gluten free recipes | Paleo Cajun Lady

June 1, 2014August 11, 2014

Blackened Fish & Grape Pecan Broccoli Slaw Recipes

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.

Blackened Fish & Grape Pecan Broccoli Slaw

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

Serving Size: 2-4

Blackened Fish & Grape Pecan Broccoli Slaw fish Blackened Fish & Grape Pecan Broccoli Slaw Recipes Blackened Fish and grape pecan slaw

Ingredients

4 white fish fillets (cod, catfish, tilapia, etc.)
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
¼ teaspoon salt
2 tablespoons ghee, butter or coconut oil

Slaw

½ bag organic broccoli slaw (Trader Joe’s makes a great one)
1 cup red or green organic grapes, cut in half
2 stalks celery, chopped
½ cup pecans, chopped
3 tablespoons paleo mayo
2 tablespoons honey
¼ teaspoon salt

Instructions

Mix all spices together in small bowl.
Sprinkle spice mixture on each fillet, pressing it into the fish.
Make sure fillets are coated with spice mixture on both sides.
Heat fat over medium/high heat.
When pan is very hot, place fillets in pan.
Cook for 3 minutes.
Carefully, flip fillet over In pan.
Cook for 3 minutes.
Remove from heat.
Serve immediately.

Slaw

Place all ingredients in large bowl.
Mix well.
Serve

http://www.paleocajunlady.com/blackened-fish-grape-pecan-broccoli-slaw-recipes/

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Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

Day Nineteen of The 21-Day Sugar Detox & Crabmeat Stuffed Mushroom Casserole Recipe

Do I have an amazing recipe for you tonight! I had a taste for stuffed mushrooms; but, I wanted to make a meal of it. I figured the best way was to create a casserole from the same ingredients I use to make my stuffed mushrooms. I added spaghetti squash and coconut milk to make it rich and creamy. It did not disappoint.

Crabmeat Stuffed Mushroom Casserole

4 slices bacon, cut into ½ inch strips ½ red onion, chopped

1 stalk celery, chopped

10 organic white mushrooms, quartered

1 tablespoon dried Organic Basil

½ cup fresh parsley, chopped

2 cloves garlic, crushed

6 oz. Crab Meat, canned (drained) or fresh

1 tablespoon Arrowroot Flour

½ cup full fat Coconut Milk, canned

4 cups baked spaghetti squash “noodles”

2 tablespoons Nutritional Yeast Seasoning

2 tablespoons coarse Almond Meal

Salt & pepper, to taste

Preheat oven to 400 degrees F. Cook bacon in Skillet, on stovetop, until lightly browned. Add onion and celery to skillet. Cook until onions are clear. Lower heat. Add mushrooms, basil, parsley, garlic and crabmeat to skillet. Cook for 5 minutes. Sprinkle in arrowroot powder and stir in coconut milk. Continue stirring until sauce thickens, about 2 to 3 minutes. Add spaghetti squash and mix thoroughly. Season with salt and pepper. Remove from heat. Pour mixture into a 2.5 quart casserole dish. Sprinkle nutritional yeast and almond meal over mixture. Place in oven and bake for 30 to 40 minutes until golden brown and bubbly. Let sit for at least 5 minutes before serving. Serves 4 Cook Time: 1 hour

So, only 2 days left on The 21-Day Sugar Detox. I’m so glad I’ll be able to enjoy a couple of treats on Memorial Day. I should have some fun, new snack recipes for you.

What did I eat on day 19 of The 21-Day Sugar Detox? I was a bad girl for lunch. I skipped lunch. I really don’t advocate skipping lunch; but, I was so busy. Needless to say, I was starving by dinner.

Day 19 dinner on The 21-Day Sugar Detox Crab Meat Stuffed Mushroom Casserole crabmeat Day Nineteen of The 21-Day Sugar Detox & Crabmeat Stuffed Mushroom Casserole Recipe Day 19 dinner 1024x917 — Day 19 dinner on The 21-Day Sugar Detox Crab Meat Stuffed Mushroom Casserole

For dinner, I had a serving of Crabmeat Stuffed Mushroom Casserole with a huge green salad on the side. It was perfectly filling. In case you missed it, I did a Memorial Day paleo and gluten free recipe roundup post, earlier today. Be sure to check it out for some tips on dealing with family get-togethers while staying gluten free or paleo.

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Tara Perillo

Paleo Sweet Potato Pecan Crisp Recipe

Sweet Potato Mixture:

3 cups cooked, mashed sweet potatoes

¼ cup Organic Maple Syrup

½ teaspoon Sea Salt

1 egg, beaten

¼ cup butter or Ghee

½ cup Coconut Milk, light

½ teaspoon gluten free Vanilla Extract

1 teaspoon Cinnamon Powder

Topping:

½ cup Coconut sugar

1/3 cup Tapioca Flour

1 cup chopped Raw Pecans

3 tablespoons butter or Ghee, melted

Preheat oven to 350 degrees F. Combine ingredients for sweet potato mixture. Mix well. I usually toss everything into my Food Processor and pulse until smooth. Place smooth mixture in a 9X15” Cassarole Dish. Combine topping ingredients. Mix well. Spread over sweet potato mixture. Bake at 350 degrees F for 30 to 40 minutes. Enjoy!

Serves: 8 to 10

Cook time: about 50 minutes

My Ma used to make something called sweet potato crunch every holiday. Everybody in my family loved it! We couldn’t wait to eat it up!

When I married into my own family, I started making sweet potato crunch every holiday. Since my new family members were a bunch of yankees, they didn’t quite have a taste for sweet potatoes with pecans, like we did. So, I would end up eating the whole thing myself. I didn’t mind at all.

Then, when I went paleo, I set about to replicate Ma’s sweet potato crunch, with paleo friendly ingredients. This recipe is the result of my efforts. And, man did it turn out good. In fact, I think I like this version better.

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