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seafood

Grilled Tuna Saturday with Mango Salsa and Brown Rice

I love when I get to stay in Los Altos and use the grill!  Beautiful house, and beautiful food.

Ingredients:

Tuna:

  • 1 lb big-eye tuna steak
  • 1 scallion
  • 2 cloves garlic
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon black pepper

Mango Salsa:

  • 3 mangos
  • 1 avocado
  • 1/2 teaspoon garlic salt
  • 1/2 red onion
  • 1 scallion
  • 1/2 bunch cilantro
  • 1 tsp pepper
  • 1 lemon

 

Rice

  • 1 cup brown rice
  • 1 tablespoon sesame seeds

Directions:

  1. Start with the marinade!
  2. Mince the garlic and scallion and throw it in a bag
  3. Cut your Tuna into 2-3 steaks depending on how hungry y'all are
  4. put the Tuna in the bag, and add rice vinegar and salsa
  5. Remove the air and make sure the Tuna is fully covered in the marinade
  6. Put into the fridge while you prepare the rest
  7. Start cooking 1 cup of rice - I learned how to use the rice maker.  First, I "washed" the rice till the water ran clear, then added one cup rice and one cup water to the rice maker and watched it do it's magic!
  8. While this cooks, start the salsa!
  9. Dice your mango, avocado, red onion, cilantro and scallion
  10. Combine all in a bowl, and toss with salt, pepper, and the juice of the lemon
  11. Set aside while you make your tuna!
  12. Crank your grill to high and grab the fish
  13. Combine the garlic salt, white pepper and black pepper on a plate
  14. Thoroughly coat the fish with the rub on all sides
  15. Now you are ready for the quick cook!  
  16. Sear the tuna for about 2 minutes each side
  17. Remove from grill and let rest for 5-10 minutes
  18. Put a scoop of rice, a scoop of salsa, and the fish on a plate and eat!
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Paprika Lime Salmon Kale Salad

Ingredients:

  • 3 salmon filets
  • 6 cups minced kale
  • 1 carton cherry tomatoes (I found orange ones!  Not sure what you call those..)
  • 1 red pepper
  • 1 lime
  • 1 tbsp paprika
  • 1 tbsp garlic salt

Directions:

  1. Put your filets into a plastic bag
  2. Slice your lime in half and squeeze the juice into the bag
  3. Toss in the paprika and garlic salt and coat the fillets
  4. Set aside for about 20-30 minutes
  5. Preheat your oven to 425 degrees
  6. While your salmon marinates, prep the salads
  7. Separate the kale into three bowls(or containers if you are prepping for lunches like me)
  8. Wash the tomatoes and remove the stems
  9. Divide between the three salads evenly, save some for later if there are too many tomatoes for your liking
  10. Cut the red pepper into 1 inch cubes and add to your salad
  11. Now, place the fillets into a skillet and put into the oven
  12. Bake for 15 minutes
  13. Remove salmon from the oven and add to your salads
  14. I love when the salmon skin sticks to the pan and I get to enjoy the crispy fat of it.  My dog used to love salmon skins, and now I totally understand why!
  15. Enjoy!
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Shrimp and Chinese Eggplant with "Peanut" Sauce

I used the "peanut" sauce recipe from Sarah Fragoso's Everyday Paleo Thai Cuisine book.  She has created awesome and delicious recipes that make paleo easy and feasible for everyone.

Ingredients:

Peanut Sauce:

  • 3/4 cup roasted almonds
  • 1 cup coconut milk
  • 1.5 tablespoons red curry paste
  • 1 teaspoon tamarind paste
  • 1 teaspoon fish sauce
  • 2 teaspoons honey
  • 1/2 teaspoon garlic salt

Stir Fry:

  • 1 lb de-veined shrimp
  • 1 Chinese eggplant
  • 1 red pepper
  • 1/2 onion
  • 1/4 cup cilantro
  • 1 head of cauliflower
  • 1/4 cup coconut milk 
  • garlic salt
  • Cooking oil of your choice (I prefer coconut oil)

Directions:

Peanut Sauce:

  1. Put your almonds into a food processor and run on high until the almonds are the texture of a thick flour
  2. Place the coconut milk in a small sauce pan over medium heat.  
  3. Lightly stir until the milk starts to simmer, then add the red curry paste
  4. Whisk the paste until the milk turns a nice pink color
  5. Add your almond meal and cook for another 5-7 minutes until the sauce has thickened
  6. Mix in the tamarind, garlic salt, fish sauce and honey and allow to cook for a few more minutes
  7. I amped up the curry paste because I like a nice kick to my "peanut" sauce
  8. Place into a bowl and set aside

Stir-Fry:

  1. Start off by preparing the cauliflower rice
  2. Break cauliflower into florets
  3. Put cauliflower in food processor and run on high until the consistency of rice
  4. Put cauliflower in a saucepan with 1/4 cup water and 1/2 teaspoon garlic salt
  5. Cook on low while you prepare the stir-fry
  6. Cut your shrimp into small bite size pieces.  I dunno about you, but I am still training myself to like shrimp so I don't like to have huge chunks of it in my food :)
  7. Thinly slice your onions and red peppers
  8. I cut my eggplant into small triangular pieces, (also easy to eat bite size pieces as I start to like eggplant more) 
  9. Mince the cilantro, use a little more or a little less than 1/4 cup depending on how much you enjoy cilantro
  10. Heat up your oil in large frying pan
  11. Add the onions to the pan and saute until they are clear and fragrant
  12. Toss in the shrimp and eggplant and continue to cook until the shrimp start turning opaque white
  13. Add the red peppers, cilantro, and coconut milk and cover with a lid
  14. By now your rice should be ready, so scoop it out into four bowls(or if you are like me 1 bowl and 3 Tupperware dishes) 
  15. Now take your bowl of peanut sauce from earlier and add it to your stir-fry
  16. Stir and cover with the lid for another 3-5 minutes
  17. Scoop the shrimp mixture over your cauliflower rice and enjoy!



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Mint and Coconut Halibut with Broccoli

Ingredients:

  • 1 bunch of mint

  • 1 head of cauliflower

  • 1 ½ tsp garlic salt

  • 1 16 oz can of coconut milk

  • ½ jar + 1 tbsp coconut oil

  • 1 onion sliced thinly

  • 2 tsps of minced garlic

  • 1 cup of coconut flour

  • 1 bunch of Chinese broccoli

  • 1 egg

  • 3 pieces of halibut (about 1.5 pounds)



Directions:

  1. Take your bunch of mint and pluck most of the leaves off.  Stack the leaves into manageable groups, roll or fold them hot dog style, and slice horizontally as thinly as possible.  Then use your knife to chop into smaller pieces and push into one large pile of minced mint
  2. Chop your cauliflower into large pieces and place into a food processor
  3. Run on high until it resembles the texture and size of rice-y quinoa
  4. Add all of your cauliflower, 1 teaspoon of mint, and ½ teaspoon garlic salt to a medium saucepan
  5. Pour in 3 tablespoons of coconut milk, 1 tablespoon of water and stir until well combined
  6. Cover with a lid and place on low heat on a back burner.  This should cook for about 15 minutes.  Taste test a few times after you hit the 12-minute mark to see how you like the texture
  7. In a medium frying pan heat up 1 tablespoon of coconut oil on medium heat
  8. Add the onions and garlic and sauté until fragrant
  9. Add 1 tablespoon mint and a sprinkle of garlic salt and stir
  10. Combine 1 cup coconut flour, 1 tablespoon mint, and 1 teaspoon garlic salt on a large plate and set aside
  11. Returning to your frying pan, add the bunch of Chinese broccoli and cover with the rest of the coconut milk.  Leave to simmer while you prepare your fish.
  12. Heat up ½ jar of coconut oil in a large frying pan
  13. In a wide bowl scramble your egg with a fork
  14. Dip your first piece of fish into the egg.  Be sure to coat every side
  15. Now place the fish onto the flour mixture.  Flip over a few times to fully coat the piece of fish.  Don’t be afraid to toss some on top.  Shake off the excess and place aside
  16. Repeat the process with your next two pieces of fish
  17. Now carefully place each piece of fish into the large frying pan, be sure not to let them touch

  18. Cook for about four minutes on each side

  19. While the fish is cooking continue to stir your broccoli mixture

  20. After your fish has cooked for about 8 minutes remove from the frying pan and place on a paper towel to remove any excess oil

  21. Place a scoop of cauliflower rice on each plate, add a piece of fish, and top with your broccoli and onion.

  22. Add a dash of hot sauce if you want some heat, serve and enjoy!


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