Anyone who follows me on my social media pages, knows that I love my sardine salads. I eat at least one a week. While I realize they are an acquired taste for many, I have loved sardines since I was a little girl. I remember watching my grandmother open a little tin, containing itty bitty fish. I was fascinated. I asked her if I could taste one. She smiled and said, “I don’t know if you’re going to like this.” Looking into my big, pleading eyes, she took a forkful of fish, and placed it into my open mouth. The salty, oily fish set my tastebuds on fire. I was hooked! Hee hee, get it? Hooked? Fish?
Now that the weather has warmed (finally), I find that I’m not as hungry as usual. I’ve been keeping my dinners very light and fresh. Tonight, I craved a mixture of spicy and sweet flavors. I paired my spicy, blackened cod fish with my sweet, creamy grape and pecan broccoli slaw. It was a match made in culinary heaven. And, each dish took only minutes to make.
Cooking tip: I cooked my fish in a very hot cast iron pan. Three minutes on each side should be sufficient enough to cook your fish fillet. You want your fish blackened, but not burned. Any longer than 3 minutes per side may cause your fish to burn.
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Since it’s Lent, we now eat fish every Friday. Luckily for me, I grew up cooking seafood. I’ve never run out of ways to cook all types of seafood. But, then I started eating AIP paleo. So many of the spices and ingredients I was used to cooking with, were no longer an option. I headed into the kitchen and created a whole bunch of new AIP approved, paleo seafood dishes. Now, if you’re allergic to seafood, I can’t help you much with these recipes. But, if you’re not, and you love seafood, have at it! I’m going to feature a new seafood recipe every week. Hopefully, I’ll post it early enough on Friday, so you can make it for dinner, if you like.
And, for those of you who are not AIP, I put some changes of seasoning in the directions for you. These are some different options for you.
AIP Paleo Fish Tacos
1 pound tilapia, cod, or other white fish
1 Tbsp extra virgin olive oil or coconut oil,Nature’s Way Coconut Oil, 32-Ounce
2 green onions, sliced, white and green parts
1 tsp dried oregano
1 tsp dried parsley
6 butter lettuce leaves
Salt to taste
1 ripe avocado, cut in chunks
1teaspoon apple cider vinegar,Bragg Apple Cider Vinegar Organic Raw — 16 fl oz Each / Pack of 2
1 teaspoon crushed garlic
½ small red onion, diced
½ cup fresh cilantro leaves, torn to pieces
1 Tbsp extra virgin olive oil
Salt to taste
I like to make my guacamole first to let it marinate for a while. Usually, I’ll make it 10 minutes before I start cooking my fish. To make, put all ingredients in a large bowl. Mix together with a fork, mashing some of the avocado chunks, to make it creamier. Be sure all ingredients are mixed well. Place in fridge until ready to use.
Next, pour olive oil into large fry pan or skillet, place on burner on medium setting. As pan is warming, sprinkle fish filets with oregano, parsley, turmeric and salt on both sides. If I wasn’t making these AIP, I would use chili powder, oregano and cumin instead. Once pan is hot, place seasoned fish filets in pan. Allow outside to sear. About 2 to 3 minutes. Flip filet. Sear other side. Turn heat down to low. Add green onion slices to pan. Continue cooking fish, flipping occasionally, until done. This can take anywhere from 5 to 10 minutes, depending on your stove. Do not overcook. Once fish starts flaking, it’s pretty much done. If using large filets, split each up into three servings.
Arrange butter lettuce leaves on serving dish. Place serving of fish on each leaf. You should have enough for 6 tacos. Remove guacamole from fridge, and spoon over each fish taco. Serve. Enjoy!