Honey Sesame Tilapia

I know you don't care to hear me ramble about nothing....so here it is.

Ingredients:

• 5 tilapia filets
• 4 Tbsp honey
• 1/2 cup sesame oil

Instructions:

1. In a small bowl, mix the honey and sesame oil until well incorportated
2. In a glass baking dish cover the Tilapia's with honey mixture and marinate in fridge for at least 30 minutes
3. In a skillet over medium high heat (#6) cook tilapia for 6 minutes on each side, until done

I served this with baked avocado! Quick and easy. 

Salmon Cake's

Tuesday night's are Adam's bible study nights. He isn't home for dinner, so if I cook anything, it is something really easy and a lot of times not very glamorous. This week was no exception on the 'easy' part, but luckily it did turn out a bit glamorous! I plated the salmon cakes on top of some baby spinach and garnished with dried cranberries and a piece of bacon I cooked separately. I then cooked some asparagus in the bacon fat and I used a light dressing of EVOO and lemon juice to compliment the salmon.

Ingredients:

• 1 medium sweet potato, mashed
• 1 small yellow onion, diced
• 2 6oz cans of salmon
• 3 slices uncooked bacon, diced small
• 1 clove garlic, minced
• zest 1/2 lemon
• 2 eggs
• 2 Tbsp almond flour
• salt & pepper

Instructions:

1. Combine all ingredients in a large bowl. Patty the salmon mixture - this made 9 patties for me.
2. Heat a skillet over medium heat with some EVOO
3. Cook the patties for approx 3-4 minutes on each side. 
4. Enjoy!

A couple helpful hints: Wrap the sweet potato in plastic wrap and put it in the microwave for 7 minutes. You can then easily pull the skin away and remove the insides. Also, if you but the bacon in the freezer for about 10 minutes, this makes it much easier to dice the bacon.

Fish Tacos

I really love taco's. A lot. The other day I was trying to remember the last time I had a taco and I couldn't remember!!! In my book, that is unacceptable. At that moment, I knew I had but one thing to do. Make paleo tacos! I've been trying to branch out a bit from the typical chicken and red meat recipes, so I decided on fish tacos. The sweet man at the seafood counter at Whole Foods recommended using Cod since it is a sweeter fish and he thought that would pair good with spicier salsa. And he was right on! I used Against All Grain to help me some with this recipe. I have made coconut flour tortilla's before but liked the addition of almond milk AAG used: the tortillas weren't quite as coconut-y. They have great ideas and recipes on the website - you should check it out.

Ingredients:
For the tortillas:

• 6 egg whites- use the real kind; from eggs. Not a carton.
• 4 Tbsp coconut flour
• 4 Tbsp almond milk
• 3 Tbsp water
• 1/2 tsp sea salt
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic salt

For the fish:

• 1 lb fresh cod
• 1/4 cup lime juice
• 1 tsp salt
• 1 tsp cumin
• 1 Tbsp chili powder
• 1 cup shredded coconut
• 1 egg, whisked

Instructions:

1. Marinate the fish in lime juice, salt, cumin, and chili powder for at least an hour
2. Preheat oven to 350 degrees and mix all of the tortilla ingredients in medium sized bowl.
3. Heat a non stick skillet over medium high heat and spray with coconut oil (or other cooking spray)
4. Pour some of the batter (approx 4 Tbsp) in skillet. Wiggle the skillet back and forth a bit to help spread the batter out to preferred tortilla size. I prefer my tortillas small and on the thin side. I like to taste the fish - and not all tortilla.
5. Let the tortilla cook for about a minute and then, using a spatula, flip it over and let cook for about 30 seconds. If you can't get the spatula under the tortilla, let it cook for a few more seconds. Continue cooking the remaining batter. This made about 8 tortillas for me.
6. Remove fish from marinade and cut into strips that are about 1 inch wide and short enough to fit in your tortilla. Dip the fish in whisked egg, then roll in shredded coconut. Place on a parchment lined cookie sheet
7. Bake in oven for 5 minutes, then flip and bake for another 5 minutes. Turn the broiler on and broil for 4 minutes, rotating sides each minute
8. Assemble each tortilla with fish and toppings of choice. I used cabbage, salsa, and guacamole!

Pecan Salmon

I think my favorite fish to cook at home is salmon. It tastes awesome, it's really hard to mess up, and it doesn't take much time to cook! I had some pecan crumbs in the bottom of my nut container so I decided to use them for a nice crunch on the salmon. I think it ended up being restaurant worthy! I served the salmon with roasted green beans and a side salad.

Ingredients:

• 1 lb salmon
• 2 tsp coconut oil
• crushed pecans
• rosemary
• sea salt

Instructions:

1. Preheat oven to 350 degrees
2. Melt coconut oil and grease a clear baking pan with it
3. Lay salmon skin-side-down and sprinkle with pecans, sea salt and rosemary. Use as much or as little as you'd like!
4. Bake in oven for 15-18 minutes or until fish is flaky

See, wasn't that EASY?!?!

Tilapia Topped Salad

Below is a quick and tasty dinner I made the other night.

Ingredients:
• 2 tilapia filet's
• salt and pepper
• lettuce
• pear, sliced
• walnuts
• craisins
• dressing of choice

Preparation:
1) heat skillet over medium heat
2) season Tilapia with salt and pepper
3) cook Tilapia until done. Approx 6 mins on each side
4) arrange lettuce on plate and top with pear, walnuts, craisins, fish. Drizzle with dressing

Pecan Crusted Trout

This recipe came from my newest cookbook, Paleo Comfort Foods. It was delicious and I used the leftovers for fish taco's the next day. YUM! I will make something similar to this again, although I doubt I will use Trout. While the Trout was very good and had great flavor, it was a little expensive....or maybe I just bought too much?!?

Ingredients:

•  2 6-8oz trout
• 1 Tbsp coconut oil
• 1/4 cup almond flour
• 2 eggs
• salt and pepper
• crushed pecans

Preparation

• Mix almond flour and salt and pepper. Put in a shallow dish
• Whisk eggs until combined. Put in shallow dish
• Put crushed pecans in shallow dish
• Dredge fish in almond flour, then egg, then crushed pecans
• Heat oil in skillet over medium-high heat
• Cook fish, skin side down, for approx 5 minutes. Flip fish and cook another 5 minutes, or until done

I served this with a side of roasted okra. Success!