Mackerel Pat

Mackerel Pate

Preparation Time:  10 minutes

Cooking Time: 

Total Time:  10 minutes

Servings: 2 - 3 people

A super easy and delicious mackerel pate that is perfect as a nutritious Paleo snack. It takes just a few minutes to prepare is a great way to increase your intake of oily fish.

Ingredients

• 160g smoked mackerel, skin removed
• 60g clarified butter, cubed
• ½ lemon, juice only
• ½ tsp Dijon mustard
• 3 tbsp clarified butter, melted
• 1 tbsp black peppercorns, crushed
• To serve:
• 1 pack of Ugg Foods bread mix (optional)

Preparation

1. Place the mackerel, cubed clarified butter, lemon juice and mustard into a food processor.
2. Blitz together until you get a pate consistency; you can make it as chunky or smooth as you like. Add more clarified butter cubes if needed.
3. Place the pate into a bowl or clip top jar and smooth the top so it is even.
4. Pour over the melted clarified butter so that it covers the pate evenly.
5. Add the crushed peppercorns to the top and place into the fridge to set.
6. Enjoy with Paleo friendly crackers, bread or crudites.

SALMON AND CREAMY TURMERIC VEGGIES

Eating Style: Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Soy-free

Prep Time: 20 minute

Serves: 4

Ingredients

• 3 tablespoons (45ml) coconut oil or avocado oil
• 1 medium onion, thinly sliced
• 1 clove garlic
• 1 tablespoon (15 grams) minced fresh ginger
• 1 tablespoon (15 grams) fresh turmeric
• 1/2 cup (125ml) unsweetened full-fat coconut milk
• 1/4 cup (59ml) water
• Zest from 1 lime
• 1 tablespoon (15ml) lime juice
• 3 cups (226 grams) broccoli, steamed
• 3 cups (226 grams) cauliflower, steamed
• Grey sea salt and freshly ground pepper
• Four 6-ounce wild Alaskan salmon filets
• Salt and freshly ground pepper

Instructions

1. Heat the oil in a large frying pan or cast iron pan. Add the onion, garlic, ginger, and turmeric. Cook over medium heat, stirring often, until golden, about 8 minutes. Add the coconut milk, water, lime zest, and lime juice to the mixture and bring to a simmer.
2. Stir in the vegetables and season with salt and pepper. Cover and remove from the heat.
3. Preheat a grill pan. Rub the salmon with salt and pepper. Grill with the skin side touching the pan over medium-heat for 5 minutes. Turn and grill until cooked through.
4. Transfer salmon and vegetables to a serving plate and dig in.

simple paleo coconut seafood soup recipe

• Prep Time: 15 mins
• Cook Time: 15 mins
• Yield: 4 servings

INGREDIENTS

• 32oz chicken stock
• 10 button mushrooms (or other mushrooms), sliced
• 1/2 cup kale, chopped
• 1 cup romaine lettuce, chopped
• 4 tilapia filets, chopped into large chunks
• 10 shrimp/prawns
• 10 mussels, optional
• 1 cup coconut cream (from the top of a refrigerated can of coconut milk)
• 1 teaspoon Red Boat fish sauce, optional
• salt to taste, if needed

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INSTRUCTIONS

1. Pour the chicken stock into a large pot and bring to the boil.
2. Add in the mushrooms, kale, and romaine lettuce, and bring to the boil again.
3. Add in the tilapia pieces, the shrimp/prawns, and any other seafood, and bring to the boil again. (Ensure the soup covers all the seafood – add in more chicken stock if necessary.)
4. Boil for around 4 minutes until the shrimp/prawns have turned pink and the tilapia pieces are no longer translucent.
5. Add in the coconut cream, fish sauce (optional), and salt to taste. Stir to mix (but be careful not to break up the fish pieces too much).
6. Wait for it to just start boiling, then take off the heat and serve immediately.

NUTRITION

• Serving Size: a large bowl

Fish & Pineapple Ceviche With Yam Chips

Ingredients

For ceviche

• 2 fillets of tilapia white fish, skin off
• 1 cup diced ripe pineapple
• 5 radishes, thinly sliced or shaved
• 1/2 red onion, thinly sliced
• 1 tsp lime zest (save the lime for the juice)
• 1 tbsp orange zest (save the orange for the juice)
• 1 tsp finely chopped green or red chili
• Juice of 2 limes
• Juice of 1 orange
• 1 tsp coriander seeds
• 1 tsp sea salt
• 1 1/2 tbsp fish sauce
• 1/2 tsp honey
• 1/2 tsp black pepper
• 1 tbsp diced fresh coriander

For yam chips

• 1 medium red or purple yam (sweet potato), peeled and thinly sliced
• 1 tsp sweet paprika
• 1 tsp pumpkin pie spice (replace with a mix of cinnamon & allspice)
• 3/4 tsp sea salt
• 3 tbsp virgin olive oil
• Flat baking tray

Instructions

1. Preheat over to 200 °C (400 °F). Peel and slice the yams and mix with spices, salt and olive oil in a bowl until well coated. Layer the chips on a baking paper covered flat roasting tray and bake for 25 minutes, turning over half way through.
2. Place radishes, pineapple, lime and orange zest, sliced onion and chili in a bowl. Quickly pan fry coriander seeds in a small frying pan until slightly toasted to release the aromas, about 30 seconds. Crush with mortar and pestle or a spoon and add to other ingredients. Add lime juice, orange juice, salt, honey and fish sauce.
3. Cut fish into small cubes or thin slices, add to the bowl with juices, sprinkle with some black pepper and toss through using your hands. Add fresh coriander and mix through again. Leave for 10 minutes, stir a couple of times to make sure the fish is cooking through evenly. Serve in bowls with yam chips on the side.

Preparation time: 30 minutes

Cooking time: 25 minutes

Number of servings: 2-3 if served as a main dish and 3-4 is served as a starter

pan-fried apricot tuna salad bites recipe

• Prep Time: 15 mins
• Cook Time: 5 mins
• Yield: 4-5
• Category: Salad

INGREDIENTS

• 5 apricots, sliced in half and stones removed
• 2 cans (5 oz) tuna, flaked
• 2 Tablespoons thyme leaves, diced
• 2 Tablespoons olive oil (or mayo)
• Sea salt to taste
• Coconut oil to pan-fry the apricot halves in
• 5 blueberries, sliced in half

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INSTRUCTIONS

1. Place coconut oil into a frying pan and pan-fry the apricot halves cut-face down so they’re slightly browned. Alternatively, you can grill the apricot halves instead.
2. In a bowl, mix together the tuna, thyme leaves, olive oil, and sea salt to taste.
3. Use a spoon to pile mounds of the tuna mixture on top of the apricot halves.
4. Top each tuna apricot bite with half a blueberry.

PALEO AVOCADO TUNA SALAD

PALEO AVOCADO TUNA SALAD

Prep Time

5 mins

Total Time

5 mins

 

A great quick and easy healthy snack or lunch.

Servings: 1 - 2 servings

Author: Cook Eat Paleo

INGREDIENTS

• 1 avocado
• 1 lemon juiced, to taste
• 1 tablespoon chopped onion to taste
• 5 ounces cooked or canned wild tuna
• sea salt to taste
• fresh ground pepper to taste

INSTRUCTIONS

1. Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about 1/4-inch thick on each half.
2. Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
3. Fill avocado shells with tuna salad and serve.

AIP Fish Cakes with Beetroot & Horseradish

AIP Fish Cakes with Beetroot & Horseradish

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Irena Macri

Recipe type: Dinner

Serves: 2

Ingredients

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For the fish cakes

• 100 g kale, leaves removed from the stem
• 250 g tinned tuna or other fish
• handful of fresh dill
• 2 spring onions/scallions
• 1 small clove of garlic
• zest of ½ lemon
• 2 tablespoons lemon juice
• ¼ cup tapioca flour or cassava flour
• pinch of salt
• coconut oil for cooking

For the relish

• 2-3 medium cooked beetroots
• ⅓ small red/Spanish onion, roughly diced
• 1½ tablespoons apple cider vinegar
• 3 tablespoons olive oil
• generous pinch of salt
• 1 teaspoon grated horseradish or wasabi

Instructions

1. Make the fish cakes. Bring a small pot of water to boil and add the kale leaves. Cook for 1 minutes, until slightly wilted, then rinse under cold water and strain. Squeeze excess liquid and add the kale leaves to a food processor fitter with an S-blade. Add the rest of the fish cake ingredients, except for the tapioca flour and coconut oil. Whiz the mixture for 10-20 seconds, until it starts to come away from the sides. Then add the tapioca and whiz a couple of times to incorporate. Transfer the mixture to a bowl.
2. Heat a teaspoon of coconut oil in a large skillet over medium-high heat. Using your hands, mould the fish mixture into small patties and flatten slightly. Add the hot pan and cook for 2-3 minutes each side, or until golden brown. Remove to a plate.
3. Prepare the relish. In the meantime, wash the food processor and put it back together with an S-blade in. Add the relish ingredients and blitz a few times, until ground up into a salsa like consistency. Transfer to a small ramekin.
4. Wash and prepare a side salad or some green veggies.
5. Serve the fish cakes with the relish and a side salad.

Blackened Tuna with Mango Salsa

Blackened Tuna with Mango Salsa

Serves: 2

Ingredients

• 2 four-ounce sashimi-grade Ahi or yellowfin tuna filets
• Blackening Seasoning
• 1 1/2 tablespoon paprika
• 1/2 tablespoon ground cayenne pepper
• 1/2 tablespoon pure red chili powder
• 1/4 tablespoon freshly ground white pepper
• 1 teaspoon kosher or sea salt
• Mango Salsa
• 1 ripe mango, peeled, seeded and diced
• 2 teaspoons honey
• 1/3 cup finely diced red onion
• 2 jalapeno peppers, seeded and minced, or to taste
• 1 tablespoon fresh lime juice
• 1/3 cup fresh cilantro, finely chopped

Instructions

1. In a medium, non-reactive bowl, drizzle the honey over the mango; stir well and refrigerate for 30 minutes to an hour. Stir in the onion, jalapenos and lime juice; cover and refrigerate for at least one additional hour, to allow the flavors to blend. Stir in the cilantro just before serving.
2. Mix all of the blackening spices together on a plate, and dredge the tuna on all sides. Heat a lightly greased cast iron skillet until nearly smoking and sear the fish over high heat until desired doneness – about 15 – 30 seconds per side for rare; about 1 minute each side for medium-rare.
3. Thinly slice and arrange the tuna on two plates; garnish each serving with about 1/4 cup of the salsa. Serve immediately.
4. Nutrition (per serving): 251 calories, 2.3g total fat, 44.2mg cholesterol, 94.5mg sodium, 943mg potassium, 30.3g carbohydrates, 5.8g fiber, 21.4g sugar, 30.4g protein.