by Heather | Mar 5, 2018 | cooking, gluten free, protein, recipe, seafood
Simple Baked Sea Bass
Ingredients:
• 1 lb. sea bass (cleaned and scaled)
• 3 garlic cloves, minced or crushed
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. Italian seasoning
• 2 tsp. fresh coarse ground black pepper
• 1 tsp. salt
• 2 Lemon wedges
• 1⁄3 cup white wine (optional)
Directions:
1. Preheat oven to 450F°.
2. In a small bowl, combine garlic, olive oil, salt, and black pepper.
3. Place fish in a shallow glass or ceramic baking dish.
4. Brush fish with oil mixture. (Optional) Pour wine over fish.
5. Bake fish for 15 minutes, then sprinkle with Italian seasoning. Continue to bake for 5 more minutes (or until the fish flakes easily).
6. Drizzle remaining pan juices over sea bass and garnish with lemon wedges.
by Heather | Jul 17, 2017 | cooking, protein, recipe, recipies, seafood
Pecan Maple Salmon
Ingredients:
• 4 x 4 ounce salmon fillets
• Salt & Pepper to taste
• ½ cup pecans
• 3 Tbsp. Maple Syrup
• Sea salt and freshly ground white pepper
• 1 Tbsp. apple cider vinegar
• 1 tsp. smoked paprika
• ½ tsp. chipotle pepper powder
• ½ tsp. onion powder
Directions:
1. Place salmon fillets on a baking sheet and season with salt and black pepper.
2. Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly.
3. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.
Learn more about omega 3’s here
(Credit: http://allrecipes.com/recipe/244507/paleo-pecan-maple-salmon/ )
by Heather | Oct 25, 2016 | cooking, gluten free, protein, recipies, seafood
Salmon Wasabi Burgers
INGREDIENTS:
– 1 pound skinless salmon filet
– 1 tablespoon fresh ginger, peeled and minced
– ¼ cup fresh scallions, finely chopped
– ¼ cup fresh cilantro, minced
– 2 large eggs
– 1 tablespoon freshly squeezed lime juice
– ½ cup almond flour
– 1 teaspoon Celtic sea salt
– ¼ cup wasabi powder
– 1 tablespoon water
– coconut oil for frying
INSTRUCTIONS:
– Rinse salmon, pat dry, and cut into ¼ inch cubes.
– In a large bowl, combine salmon, ginger, scallions, cilantro, eggs, lime juice, almond flour, and salt.
– In a small bowl, combine wasabi powder and water to form a paste.
– Mix wasabi paste into salmon mixture.
– Form batter into 2-inch patties with your hands.
– Heat oil in a large skillet over medium high heat.
– Sauté patties in batches until golden brown, 6 to 8 minutes per side.
– Serve. [Credit: ElanasPantry.com]
by Heather | Sep 19, 2016 | cooking, gluten free, protein, recipies, seafood
Tuna with Avocado, Ginger & Lime
INGREDIENTS:
– 2 big handfuls fresh cilantro leaves, finely chopped
– 1/2 jalapeno, thinly sliced
– 1 teaspoon grated fresh ginger
– 1-2 minced garlic cloves
– 2 limes, juiced
– 2 tablespoon coconut aminos
– 1/2 tsp of palm sugar
– salt and pepper
– 1/4 cup olive oil
– 1 (6-ounce) block sushi-quality tuna
– 1/2 ripe, sliced avocado
INSTRUCTIONS:
– In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, limejuice, coconut aminos, sweetener, salt, pepper and 2 tablespoons of olive oil. Stir ingredients together until well incorporated.
– Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust.
– Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled on top. [Credit: PreppyPaleo.com]
Yours in good health,
Heather
Health Coach & AFAA Certified Personal Trainer
FitEffex@gmail.com
(508) 523-6143
by Heather | Sep 1, 2016 | cooking, gluten free, protein, recipies, seafood
Coconut Chili Lime Shrimp
INGREDIENTS:
– 1 lb raw shrimp
– ¼ cup coconut flour
– 1 cup coconut flakes
– zest of 3 limes
– 1.5 tablespoons chili powder
– 1 egg, beaten
– coconut oil
INSTRUCTIONS:
– Clean, shell and devein the shrimp (if needed).
– In a medium-sized bowl, combine the shredded coconut, coconut flour, lime zest and chili powder.
– In a small bowl, crack egg & beat it with a few tablespoons of water.
– Dredge shrimp in egg, allow excess to drip off and then gently dredge in the dry coating mixture.
– In a skillet over medium-high heat, melt some coconut oil until very hot (but not smoking).
– Fry the shrimp for 2-3 minutes on each side without overcrowding the pan. Remove to a plate lined with paper towels to absorb any excess moisture.
– Sprinkle the shrimp with a pinch of sea salt and eat while hot. Squeeze lime juice over the top for more lime flavor. [Credit: StupidEasyPaleo.com]
