Mmmmm, swordfish steak. I believe I first tried it about 5 years ago and have enjoyed it ever since. It’s one of my seafood favorites that’s quite steak-y because of how thick they are, but cooks super quick and isn’t “fishy” tasting. When cooked just right (as in, not overcooked and dry), it’s so delicious and tender, but mild enough that it goes well with any sauce or spices. I absolutely love it.
This is a great weeknight recipe because you’ll have a healthy and flavorful dinner in about 20 minutes. You don’t even need to turn on the oven!
The best part about it is the creamy lemon basil sauce, because it really brightens up the flavors. I’ve marinated swordfish steak before in all different sauces, but I like to keep it simple with the fish itself then give it a boost after cooking with a sauce or dressing. Swordfish itself is pretty neutral in flavor so this works out really well.
If you are unfamiliar with swordfish, don’t be intimidated. It’s one of the easiest fish to cook, because it cooks so fast compared to its thickness, and it’s quite nutrient dense! It’s one of the few food sources of vitamin D and has a substantial amount of anti-inflammatory Omega 3 fatty acids. Love when delicious food is jam packed with nutrients!
Pat the swordfish dry with a paper towel, and season them liberally with salt and pepper on both sides. Pour lemon juice over the swordfish and refrigerate for 15 minutes.
While the swordfish is marinating, place all ingredients of the lemon basil sauce in a blender and blend until smooth. If the sauce is too thick, add more water until it becomes the right consistency. Set aside.
Heat a coconut oil in a skillet over medium high heat.
Place the steaks in the pan and cook for 6 minutes, flipping halfway through.
Drizzle lemon basil sauce over the steaks and serve with delicious veggies!
Happy New Year! I’m finally back home after a 2-week road trip to LA with my mom and it was so much fun. It was challenging at times to stick to the Autoimmune Protocol while traveling (my mom has rheumatoid arthritis), but it was a great learning experience for me and I’m going to share soon about how we stuck with it the whole trip so stay tuned!
In the meantime, I made this sardine salad the other day for lunch and it was so darn delicious so I want to share it with you all! If you don’t like sardines, I think this recipe can change your mind. It’s simple and yummy, and the tostones (fried plantains) really do a great job of balancing the flavors of the whole dish. The name of this salad really says it all!
If you have never had sardines before and you just don’t like it because of its appearance or smell, I highly recommend you try it! It’s actually a lot tastier than you think and it’s full of healthy Omega-3 fats, as well as heart-healthy vitamins and minerals. I consider it a superfood because it’s so nutrient dense.
Canned sardines are also a great way to incorporate high quality seafood without blowing your budget. I always suggest you buy wild-caught seafood and the canned versions are significantly cheaper than the fresh cuts of fish.
I hope you start 2017 with healthy and delicious meals like this Start-Loving-Sardines Salad. Cheers to new beginnings!
1 bunch of kale, stems removed and chopped roughly
1 tsp + 2 tbsp coconut oil or ghee
½ greenish yellow plantain, peeled and cut into ½ inch slices
½ avocado, peeled and cut into slices
Juice from ¼ lemon
Open up canned sardines and set aside.
Heat coconut oil or ghee over medium heat in a skillet.
Sauté the kale leaves in the oil stirring frequently for 1 minute. Season with salt. Pour the oil or water from the sardine can over the kale and cook for 4-5 more minutes until the liquid is evaporated and the kale leaves are wilted down.
Place the cooked kale on a plate. Lay the drained sardines on the bed of kale.
Heat 1 tbsp of coconut oil or ghee over medium heat.
Place the plantain slices in the oil and cook for 3 minutes on each side until golden in color.
Remove the plantain slices and place them on a cutting board. While still warm, use a flat bottom of a mug or a bowl to flatten each plantain slice to about ¼ inch thick.
Return the flattened plantain slices to the pan and fry for 2 minutes, 1 minute on each side. Salt both sides.
Place the fried plantains on top of the kale. Add avocado slices.
Squeeze ¼ of a lemon over everything and serve.
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I made these one day for lunch when I couldn’t find any protein in the fridge, then spotted cans of wild albacore tuna on the kitchen shelves. I always forget about canned fish and how tasty they are until moments like these when I run out of all the meats I can eat in the house. In reality, I do really need to incorporate more fish into my diet because of their health-boosting Omega-3s and nutrient density, but somehow it’s just never the first thought when I get hungry. I think it’s because I always ate them plain and would just get bored of them.
Until freakin’ now, folks… (so dramatic) These tuna patties are so ridiculously easy to make and so tasty, and you can even make the patties ahead of time as a time-saving trick!
You can eat the tuna patties on their own, or between two gluten free bread slices. I like it on a salad smothered with paleo mayonnaise and hot pepper flakes, but truth be told, I put those toppings on basically anything savory. These are also kid-friendly if you want to dial back on the hot sauce, and serve it with some ketchup. So many possibilities!
I’m kicking myself for all the times I never knew what to do with canned tuna, and would just mash it with some kind of fat to make a salad. No wonder I got bored of it! After making these tuna patties, no more lame old tuna salads for me for a while, because these are sooooo much better!