I love seafood (although I admit I used to be very intimidated by it-which is stupid as it’s one of the easiest things to cook), I could eat it every single day and is one of the things I miss not living on a coast right now-less fresh options. I happened to be at one of our new local grocery stores recently and they had some really decent looking wild caught cod so I decided to buy some. It was in week three of my Whole 30 and I wanted to do something different with the fish instead of just putting salt/pepper and citrus on it, so I decided I’d use my Vitamix to make a “breading.” I have this brand new Vitamix and for whatever reason I haven’t used it a whole lot since I got it (shame on me!), so I winged it and threw some shelled pistachios in to pulse into “bread crumb” consistency. Super easy and it made the perfect crumbs. I then dumped them out on a plate to dredge the cod in – what resulted was probably one of the (easiest – win!) best recipes I’ve ever made, and because I ate it all before hubby came home from business travel I will absolutely be making it again and soon! I couldn’t get enough of the nutty, rich flavor combined with some truffle ghee I dropped on top at the very end of baking.
Pistachio Crusted Cod
- Pistachio crumbs (to whatever consistency you prefer)
- Cod filets
- Avocado oil
- White truffle salt ghee
Drizzle avocado oil on the cod and generously sprinkle with salt and pepper. Dredge cod through the pistachio bread crumbs and bake in a glass baking dish at 400 degrees until cooked through (one end of my cod was really thick, so I used a meat thermometer to ensure it was thoroughly cooked to 145 degrees). Once the fish was cooked I turned the oven off and dropped about 4 TBSP of white truffle salt ghee (brand is 4th and Heart, and it’s my favorite thing ever) on top of the cod and let that melt into the fish. What resulted was the tastiest, flaky, rich, nutty dinner, and it reheated very well.
Craving crab cakes – not something I typically crave, and especially not my preferred seafood. You know, like the good crab cakes made with quality crab that you find at say, a restaurant in the Inner Harbor in Baltimore. I will never forget the vacation Seth and I took to Baltimore shortly after moving to Virginia. I think it was one of our first East Coast trips. Talk about good seafood. I can’t remember the exact name of the place we ate, but between the two of us, we literally had a table full to ourselves, of all sorts of awesome local seafood yumminess. GET IN MAH BELLY.
Anyway, mixed up some crab cakes a couple weeks ago to satisfy the craving, and boy did it. We followed the recipe from Primal Palate, in large part, because it’s super easy and just what we were looking for (soy/dairy/gluten/grain free). I modified it slightly, but let’s just say, we devoured them and now we must make again.
The only modifications I made included: adding 1 additional TBSP of mayo, juice of 1 lemon, double the amount of parsley and about 1 TBSP fresh minced garlic.
Highly recommend!! Even my Dad liked them, and he does not like a lot of seafood taste and/or textures.
One of the dinners I made last week – I put together very quick, as I’d cut all veggies on Sunday to prep for the week, so all I had to do was literally dump them on the spinach. One of my favorite things about most seafood – it cooks fast! This meal was satisfying and filling, a perfect balance of vegetable, fat and protein!
Spinach Salad with Garlic Butter Ahi
- Organic spinach
- Orange bell pepper
- Baby crimini mushrooms
- Red onion
- Cherry tomatoes
- 1 1/2 avocados
- Goat cheese
- Balsamic vinegar
- Olive oil
- 1 piece of garlic butter ahi
Throw all the vegetables and goat cheese into a bowl. Sprinkle with sea salt and fresh ground pepper. Drizzle just a little olive oil and a small sprinkling of balsamic vinegar on top. Top with garlic butter ahi. To make the ahi, I simply melted a decent amount of grass-fed butter in a hot skillet, and generously sprinkled the butter with garlic salt (I’m out of my garlic butter). I let it heat until it started to cook on its own (like brown butter), and then placed both ahi steaks in the butter. I let it cook about 3-4 minutes on each side, on high.
I might just have to make this again soon – great way to change up protein source, not to mention, it was fabulous with the goat cheese!
This past weekend I was perusing the seafood at the commissary-sometimes they have great seafood, but not always. I saw there was some great looking ahi, so I approached it and grabbed it to take a look. I noticed the words “cotreated pf wild.” My first thought was probably not as “wild” if it’s treated? I have never heard this, so I asked the seafood guys who were making their delivery right then, they had no idea, said they’d never heard of it before either (amazing just how out of touch we are with food in this country).
I know longer buy food unless I know what it is, what’s in it, where it came from and if I’m comfortable with it (I try my best anyway). So, I put the cotreated seafood back and did what I usually do, started googling in the aisle to investigate further. After reading, I passed on the ahi. I need to do more research because I honestly don’t know what the labeling requirements are for cotreated seafood in the US. I did read that it’s banned in Japan, Europe and Canada-shocker. Apparently it’s a fairly common practice to gas brown seafood with carbon monoxide to make it look lively again. Joy!
Read more here: Pink doesn’t always Mean Fresh
I was talking last week about how some baked salmon I made turned out fabulous, and I was pleased because salmon is my least favorite seafood (and I’m not picky)!
We had two salmon fillets with skin, in the freezer that I’d thawed (pretty sure the skin keeps all the fat and moisture in, even though it grosses me out-but I’m working on that!). I put them skin side down in a glass 8×8 baking dish that I’d rubbed a bit of olive oil on, and generously sprinkled them both with salt and pepper. They were done in about 7 minutes. That was it. I thought I’d try baking them with no oil or fat, since they’re fatty by nature, and it worked great. Only when I put it on my plate, did I drizzle a bit of olive oil on the fillet (not cooked, so still has the health benefits). So good! Sometimes, less is more.
I paired them with some thyme roasted carrots I’d thrown in the oven, for dinner and a couple of berries.
I had plenty of carrots leftover to bring in my lunches throughout the week, and Seth used the other salmon fillet in a salad Sunday night. Leftovers rock!