Friday’s Flavors: Easy, Tasty Fish (Paleo, Keto, Anti-Candida Friendly)

Hey, Foodies! Happy Friday!

I eat a lot of seafood, but I can’t stand fishy flavors. Seriously. To me there’s nothing worse than feeling like you’re eating fishing bait that’s been sitting out in the sun. But the catch is, if you stick with only milder flavored fish, you lose out on some of the health benefits found in those stronger tasting swimmers.

Red Snapper and Air Fried Spinach

And sure, you can make a fancy sauce to mask the flavor, or use copious amounts of condiments, which is great when it works (until you read the nutritional label on that bottle of YumYum sauce). But what if you have dietary restrictions, either self-imposed or medically necessary?

Then you’re stuck either suffering through the flavor or missing out on one of the foods you should be including in your diet. Or, you can give my quick, easy go-to that works well on every fish I’ve used it on a try. Bonus? It’s paleo, keto, anti-candida and I believe even celiac friendly.

Ingredients:

Fish of choice

Almond Flour

Garlic Powder

Onion Powder

Garlic Salt

Old Bay

Pepper

Olive Oil

Preparation:

Mix spices with almond flour. Proportion to your own taste: I usually go heavy on the Garlic and Onion Powders, light on the Salt and Pepper, and medium on the Old Bay. Amount will vary based on how many fillets or the size of the fillet you are preparing. I usually allow at least 1/4 cup of Almond Flour for every small fillet. And when I say I go heavy on a spice, it means pretty heavy, at least a tablespoon or more.

Rinse and dry fish. Dredge in your flour mixture.

Pour a small amount of Olive Oil in a non-stick pan and heat on medium high heat for thinner fillets, medium for thicker. When oil is hot, add fish. If the fillet has scales, begin with the scaled side down. If you’re cooking a thicker fillet, turn heat down to about a 4 after adding the fish.

You will need to add more oil as you cook – the secret to developing a nice crust is to use the minimal amount of oil. When the pan gets dry, add a dash more oil as needed.

Sea Bass and Oven Roasted Fennel

When the fish becomes cooked about 60% through (track the change in color as the cooked portion rises from the bottom to the top), flip. Cook until done. For a small fillet, this is usually 4 minutes on the first side, 3 on the second. For a thicker fillet, 12 and 8, and sometimes a minute or two on the sides and ends. Check to ensure doneness. Serve with a wedge of lemon if desired.

And that’s it! Much simpler than masking the flavor with a fancy sauce, much leaner than most condiments.

If you try it, please let me know how you like it!

Check back next week for more Friday’s Flavors!

When Your Health Steals Your Words

Several years ago, my writing was going strong. I had a schedule. I wrote most days. I had a couple of completed novels, and was querying agents. I had a dozen requests for  full manuscripts. I was so close to fulfilling my dream as a traditionally published author that I could taste it.

Then, I lost my momentum. I lost my energy. I lost my words. Literally.

I put on almost forty pounds with no explanation. No amount of diet or exercise managed to make the scale budge. I couldn’t keep my train of thought, and oftentimes, in conversation, I simply drew blanks. I couldn’t think of the words I was looking for. Not a great feeling for someone who wants to be a wordsmith.

I’m no stranger to health issues. I was hit by a drunk driver almost twenty years ago, and have a laundry lists of ailments that cause chronic pain. But this time was different. You can force your body to work to some degree. You can’t force your mind.

My acid reflux got so bad that I barely needed to chew my food – it practically dissolved in my mouth my saliva was so acidic. Obviously I was somehow related to that dinosaur in the first Jurassic Park – the one with a frilled collar that spit on the guy from Seinfeld, blinding him with his acid spit. As much as I love dinosaurs, I don’t really want to be one! 🦖🦖🦖

I’m going to take a very long story and make it short.

I was on twice the maximum daily dose of Prevacid. They thought it was Celiac, and although I initially got better on a gluten free diet, the relief was short lived. Multiple invasive, expensive tests revealed no answers.

Then my mom discovered a food sensitivity test you could order online from EverlyWell. I took the test. And while it turns out I do have a mild sensitivity to gluten, I have an extreme sensitivity to yeast – both bakers and brewers – which is still in many gluten free products.

Going yeast free meant saying no to almost all breads. No wine, beer, or alcohol other than vodka, which supposedly uses all the yeast added during the fermentation process. No fruit other than berries. No vinegar, nothing pickled, no fun.

I immediately avoided all foods and drinks with yeast, while still eating some of the ‘by-products’. (Even ranch dressing and mustard have vinegar.) And I dropped over 30 pounds in six weeks. My energy started coming back. My confidence. And then, finally, my words.

It’s been about four months now. I still slip sometimes. Mainly unintentionally, when I eat out. My stomach will blow out to about seven months pregnant, but it goes back down in a day or two. I get foggy, but it clears. I forget the word I’m looking for,  but it comes eventually. When I sit down to write, the page no longer remains blank.

I’ve gone back and forth about writing this post, but sharing is caring, and I hope this helps someone else. Not to mention that I’m so grateful that I’m able to write it – look, words!!! And I wrote them! I feel so much better, and I truly hope this reaches at least one person who benefits from this post.

(I’m not getting any kickbacks for sharing the name of the company that quite literally changed my life. There’s usually coupon codes online if you do a Google search for them.)

(If you or someone you know has a yeast sensitivity, make sure to check vitamins and supplements for the nasty little addition – it’s everywhere!)

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