drtracyb Posted February 5, 2015 Share Posted February 5, 2015 Can anyone share good fish or seafood recipes? I'm a landlubber and don't have a lot of experience cooking either, but I would like to incorporate more healthy seafood into my diet. (I don't really like salmon, though.) Basic grocery store access, though we do have a Filipino fish market accessible, just don't know if I have the courage to buy and cook fishes I don't have experience with. Tracy Link to comment Share on other sites More sharing options...
MBC Posted February 11, 2015 Share Posted February 11, 2015 Hi Tracy Prawns http://gustopaleo.com/sizzling-devil-prawns/ Oysters http://gustopaleo.com/paleo-oysters-kilpatrick/ Fish http://gustopaleo.com/white-fish-with-lemon-sauce/ Crab http://gustopaleo.com/asparagus-mushroom-and-crab-2/ Could be some more on the website just search seafood but make sure it has a whole30 tag. Enjoy Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted February 11, 2015 Whole30 Certified Coach Share Posted February 11, 2015 I know you posted that you don't like salmon... but canned salmon is inexpensive and a good source of minerals if you eat the bones. Lately for breakfast I have been having salmon cakes 1 14 oz can salmon (the skin and spine look gross, but honest, once everything is mixed together you won't notice them) 2 eggs - whisked 1-2 tbsp of coconut flour flavoring - lately I've been on a Thai kick so I use fresh cilantro, dried ginger, dried shallots you could do spicy and add some red pepper flakes or traditional and use old bay... Here is a link for a few varieties. 1 can makes me 4 patties so I get 2 meals out of it. Not bad for $4 Link to comment Share on other sites More sharing options...
KeeS Posted June 1, 2015 Share Posted June 1, 2015 Thanks for posing your salmon cakes recipe Littleg. I made some this morning for breakfast with no filler since i usually use eggs and breadcrumbs. The eggs were not enough to hold them completely together - but i didn't know what else to use. I'll look for coconut flour for my next can Link to comment Share on other sites More sharing options...
MeGA"gardener" Posted June 1, 2015 Share Posted June 1, 2015 Dr T Keep it simple Any mild fish will do trout cod halibut haddock Start off with clarified butter in a sauté pan With salt n pepper to taste If you'd like add fresh parsley and garlic Or season with paprika salt pepper oregano Throw in cherry tomatoes halved and poach Make sure you have enough fat though If you grill outdoors just prep the fillet with oil and seasonings brush the grates with oil while cool Or just cook it whole cleaned stuffed with lemon slices parsley or cilantro and season well Link to comment Share on other sites More sharing options...
sbrad28 Posted June 20, 2015 Share Posted June 20, 2015 Thanks for posing your salmon cakes recipe Littleg. I made some this morning for breakfast with no filler since i usually use eggs and breadcrumbs. The eggs were not enough to hold them completely together - but i didn't know what else to use. I'll look for coconut flour for my next can Hi, KeeS! You can use sweet potato puree to help keep the salmon cakes together, too. I make the recipe for "No-Fuss Salmon Cakes" that's in the Whole30 book. The finished product is the picture in the upper-right corner of my profile picture. Good luck! Link to comment Share on other sites More sharing options...
PaleoInMalta Posted August 27, 2015 Share Posted August 27, 2015 I live on a small island in the Med and have fresh fish at least once a week. I use only 3 simple cooking methods: 1) Fillets, steaks and small whole fish are great panfried with a bit of salt on ghee / coconut oil. Make sure not to overcook it, which is really easy in case of fresh fish. Just 2 minutes at each side and it's done. Serve with lemon juice and veggies. 2) Medium sized fresh fish is great baked in tinfoil. I stuff it with fresh veggies, salt a bit, add fresh herbs, ghee and lemon, wrap in tinfoil. 15 minutes in 200 C oven is enough for the fish to be ready. No need for a side dish either, it's a complete meal, ready to eat. Bonus: no dishwashing! 3) Monkfish, dogfish and mahi mahi are great stewed with onions, garlic, capers, celeriac leaves and tomatoes. Serve garnished with fresh parsely leaf. This way of cooking fish is called alla palermitana in Italy. Link to comment Share on other sites More sharing options...
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