Blackened Mahi Tacos

Blackened Mahi Tacos! While I’ve written up my fish tacos before, I haven’t done blackened fish, which is the way I prefer my tacos when eating at a restaurant. And the spice/herb mix is worthy of sharing. My blackening rub (can be used with chicken too). Italian SeasoningCayenneBlack pepper (fresh ground is best)Chipolte powderCajun seasoning (the only ‘salty’ part. I use Tony’s)PaprikaGarlic powder And, of course, you want a quick hot sear, I cook mine on a medium high heat with avocado oil for just a couple minutes on each side, then let rest to cook through. On Saturday night we did ours with no carb and corn flour tortillas. Served with a yogurt-lime crema, pico de gio, guac and angel hair cabbage. The crema is a mix of plain...

Cucumber/Guac/Shrimp App

We made a quick, simple but absolutely delicious appetizer for a CB Blue Zone dinner tonight. Griddle/pan sear a pound of shrimp with butter and smashed garlic, flavored with lime/pepper seasoning. Put these in the fridge to cool them off (we did the freezer for 15 minutes). Sliced cucumbers. Topped with guacamole, then one of the chilled shrimp. A perfect app for a hot Summer...

Crab Cakes!

Crabcakes! Last night we settled in at at a wonderful cottage on Kerr Lake in Virginia to enjoy some crab cakes. This is VERY simple, and we did do a couple different things tonight. In a bowl we mixed one egg, two tablespoons of mayo, some fine diced onion and yellow sweet pepper. To this we added 1/4 cup of gluten free panko, a couple tablespoons of almond flour, two tablespoons of Chululu salsa and a container (8 oz?) of crab claw. Then add old bay to your liking. We used Blackened Old Bay, about a tablespoon. This went into a hot skillet with a couple teaspoons of Kerrygold butter (almost browned). Cooked for a few minutes, flipped, and cooked for a couple more. Served with an mayo aoli (I can’t remember what we put in it) on a toasted bun. It was a...

Nobu Style Miso Cod

A quick shout out to my absolute favorite fish recipe. Nobu-Style Miso Cod. In another life, I frequented the hotel Atlantis, on Paradise Island in Nassau Bahamas on a fairly regular basis. And my first meal every time was to go to NOBU MATSUHISA restaurant to enjoy his Miso Cod. I learned to replicate this over the years. Friday night, we did a new version that I loved. For the first time it left of the sake, and introduced soy sauce. The key is to marinade it for at least a day. After that, I put the cod in a glass dish for 10 minutes at 400° and then broil til perfect (just a few minutes, watching constantly). Cod can be fishy. Wash the cod. Dry. Salt with kosher salt and let sit for an hour or so. This draws out the moisture for a crisper crust and gets rid...

Shakshuka.

Shakshuka. One of my favorite meals, and I don’t honestly know why I haven’t written this up. So easy, so healthy. In a cast iron pan with some avocado oil, cook down a pint of mushrooms. Without stirring, add some diced onion, bell pepper (we used yellow tonight) and some peppers. We went HOT, so did jalapeno and habenaro. Add these on the mushrooms, but don’t mix. Just put in some water and cover to let them steam. Cover as needed to cook them through. After a bit, add some seasoning to let them bloom. Oregano, cayenne, black pepper, smoked paprika, turmeric. The seasoning is what brings this dish to life. Add what you like. Then stir it all together. Add your tomato of choice. We did a diced roasted tomato as well as some roasted crushed...