Category: Fish

Dairy-free · Fish · Gluten Free · Soup · Whole30 compliant

Paleo/Whole 30-friendly triple seafood chowder

Belinda

This is Paleo/Whole 30-friendly and the creaminess comes from the gorgeous and sumptuous coconut cream.
This is a wonderful recipe from the blog “Crazed, Enthused”

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Serves 4

2 tbsp olive oil
2 cups diced yellow onion
1 1/2 cups peeled and cubed white sweet potato (1/3-inch cubes)
3 ribs celery, finely chopped
2 large carrots, finely chopped
3/4 tsp sea salt, divided
1 bay leaf
1 cup coconut cream
2 cups Beef, Fish or Pork broth
8oz salmon, cubed
8oz pre-cooked shrimp, tails removed
3.5 oz can smoked kippers
1 tsp chopped fresh thyme
1/2 tsp dried dill
1/2 tsp dried basil
1/3 cup packed finely chopped parsley
1 tsp lemon zest
1/2 lemon, juice

Heat the olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, 1/4 teaspoon sea salt, and bay leaf until the vegetables are crisp-tender, 6 to 8 minutes.
Add the coconut cream and broth to the pot and bring to a low boil.
Stir in the salmon, shrimp, kippers, thyme, dill, basil, and remaining 1/2 teaspoon sea salt.
Cook for 5 minutes until the salmon is cooked through and the vegetables are to desired tenderness. Remove from heat.
Stir in the parsley, lemon zest and lemon juice.
Ladle into bowls and serve with a scoop of cauliflower rice or white rice for a hearty meal.

Dairy-free · Fish · Gluten Free · Whole30 compliant

Marinated halibut with spiced eggplants

Belinda

I am continuing the “clean-eating” recipes so we can regain our svelte bodies after the Christmas Season!
Another beauty from Gordon Ramsay

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Serves 4

4 skinless halibut fillets, about 5oz each
3 tbsp olive oil
salt and black pepper
3/4 tsp ground turmeric

SPICED EGGPLANTS
3 large eggplants
5 tbsp olive oil
3 large onions, peeled and finely sliced
2 tsp ground cumin
3 plum tomatoes, skinned, deseeded and chopped
5 oz sultanas, soaked in hot water for 10 minutes
2 tbsp lemon juice, to taste
handful of basil leaves, torn

Lay the fish in a shallow dish and drizzle over the olive oil. Sprinkle with pepper and the turmeric, and rub all over to coat evenly. Cover with cling film and leave to marinade in the fridge for a few hours or at least 20 minutes.

Heat the oven to 400F. Cut the eggplants into 1 inch chunks, sprinkle with salt and leave to stand in a colander set over a bowl for 20 minutes. (Doing this prevents them from absorbing as much oil during cooking.)

Rinse the eggplants to remove the salt, drain well and pat dry with kitchen paper. Toss them in a large baking tray with some black pepper and about 2 – 3 tbsp olive oil. Bake for about 20 – 25 minutes until the aubergines are soft.

Meanwhile, heat the remaining 2 tbsp olive oil in a pan. Add the onions and some seasoning and sweat over a medium heat for 8 – 10 minutes until soft. Add the cumin and fry for a few more minutes until the onions are lightly caramelized.
Take off the heat. When the eggplants are ready, add them to the onions with the tomatoes, sultanas, lemon juice and salt and pepper to taste.

To cook the fish, heat a large non-stick frying pan and fry the fish fillets for 2 minutes on each side – they should feel just firm when lightly pressed.
Leave to rest for a minute or two, while you reheat the spiced eggplants.
Pile these onto warm plates and top with the halibut fillets.
Scatter the basil around and drizzle over a little turmeric oil from the pan.

Appetizers · Dairy-free · Fish · Gluten Free · Salad · Whole30 compliant

Smoked trout, orange and wild arugula salad

Belinda

This is such a simple, but flavorful salad from Gordon Ramsay.

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Serves 4

3 oranges
4 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
7oz wild arugula (rocket) leaves, washed
2 hot smoked trout fillets, about 4 oz each

To segment the oranges, cut off the top and bottom of one and stand it upright on a board.
Cut along the curve of the fruit to remove the skin and white pith., exposing the flesh. Now hold the orange over a sieve set on top of a bowl and cut out the segments, letting each one drop into the sieve as you go along. Finally, squeeze the membrane over the sieve to extract as much juice as possible.
Repeat with the remaining oranges, then tip the segments into another bowl.

For the dressing, add the olive oil and a little seasoning to the orange juice that you’ve collected in the bowl and whisk to combine.

Add the rocket to the orange segments, then flake the smoked trout into the bowl.
Add the dressing and toss gently with your hands.
Pile onto individual plates and serve.

Asian flavors · Fish · Whole30 compliant

Stir-fried sesame shrimp and spinach

Belinda

More clean-eating recipes, this one from Martha Rose Shulman

The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.

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1lb large shrimp, peeled and deveined
Salt to taste
⅛ tsp sugar (leave out if on Whole 30)
2 tbsp light sesame oil
1 tbsp minced ginger
1 tbsp minced garlic
¼ to ½ tsp crumbled dried red chili
2 tbsp sesame seeds
1 generous bunch spinach (about 1 pound), stems trimmed at the end, rinsed in 2 changes water
2 tsp dark sesame oil

Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.

Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.

Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.

Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.

Fish · Gluten Free · Whole30 compliant

Shrimp in garlicky green sauce

Belinda

Mark Bittman came up with this super recipe that can serve 4 as a main course or 8 as a starter.
The dish draws its color from parsley and its impact from chilies, scallions, and mostly garlic. (Can’t have too much garlic!)

Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green.

You can serve this with pasta, rice or bread to mop up the sauce, or just a simple green salad if you’re Paleo/Whole 30.

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6 cloves garlic, peeled
⅓ cup extra virgin olive oil
6 scallions, trimmed and chopped
1 cup parsley, leaves and thin stems
2 pounds shrimp, peeled
Salt and pepper to taste
4 dried chilies or a few pinches of crushed red chili flakes, or to taste
⅓ cup stock (shrimp, fish or chicken) or white wine or water

Heat the oven to 500 degrees.
Combine the garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add the scallions and parsley and pulse until the mixture is minced. Toss with the shrimp, salt, pepper and chilies.
Put shrimp in a large roasting pan. Add the liquid and place the pan in the oven.
Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.

Fish · Gluten Free · Whole30 compliant

Pan-seared salmon with currants, celery, olives and capers

Belinda

After December, the month of excess, it’s always lovely to hit January with clean-eating recipes. This recipe is simple, but complex in flavors, thanks to Yotam Ottolenghi’s divine combination of “salsa” ingredients.

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⅔ cup currants
A generous pinch of saffron
4 salmon fillets (about 4 ounces each), skin on
About 1/2 cup olive oil
Salt and black pepper
4 sticks celery (about 6 ounces), cut into 1/2-inch dice, leaves removed and reserved for garnish
¼ cup pine nuts, roughly chopped
A scant 1/4 cup drained capers, plus 2 tablespoons of their brine
8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
⅓ cup parsley, roughly chopped
1 tsp finely grated lemon zest
1 tsp lemon juice

Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.

Add 1/3 cup of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly).
Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.

In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Fish

Tuscan butter salmon

Belinda

A delicious and easy salmon recipe that has a smooth, silky sauce and the fresh pop of cherry tomatoes and fresh basil.

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SERVES 4

2 tbsp. extra-virgin olive oil
4 (6-oz) salmon fillets, patted dry with paper towels
Kosher salt
Freshly ground black pepper
3 tbsp. unsalted butter
3 cloves garlic, minced
1 1/2 cups halved cherry tomatoes
3 cups baby spinach
1/2 cup heavy cream
1 ball of burrata cheese, optional for when you want to feel extra indulgent!
3/4 cup Parmesan
3/4 cup chopped basil, plus more for garnish
Lemon wedges, for serving (optional)

In a large skillet over medium-high heat, heat oil. Season the salmon all over with salt and pepper. When the oil is shimmering but not smoking, add the salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.

Reduce heat to medium and add butter. When the butter has melted, stir in the garlic and cook until fragrant, about 1 minute. Add the cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add the spinach and cook until the spinach is beginning to wilt.

Stir in the heavy cream, parmesan and herbs and bring the mixture to a simmer. Reduce the heat to low and simmer until the sauce is slightly reduced, about 3 minutes.

Return the salmon back to skillet and spoon over the sauce. Simmer until the salmon is cooked through, about 3 minutes more.
At this point, you can stir through the burrata cheese, for extra silky heaven!

Garnish with more herbs and squeeze the lemon on top before serving.

Appetizer Vegetarian · Dairy-free · Do-ahead · Fish · Gluten Free · Vegan · Whole30 compliant

Avocado, strawberry and mango salsa

Belinda

This is the quickest, tastiest summer salsa and can be served either with pita chips as an appetizer or as a side to a lovely piece of salmon, which we particularly love. These flavors complement salmon beautifully.
It takes about 20 minutes to make and is the perfect summer dinner party side.

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1 heaped  cup diced strawberries (a little more than a half pound of strawberries)
1 heaped cup diced ripe mango (from 2 large mangoes)
2 avocados, diced
1 large jalapeno, seeded and diced
3 tbsp finely diced red onion
4  tbsp diced cilantro
2 limes, juiced
1/4 to 1/2 tsp salt, plus more to taste

Place all ingredients in a medium bowl and mix to combine.
Garnish with extra cilantro.
Great served with pita chips for dipping and also great served on salmon, fish tacos or shrimp.

Serves 4-6. Recipe easily doubled

Do-ahead · Fish · Gluten Free

Salmon with beet, feta and lime salsa

Belinda

As we go into summer, I’m always on the lookout for light, interesting food and this recipe is from the BBC and is a super combination of flavors. SO easy too!

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This recipe is for 2, but very easily augmented

2 fillets of skinned salmon fillet, about 5 oz each
1/2 lb cooked beets. (I roast mine in foil with balsamic vinegar and orange juice) after peeling and halving them, but you can certainly buy ready cooked ones.
3 oz Greek feta cheese (not crumbled)
2 limes
A little fresh thyme for garnish

Chop the cooked beets and feta into small cubes and mix with the juice and zest of 1 good sized lime. Add seasoning

Season the salmon with salt and pepper. Heat 2 tbsp oil in a non-stick frying pan over a high heat.
When hot, add the salmon, skinned-side down and cook for 3 minutes.
Flip over, turn the heat down and cook for a further 4 – 5 minutes until it starts to flake with you cut through it.

Serve the beet salsa and the remaining lime cut into wedges. Sprinkle a few florets of fresh thyme over the salsa.

Asian flavors · Fish

Salmon in ginger-butter sauce

Belinda1 Comment

This is a great recipe if you want to minimize time in the kitchen.
All you need is time to marinate the salmon filets in this gorgeous sauce, then broil them, served with rice or a simple green salad.

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Serves 2 (or can be doubled easily)

2 salmon fillets (1/2lb each)
3 tbsp dry sherry
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 tbsp finely minced fresh ginger
2 tbsp chopped fresh Italian parsley
2 tbsp butter
Freshly ground black pepper and salt

Advance preparation

Combine the sherry, soy sauce and sesame oil. Rub the fillets with this marinade.
Rub the ginger across the top of the fillets then sprinkle on the parsley. Dot the butter evenly across the surface and add black pepper and a sprinkling of salt to taste.
(This can be done several hours in advance)

Last minute cooking

To broil, preheat the oven to 550 F then turn the oven to Broil.
Place the salmon about 4 inches below the direct heat and cook without turning until the fish turns a lighter pink and just becomes firm to the touch. It will begin to flake when prodded with a fork, about 6 to 8 minutes.

When cooked, transfer the fillets to heated dinner plates and serve with a lovely salad, lemon wedge or some simple boiled rice