Lemon Baked Pickerel

This may sound odd but you know what it tastes pretty good. I typically make this recipe on the BBQ but you can also do it in the oven. 

1 lb fresh pickerel fillets (may also be known as Walleye)
1 large white onion, thinly sliced
1 large lemon, thinly sliced
4 tbsp fresh dill
2 tbsp olive oil
Salt and pepper



Preheat oven to 400 degrees F. Place a sheet of aluminum foil down on the counter (you are going to make a parcel to cook the fish in). Lay a thin layer of onions, lemon slices and dill. Place the fresh fish on top. Drizzle the olive oil over top and sprinkle with salt and pepper. Place another layer of dill, lemon slices and onions on top.

Grasp the right and left edges of the foil in your hands, touching the foil edges together above the food, fold the edges together and over down toward the food until the foil is about an inch or two above the food inside. Flatten the edges at the top of the foil and fold them together toward you. Fold twice. Flatten the edges at the bottom of the foil and fold them away from you toward the center of the pouch. Fold twice. You have formed a foil pouch.

Place the foil pouch onto a cookie sheet and bake for 20 to 25 minutes or until the fish is flaky. The same can be done on the BBQ reducing time to about 10 to 15 minutes. 

Crab Stuffed Portobello Mushrooms

Crab Mix
2 cans Crab meat
2 tbsp coconut oil
1/2 red onion, finely diced
3 cloves garlic, finely diced
1 large bell pepper, finely diced
1 tbsp fresh chopped dill
1 tsp paprika
1 tsp chili powder
1 tsp black pepper




In an oven safe pan, heat oil on low heat and add the onions and garlic. After about 8 minutes turn up the heat and add the bell peppers.  The key here is to get the onions nice and caramelized and make sure most of the water has cooked out of the bell pepper. Add the crab and spices and cook for about 10  minutes.   Remove from the pan and set aside somewhere where it will stay warm.

Portobello Mushrooms
2 large Portobello mushrooms
2 tbsp coconut oil
Salt and Pepper
Chopped green onions (to top once cooked)

To start, turn on your oven broiler. Remove the stem and scoop out some of the gills to make more room for crab. In the same oven safe pan, melt the butter and the mushroom caps. Saute for about 5 minutes on each side. You’ll see that they’ll flatten out and start to look more brown.  Add the salt and pepper.

Top the mushroom caps with the crab mixture in the oven safe pan.  Broil for 10 minutes. Remove from oven and top with fresh chopped green onions. Enjoy!

Adapted from Simply Paleo 

Fish Tacos with Pico de Gallo and Avocado Crema

I love Mexican food! This recipe would appear to have a lot of steps but almost everything can be made in a food processor/magic bullet. I had this completely made in under 30 minutes, the clean-up on the other hand may have taken a little longer...

Pico de Gallo

1 medium tomato, cut into chunks

1/4 medium red onion, cut into large chunks

1 tablespoon fresh cilantro

2 garlic cloves, peeled

1/2 jalapeno, seeded

1/2 teaspoon sea salt

Add all of the ingredients to a food processor (or magic bullet) and pulse a few times until everything is roughly chopped. Easy as that!

Dairy-Free Avocado Crema 

1 avocado

2 tbsp paleo mayo

1/8 cup chopped fresh cilantro

1 1/2 tsp fresh lime juice

1 tsp graded lime rind

1/4 teaspoon salt

Combine ingredients in food processor (or magic bullet) and pulse till combined. 

Tacos

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon paprika

1/4 teaspoon ground pepper

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 1/2 pounds white fish fillets (tilapia, basa, red snapper)

1 cup shredded cabbage

Whole lettuce leaves 

Combine cumin, coriander, paprika, pepper, salt and garlic powder in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet covered with parchment paper. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork. Place fish in a bowl; break into pieces with a fork. Take whole lettuce leaves, place fish on top of lettuce; top each with 1/8 cup cabbage and 1 tablespoon crema and pico de gallo.