I made a green curry a few weeks ago using only green curry paste (Thai Kitchen brand) and coconut milk….I found it a bit bland, so decided to kick it up a notch by adding more fresh ingredients.  The combination of the fresh Kaffir lime leaves, lemongrass and spice from the curry make this naturally sweet and spicy….and it’s super easy to make.  Sweet, spicy and easy….just how I like my men;)

Ingredients (serves 2)

– 2 pieces of Cod or another white fish
–  1 Tbsp fresh minced ginger
– 1 stalk of lemongrass – cut into 1 inch chunks
– 3 Kaffir Lime leaves – roughly chopped – I found dried leaves in the ethnic section of my Whole Foods
– 1 Tbsp green curry paste
– 1 can of coconut milk
– Greens!!! Kale, Chard, Collard…whatever.
– 2 tsp of coconut oil (to cook the greens in)

Directions:

  1. In a large skillet, heat coconut milk and curry paste.  Stir around to blend curry paste and coconut milk
  2. Add lemongrass, kaffir lime leaves and ginger.  Bring to a simmer.
  3. Add fish and turn heat to medium.  Cover and let it simmer for about 7 minutes or until the fish is cooked (flakey).
  4. Meanwhile, in a large wok or skillet, heat coconut oil and add your greens. Saute until they are cooked.
  5. Serve the greens and top them with the fish and curry sauce (strain the lemongrass and lime leaves out!).
  6. Enjoy!
Fully Primal Husband, who is usually ho-hum on my fish recipes, gave the following testimonial, “This fish is really good!

LONG TIME NO SPEAK!!  I must apologize for my absence.  Ever since my delightful Oprah post, I’ve been hitting the talk show scene taking interviews and being stalked by paparazzi.  YA, riiiiight.  Actually I’ve been super busy with school, work, the GET REAL challenge etc etc.  All good things, but it means my meals have been pretty boring and I haven’t been experimenting much. That being said, I was so inspired by Snookie in a recent episode of Jersey Shore that I came up with this beauty….GTL Cauli-Rice.  I made it with some coconut crusted Sole and it was so good.  I think the Cauli-Rice would be better paired with some tandoori chicken or something, so this combo is a bit weird but tastes good nonetheless.  The GTL name is for 2 reasons….1) It uses Ginger, Tumeric and Lemon Zest.  2) The colour is the same as Snookie after hitting the tanning salon.  Aw, yeah!  Here is the recipe:

Ingredients:

Coconut Crusted Sole
2 Sole Filets
3 Tbsp of coconut flour
¼ Cup of shredded coconut
1 egg
1 Tbsp coconut oil
GTL Cauli-Rice
1 head cauliflower – ground up in a food processor to a rice like consistency
1 tsp fresh grated ginger….”G”
1 tsp of Tumeric….”T”
1 tsp lemon zest….”L”
1 tsp of coriander
1 Tbsp coconut oil
Salt and pepper to taste

Directions:

1. Do the fish first…Setup your batter station: Put the coconut flour and coconut shreds on 2 separate plates.  In a bowl, beat the egg.
2. Heat a non-stick pan with the coconut oil.  Once the coconut oil is heated, you want to ‘batter’ the fish.  Dip the fish in the coconut flour and roll it around to ensure that it’s lightly covered all over.  Then dip it in the egg wash. Lastly, dip it in the coconut shreds turning it over to cover it all in coconut.  Add it to the heated pan and cook for about 2-3 minutes per side.  Repeat with next piece.
3. Once the fish is cooked, set aside and start on the cauli-rice
4. In a skillet, heat coconut oil.  Once heated, add the turmeric, ginger, coriander and lemon zest.  Mix it around very quickly and then throw the cauli-rice in.  Mix it all together and add a dash of salt and pepper
5. Let it cook while sautee’ing constantly for about 4 minutes.
6. T-Shiiiiiiiiiiiiiirt TIIIIIIIMEEEE!!!!!  Enjoy your “GTL Cauli-Rice” whilst watching the latest episode of Jersey Shore.

Fully Primal Husband (he’s baaaaack!!) gave the following testimonial for the fish, “This is SO GOOD! I could eat this everyday.  It tastes so indulgent.”  He didn’t have the GTL Cauli-Rice but I’m sure Pauly D would approve.

Here is another really easy fish recipe for y’all.  Before I get to the recipe I have to mention that we got these filets from The Healthy Butcher and Fully Primal-Husband and I both said these were the best pieces of salmon we’ve ever had.  It made me realize that I’ve been eating crappy salmon in the past.  Quality does matter kids!  I’ve got a mini-herb garden in my yard, so I wanted to use some of the basil that I have growing.  It goes really well with the capers and adds a lot of flavour to the fish.  On a side note, I’ve discovered that green beans and coconut oil are heaven.  I HIGHLY recommend this combo.  Simply steam or blanch the beans, then mix in some coconut oil.  It might smell a bit nostalgic (if you’re a child of the 70’s/80’s) because they used to use coconut oil in the movie theatre popcorn back in the day…whenever I mix it with the beans, it has the exact same scent and brings me back to days of 2$ tuesday + the latest Michael J Fox movie.  

Ingredients (serves 2)
– 2 salmon filets (skin-on is fine)
– about 8 basil leaves – chopped
– 1 Tbsp capers – chopped
– 1 shalot – chopped
– 2 Tbsp olive oil (1 for the pan, 1 for the topping)
– 1 Tbsp white wine vinegar
– fresh ground pepper 

Directions:

  1. In a non-stick skillet, heat 1 Tbsp olive oil.  Add the salmon and let it cook skin-side down first for about 3 min.  Then flip and cook for 3 more min or until desired well-ness is achieved.
  2. While the salmon is cooking, combine the other ingredients in a small bowl and mix together.
  3. Serve the fish with the topping on top.
  4. Enjoy!

Fully Primal Husband gave the following testimonial, “This topping is excellent.  Really good flavours.  You did a good job on the topping Summer.”  

Served with a side of steamed asparagus

It’s been far too long since my last post!  I was on vacation in St. Lucia, West Indies with no access to internet, tv, reality etc.  While I was there I found an abundance of inspiration for new recipes.  The food in St. Lucia was delicious… I loved anything Creole, anything jerk, the fresh banana’s and the Indian coconut curries – made with fresh local coconut!  In my best efforts to keep the holiday vibe alive in my house, I’m going to be attempting to re-create some of the amazing food…Paleo-style.  This first recipe is a basic tomato creole sauce that I used to bake Halibut in.  Creole cooking is influenced by many different cultures so you’ll find different takes on it – this tomato based recipe is really easy and adds a lot of flavour to your plain old fish. You could use any white fish – in St. Lucia I had this served with fresh King fish and Blue Marlin.

Ingredients (serves 4)
– 4 pieces of white fish – I used wild Halibut
– 1 onion – chopped
– 5 cloves of garlic – chopped
– 1 red pepper – chopped
– 1 green pepper – chopped
– 2 tomatoes – skin removed, chopped – if you’re short on time, i’m sure you could leave the skin on
– 1 C chicken stock
– 1 Tbsp white wine vinegar
– 1 tsp red chili paste
– juice of 1/2 a lime
– 4 Tbsp olive oil 

Directions

  1. Pre-heat oven to 350
  2. In a large skillet, heat olive oil.  Add onion, garlic and peppers.  Saute for about 4 min – until softened.
  3. Add the tomatoes and saute for another 2 min.
  4. Add the chicken stock and simmer for about 10 min or until it’s reduced
  5. Add the vinegar, lime juice and red chili pepper.  Mix around and remove from heat.
  6. In a casserole dish, place the fish skin-side down.  Pour the sauce over the fish.
  7. Bake in the oven for ~15 min or until cooked through
  8. Enjoy!

sauce simmering

 

  

Served with a side of Red Cabbage Salad (check the recipe index page!)

 

They had fresh and wild Halibut at my local grocery store this weekend, so I was very happy.  As soon as I read “In Defense of Food” I was convinced never to eat farmed fish again…always choose fish that is wild, never farmed.  Much like cows, nature didn’t intend for fish to eat soy/corn, poultry litter, and hydrolyzed chicken feathers. As a result, farmed fish is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT.   They also have a lower ratio of Omega 3:6.  Next time you’re at the grocery store, take a look at the colour of the farmed salmon vs wild….it’s a bit disturbing!  I was excited that the Halibut was fresh because we usually only have access to previously frozen fish (i don’t live near an ocean).  This recipe was easy and a creative way to serve up fish  – especially if you’re not really keen on the taste of plain fish.  The marinade is modified from one I found on the Food Network.

Ingredients (serves 2):
– 2 pieces of halibut – or any white flaky fish, like Mahi Mahi
– 1/2 head of iceberg lettuce – leaves separated
–  2 Tbsp Olive Oil
– juice of 1 lime
–  2 Tbsp cilantro – chopped
– 2 tsp chili powder
– 1 jalapeno pepper – chopped 
– 1 tomato or 10 cherry tomatoes – chopped
– 4 green onions – chopped
– guacamole 

Directions:

  1. In a small bowl mix olive oil, cilantro, chili powder, jalapeno and lime juice.  Pour over fish and marinate for about 20 minutes or more.
  2. You can either grill the fish or pan fry it – leave the marinate on the fish while you cook it.  I pan-fried it in about 1 Tbsp of olive oil – about 5 min per side or until the fish is flaky (might be less depending on how thick your piece is).  
  3. While the fish is cooking, mix together the chopped tomato and green onion.
  4. Once fish is finished cooking, flake it apart.  Put the fish into the lettuce wraps and top with tomato/onion mixture and some guacamole.
  5. Enjoy!

Semi-Primal Husband didn’t eat this meal with me, so he doesn’t have a testimonial.  It was delicious!