Summer Paleo Series pt.4

The fourth addition of the Summer Paleo series delivers five delicious paleo fish recipes for your Summer time enjoyment!

Italian Tuna Salad
Ingredients:

• 10 sun-dried tomatoes
• 2 (5 oz) can of tuna
• 1-2 ribs of celery, diced finely
• 2 Tablespoons of extra virgin olive oil
• 1 cloves garlic, minced
• 3 Tablespoons finely chopped parsley
• 1/2 Tablespoon lemon juice
• Salt and pepper to taste

Instructions:

• Prepare the sun-dried tomatoes by softening them in warm water for 30 minutes until soft. Then, pat the tomatoes dry and chop finely.
• Flake the tuna.
• Mix the tuna together with the chopped tomatoes, celery, extra virgin olive oil, garlic, parsley, and lemon juice. Add salt and pepper to taste.
• If not serving immediately, mix with extra olive oil just before serving.
• Optional: Make cucumber boats with them.

Crumbled Fish Saute
Ingredients:

• 2 fish filets (tilapia or cod work best), defrosted and diced (chopped into small pieces)
• 1 large bell pepper, diced
• 1 jalapeno, diced
• 1/2 onion, diced
• 5 button mushrooms, diced
• Coconut oil to cook with
• Salt and pepper to taste

 Instructions:

• Place 2 tablespoons of coconut oil into a skillet or pan.
• Saute the onions, peppers, jalapenos, and mushrooms until the onions turn translucent and the peppers are soft.
• Add the diced fish and saute for 1 minute (fish cooks fast).
• Season with salt and pepper to taste.

Fish Curry
Ingredients:

• 1 lb of tilapia or other fish, cut into large chunks (approx 2/3-inch cubes) - defrost the fish if it's frozen
• 1 can (13.5oz) coconut cream (skim the solid part from a refrigerated can of full fat coconut milk)
• 2 cups of fish broth (or use chicken broth and add 1/2 teaspoon of fish sauce)
• 2 carrots, peeled and chopped into chunks
• 3 ribs of celery, chopped into 1/2-inch long pieces
• 2 tomatoes, diced
• 2 tablespoons curry powder or garam masala
• 1 teaspoon turmeric
• 1 teaspoon freshly grated ginger
• 1/4 cup cilantro, roughly chopped
• 3 cloves garlic, minced
• Salt to taste

Instructions:

• Boil the carrots in a pot of water until they're slightly tender.
• Pour out the water from the pot with the carrots and add in the fish broth (or the chicken broth with fish sauce).
• Add in the celery, tomatoes, coconut cream, curry powder or garam masala, and turmeric.
• Bring to a boil and then simmer with the lid on for 20 minutes. Stir every 5 minutes.
• Stir in the ginger, cilantro, and garlic. Add salt to taste.
• Then add in the pieces of fish, making sure they're submerged in the liquid.
• Cook for 5 minutes (the fish should flake easily at that point) and serve. Try not to stir too much as it'll break up the fish pieces.

Fish Tacos
Ingredients (fish):

• 1 lb tilapia (or halibut/cod), cut into 1/2 inch by 3-4 inch strips
• 1/2 cup coconut flour
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 2 teaspoons cumin powder
• Dash of pepper
• Coconut oil for frying

Ingredients (sauce):

• 1/2 cup mayo
• 1 tablespoon lime juice
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin powder
• Dash of chili pepper
• 1/2 teaspoon of raw honey (optional)

Ingredients (tacos):

• 4-6 lettuce leaves
• 1 cup salsa
• 2 tablespoons cilantro, chopped
• 4-6 slices of lime

Instructions:

• Mix together all the dry ingredients (coconut flour, garlic powder, cumin powder, salt, pepper) in a bowl.
• Drop the fish strips into the bowl and coat with the coconut flour mixture.
• Heat up enough coconut oil in a saucepan so that the coconut oil is approx. 1/2 inch deep. Use a high heat.
• Carefully add the coated fish strips to the hot coconut oil.
• Fry until the coconut flour coating turns a golden brown color (approx. 5 minutes). You should turn the fish strips over after a few minutes since the oil doesn't cover the entire piece of fish.
• Place the fried fish strips in a bowl lined with a paper towel to soak up the excess oil.
• Wash the lettuce leaves and pat try with a paper towel.
• Place 5-6 fish strips onto of a lettuce leaf. Top with salsa and white sauce. Sprinkle some chopped cilantro on top for garnish and serve with a few slices of lime.

Baked Salmon with Lemon and Thyme
Ingredients:

•  32 oz piece of salmon
• 1 lemon, sliced thin
• 1 tbsp capers
• Salt and freshly ground pepper
• 1 tbsp fresh thyme
• Olive oil, for drizzling

Instructions:

• Line a rimmed baking sheet with parchment paper and place salmon, skin side down, on the prepared baking sheet. 
• Generously season salmon with salt and pepper. Arrange capers on the salmon, and top with sliced lemon and thyme.
• Place baking sheet in a cold oven, then turn heat to 400 degrees F.
• Bake for 25 minutes. Serve immediately