than the more thinner parts of it.  Since it’s chicken, the gizzard was able to, oh what’s the word… accept(?) the flavor of the seasoning that we used in the pan.

Seriously…  give it a try.

They’re also inexpensive.  The tray that I have pictured below was about a pound and cost $1.47.  HELLA cheap and feeds two people.  WHAT?!  Who doesn’t love a good deal?  For this recipe I cooked an egg overeasy and put it over the bamboo shoots.  I LOVE runny yolk and it just added to the flavor of the dish.  I also topped it with fresh tomato.

Please note that I do not measure when I cook so all measurements listed below are guesstimates.  If you’re going to season anything please use a little at a time, and when your food is cooked do a taste test and add more seasoning if it is not to your liking.


Chicken Gizzards with Sauteed Bamboo Shoots, Onions, and Garlic



1 small can of Bamboo Shoots – Strips (Not sure the brand or the size.  I’m going to guess 8 oz.  All I know is that it was 100% bamboo shoots and water on the ingredient label.)

1/2 an onion or 1 small onion (sliced)

1 roma tomato (diced and seeded)

4 cloves of garlic (minced)

2 tsp of fresh chopped oregano

1 lb of chicken gizzards (You want to rinse them to wash off any grit that might still be on them.  You can also slice them up if you like.  I left mine as is.)

2-3 tblsp of coconut oil

salt and pepper to taste



1.  Preheat pan on medium heat and melt coconut oil.

2.  Add onion to the pan and cook til it’s nice and caramelized.  About 5 minutes.

3.  Add gizzards to pan and cook for 10 minutes.  Make sure you stir every so often so that it cooks evenly.  This is where you would season your food so add the oregano, salt and pepper.



4.  Add garlic and bamboo shoots.  Cook another 5 minutes.

5.  DONE!!  Plate and serve with fresh tomato.


I don’t know about you, but this looks super tasty.  ENJOY!!