Tag Archives: paleo fish

Mahi-Mahi with Asian Pear and Shiitake Mushrooms

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One of the approaches I find myself taking in the fall, when looking for ways to make an idea a little more festive and fun, is using fruits in savory preparations. This was the idea floating around my head as I was wandering the store perimeter, and trying to figure out dinner. There was a nice looking Mahi-Mahi filet on sale at the fish counter, so that was my starting point. When I think of Mahi-Mahi, I usually think of tropical preparations, with sweet mango salsa, or pineapple and coconut. Being that it’s the fall, I immediately though pears. Pears can be beautifully sweet and juicy, or crisp and subtle, depending on the variety. In this case, I somehow decided on an “Asian” fusion theme….if only because of my decision to use asian pears and shiitake mushrooms. Just for a little extra burst, I decided to throw a few blackberries in for good measure. The seasoning was staying in the fall with cinnamon, nutmeg, and clove, and complimented the subtle flavors of the Asian pear nicely.

First, I seasoned the Mahi Mahi with a glaze of duck fat. Then I sprinkled on a combination of

  • Thyme
  • Salt
  • Pepper
  • Paprika
  • Sage

I set it in the oven, which was pre-heated to 375 degrees, and baked for about 30-40 minutes, until the fish was cooked.

While that was going, I made the topping. In a saucepan, over medium heat, I combined

  • 1-2 Ts balsamic
  • 2 Ts coconut oil
  • 2 Asian pears
  • 1 cup shiitake mushrooms
  • 2 shallots
  • Cinnamon
  • Dash nutmeg and clove
  • Thyme

And simmered, covered, until everything was cooked through and soft. I uncovered, and let it cook down slightly. Then, I added a couple of frozen blackberries towards the end.

Once it was done, I arranged the fish on a plate, and spooned some of the pear topping over it.


Hunter Gatherer Mahi Mahi

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I couldn’t figure out a good name for this, so I’ve just been calling it “Hunter Gatherer Mahi Mahi” since there are nuts and seeds involved….And you know the whole Paleo thing. It came up when my boyfriend mentioned breaded fish, or a breadcrumb thing….So I decided to go nuts….get it! (Yeah I didn’t think I was particularly funny either). Anyway, It’s super easy, and tasty, and once again, I am loving Mahi Mahi. The nuts and seeds give it a nice earthiness, and the spices make it perfect for an autumn dinner. I served it with some easy delicata squash rings and roasted turnips. I actually cooked them in the same big glass pan, I used aluminum foil to partition them into separate areas, but they baked at the same temperature, and had pretty much the same seasoning, so I saved myself some clean up.

Ingredients:

  • Mahi Mahi filets
  • Chopped Pecans
  • Black Sesame Seeds
  • Flax Meal
  • Chia Seeds
  • Salt, Pepper, Thyme, Cinnamon, Paprika
  1. Place fish filets in a glass pan
  2. Season with salt, pepper, thyme, cinnamon, and paprika
  3. Sprinkle with chopped pecans, black sesame seeds, flax meal, and chia seeds
  4. Bake at 375 until fish flakes easily
  5. Drizzle with olive oil before serving

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For the Delicata Squash Rings:

  1. Slice squash into rings
  2. Season with salt, pepper, thyme, cinnamon, and paprika
  3. Bake at 375 until soft
  4. Cut seeds out with a butter knife before serving
  5. Optional, spread some coconut butter on slices
  6. Optional, stick a veggie in the middle for presentation!

 


Baked Lemon Caper Salmon with Sweet Potato Wedges

See, I wasn’t lying when I told you I’d have some more posts for you soon. Here is a meal with relatively straightforward and simple preparation. I made this tonight actually, I hardly ever post something the same night I made it. Something like this, is typical fare for a busy night. Not a whole lot of chopping, and easy to multitask. I’ve been making a lot of chicken and beef lately, so going with the salmon was a nice departure.

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For the salmon, I lined a glass baking pan with foil and pre-heated the oven to 350 degrees. I placed the salmon, skin side down, in the pan, and seasoned it with salt, pepper, ginger, and a dash of thyme. I drizzled a little lemon juice over it, and sprinkled some capers. Then I covered the pan with more foil, and baked until the fish was flaky – about 30 min.

While the fish was cooking, I peeled two sweet potatoes and cut them into large chunks or wedges. I also cut up a shallot and two garlic cloves. heating some duck fat in a pan, I threw them over medium heat, stirring and flipping occasionally until the potatoes were soft and the garlic and shallots were caramelized and toasty. I seasoned them during cooking with salt, ginger powder, and paprika.

That’s it….easy breezy!


Mediterranean Porgy

Since I finally posted my Italian inspired porgy dish last night, I thought I’d follow it up with a similar dish that I made this week. It starts off pretty much the same, but is more mediterranean in flavor by the end, with a fresh, raw, topping of olives and cucumbers. It’s really easy to make, and another dish that feels really complimentary to a cool summer night.

For the fish, I started off similar to my Italian dish.

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  1. Arrange the filets in a glass pan
  2. Top with some large tomato slices, along with some fresh basil.
  3. Add some capers on top, and season with lemon juice, salt, pepper, and thyme.
  4. Then Bake covered, at 400 degrees, until the fish flakes easily – about 20 minutes.

While that was going, I made the topping:

  • 1 Can Green Olives [Trader Joe’s, Green Pitted]
  • 4 cloves garlic
  • 2-3 tablespoons capers
  • 1 small white onion
  • fresh basil
  • 1 cucumber
  • Olive oil
  • Pepper, oregano, thyme

Chop up and combine everything in a bowl

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When the fish was done, I just arranged it on a plate, and spooned some of the topping mixture on top. It was delicious!

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