…. We were walking through to grocery store, and out of now where I said “let’s go take a look at the fish.” After grabbing a few produce items, we headed over to the fish counter and spotted some tasty looking wild caught cod. As the man behind the counter was weighing our fish I could see the wheels turning in Bill’s head. I was thinking just simply bake the fish, but Bill wanted more. Off he went to read every label on e…
…w turned me into a steak snob). While we were waiting for our salmon, I spotted another type of salmon which was labeled “Jamaican Jerk Salmon”. This sparked my interest. This salmon was of course farm raised, and I’m sure the Jamaican Jerk rub was full of sugar and canola oil, but this bright red herb colored fish got my foodie brain working. Salmon, along with steak (well the right cut of steak) is one of those prime peaces o…
Roasted Cod and Chorizo Fish Cakes
Packed with omega 3 and a long list of nutritional benefits (listed below) these fish cakes do more than just satisfy your taste buds and tummy. The cod is meaty and moreish and the chorizo adds another level of deliciousness. I made mine with some cod I picked up from a local fish monger but you can use any other fish you desire; I have also made these very successfully with trout, mackerel and salmon. The sweet potato helps to bulk the cakes out but at the same time adding a comforting texture. Served straight from the frying pan or even the day after cold, whether as a starter for a dinner party or in a kids lunch box these are sure to be enjoyed by anyone.
Jamaican Jerk Salmon
Classic Jamaican jerk spices bring new and exciting flavors to this salmon dish. Jamaican jerk seasoning often uses brown sugar to add sweet flavor to offset the spicy kick that it gives. To make this paleo, we omitted the sugar and just let the spices enhance this meal on their own.
We recently had the opportunity to try some of Tropical Traditions Green Label Virgin coconut oil. We have loved every product that we have tried from Tropical Traditions, so we were really eager to try out their coconut oil. Coconut oil is our staple cooking fat in our home. Coconut oil does not have an overpowering coconut flavor, so it is really ideal for all cooking. The slight hint of coconut flavor adds even more dimension to the dishes…
Mas Riha (Maldivian Fish Curry)
Mas Riha is a fish curry from Maldives, the small group of islands to the Southwest of the Indian subcontinent (it’s officially the smallest country in Asia). The dish is very representative of Maldivian cuisine, which is based on three main staples: fish, coconut, and starch.
While many people associate curries with hot, humid weather, I prefer them in the cold of winter; to me, the contrast of bitter cold weather and tropical food tends to embolden the curry’s flavors. This week is our first real glimpse of winter on the East Coast (there’s snow on the ground as I type this), so it seems like the perfect time to share this recipe. Fish curry is just about perfect, since it needs so little time to cook; you can easily throw together this entire delicious meal in less than 30 minutes.
Fish and Sweet Potato Curry
Made with Halibut or any other firm white fish, this hearty Asian curry comes together in 30 minutes.
Note: Season the curry sparingly with salt to taste, as the broth should already be salty (depending on the brand you use).
Blackened Fish Tacos with Peach Salsa
These blackened fish tacos wrapped up in a lettuce leaf, topped with peach salsa and chipotle lime dressing were fresh. Like seriously, deliciously, fresh.
This is one of the first recipes we created using Red Boat Fish Sauce. For anyone who does not know about Red Boat Fish Sauce, it is an all natural, 100% pure, extra virgin fish sauce, and it is absolutely fantastic! We were lucky enough to receive a complimentary bottle from Red Boat, thanks to Nom Nom Paleo (you are the best, M!) We had been wanting to try out some fish sauce in a few recipes, but unfortunately we could never find a product th…