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Mahi Mahi Flatbread-Tacos with Avocado

I surely love fish, that’s no secret, and the other day I was looking into my fridge for a perfect companion to a lovely Mahi Mahi I had, and I decided to make some flatbread-tacos with it!

This is a quick and healthy recipe and it taste like a little bit of summer!

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INGREDIENTS (for 4 people):

8 flatbreads (but you can also use tortillas)

4 Mahi Mahi filets

1 cup of organic corn kernels

1 cup of organic diced tomato

1 organic lime

2 organic avocados

organic lemon-garlic herb mix

organic fresh parsley

salt & pepper

organic coconut oil

PREPARATION:

Turn up your oven at the minimum temperature (125 or 170 depending on your oven).

Heat up a large skillet with some coconut oil on a medium heat.

Rub the herb mix some salt and pepper on your mahi mahi, place it in the pan and let it cook for about 3-4 mins on each side.

Meanwhile combine the corn, diced tomato, some lime juice, salt, pepper and some chopped fresh parsley. Set aside.

When your fish is cooked through, let it rest for a few minutes.

Put the flatbread in the oven for just about a couple of minutes while you work on your avocado creme.

Scoop up your avocados in a small bowl, add some salt and pepper and lime juice, use a fork to break it down to a creme consistency. Set aside.

Now it’s time to put everything together, get your flatbread out of the oven, flake the mahi mahi and place it in the ‘tacos’, top it with your corn and tomato salsa and the avocado creme…and enjoy it!

 

 

 

 

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1 Pan Roasted Salmon with Brussel Sprouts

There’s nothing I love more than being able to cook everything at once!

And roasting things in the oven just makes everything taste so delicious, it really brings out the flavors.

This is another quick and healthy recipe for a yummy and hassle-free dinner.

INGREDIENTS (for 4 people):

2 pound of organic Brussel sprouts

4 wild caught salmon filets

organic olive oil

organic garlic and herbs mix

1 organic lemon

salt & peper

INSTRUCTIONS:

Preheat the oven at 450 degrees.

Lightly grease a rimmed baking sheet with cooking spray.

Wash and trim the Brussel sprouts (I like to cut mine in quarters, but you can leave them whole if you prefer).

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Put them in a mixing bowl with some olive oil, salt, pepper. Mix well.

Transfer them to the baking sheet and be sure they are on a single layer.

Wash your salmon and pat it dry.

Add it to the baking sheet.

Drizzle it with olive oil.

Season it with salt, pepper and the garlic and herb mix (or any other herb mix you like).

Drizzle the salmon and the Brussel sprouts with some lemon juice.

Put the baking sheet in the oven for about 12 minutes.

Stir the Brussel sprouts once or twice during cooking.

Remove from the oven, and enjoy!

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Lemon garlic salmon

I was running around the house all morning the other day and before I knew it I realized I had to get ready to leave…but I was famished!

I wasn’t gonna skip lunch but I needed something quick and healthy to make.

So I decided to go for salmon (I love me some salmon!) and because I didn’t have that much time to cook, I decided to put it in a pan in bite size pieces…

The whole thing took me less than 10 mins from start to finish and I got to enjoy a lovely lunch!

Who says you can’t have fast and healthy food?

 

INGREDIENTS (x 2 people):

2 salmon fillets (or 1 pound of salmon) cut into bite size pieces

2 tablespoons of coconut oil

1 1/2 cup of fresh organic green beans

1/2 organic lemon sliced (keep the other half to squeeze)

salt pepper & organic garlic & herbs mix (or any herb mix you enjoy)

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INSTRUCTIONS:

In a large skillet melt the coconut oil over medium heat.

Place the salmon in the skillet and cook 1 minute per side (it cooks very fast so keep an eye on it).

Toss in the green beans, the garlic & herbs mix, the sliced lemon, salt & pepper.

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Cook for an additional 1 or 2 mins, until the green beans are tender.

Squeeze some extra lemon if desired and enjoy it!

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