Ginger Lemon Sea Bass

 

This Asian-inspired Ginger Lemon Sea Bass can easily be used with any other kind of fish filet. I cook it in boiling water inside a foil “pocket”, but I first line it in parchment paper to avoid aluminum coming in direct contact with my food.

One of the downsides of cooking fish is the lingering smell in the house, but with this cooking method most of the smell is contained in the pocket. This recipe can be baked as well, cutting the cooking time down by 5 to 10 minutes, but it is a little bit more dry that way and the flavors do not seal in the same.

For other fish recipe ideas try my almond crusted pan-fried fish with garlic butter, sage salmon or my salmon pesto pasta

Ingredients:

1 lb of sea bass, cut into 2 or 3 pieces
2 tbsp of coconut aminos (soy sauce replacement)
1 tbsp of sesame oil
2 tsp of fresh ground ginger
3-4 lemon slices
salt to taste
red pepper flakes to taste (optional)

Preparation:

• Place the fish on a piece of parchment paper.
• Spread the ground ginger evenly over the fish.
• Pour the sesame oil and coconut aminos over it.
• Sprinkle some salt and red pepper flakes.
• Place the lemon slices on top of the fish.
• Fold the parchment paper over the fish, and make a pocket sealing in the marinade.
• Place the parchment paper pocket over a piece of aluminum foil and make another sealed pocket, packing sure that the opening fold is on the top.
• In a large bottom pot bring about an inch of water to a boil.
• Put the fish “pocket” in the pot, making sure that the water cannot get inside.
• Cover lower the heat to medium and cook for about 20 minutes or until the fish flakes easily with a fork. Cooking time varies depending on the thickness of the fish. If you are only wrapping the fish in foil and not using the parchment paper, the cooking time will be much shorter.
• Serve as is or with some lemon juice over it.

Ginger Lemon Sea Bass

Recipe Type: Entree

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 3

Ingredients

• 1 lb of sea bass, cut into 2 or 3 pieces
• 2 tbsp of coconut aminos (soy sauce replacement)
• 1 tbsp of sesame oil
• 2 tsp of fresh ground ginger
• 3-4 lemon slices
• salt to taste
• red pepper flakes to taste (optional)

Instructions

1. Place the fish on a piece of parchment paper.
2. Spread the ground ginger evenly over the fish.
3. Pour the sesame oil and coconut aminos over it.
4. Sprinkle some salt and red pepper flakes.
5. Place the lemon slices on top of the fish.
6. Fold the parchment paper over the fish, and make a pocket sealing in the marinade.
7. Place the parchment paper pocket over a piece of aluminum foil and make another sealed pocket, packing sure that the opening fold is on the top.
8. In a large bottom pot bring about an inch of water to a boil.
9. Put the fish “pocket” in the pot, making sure that the water cannot get inside.
10. Cover lower the heat to medium and cook for about 20 minutes or until the fish flakes easily with a fork. Cooking time varies depending on the thickness of the fish. If you are only wrapping the fish in foil and not using the parchment paper, the cooking time will be much shorter.
11. Serve as is or with some lemon juice over it.

3.2.1226

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Salmon Pesto Paleo Pasta

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One of the biggest challenges of going grain-free is finding a way to satiate your pasta cravings. By itself, pasta doesn’t have much flavor of its own; what makes pasta one of our favorite dishes are the sauces we put over them. For this Salmon Pesto Paleo Pasta, I used zucchini cut in the shape of noodles and put them in boiling water for a couple of minutes. Not only they are tastier than regular noodles, but they cook faster, they are more nutritious, and they have fewer calories.

Between these and spaghetti squash I don’t ever think I could ever go back to regular pasta noodles. The secret to making these noodles is to not over-cook them, you want them soft and flexible but not mushy.

 

Ingredients:

3 medium salmon fillets
3 medium zucchini
1 1/2 cup of basil leaves (packed)
1/2 cup of pine nuts
1/4 cup of macadamia nuts
3 garlic cloves
1/2 to 3/4 cup of olive oil
Salt and pepper to taste

Instructions:

• Preheat oven to 400
• Cut unpeeled zucchini lengthwise into thin noodles you can use either a potato peeler or a mandolin slicer.
•  In a large pot over high heat, bring 3 quarts of water to a boil, add the noodles and cook for 2 or 3 minutes, until noodles are tender but not mushy, remove from heat and drain.
• Dry the Salmon with a paper towel and rub with some olive oil, salt and pepper and bake for about 10-20 minutes or until it easily flakes. Cooking time varies depending on the thickness of the fish.
• To make the pesto sauce, blend the rest of ingredients together until smooth.
• To assemble, mix the noodles and the sauce and top with a salmon fillet

Almond Crusted Pan Fried Fish With Garlic Butter Sauce‏

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I have gotten a few requests for more fish recipes; I love fish, but a few years ago I developed a mild intolerance to it, so know that I made this one just for you

Ingredients:

1 lb of fish fillets ( I used Alaskan wild cod)
1 cup of ground almonds or almond flour
2 eggs
1 tbsp of arrowroot powder
1 tsp of garlic powder
1/2 tsp of coriander
Salt and pepper to taste
Coconut oil or olive oil for frying

Preparation:

• Heat oil in a large pan
• In a medium bowl beat the eggs and add arrowroot, coriander, garlic powder, salt and pepper.
• Pour the ground almonds in a separate plate
• Dry fish with a paper towel
• Dip it in the egg mixture.
• Set on top of the almonds and turn, making sure to coat all sides.
• Pan fry on both sides until golden brown and the fish flakes easily

 

For the garlic butter sauce

 Ingredients:

3 tbsp of butter (use olive oil with a little bit of garlic powder if you are dairy intolerant)
1 tbsp of olive oil
1 tbsp of fresh minced garlic
1/2 to 1 tbsp of lemon juice
A pinch of paprika
Salt to taste
Fresh chopped parsley to sprinkle on top (optional)

Preparation:

• In a small saucepan heat the olive oil and butter until butter is melted
• Add the garlic, lemon, salt,and paprika.
• Continue to cook for about 1-2 minutes
• Remove from heat and sprinkle parsley on top

Sage Salmon

Considered by many the “filet mignon of the sea”, salmon is a great source of protein, omega 3 fatty acids and vitamin D; it’s pretty easy and fast to make, but be careful not to over cook it as it gets tough, dry and overwhelmingly fishy easily.

Ingredients:

2 lb wild-caught salmon fillets
4 tbsp of olive oil
1/2 tbsp of Dijon mustard
1 tbsp of lemon
1 tbsp of garlic powder
20 – 25 leaves of fresh sage
2 tbsp of pine nuts (optional)
Salt to taste

Preparation:

• Preheat oven to 375
• Using a mortar and pestle grind 10 sage leaves, transfer to a small bowl and combine with 2 tbsp of oil, lemon, mustard, garlic powder and salt.
• Dry the salmon fillet with a paper towel, rub with the sage mixture, place over a cookie sheet and let marinade for 30 minutes (optional)
• Bake until it easily flakes. This may take 10 to 20 minutes depending on the salmon’s thickness.
• In a small skillet, saute the remaining sage leaves, oil, pine nuts and a pinch of salt, until the nuts are slightly brown and the sage leaves crispy
• Spread the nuts and crumbled leaves over the cooked salmon and serve.