Tilapia with spicy sesame dressing

This turned out to be a very decent lunch: start with a bed of mixed greens with fresh baby spinach. sprinkle some flaxseed, ground pepper, Old Bay style seasoning on it, as well as a spoonful of crushed walnuts (I just grab a few and crush them in my hand) and seeds (I used pumpkin seeds, because that's what I have). Pan grill a fillet of tilapia (again, I used flash frozen, frozen when caught fish from the supermarket). To make the dressing simply mix 1/2 tbsp of coconut milk with 1 tbsp of olive oil. Add ground pepper, basil, seafood seasoning, and either cayenne or Old Bay seasoning. Mix well with a fork and taste to make sure it's to your liking. Drizzle the dressing over the salad and the fish. The fish, if cooked properly, should crumble under your fork allowing you to get a piece of fish and salad with just about every bite!

Mesquite Wild Caught Salmon Salad, it's what's for lunch!

Looking for a quick and relatively easy lunch to keep on track? Try this: go to your supermarket and buy some flash frozen (FF), frozen at sea (FAS) fish. I got some wild caught Alaskan Salmon (I've read that the omegas make it, if flash frozen at sea). Toss it into a pan with a little bit of grapeseed or coconut oil and season to your liking, I used a mesquite seasoning here just to mix it up a bit. Cook for aboub 3-5 minutes on each side, depending on the thickness of the piece you buy and the way you like your fish. While the fish is cooking throw a handful of mixed greens into a bowl, top with your favorite oil and some seasoning (think garlic, basil, cumin, whatever you like), some seeds (I used pumpkin seeds), crushed walnuts (i use just a touch), a sprinkling of ground flaxseed and sliced cucumber. Toss the salad. When the fish is done cooking place on top of salad. Now, I made this kind of boring and colorless: you could certainly jazz this up a bit by adding sliced tomatoes, fruit of some type, etc, but I wanted to keep it simple.

Enjoy!

Lunch: MahiMahi Salad with Raisin Vinaigrette

Pan cook a fillet of mahi mahi - I season mine with a grapeseed oil rub then sprinkled with old bay style seasoning and ground pepper, sometimes a squeeze of lemon. Takes about 4 minutes per side at medium heat. Toss that fillet atop a bed of mixed greens that includes a few chopped walnuts and a sprinkling of ground flaxseeds. For the vinaigrette simply mix together grapeseed oil, ground fish seasoning, ground pepper, and a pinch of cayenne. Then add raisins, with a few chopped. Best if chilled over night, but good on the fly too. Also, if you mix the vinaigrette with a teaspoon or two of coconut milk it makes a creamy dressing, which is very nice on fish, I, however, spilled all of the last can of my coconut milk on the kitchen floor yesterday, so i went without.

Enjoy!

Baked Cod with broccoli soup and root vegetable straws

Baked Cod with Broccoli Soup and Root Vegetable Straws

This recipe was inspired by a trip to IKEA, no seriously. I got to thinking about a cuisine we don't often have: Swedish Food. My wife and I love Sweden, not so much for the food as just it's a gorgeous place, so I figured I would try my hand at it. 

I posted the Broccoli Soup recipe previously, so I won't repeat that here. Just know that this soup can be served warm or cold, and the fish could be served either on the side, as we did, or actually in pieces in the soup. 

To bake the Cod simply place two large wild caught cod fillets into a glass casserole dish. Season with sea salt, fresh ground pepper, and some seafood seasoning (dried onion, dried garlic, dried lemon peel parsely). Bake at 350F for 35-45 minutes (the fish should flake easy with the push of a fork). Serve with a lemon slice garnish.

Root Vegetable Staws: shred and/or finely slice 1 sweet potato and 3 medium parsnips. Season with garlic powder, fresh ground pepper, and season salt. Spread relatively evenly on a cookie sheet and bake at 350F for about 45 minutes. These can go in the oven at the same time the fish is cooking. Bake longer if you like your straws crispy, like we do. I put my straws in the oven about 7-10 minutes before putting in the fish, then they both come out at the same time and the straws are crispy. Great for dipping in the soup!

Enjoy!