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Issue 48: Favorites from the Sea

Blackened Sea Bass
Yield:
4 servings

Ingredients:
4 6-oz. pieces of fish, covered completely with blackening spice mix
1 tablespoon coconut oil
2 tablespoons cumin seed, ground
2 teaspoons coriander seed, ground
1 tablespoons dulse flakes
3 tablespoons tamari
1 teaspoon Sucanat (an organic natural sweetener)
1 tablespoon capers

Directions:
Heat cumin seed, coriander seed and dulse for 1 minute in small fry pan with coconut oil. Add tamari, Sucanat and capers. Blend well. Marinate fish for a minimum of 3 hours. Heat under broiler on high. Cook fish 2 minutes on each side.

Source: Sheila Barcelo of Eden’s Gourmet in Central Florida

 

Cilantro-Lime Sea Bass
Yield:
2 servings

Ingredients:
Coconut oil
Fresh or minced garlic
Chopped tomatoes
Cilantro
2½ lbs. sea bass filets

Directions:
In a pan, melt coconut oil. Stir in garlic and cook for 2 minutes. Stir in chopped tomatoes and cilantro. Cook for another minute. Add filets. Cook approximately 10 minutes, turning once.

Source: Nicki Rubin

 

Halibut with Green Coconut Curry-Roasted Nori Rolls
Yield: 1 serving per fish filet

Ingredients:
Halibut filets
Salt
Pepper
Turmeric
Flour
Clarified butter/oil
3 Shallots
Chopped ginger
Lemongrass
Cilantro
Jalapeno pepper
Curry powder
Garlic
2 cans of coconut milk
Kefir lime leaves
Chopped basil
Soba noodles
Red pepper
Soy sauce
Extra-virgin coconut oil
Snow peas
Pine nuts
Nori seaweed sheets

Directions:
Take halibut steaks and dust both sides lightly in a mixture of flour. Salt, pepper, and turmeric. Sear on both sides in clarified butter or oil. Finish in a hot oven if steaks are thick and still rare. Mince 3 shallots and cook slowly in a saucepan until soft. Add a little chopped ginger and lemongrass, cilantro, chopped jalapeno pepper, a pinch of curry powder and garlic, and cook several minutes more. Add 2 cans of coconut milk and simmer until slightly reduced. Toss in several kefir lime leaves if available and some roughly chopped basil. Taste for seasoning.

Cook a package of soba noodles according to directions. Drain and season with crushed red pepper, soy sauce, and extra-virgin coconut oil. Add some slivered snow peas, pine nuts, etc. Wrap in Nori seaweed sheets. Place on roasting pan and roast for around 5-10 minutes. Place 2 Nori rolls in a shallow bowl, put halibut on top and ladle on some coconut curry sauce in shallow bowl. Garnish with lime leaves, fried shallots, and radish pickle, etc.

Source: Mike and Margie Perrin of 11 Maple Street Restaurant in Jensen Beach, Florida

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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