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!

For Foodies: Friday’s Flavors ~ Scallop Ceviche

Hey, Foodies! Happy Friday!

Today I’m sharing my recipe for Scallop Ceviche which is quick, easy, and uses only 5 ingredients. I could eat this every day and be happy.

ff6I love scallops, and I’ll be honest here – I think they taste best raw, but my husband . . . won’t even try it. Not happening. I’m a sashimi girl and he’s a tempura guy, but we both love this recipe, which makes it a perfect compromise.

Ceviche is the Peruvian method of curing or ‘cooking’ seafood by marinating it in citrus juice. The citric acid actually changes the proteins in the fish, turning the flesh firm and opaque, similar to the way heat does. There’s a great article on the process over at Chowhound.

There are endless variations on ingredients, marinating times, spices, etc. – it’s not uncommon to add bell peppers, hot peppers like jalapenos or habaneros, and tomatoes -you can also use different types of fish, shrimp, and even octopus! But I prefer to keep it simple.

I’d like to note that while this recipe is gluten free and paleo friendly, people with certain health conditions shouldn’t try it. If you can’t eat sushi or raw oysters, then, unfortunately, this recipe probably isn’t for you.

Also, you want to find dry packed scallops. This means that there are no chemical additives, unlike wet packed scallops. The flavor is better, and you know exactly what you’re eating.

This recipes makes an appetizer or side dish for 2 people.

Ingredients:

6 large dry packed sea scallops

2 limes

1 avocado

1 small red onion

1 handful of cilantro

Preparation:

Slice the scallops through the eqatorial middle to make them thinner, then cut into chunks. I usually cut a large scallop into 12 pieces. ff7

Juice the first lime into your marinating dish. You’ll want one big enough to fit all of the ingredinents. (I used a  measuring cup this time – this recipe makes about 2 cups when all the ingredients are added.) Add the scallops to the dish, then juice the second lime on top. Stir and refrigerate.

Different seafood requires different marinating times. I let this marinate for an hour and ff8a half, stirring at least twice. After the scallops have been in the lime juice for an hour, chop the avocado, onion and cilantro. Add to the scallops, and stir to coat with the lime juice. Refridgerate for another 1/2 hour. Then serve! It’s really that easy!

Don’t be scared to play around with ingredients to tailor this recipe to your tastes and make it your own! If you try it, I’d love to hear what you think! And if you have your own ceviche recipe, I want to know what you’re doing so I can give it a try!

 

 

 

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