The Paleo Diet - Loren Cordain [79]
3 cloves garlic, minced
1 red onion, minced
1 green pepper, chopped
4 tomatoes, diced
6 T fresh chopped parsley
1 tsp dried basil
1 tsp dill weed
1/8 tsp black pepper
2 T lemon juice
Thoroughly wash haddock in cool water and set aside. Heat oil in a heavy skillet, and sauté garlic and onion until tender. Add green peppers and continue to sauté on low heat until tender. Add tomatoes, parsley, basil, dill, and black pepper. Remove from heat and spread half the sauce in the bottom of a 9 × 13-inch baking dish. Place fish on top, and pour remaining sauce over entire fish. Sprinkle with lemon juice. Cover with foil, and bake at 375 degrees for fifteen to twenty minutes or until flaky. Serves four.
Savory Steamed Mussels
1 lb fresh mussels in shells
½ c water
1 clove garlic, minced
2 T olive oil
1 tsp dill
1 T fresh lemon juice
½ c dry white wine
Steam mussels in water until shells open. While mussels are steaming, sauté garlic in olive oil. Add dill, lemon juice, and wine. Simmer for three minutes. When mussels are open, put on serving plate and pour mixture over each. Serves two.
Salmon Steaks in Curry Sauce
Two 8-ounce salmon steaks
2 tsp curry powder
1 tsp turmeric
½ tsp cayenne pepper
1 c chicken stock (salt free)
4 tsp white wine
Wash salmon, and place in shallow baking dish. Mix curry, turmeric, and pepper with chicken stock, and pour over fish. Pour in white wine, and cover with foil. Bake at 350 degrees for twenty to thirty minutes. Salmon should flake easily with fork. Serves two.
Chez Lorraine’s Baked Salmon
4 salmon steaks (about 1¾-2 lb)
4 T lemon juice
1 tsp dill weed
2 T finely chopped fresh chives
Lime wedges
Place each salmon steak on a piece of aluminum foil large enough to wrap it. Pour lemon juice over each steak, sprinkle with dill, and seal each steak in its aluminum pouch. Put the aluminum-sealed steaks in a Pyrex dish and bake at 350 degrees for thirty minutes or until the fish flakes easily with a fork. Serve salmon with sprinkled chives and lime wedges. Serves four.
Shrimp-Stuffed Avocados
4 large avocados, peeled
and halved, seeds removed
1½ c small salad shrimp,
cooked and washed
1 T lemon juice
1 T onion powder
1 tsp black pepper
1 T paprika
Set avocados on serving plate with cut side facing up. Combine shrimp, lemon juice, onion powder, and pepper in a medium-size mixing bowl. Spoon shrimp mixture onto each avocado, covering generously. Sprinkle top of each stuffed avocado with paprika before serving. Serves four.
Barbecued Alaskan Shrimp
2½ lb shelled and steamed
jumbo shrimp with tails
left on
¼ c virgin olive oil
3 garlic cloves, minced
1/8 tsp paprika
Dash of cayenne pepper
2 T lemon juice
2 fresh limes, cut into wedges
3-4 sprigs fresh parsley
Place cooked shrimp in a large bowl. Mix olive oil, garlic, spices, and lemon juice in a separate bowl. Brush shrimp with spice mixture, and place on hot grill or under broiler for one to two minutes. Turn shrimp and continue cooking for an additional one to two minutes. Garnish with lime wedges and parsley. Serves three to four.
Tahoe Shrimp Salad
1 lb small salad shrimp,
cooked
½ red onion, minced
1 T dried dill weed
1 T paprika
2 T fresh-squeezed lemon
juice
3 c chopped lettuce
1 hard-boiled egg, sliced
Rinse and drain shrimp, and set aside. In a small bowl, mix together onion, dill weed, paprika, and lemon juice. Fold in shrimp. Serve shrimp salad on lettuce, and top with hard-boiled egg slices. Serves two.
Red Snapper in Snappy Sauce
¼ c olive oil
2 cloves garlic
2 lb red snapper filets
½ c freshly squeezed lime juice
2 T freshly squeezed lemon
juice
1 tsp cayenne pepper
1 tsp black pepper
2 tomatoes, diced
4 scallions, sliced thin
½ green bell pepper, chopped
½ red bell pepper, chopped
Cilantro for garnish
Heat oil in skillet, and sauté garlic until golden brown. Lay fish in oil, and sprinkle with lime and lemon juice. Sprinkle cayenne and black peppers over all, then add tomatoes, scallions, and red and green