This is the AIP (autoimmunne-friendly) version of the regular breaded fish recipe (posted here). This recipe is nut-free, dairy-free, and egg-free, but it still tastes great. I used cod here, but you can use other types of fish instead.
Enjoy with the garlic ghee sauce – it’s tasty, really easy to make, and highly nutritious! This is a great way to get more fish into your diet.
This recipe is a modified version of one that Jana, one of our readers, sent in. As soon as I saw her recipe, I knew it was going to be a winner, and I asked her if I could try making it with some modifications and then share the recipe with everyone.
She very generously agreed, so here it is! Thanks Jana!
(Even if you don’t eat much fish, give this recipe a try. It’s really really good especially with the garlic ghee!) And an AIP version of this recipe will be posted here soon.
Petrale sole is a delicious fish that’s pretty cheap (we bought 3 for around $15 at Costco).
There’s not much debate between the various diets that fish is super nutritious and healthy, and I happen to love all seafood, so we often cook fish in our house.
Petrale sole is a fish I’ve eaten at restaurants before, but I’ve never tried to cook it until now.
It was remarkably easy and tasty, and here’s how to cook it.
A reader emailed me a few months ago asking for a Paleo tuna casserole recipe, and I realized that I had zero idea what that was, having not grown up in the US!
For those of you that also never had tuna casserole before, Wikipedia describes it as “a casserole mainly composed of egg noodles (or some other starch such as rice) and canned tuna fish, with canned peas and corn sometimes added,” and topped with something crunchy like potato chips.
I’m here in the beautiful city of Edinburgh, and salmon is one of the popular local foods here. While I struggled to find smoked salmon in the US, it’s really easy to get it in the throughout UK, and it’s delicious.
If you haven’t ever had smoked salmon before, it’s basically something you eat straight out of the packaging (no need to cook). It tastes like salmon but with a salty, smoky flavor, and its texture is that of raw fish (a bit drier than sashimi-grade). When you buy it, it’s often already sliced into thin slices (thinner than sashimi salmon).
As a child, I was initially terrified of eating smoked salmon (I was terrified of eating anything “raw”), and it took my quite a while before I started to enjoy smoked salmon. Now, I love it!
I love visiting Asian supermarkets, because you get to see so many great fruits, vegetables, meats, and seafoods!
In Vancouver, there’s a ton of Asian supermarkets and a ton of seafood, so sashimi seemed like a great option to pick up at my local H-Mart. Since you don’t have to cook anything, this paleo sashimi salad with kale and mangos is super fast to make. It’s fantastic as an appetizer or a quick lunch.
This is a great tuna salad for when you don’t have any Paleo mayo handy! This Paleo Italian tuna salad recipe uses olive oil instead of mayo to make the tuna moist and tasty.
I’m a big fan of soups, especially during the winter months. And the best thing about soups is that they’re really really easy to make and can be an entire meal!
This easy seafood soup is so nutritious and filling – it’s packed with vegetables, coconut milk, and your choice of seafood.
One of the things I love about fish (apart from its deliciousness) is just how fast it cooks!
And, as an extra bonus, fish defrosts quickly if you buy it frozen.
All of this adds up to a super fast meal!
My mum has cooked my entire life. She has also worked my entire life and was often at work late (she has a PhD in material science has worked for Oxford University as well as IBM in the past).
Despite her exhausting job, every night she would come home and cook an entire meal from scratch for me and my dad (he hates eating leftovers and loves to eat a ton of food). I think this made her amazingly good at cooking quick meals with whatever we had in the fridge.
This fish bake is a dish she’s been making recently – I love it because it’s an entire meal in one large casserole dish. You can double or triple the recipe easily depending on how many people you want to feed. And it takes just a few minutes to chop everything up – after that, you can put your feet up and relax.
New York has been my “home” for the past five and a half years. If you’ve never visited, then let me tell you that there are all sorts of things you will see in this city that just doesn’t happen elsewhere. From semi-naked guitarists in Times Square to Gossip Girls filming on Columbia campus to rats running through subway.
Those were things I used to find exciting slash seriously gross about NYC, but I’ve now realized that I don’t even turn my head to look. I’ve finally become a New Yorker!
I was actually on my way to pick up groceries to make these coconut tuna fish cakes when I walked by a unicyclist meandering down a residential street. Even though I was looking straight ahead at him, it never registered in my head that this was something odd. After all, what’s odd about a unicyclist when two men will fight in daylight over a parking spot (note all the pedestrians walking by in the background not seeing a thing).
I guess this was a long way to say that it’s time I left New York. There are many reasons why I’ve decided to leave in a few months, and this was just one of them. But regardless of where I am, the recipes shall continue!