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Crispy Breaded Arctic Char Fish Fingers with Spicy Horseradish sauce

Ingredients

  • 1 large piece of skinless Arctic char, sliced into 1/4 inch strips
  • 2 eggs, beaten
  • 1 1/2 cup fine bread crumbs ( spelt or Kamut)
  • 3 tbsp coconut oil
  • 1 tbsp dried oregano
  • 1 tsp sea salt

Instructions 

  1. Wash Fish, slice the fish into 1/4 inch strips
  2. Beat eggs in a shallow dish and bath the fish in the egg
  3. Pour breadcrumbs onto a plate. Mix the oregano and sea salt into the breadcrumbs. Roll the fish strips in the breadcrumbs. Put aside onto a plate until the pan is hot
  4. Heat large frying pan on medium to heat high. Add 2 tbsp coconut oil until melted
  5. Add fish strips to pan and cook covered 10 minutes on each side. Once both sides are browned and crispy, cook for additional 5 minutes on low heat, with an additional tbsp of coconut oil. Turning the fish strips in the additional oil
  6. Remove from pan and drizzle with horseradish sauce and serve

Horseradish Sauce

  • 2 tsp horseradish
  • 1 tbsp fresh parsley, chopped
  • 1 large garlic clove, minced
  • 2 tbsp vegenaise
  • 1 tbsp water
  • pinch cayenne pepper

Mix all ingredients together into a small bowl

Yield: 10-12 pieces

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Fish Tacos with Mango Salsa

Ingredients

  • 2 filets of white fish – tilapia or halibut, thinly sliced into quarters
  • 6, 2 oz spelt tortillas (Rudi’s organic Bakery)
  • 1 cup, kamut bread crumbs
  • 1/4 cup brown rice flour
  • 1 tbsp Italian herbs
  • 1 tsp sea salt
  • 2 eggs
  • handful fresh cilantro, chopped
  • 2 tbsp coconut oil

Mango Salsa

Ingredients

  • 1 mango, chopped
  • 1/2 small red onion, chopped
  • 1 tomato, chopped
  • 1 handful fresh cilantro, chopped
  • 2 limes, juiced
  • Pinch of sea salt

Instructions

Mix all ingredients together using a spoon and set aside

Cabbage Slaw

  • 1/2 – 1 small green cabbage, thinly sliced
  • 1 carrot, grated
  • 1/2 red pepper, thinly sliced
  • 2 tbsp vegenaise
  • 1/4 cup brown rice vinegar
  • 1 tbsp raw agave syrup
  • Pinch sea salt

Instructions

Mix all ingredients together using a spoon and set aside

Chipotle Sauce

  • 1/2 tsp dried chipotle
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 2 tbsp vegenaise
  • 1 – 2 garlic cloves, minced
  • 1 tbsp water

Instructions

Mix all ingredients together using a spoon and set aside

Instructions for Fish

  1. In a large bowl whisk your eggs with a fork, then dip the pieces of fish in the egg wash and coat each piece
  2. On a large plate, combine the flour, bread crumbs and herbs. Add your fish from the egg wash into the flour and bread crumbs and cover each piece evenly
  3. In a large skillet, over medium heat, add 2 tbsp coconut oil, transfer the covered pieces of fish into the hot oil until golden brown and cook through, about 5-7 minutes
  4. Make tacos with the tortillas and fish and top each with shredded cabbage, salsa, sauce and cilantro
Yield: 5-6

Penne Pasta with Baked Lemon Dill Salmon

Ingredients

  • 2- 227 grams (boxes) quinoa penne pasta
  • 1- 15 oz can crushed tomatoes
  • 3 garlic cloves, minced
  • 1 small white onion, finely chopped
  • 2 cups green peas
  • 2 cups spinach
  • 2 tbsp paprika
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp fresh dill
  • 3 tbsp olive oil
  • 1 tbsp raw agave syrup
  • 1 tbsp apple cider vinegar
  • 1/2 cup rice milk
  • 1/2 tbsp sea salt
  • 1/2 tsp chilli flakes (optional)

Salmon

  • 3- 6 oz salmon, skinless and boneless
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 1 tbsp fresh dill
  • pinch sea salt

Instructions

  1. Preheat oven to 375 degrees F.  Rinse salmon and pat dry with paper towel and set aside
  2. Combine lemon, olive oil, dill and salt into a small bowl. Add the salmon and let it marinade in the lemon mix for approx 15 minutes
  3. Add tbsp of olive oil with minced garlic and onions to a sauce pan on medium to high heat, and saute until the onions are translucent and the garlic is fragrant. Add peas and spinach, cook until tender. After 5 minutes of cooking the onion and garlic, combine the dried herbs with paprika and sea salt. Cook the herbs with vegetables for 10 minutes
  4. At this point you can put the salmon in the oven and bake for 45 minutes uncovered
  5. Add crushed tomatoes, rice milk, agave and apple cider vinegar. Cook for the remaining time of the salmon on low heat covered. Stirring the sauce occasionally
  6. At the remaining 15 minutes cooking time for the salmon, bring salted pot of water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente,  stirring the pasta occasionally
  7. Remove salmon from oven and set aside until the pasta is cooked. Add cooked pasta to sauce and combine. Cut salmon into quarter-inch pieces and place on top of each pasta dish . Garnish pasta with fresh dill and chill flakes with a drizzle of olive oil
  8. Enjoy!

Yield: 4-6

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Sweet & Sour Coconut Tilapia

Ingredients

  • 3 6 oz pieces of tilapia
  • 1 1/2 cup spelt bread crumbs
  • 2 tbsp shredded coconut
  • 1 cup brown rice flour
  • 2 eggs
  • 3 tbsp coconut oil

Sweet & Sour Sauce

  • 1 cup pineapple juice (organic)
  • 1/2 tsp red chili sauce
  • 1/2 cup brown rice syrup
  • 1 tbsp raw agave syrup
  • 1/2 cup apple cider vinegar
  • 1/2 tsp sea salt

Instructions

  1. Rinse the fillets and pat dry with paper towels. Cut fish into quarters and set aside
  2. Mix the sweet & sour sauce ingredients together in a medium bowl and set aside once ready to use
  3. Place the egg in another bowl and beat until frothy, about 30 seconds
  4. Put the crumbs and flour into two separate bowls
  5. Coat the tilapia pieces in the flour and pat to remove any excess flour. Dip the fish in the egg wash, then gently coat the fish in the crumbs & shredded coconut
  6. Place the breaded fish pieces in the melted coconut oil on medium – high heat in a shallow frying pan. Cooking each side for approx 15 minutes or until slightly brown – add more oil if you feel the fish is starting to look dry
  7. Once the fish is cooked, pour the sweet & sour sauce over the fish then serve with rice

Yield: 2-4

Roasted Herb Dijon Salmon

Ingredients

  • 2 6-8 oz boneless & skinless salmon filets
  • 2 tbsp Dijon mustard
  • 1 tbsp dried or fresh thyme
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 2 garlic cloves, minced
  • pinch sea salt
  • pepper to taste

Instructions

  1. Preheat oven 375 degrees F. Wash salmon, pat dry with paper towel and set aside. In a medium size bowl, combine mustard, thyme, lemon, olive oil, garlic and sea salt. Mix until smooth and somewhat thick
  2. Put salmon in the sauce and put into fridge for approx 30 minutes, or for the amount of time it takes you to prepare your other side dishes
  3. When ready to cook salmon, put into a baking pan covering the fish with all the sauce
  4. Garnish with ground pepper. Bake for 45 minutes
  5. Serve with rice and veggies

Yield: 2-4