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Archive for August, 2010

One of the best things about living right next to the Ocean is the abundance of fresh fish and seafood.  So fresh in fact, that you can even buy it right off the boat!  Fish is perfect for the paleo diet as it is high in protein and an amazing source of Omega 3’s.  It is also full of flavour, requiring little seasoning making it one of the easiest things to cook.  Being that it is summer, I’ve been cooking all my meals on the BBQ and this Halibut recipe is no exception.  By cooking the fish in a foil package on the grill, the Halibut cooks up tender and moist and when paired with the fresh tomato and avocado salsa, it is the perfect meal for a hot summer’s day.

For the Fish – 1 serving

  • 1 piece of halibut
  • 1 tsp olive oil
  • 1/2 fresh lime
  • salt & pepper to taste

Directions:

  1. Pre-Heat BBQ to medium-low. 
  2. Tear off a piece of aluminum foil about 16 inches long.   Lay foil on work surface shiny side up and drizzle olive oil in centre of foil.
  3. Lay fish on top of olive oil, squeeze lime juice over fish and season with salt and pepper. 
  4. Fold up the edges of the foil to make a package. 
  5. Place on BBQ, close lid and cook over medium-low heat until fish is tender ~ 8 minutes.
  6. Carefully remove fish from foil package and plate with a good spoonful of the salsa (see recipe below).

For Salsa – Serves 2-4

  • 1 avocado
  • ~ 12 cherry tomatoes, chopped into quarters
  • 1/4 finely chopped red onion
  • juice of one line
  • handful of cilantro, chopped
  • salt to taste (optional)

Directions:

  1. In bowl, combine tomatoes, avocado, red onion and cilantro. 
  2. Drizzle with lime juice, season with salt (if using) and toss gently to combine.
  3. Serve with Fish.  Enjoy!

Note:  Don’t have a BBQ, no problem.  Place fish on a parchment paper line baking sheet and cook the fish in a pre-heated 375 degree oven for about 8-10 minutes (depending on thickness).

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Tabouleh

I love summer… shorts, sandals, BBQ’s and most importantly an abundance of local Farmer’s Markets!   There is something so wonderful about being able to buy locally grown fresh ingredients straight from the farmer’s field.  Being that this is my first summer in B.C. I’ve been enjoying exploring these little neighbourhood markets that seem to pop up right in the center of the City each weekend.   Not only is the people watching fun, the produce is constantly changing depending on what happens to be in season that week making each trip different from the last.  This recipe was made exclusively with ingredients that I picked up at one of my local markets and is a new paleo twist on a classic middle eastern favourite – Tabouleh. 

Ingredients:

  • 2 1/2 cups cauliflower rice (see below)
  • ~ 5 fresh vine ripened tomatoes, diced into small cubes
  • 4 scallions, thinly sliced
  • 1 large bunch of fresh parsley, finely chopped
  • 1 handful mint leaves, finely chopped 
  • 1 – 2 lemons, juiced
  • 1/4 cup olive oil
  • pinch of salt (optional)

Directions:

  • In bowl, combine cauliflower rice, tomatoes, scallions, parsley and mint.  Stir to combine. 
  • To make dressing, in small bowl combine lemon juice and olive.  Add to salad and stir well to combine. 
  • Add more lemon juice if desired and season with salt if using.
  • Refrigerate until ready to serve. 

Note:  To make cauliflower rice – process one head of cauliflower in food processor until it is a rice like consistency.   In saucepan over medium heat, simmer cauliflower in approximately 2 cups organic chicken stock  (or water) until tender.  Remove from heat and using a sieve, drain the cauliflower rice, reserving it to a bowl.  Discard liquid.  Cool before using in above recipe.

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