Enjoy the Bounty of the Ocean!

Photo 92--Seafood Case

Happy Friday! Here are four spectacular seafood recipes for you! Seafood is loaded with nutrients. For the best fish, look for fish that is wild-caught, not farm-raised. Enjoy!

Blackened Swordfish

• 1 pound swordfish, cut into two or three steaks
• 1 Tbsp. blackening seasoning
• 1 Tbsp. olive oil
• 2 Tbsp. coconut oil

1. Rub the swordfish steaks with the olive oil, then the blackening seasoning.
2. Heat the coconut oil in a fry pan (cast-iron pans work great for blackening).
3. Add the swordfish steaks to the pan and cook them over high heat for a few minutes on each side. Cooking time varies based on the size of the swordfish steaks. Check for doneness by cutting a swordfish steak open.

Turmeric-and-Rosemary Pan-Fried Shrimp

• 1 pound shrimp, peeled and deveined
• ½ Tbsp. ground turmeric
• ½ Tbsp. rosemary leaves, diced (or dried rosemary)
• Black pepper to taste
• Salt to taste
• 1 Tbsp. olive oil
• 2 Tbsp. coconut oil

1. Combine all of the ingredients except the coconut oil in a mixing bowl.
2. Heat the coconut oil in a sauté pan or fry pan.
3. Add the shrimp to the pan and cook them over medium heat for a few minutes on each side until they’re cooked on the inside. Cooking time varies based on the size of the shrimp. Check for doneness by cutting a shrimp open.

Lime-Marinated Mahi Mahi

• 1 pound mahi mahi, cut into two or three filets
• 1 cup olive oil
• 1 clove garlic, diced
• Juice of 1 lime
• 1/8 tsp. lime zest
• ½ tsp. cayenne powder
• 1/8 tsp. black pepper
• 1/8 tsp. salt

1. Pre-heat a grill.
2. In a mixing bowl, whisk together all of the ingredients except the mahi mahi filets to make the marinade.
3. Place the mahi mahi filets in the marinade and marinate them for 15 minutes.
4. Grill the mahi mahi over medium heat with the flesh side down for two minutes. Flip them over and cook them, skin-side down, until they’re cooked on the inside. Cooking time varies based on the size of the mahi mahi filets. Check for doneness by cutting a mahi mahi filet open.

Garlic-and-Rosemary Pan-Fried Scallops

• 1 pound scallops
• 2 cloves garlic, diced
• ½ Tbsp. rosemary leaves, diced (or dried rosemary)
• Black pepper to taste
• Salt to taste
• 1 Tbsp. olive oil
• 2 Tbsp. coconut oil

1. Combine all ingredients except coconut oil in a mixing bowl.
2. Heat the coconut oil in a sauté pan or fry pan.
3. Add the scallops to the pan and cook them over medium heat for a few minutes on each side until they’re cooked on the inside. Cooking time varies based on the size of the scallops. Check for doneness by cutting a scallop open.

Remember your mantra for today: NOURISHING MOVEMENT, NOURISHING FOOD, NOURISHING LIFE.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s