Category Archives: Seafood

Salmon with Creamy Mustard Dill Sauce

Salmon with Creamy Mustard Dill Sauce

I’d say I’ve been on a bit of a salmon kick lately but I guess I’m always on a salmon kick.  If the wild salmon is on sale, I’m buying it.  It makes the easiest, quickest healthiest dinner I can think of.  I made this for dinner the other night when Tom was out of town and it was SO good (sorry you missed it babe).  The salmon was so fresh and had such a great color to it, I knew it was probably going to be good because they hadn’t even had time to put a price sign on it yet.

Salmon with Creamy Mustard Dill Sauce

When I think of fast dinners, I tend to immediately think of things I can prepare in advance and then throw together at the last minute like slow cooker meals.  But fish really is the ultimate fast dinner.  It takes only about 5-10 minutes to prepare everything, 5 minutes for cooking and then you’re ready to nosh!

Salmon with Creamy Mustard Dill Sauce

I saw a bottle of dill marinade next to the fish counter at Whole Foods so I decided I was going to put together a nice dill sauce.  Can someone tell me why they package dill in such large bunches?  Has anyone ever used that much dill in one meal?  If you know of one, let me know because I have an entire produce drawer full of it still.

Salmon with Creamy Mustard Dill SauceI am just including the recipe for the sauce here since I’m assuming you already have your own favorite way for cooking salmon, whether its on the grill, in the broiler or on a sauté pan.  I personally prefer that latter (sauté pan) because it allows you to get a really nice crispy crust while not overcooking it.  For this one I used a blackening seasoning but I usually just season with salt & pepper and then toss in a little flour to give it that crispy coating.

Hope you enjoy this sauce as much as I did! It would probably make an awesome salad dressing as well, I had a salad on the side and the sauce was great on it.

 

WHAT MAKES ME HAPPY:

This little dude.

OtoBDAY

Yesterday was his 5th birthday!  5 years! Holy crap! I still think of him as a puppy and probably always will.  I still remember that first day that we brought him home in a little fuzzy blue blanket and he was nuzzling into my arms.  It was pretty much love at first sight 🙂 He adds so much fun into every day, I always look forward to seeing him when I come home and he makes coming back from trips so much easier.  Happy birthday little guy!

Creamy Mustard Dill Sauce

Ingredients

  • 1/4 cup plain greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 teaspoon honey
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon white wine vinegar
  • salt & pepper to taste

Directions

1. Mix all of the ingredients together until combined well. Taste and season with salt & pepper as needed. Store in refrigerator until ready to serve.

 

Salmon Green Chile Enchiladas

Salmon Green Chili Enchiladas

Hey there! Happy Friday!  I’ve had this recipe I’ve wanted to share with you for a few weeks and I’ve been so busy I haven’t had a chance to sit down and write it out for you.  Well here it is!  These were SO easy and so different and SO good!  As you may or may not know, I have a partnership with Stubbs BBQ where they send me their amazing products and I get to experiment and come up with fun ways to use them.  I was super excited to get my recent package when I tasted their Green Chile marinade.  It had such a great flavor, I knew it wasn’t going to take much to use it in a making a dish shine.  As you can tell by the name, its supposed to be used as a marinade but I decided to switch it up a bit and try using it as a sauce.  Boy am I glad I did!

Salmon Green Chili Enchiladas

It has a fantastic southwest flavor and HEAT! Oh boy does it have some heat.  If you like spicy stuff, then this is the stuff for you.  It was just the type of spice that I like though, the type that adds a great flavor and heat but doesn’t linger so long that your mouth is burning for hours after.  I’ve never tried making enchiladas with salmon but the flavors in this just worked.  The sweetness from the corn with with seasoned salmon, spice from the sauce and coolness of the avocado, they all just worked in perfect harmony.  The best part about this recipe is the minimal ingredient list.  I used Stubbs Chicken Spice rub for the seasoning on both the salmon & the corn filling.  Their rubs have suggestions in the name of which meat they work best with but I find that they’re great for all different uses in the kitchen.  Just check out the ingredients, you’ll find they are pretty universal spices.

Salmon Green Chili Enchiladas

I used fresh corn since I had a few leftover cobs in the fridge but if you don’t have any (or don’t feel like cutting it off the ears), I’m sure frozen corn would work just as well, I’d stay away from the canned stuff if you can, it might be too watery for this.

I started out by sautéing up some onions, corn and seasoning with the Stubbs Chicken Spice Rub.

Salmon Green Chili Enchiladas

Then I seasoned up this beautiful wild salmon filet with more of the rub…

Salmon Green Chili Enchiladas

…and then seared it in a sauté pan until cooked through.

Salmon Green Chili Enchiladas

Then its time for assembling!  I assembled each one with the corn mixture, shredded salmon, sliced avocado and shredded Mexican cheese.

Salmon Green Chili Enchiladas

This is the part where you smother those babies in the Green Chile sauce.  The recipe will probably make up to 6 or more enchiladas but I only made 4 since there are two of us and that’s all my pan would fit.  I used tomato basil tortillas but you can use whatever you have on hand.

Salmon Green Chili Enchiladas

Then you smother in cheese, top with foil and bake in the oven until the cheese is all melted.  Remember that we just cooked the salmon & the corn, so you won’t need to cook it for too long to heat the centers.  If you would like to prep ahead, you can cook the salmon & corn mixture ahead of time and store in the fridge, just make sure you adjust the baking time so that it gets heated all the way through.

Salmon Green Chili Enchiladas

Hope you love these as much as we did!  Thank you to Stubbs for sending me such awesome (and oh-so-tasty) products!

Enjoy!

 

WHAT MAKES ME HAPPY:

Picking fruit.

blueberries

I’m not saying that I’d like to do this for a living or anything, but occasionally getting out there on a gorgeous day to pick some strawberries or blueberries is very therapeutic.  Blueberries are especially awesome because you don’t have to kneel down at all, they’re conveniently growing right at eye-level, how nice of you blueberries!

I’m slightly terrified that my 5 pounds of blueberries are almost gone and I’ve pretty much been eating them by myself.  I’m hoping maybe Tom has been sneaking handfuls here and there or else I’ve got an entire body full of blueberries right now, its possible I may just turn purple.  Oh well, purple is a pretty color!

Salmon Green Chile Enchiladas

Serves 4-6
Allergy Fish, Milk, Wheat
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 1 Small onion (sliced)
  • 3 ears of corn (about 2-3 cups (cooked & cut off the ears))
  • 1lb wild salmon
  • 1 bottle Stubbs Green Chile Marinade
  • Stubbs Chicken Spice Rub
  • 1 Medium hass avocado
  • shredded mexican cheese
  • 4-6 Large tortillas (depending on your baking pan size)

Directions

1. Heat a sauté pan over medium high heat and add a splash of olive oil. Add the onion and cook, stirring occasionally for about 8 minutes. Add the corn to the pan and continue cooking until heated through (3-4 minutes). Season corn mixture using Stubbs chicken spice rub and then set aside in a bowl.
2. Season the salmon well using Stubbs chicken spice rub. Using the same pan, heat butter or olive oil and then cook salmon filet until cooked through, flipping once to brown both sides (5-10 minutes depending on thickness).
3. Remove salmon from heat and shred in a bowl.
4. Preheat oven to 350 F.
5. Assemble enchiladas using corn mixture, shredded salmon, sliced avocado and shredded cheese. Roll tightly and place side-by-side in a baking dish. Pour Stubbs green chili sauce over the top until it is evenly coated and top off with more shredded cheese.
6. Cover baking dish with foil and bake for 20-30 minutes. (If you make filling ahead of time and it is cold when you assemble, increase baking time). During the last 5 minutes of baking, remove foil and let the cheese brown (you can use the broiler for this as well).
7. Serve topped with avocado & scallions (optional).

Note

If you don't have fresh corn, you can use frozen as well, just alter cooking time accordingly.

 

The Only Crab Cake Recipe You’ll Ever Need

Crab Cakes

When people hear that I like to cook, they always ask “what’s you’re specialty?”  I never really know how to answer because I rarely make something more than once, my favorite thing is to experiment in the kitchen and try new things.  BUT, these crab cakes are one of the few exceptions.  My dad used to make these when we were growing up and they are SO good I guarantee they will rival any crab cake you will have in a restaurant.

The BEST Crab Cake Recipe

Crab meat often seems a little expensive at the store but if you think about what you would pay at a restaurant, its actually a great deal.  I used a pound of lump crab meat in this recipe and it made 11 crab cakes.  $10 for enough crab cakes to serve 4-5? Not a bad deal!

The BEST Crab Cake Recipe

The crab meat you want to use is usually in a cold fridge near the seafood section, try to stay away from the canned stuff near the tuna, it won’t have the same flavor and the thick tender pieces the lump crabmeat has.  I used whole wheat bread crumbs for these so they may look a little darker than yours will if you use regular bread crumbs.

The BEST Crab Cake Recipe

The crab cakes have great flavor by themselves but I usually like to serve them with a little sauce.  When I made them last week I served them with a parmesan dressing I picked up from the farmer’s market but I often make a spicy avocado sauce, kind of like this avocado crema (just add some hot sauce into this recipe).

Don’t be deterred by the long ingredient list, most of the items are things you’ll find in your fridge or pantry.  They make a great dinner to serve for company, you can form the cakes in advance and then cook them up quickly before serving.

Enjoy!

 

WHAT MAKES ME HAPPY:

This weekend!

Weekend1

Weekend2

Weekend3

Weekend4

Weekend5

My mom came down to visit this weekend and we had the perfect summer weekend.  We started out with some strawberry picking in Ipswich where we picked a crap ton of fresh juicy strawberries.  I’m going to have to get baking soon, I have a fridge FULL of strawberries (not a bad problem to have :).  Afterwords we had a nice lunch at a restaurant overlooking the river and then walked around to some antique shops.  Saturday evening we had a great dinner at Legal Harborside and then went to see Cirque Du Soleil Amaluna.  The show was AH-mazing! If you haven’t seen it yet, try to get out and see it, you won’t be disappointed!  On Sunday we took a nice long walk around the island, enjoyed some fresh BLT’s for lunch and then I caught up with a friend and spent the night relaxing and reading.  Overall, it was the PERFECT summer weekend! Can’t wait for many more!!

The BEST Crab Cakes

Serves 4

Ingredients

  • 1 cup mayonnaise
  • 1/3 cup finely diced red bell pepper
  • 1 tablespoon minced garlic
  • 1/2 teaspoon tabasco
  • 1 teaspoon worcestershire sauce
  • 1 Large egg
  • 1 teaspoon whole grain mustard
  • 1 tablespoon fresh minced parsley
  • 1 tablespoon old bay seasoning
  • pinch cayenne pepper
  • salt & pepper (to taste)
  • 1 1/2 cup bread crumbs or ground oyster crackers
  • 1lb lump crab meat

Optional

  • 1 tablespoon capers

Directions

1. Mix all of the ingredients (except bread crumbs and crab meat) in a medium bowl until combined well.
2. Add the crab meat and stir to combine then add the bread crumbs and stir to combine. If the mixture seems too wet you can add a little more bread crumbs.
3. Form into patties using your hands and store refrigerated for a few hours before cooking (you can cook right away but they won't stay together as well).
4. Preheat oven to 300 F. Heat a skillet over medium-high heat and spray with a little oil. Cook the crab cakes in batches and transfer to the oven to finish.

Note

Makes 10-15 crab cakes

Fig, Shrimp, Prosciutto & Blue Cheese Pizza

Shrimp, Prosciutto, Fig & Blue Cheese Pizza

Hey guys! Hope you all had a fantastic weekend!  The gorgeous weather was such a welcome surprise! Is next week really Memorial Day?? Beach days are coming!!

We’ve been having some work done on our house and our patio has been covered with ladders and boards for a few weeks but they finally finished and we now have our patio back!  We celebrated by taking out all of the summer furniture and got our grill ON.  Specifically this pizza which was DA BOMB!

Shrimp, Prosciutto, Fig & Blue Cheese Pizza

You can make it by spreading a thin layer of fig spread (you usually find this near the cheese in your supermarket) on a premade pizza crust, then top with some mozzarella cheese, a sprinkle of blue cheese crumbles, thinly sliced prosciutto pieces and grilled shrimp.  To make the shrimp I just tossed it in a little olive oil and seasoned with salt & pepper before grilling.

To grill the pizza, preheat the grill to 450.  Then keep one side of the grill on high and one side of the grill on low and place the pizza on the low side.  Cover the grill and cook until cheese is melted and the crust is crispy.

Shrimp, Prosciutto, Fig & Blue Cheese Pizza

I found these awesome frozen pizza crusts that are perfect on the grill.  They are thin and crispy and it held up great with all the toppings.

Shrimp, Prosciutto, Fig & Blue Cheese Pizza

This was inspired by our favorite pizza from a local restaurant that is topped with lobster and fig and blue cheese.  We substituted the lobster with shrimp and added some crispy prosciutto.  You might be tempted to just fold it in half and eat the entire thing in one bite, it was really THAT good.

Can’t wait for more beautiful evenings like this so we can grill and eat out on the patio 🙂

 

WHAT MAKES ME HAPPY:

My new logo!

ASunshinyDayLogo

My friend Lesley is a super-talented calligrapher and she hand drew this for me.  I’m in-love with it.  I added the blowing dandelion which I pulled from the photograph on my blog header.  I’m not usually a dandelion lover but the thought of blowing on a dandelion in a field at sunset just fills me with all things happy 🙂

(p.s. you should totally check out her Etsy shop)

 

An Easter Weekend Full of All Things Good…

Easter1

Wow, what an awesome past few days!  I hope you all had a fantastic weekend and were able to get out and enjoy the GORGEOUS weather we were given.  My family came to visit this weekend as we usually host Easter at our house.  We aren’t particularly religious so we tend to focus on food, quality times & enjoying spring in all of its glory!

Easter2

The fun-filled weekend started first thing Saturday when we had a scavenger hunt WOD at Crossfit, then we went out to breakfast with friends.  The fam arrived in the early afternoon and we set out for a nice long walk along the coast…

Easter4

The sky was so blue it almost seemed fake at times and the warm sun felt so amazing on my face.

Easter3

We made sure to get our steps in so we were fully prepared for the delicious food we would be stuffing in our faces later.

Easter5

My parents brought us a gorgeous spring bouquet that makes me happy every time I step in the door and see it smiling back at me.

Easter6

For dinner I made roasted fingerling potatoes, sweet peas, an asparagus & gruyere tart and slow roasted salmon over wilted kale with a side of white bean purée and a maple bacon vinaigrette.  Let’s just say there was no shortage of food.  The flavors all worked great together, I was really happy with how the white bean purée worked with the salmon, they were so good together I’ll definitely be doing that one again!

Easter7

My parents brought down their famous mocha birthday cake which I’ve had pretty much every year since I exited the womb.  I put in a request again this year and of course it didn’t disappoint.  Seriously, it might be the best cake ever.  If you’re super good, maybe I’ll give you the recipe some day, but you’ll have to ask nicely! 🙂  Sarah asked why we make it in a circle and my dad told her it was just tradition, that his grandmother always used to make it that way.  She pointed out that in doing so you lose an entire piece of cake in the middle which was definitely a very valid point, I guess we’ll have to keep that in mind next year!

Easter8

As if Saturday wasn’t awesome enough, we enjoyed another gorgeous day on Sunday where we took another long walk along the water and enjoyed a nice lunch before my parents had to head out.  My brother & Sarah stuck around and we decided to head into the city to check out the finish line and festivities.  I was assuming they would have everything blocked off but it was all open for everyone to enjoy.  It felt so special to walk in that spot, reflect on the past year and enjoy the day with all of the smiling faces of a united city.

Easter9

We finished off the day with the bruins game, a few drinks and some delicious oysters and grilled cheese sandwiches.

Seriously, could life get any better?

HAPPY SPRING everyone!

 

 

 

 

 

 

 

 

Hoisin Ginger Glazed Salmon

Hoisin Ginger Glazed Salmon

HAPPY SPRING!  I guess we’re now one step closer to what might be some better weather.  Now we can at least “say” that winter is no longer here, even if I still have to bundle up in my down jacket and boots to take Oto outside.  I don’t even have the energy to complain any more, it sucks, it will continue to suck, let’s just hope summer will come some day…

In the meantime, let’s bury our winter woes in the most delicious salmon you’ll ever have.  My dad used to make this when we were younger and it quickly became one of my favorite dishes.  The sauce is sweet and complex and is SO perfect on a nice crispy piece of salmon.

Hoisin Ginger Glazed Salmon

This is totally a meal that you could whip up when you have company over to impress them. If they like fish, I can guarantee they will enjoy this.  The whole meal comes together in about 15 minutes.  I made it when I got home from crossfit and we sat down to eat only a half hour later (the mashed cauliflower took a little longer).

Anyways, I will stop talking about how good it is, just make it.  Hope you all have a great weekend! BTW – if any of you live in warm weather locations like California or Florida, I might need to come live with you, I am in desperate need of WARMTH! I’ve had enough!

 

WHAT MAKES ME HAPPY:

This photo.

OtoFirstDay

I posted this for Throwback Thursday last week but it just makes me so happy looking at it.  This is a picture of Oto the first day we brought him home.  It was a cold day so we got him this little hoodie sweatshirt.  Look at that face! Its like he knew he was home (we hadn’t even gone inside yet).  I’m pretty sure he grew out of that jacket about 2 days later and never wore it again but it made for a cute picture. 🙂

Hoisin Ginger Glazed Salmon

Serves 4
Allergy Soy, Wheat
Misc Serve Hot

Ingredients

  • 4 Medium wild salmon filets
  • flour
  • salt & pepper

glaze

  • 3 tablespoons hoisin sauce
  • 2 tablespoons low sodium soy sauce
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh ginger root (minced)
  • 1 tablespoon sweet chili sauce

Directions

1. Combine the ingredients for the sauce in a small saucepan. Heat over low heat stirring occasionally.
2. Season the salmon filets with salt & pepper and dust lightly with flour.
3. Heat a large skillet over medium high heat with a tablespoon of olive oil. Add salmon to the hot pan and cook for about 5 minutes each side or until lightly browned and cooked through.
4. Coat salmon with hoisin glaze before serving.

 

 

Quinoa Poke Bowl

Quinoa Poke Bowl

In case you missed me raving about this poke bowl on Wednesday, well…I was raving about it.  I guess that’s all you need to know.  I was trying to recreate the poke bowl we had at Salt Life in Florida while also making it a little healthier (quinoa instead of sticky white rice).  It makes it a little more difficult to eat with chopsticks if that’s what you’re looking for but the flavor is so awesome you’ll want to eat this with a shovel (if you can fit it in the bowl).

Quinoa Poke Bowl

We’re not usually the type of people to go back to the same restaurant over and over, we generally like to try new places all the time but something about the fresh fish, awesome sushi and this poke bowl had us going back to Salt Life not twice but three times.

Tom actually said that he preferred this one over the one in the restaurant which I consider a win!

Quinoa Poke Bowl

Since you’re going to be eating the tuna raw, make sure you get sushi or sashimi grade tuna.  Ask your fish guy if they carry it, I found this at Whole Foods in a little chest freezer near the fish counter.  It was only $14 for the piece I bought which was more than enough for the two bowls we made.  It sounds expensive but if you consider the $19 price for one bowl at the restaurant, it’s actually a steal.  Make sure you follow the defrost instructions on the fish, you don’t want to have fish hanging around too long if you’re going to eat it raw.

Hope you guys love this as much as we did, we’ll definitely be making this one again!  It was a flavor-filled healthy dinner.

Happy weekend!

Quinoa Poke Bowl

Serves 2
Allergy Soy
Dietary Vegetarian
Meal type Main Dish

Ingredients

  • 1/2lb sashimi grade tuna
  • 1 1/2 cup cooked quinoa (warm)
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sambal oelek
  • 2 tablespoons hoisin sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons fresh lime juice
  • 2 teaspoons sesame seeds
  • 1 tablespoon coconut oil
  • 4 handfuls fresh spinach
  • 1/2 Medium hass avocado (diced)

Directions

1. Thaw tuna according to package instructions. Cook quinoa according to package instructions and let cool slightly so it is warm and not hot.
2. In a small bowl whisk together soy sauce, sesame oil, sambal oelek, hoisin sauce, brown sugar & lime juice until combined well.
3. Slice tuna into small squares and stir in a bowl with 2 tablespoons of prepared sauce. Keep refrigerated.
4. Separate warm quinoa into 2 bowls and toss with a little bit of sauce.
5. Heat coconut oil in a skillet over medium high heat. Add spinach and cook until wilted (2-3 minutes).
6. Top the quinoa with the wilted spinach, diced avocado, tuna and drizzle the remaining sauce on the top. Garnish with sesame seeds.

 

 

Salmon Burgers with Creamy Pesto Sauce

Salmon Burger with Creamy Pesto SauceI have been completely in-love with salmon lately, I’ve probably been having it 2-3 times a week.  I’m especially in-love with these amazing salmon burgers I’ve been getting at the Farmer’s Market..  They are bursting with flavor and cook up so quickly!  Rather than dull the flavor with a bun, I prefer serving it with a nice simple sauce.  Like a creamy pesto sauce. Yum.

I didn’t write down the recipe for this one but its super simple.  Just mix 1 part mayo, 2 parts greek yogurt and 1 part pesto in a little bowl.  Add a little milk to reach your desired consistency.

Salmon Burger with Creamy Pesto SauceI served this with a side of bulger wheat that I mixed with fresh tomatoes, garlic, basil and feta cheese.

Salmon Burger with Creamy Pesto SauceFor a vegetable I made a spicy jalapeño cucumber salad.  This was such a perfect summer meal, can’t wait to get more salmon burgers at the market next weekend!

 

WHAT MAKES ME HAPPY:

This guy.

WeddingTwo years ago today, I walked down the aisle with my best friend, my partner in crime.  Every moment just keeps getting better, can’t wait to see what our future holds.

We were honored to be a part of one of my best friend’s weddings this past weekend and it brought back all sorts of memories of that special day.  All I have to do is think of it and it brings a smile to my face.

Love you hubby, happy anniversary!

 

 

 

 

Grilled Swordfish w/ Garlic Basil Tomatoes

Grilled Swordfish w/ Garlic Basil Tomatoes

So we don’t have much on this little island we call home.  No traffic lights, no grocery stores, no chains (except Dunkin Donuts because you can’t be a town in Massachusetts without a DD, but this doesn’t really help me since I’m a Starbucks girl).  But one awesome thing we do have?  A fish store.  An awesome little fish store with local, fresh-off-the-boat seafood.  A place where we can stop by after a long day at the beach and pick up fresh lobsters & steamers.  I wait all winter for this little gem to open back up!

Grilled Swordfish w/ Garlic Basil Tomatoes

One night last week I went for a run with a friend and we decided to cook up a quick dinner after so I picked up some fresh cod at the fish store and we make a big salad and a garlicky tomato sauce with fresh basil for the fish.  It was so delicious that I decided to do a little repeat this week.  They had local swordfish on sale for $12.00/lb so I got a big filet to grill up for dinner.  It was so tender, flaky & delicious and this simple tomato mixture was the perfect topping for it.

Grilled Swordfish w/ Garlic Basil Tomatoes

I’m not going to post an exact recipe for this one since it completely depends on what type of fish you’re using and how many people you’re serving but its SUPER easy.

I cooked my swordfish on a grill pan since it was a MONSOON outside and the actual grill was not an option.  They were pretty thick so they took about 5-6 minutes on each side to cook through.  When I made the cod, I seasoned it with salt & pepper and then coated in a little flour so it would crisp up, I cooked it in a little olive oil, about 3-4 minutes each side.

While you are cooking the fish, simply heat a little olive oil in a pan and add some sliced onions and cherry tomatoes.  Cook for 5-10 minutes until the tomatoes are soft & juicy.  Add the garlic and cook for another few minutes seasoning with salt & pepper.  I used 5 cloves, minced but you can adjust depending on your garlic tastes.  Right before serving, toss a bunch of fresh basil into the sauce and stir until slightly wilted.

Yum. It’s like summer on a plate.

Enjoy!

 

WHAT MAKES ME HAPPY:

Sunny Mornings.

otomorning

I absolutely love waking up to the sun shining through the window.  I’ve never been one a person who can sleep in a pitch black room with thick shades drawn.  I would prefer to wake up with the sun and not wake up all confused, not sure if its 11:00 at night or 11 in the morning.  I have a hard time sleeping in hotel rooms sometimes because they are just too dark!

Give me the sun!  Oto follows in my footsteps, he’s a sun worshipper too 🙂

 

 

 

 

Paleo Fish ‘n Chips with Spicy Avocado Tartar Sauce

Paleo Fish 'n Chips

Before you get too excited, the tartar sauce is not Paleo.  BUT the rest is, so if you’re going strictly paleo, just skip the dipping sauce, it’s good enough to enjoy without it.  However, if you are allowing some creaminess into your life, the tartar is a must.

I’m not usually the type of person to order Fish ‘n Chips at a restaurant, in fact, I’m not sure I ever have.  I’ve probably picked off of other people’s plates enough for it to count but I can’t remember ever ordering it myself.  Of course its delicious, but that much fried food is enough to make me want to crawl into a hole and die after eating it.

But if you want to cover flaky white fish in a crispy breading of veggie chips, cook in some coconut oil and serve alongside baked sweet potato fries?  That I can jump on board with.

PaleoFishNChips2

I can’t take complete credit for this, I got the idea from Living Nutrition who made fish sticks using crushed plantain chips.  I remembered I had a container of (probably stale) veggie chips and the idea was born.

PaleoFishNChips3

I made the breading by processing veggie chips, almonds, salt and pepper until it was fine & crumbly.

PaleoFishNChips4

I used coconut oil to fry these but I was somewhat limited based on the amount I had left in the jar so I kept a mesh cover handy to prevent the oil from splattering everywhere.  It worked just fine but if you want to be a little safer, you can add more coconut oil.

Paleo Fish 'n Chips

I haven’t made tartar sauce before so I created my own little version using mashed avocado, greek yogurt, mayonnaise, tabasco and my FAVORITE pickles that I ALWAYS have on hand: cornichons.  If you haven’t had them before, you need to try them.  They are small and taste kind of like salt and vinegar chips.  If you were to come by our house at a random time, we’re probably more likely to have cornichons in the fridge than milk. Yup. I’m weird. I know. I like my pickles.

PaleoFishNChips6

I went down to the local fish market (that just opened again for the season, wooohooo!!) and they had Hake fillets on sale for $7.99/lb.  I got a HUGE filet for only $7, it was probably enough to feed 3-4 people.  Hake is a local white fish and it is often on sale for pretty cheap because some people have preconceived notions that it isn’t a high quality fish.  I haven’cooked with it before but our consensus was that it was delicious, flaky and super moist.  Add a low price tag to that and it works for me!

Paleo Fish 'n Chips

Tom liked this so much that he said we should add it to the weekly menu roundup.  We all know that I don’t have a weekly menu, I rarely make the same thing twice, but maybe I’ll make an exception for this. Yup, its that good.

Enjoy!

 

WHAT MAKES ME HAPPY:

Being obsessed with a new song.

I love finding a new song to obsess over.  Right now its the new Pink song, even though the video is FREAKIN weird! That bear with the glowing eyes is totally distracting.

Paleo Fried Fish Sticks

Serves 2-4
Allergy Egg, Fish, Tree Nuts
Misc Serve Hot

Ingredients

  • 1lb white fish (cod, halibut or hake)
  • 4oz dried vegetable chips
  • 1/4 cup unsalted almonds
  • 2 Large eggs
  • 2 tablespoons almond milk
  • salt & pepper
  • 1/2 cup almond flour
  • 3-4 tablespoons coconut oil

Directions

1. Add the vegetable chips, almonds and a little salt & pepper to a food processor and process until fine & crumbly. Transfer to a shallow bowl and set aside.
2. In another bowl whisk eggs and almond milk together with a little salt & pepper, set aside.
3. Cut fish filet into longer skinny pieces and season with salt & pepper.
4. In a ziploc bag, toss the fish with the almond flour until lightly coated. Remove the fish from the bag, shaking off excess flour. Dip the floured fish in the egg mixture and then in the vegetable chip breading. Repeat process until all of the fish has a solid coating of breading.
5. In a heavy duty skillet, heat coconut oil over medium high heat until hot. You should have a solid 1/2" layer of oil in the pan, depending on the size of your pan, you may need to add more oil. Add the fish and cook in batches until nicely browned on both sides and cooked through. Transfer fish to a paper towel-lined plate and blot off excess oil before serving.

Spicy Avocado Tartar Sauce

Ingredients

  • 3 tablespoons plain greek yogurt
  • 3 tablespoons mayonnaise
  • 1 teaspoon mustard
  • 1/4 hass avocado (mashed)
  • 1/4 teaspoon tabasco
  • 2 tablespoons cornichon pickles (finely diced)
  • salt & pepper (to taste)

Directions

1. Combine all of the ingredients in a small bowl and let sit in the refrigerator for a few hours before serving.