Coconut Crusted Cod with Mango Salsa (AIP-friendly!) — Recipe by Mickey Trescott

May 22, 2013 in AIP-Friendly, Fish and Seafood, Main Dishes, Recipes

You probably have already figured out just how ridiculously impressed I am with Mickey Trescott’s new autoimmune protocol cookbook: The Autoimmune Paleo Cookbook . This book is jam packed with 110 absolutely delicious recipes that anyone will enjoy, but tailored to those of us following this super strict modification of the paleo diet. The best part? You won’t feel like you are being restricted when you taste Mickey’s recipes! That is why I am so excited to share yet another recipe preview from Mickey’s book with all of you!

Have you been wondering if this cookbook is worth it? You can read my full review here. The feedback from those of you who have purchased her cookbook has been overwhelmingly positive. And, I couldn’t agree more.

Buy The Autoimmune Paleo Cookbook Now!

Coconut Crusted Cod with Mango Salsa

Ingredients for the Cod:

24 oz. cod fillet, cut into 2 inch thick strips
1 1/2 cups of coconut flour
1 1/2 tsp. of ginger powder
1/4 tsp. of salt
2 cups coconut milk
1 cup finely shredded coconut
2 tbsp. coconut oil

Ingredients for the Salsa:

1 large mango, peeled and diced
1 avocado, cubed
1/2 small red onion, diced
1 cucumber, diced
1 bunch cilantro, chopped
2 garlic cloves, minced
1/2 tsp. sea salt
1 tbsp. olive oil
1 lime, juiced

1. Combine all of the mango salsa ingredients and set aside.

2. Wash, dry, and debone the cod fillets.

3. Combine the coconut flour, ginger powder and salt on a plate or shallow bowl. Place the coconut milk in another shallow bowl, as well as the shredded coconut. Dip the cod strips into the coconut milk, then the coconut flour mixture, back into the coconut milk, and finally into the shredded coconut, paying special attention to creating a thick breading.

4. Heat the coconut oil in the bottom of a skillet on high heat. When it is hot, cook the cod strips for five minutes a side depending on thickness of the fish, or until the top and bottom are nice and browned and the fish is cooked throughout. Once the cod strips are in the pan, try not to fuss with them too much – because there is no egg in the breading, they are a little delicate.

5. Serve with mango salsa.

Buy The Autoimmune Paleo Cookbook Now!

Tags: autoimmune, autoimmune paleo cookbook, book, cookbook, Dairy-free, egg-free, fish, main dish, mickey trescott, nut-free, paleo, Recipe
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Nightshade-Free Curry-Baked Tilapia (or whitefish of choice)

March 23, 2013 in Fish and Seafood

I love curry, but traditional curry powders contain nightshades which are a big problem for me. So, after a little experimentation, I found a great nightshade-free homemade curry mix. I actually like to make a big batch of it and store it in a shaker for an easy and flavorful seasoning for a quick midweek meal. It’s pretty common for me to just sprinkle some on some meat or seafood and panfry or bake. My family especially loves the flavor of curry with seafood (one of my oldest’s favorite meals is this curried shrimp recipe and I now use the seasoning mix below as my substitute for curry powder in that recipe), which is the origin for this recipe.

The seasoning in this recipe is enough for anywhere from 4-8 fish fillets, depending on how thick the fillets are and how heavy-handed you are with the seasoning. The leftover seasoning keeps well for a good long time. I have a spice shaker dedicated just to homemade curry powder. By the way, spice shakers are one of those inexpensive yet awesomely handy kitchen gadgets/tools that I highly recommend.

I like baking these fillets just for the ease of preparation. However, pan-frying (in coconut oil or butter) is another great option.

Ingredients:

4 6-8oz tilapia fillets (or use hake, cod, halibut or other whitefish of choice)
2 Tbsp extra virgin coconut oil, melted (or use unsalted butter)
2 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp ginger
½ tsp cardamom
¼ tsp cinnamon
¼ tsp pepper
¼ tsp anise
¼ tsp garlic powder
¼ tsp caraway seed
½ tsp salt, to taste

Preheat oven to 375F. Line a baking sheet with parchment paper, tin foil, or a silicone liner.
Combine all of the seasoning together. If using any whole spices (typically anise and caraway), grind in a mini food processor, a spice grinder, a coffee grinder or use a mortar and pestle.
Place seasoning mix into a spice shaker (you can also dust using a sieve if you don’t have a spice shaker).
Melt coconut oil and coat fish with either a pastry brush or the back of a wooden spoon (if your fish is still cold, which it probably is, the coconut oil with solidify fairly quickly after you coat the fist and that’s okay).
Sprinkle seasoning generously over both sides of your fish (it should stick nicely to the coconut oil). Place on you prepared baking sheet and bake for 10 minutes (the rule of thumb is 20 minutes per inch thick, so for thicker fillets you’ll need to adjust your baking time).
Enjoy!

Tags: cod, curry, fish, hake, halibut, nightshade-free, paleo, Paleolithic, primal, Recipe, tilapia, white, whitefish
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Pomegranate Molasses-Glazed Salmon

October 24, 2012 in Fish and Seafood, Main Dishes

Pomegranate molasses is an ingredient used in Lebanese cooking. It is made by simmering pomegranate juice until it’s concentrated enough to have a syrup consistency. It has a lovely sweet tang that pairs very well with salmon. If you don’t live near a Lebanese grocery store, you can buy pomegranate molasses from amazon (much cheaper per bottle if you buy 4).

Ingredients:

3 or 4 6-8oz salmon fillets
1 Tbsp grated fresh ginger
3-4 garlic cloves, crushed
¼ cup fresh orange juice (approximately half of an orange)
2 Tbsp pomegranate molasses plus 1-2 Tbsp more for the glaze
1 Tbsp coconut oil for greasing the pan

Combine ginger, garlic, orange juice and 2 Tbsp pomegranate molasses. Pour over salmon and marinate at room temperature for 15 minutes (my preference is to do this in a large ziplock bag because I can just flip the bag over once or twice during the marinating to make sure all of the salmon gets well-seasoned).
Preaheat oven to 425F. Line a baking sheet with parchment paper or tin foil. Lightly grease with coconut oil or other cooking fat (you can skip this step if your salmon has skin).
Remove salmon from marinade and place (skin-side-down if your salmon has skin) on the prepared baking sheet. Discard remaining marinade.
Drizzle a little more pomegranate molasses on the top of each piece of salmon and either spread with a knife, the back of a spoon, your finger or a pastry brush. Careful not to put so much on that it’s pouring over the side because any that does will likely burn during cooking (it’s not a huge deal if this happens and this is what the parchment/tin foil is for, but it does smell and smoke, which isn’t fun). Each salmon fillet will be nicely coated with something like 1-2 tsp of pomegranate molasses.
Bake for 12-15 minutes, until salmon is fully cooked (opaque throughout and segments come apart easily).
Enjoy!

Tags: baked, Diet, glazed, low-carb, marinade, molasses, paleo, Paleolithic, pomegranate, Recipe, Salmon
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Lemon-Dill Poached Salmon

October 15, 2012 in Fish and Seafood, Main Dishes

Can you tell that I love salmon? I do. I love the flavor and how healthy it is! And wild caught pink salmon is especially easy to find inexpensively (check the frozen fish section of your grocery store). I especially love to poach salmon since it’s so easy and can really enhance the flavor of the fish. Poached salmon is one of my staple weeknight meals. And while it’s faster and better if poached fresh/thawed, it can even be poached from frozen, which makes it one of my emergency meals for days when I didn’t get a chance to prepare anything ahead of time.

Ingredients:

Juice and grated rind from ½ lemon.
2 Tbsp fresh dill, chopped (or about 1 Tbsp dried dill)
1/3 cup water
2-3 6-7oz salmon fillets

Place lemon juice, grated lemon rind, dill and water into the bottom of a large saucepan or skillet.
Add salmon fillets to the pan. Bring to a boil over high heat and then cover and reduce temperature to maintain a simmer.
Simmer covered for 12-15 minutes, until salmon is fully cooked and opaque throughout. Enjoy!

Tags: dill, easy, lemon, Poached, quick, Recipe, Salmon
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