Fancy Salted Citrus Fish

I make whole fish for dinner normally once a week. A few weeks ago we went fishing and got a bunch of wonderful trout. I wanted to do something new and decided to try a salt bake. It worked out great!

Ingredients:
1 3 lbs whole trout or branzino (tail and head one, no scales and insides removed)
1 lime (zest and juice separate)
1/2 bunch cilantro + 1/4 cup chopped cilantro
1 tbs olive oil
2 tsp pepper
2 cup sea salt
2 cup fine sea salt
1 egg
Water

Rinse and pat dry the fish well. Place the fish on a large baking sheet lined with wax paper. Coat the fish with half the lime juice, olive oil and pepper. Stuff the fish with the half bunch of cilantro into the cavity of the fish. Now, in a separate bowl mix together all the salt, chopped cilantro, egg and lime zest. Then add small bits of water at time while continuing to mix. Your looking for a wet sand consistence. Place a 1/2 inch layer of salt under the fish. Pour the rest of the salt on top leaving the tail and head out. Bake the whole thing for 30 minutes at 350 degrees. Once cooked, meat will fall off the bones making it easy to serve.

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Quick Paleo Glazed Carrots

Quick sides are key to week night dinners. This dish takes a few minutes and will make everyone happy.

Ingredients:
1 Lb baby carrots
2 Tablespoons honey
Pinch of salt
1 Tablespoon coconut butter

Start by steaming carrots. Frozen baby carrots in a steamer bag will also work. Once carrots are cooked place in a large bowl with honey, salt and coconut butter. Toss everything together until carrots are fully coated. Serve warm.

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Italian Sweet and Sour Eggplant

Eggplant is such a wonderful veggie. There are a million options on how to prepare it. This recipe will go great with any dish.

Ingredients:
1/4 cup salt
1 large eggplant
3 tablespoons balsamic
2 tablespoons honey
1 1/2 tablespoon butter or coconut butter

Start by cutting the eggplant up into cubes. Mix the eggplant well with the salt in a large bowl. Let the eggplant and salt sit for 20 minutes then rinse salt well with water and pat dry. Next, place eggplant in a large well sprayed pan over medium heat. Add balsamic vinegar and sauté for a minute or two. Cover pan and allow it to cook over medium low heat for 5 minutes. Now, add honey and butter then toss together. Sauté for a few more minutes of medium heat and serve.

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