10 paleo seafood recipes you can prepare right now

paleo seafood recipes

 

Consuming seafood is an important aspect of what makes the paleo diet. interesting. There are so many ways you can go about creating a great paleo seafood recipe. I tend to even like the seafood recipes more than some of the other ones as well. Looking at the health aspect of consuming certain seafood, it allows your body to get omega 3 fatty acids called DHA and EPA. Animals from the sea that contain these nutrients would be like mackerel, herring, sardines etc.

It’s important to consume between 500 and 1,800 milligrams of this type of nutrient a day. By eating paleo seafood recipes, you will be sure to get omega 3 fatty acids of those sorts. That’s one of the reasons why I sharing with these 10 recipes below because I am always passionate about making others healthy.

 

 

Richard’s Braised River Trout

 

 

2 tablespoons extra virgin olive oil

2 large leeks

2 large carrots, peeled and diced

1 cup Chicken Broth (page 193)

4 river trout fillets, 4-6 ounces each

Freshly ground black pepper, to taste

 

Heat oil in a cast iron skillet over medium flame. Remove roots and green top portions from leeks and dice. Place in skillet and sauté with carrots for four minutes, turning once.

 

Pour in chicken broth and bring to a boil. Reduce heat and simmer for ten minutes.

 

Add trout to pan, cover, and cook for five minutes. Sprinkle with pepper to taste.

 

Cedar-Plank Salmon

 

1 pound wild Alaskan king salmon fillet

2 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon dried dill weed

1 tablespoon paprika

4 large fresh basil leaves

1 cedar plank, soaked in water for 1 hour

Freshly ground black pepper, to taste

 

Preheat oven to 425 degrees.

 

Cover the flesh side (not the skin) of the salmon with 1 tablespoon of the olive oil and the lemon juice. Sprinkle with dill and paprika. Press the basil leaves lightly onto the flesh.

 

Place fillet, flesh side down, on plank. Rub the remaining tablespoon of olive oil on the skin. Bake for fifteen to twenty minutes, depending on the thickness of the fish. Check that the salmon is done by lightly flaking with a fork.

 

Remove from oven, tent with foil, and set aside for five minutes. Turn skin side down and sprinkle with freshly ground black pepper.

 

Pan-Seared Branzino

 

2 tablespoons extra virgin olive oil

1 small yellow onion, diced

2 large plum tomatoes, seeded and diced

4 branzino fillets, 4-6 ounces each

¼ cup minced fresh basil

Freshly ground white pepper, to taste

 

Heat oil in a cast iron skillet over medium flame. Add onion and sauté for five minutes. Place tomatoes in skillet and continue cooking for five minutes.

 

Move tomato and onion to side of pan and add fillets, skin side down. Cook for five minutes and turn once. Turn skin side down again and top with tomatoes and onion.

 

Sprinkle with basil and dust lightly with freshly ground pepper.

 

 

Barramundi Vegetable Soup

 

 

2 tablespoons extra virgin olive oil

4 4-ounce barramundi (sea bass) fillets

½ cup chopped oyster mushrooms

1 medium shallot, chopped

2 large carrots, chopped into 1-inch pieces

2 large zucchini, chopped into 1-inch pieces

2 plum tomatoes, seeded and chopped

2 cups Chicken Broth (page 193)

2 tablespoons chopped fresh parsley

4 lemon wedges

Cayenne pepper, to taste

 

Preheat oven to 160 degrees.

 

Heat 1 tablespoon of the oil in a cast iron skillet over medium flame. Add fish and cook for three minutes, skin side up. Turn and continue cooking for one minute. Remove from pan and place in baking dish. Cover and place in oven to keep warm.

 

Pour the remaining tablespoon of oil into pan. Add mushrooms and cook for five minutes. Stir in shallot and continue cooking for one minute. Place carrots, zucchini, and tomatoes into pan and cook for two minutes, stirring once to brown evenly. Pour in broth. Turn heat to high and bring to boil.

Cover, reduce heat, and simmer for twenty minutes.

 

Pour soup into bowls and top with fish. Garnish with parsley, lemon wedges, and cayenne pepper.

 

 

Peach and Ginger Scallops

 

2 tablespoons extra virgin olive oil

1 large shallot, minced

1 tablespoon freshly grated ginger root

2 large peaches, peeled, cored, and coarsely chopped

2 pounds sea scallops

Juice from ½ lime

 

Heat 1 tablespoon of the oil in a cast iron skillet over medium flame. Add shallot and cook for two minutes. Combine with ginger and stir for half a minute.

 

Place peaches in skillet and continue cooking for three minutes, stirring at the halfway point. Remove peach mixture and place in a small bowl. Cover to keep warm.

 

Add the remaining tablespoon of oil to skillet. Place scallops in a single layer and cook for four to six minutes, turning once. Return peach mixture to pan, covering shallots evenly. Remove from heat and drizzle with lime juice.

Roasted Swordfish with Mushroom Medley

 

4 swordfish steaks, 4-6 ounces each

2 tablespoons extra virgin olive oil

1 cup mixed wild mushrooms (try porcini, cremini, and shiitake)

1 medium shallot, minced

2 garlic cloves, minced

1 tablespoon fresh parsley, minced

¼ cup dry white wine

 

Preheat oven to 425 degrees.

 

Heat 1 tablespoon of the oil in a cast iron skillet over medium flame. Add mushrooms and cook for five minutes. Toss in shallot and cook for one additional minute. Add garlic and stir for half a minute.

 

Stir in parsley and wine and bring to a boil. Scrape browned bits from surface of skillet and mix with liquid. Remove from heat.

 

Move mushroom mixture to sides of skillet, making room for fish in the center. Place fish in skillet and drizzle with the remaining tablespoon of olive oil. Smother with mushroom mix and cover. Bake for fifteen minutes.

 

 

 

 

 

Soulful Sole

 

2 tablespoons extra virgin olive oil

1 ounce leftover pork tenderloin, diced

2 scallions, diced

1 teaspoon nutmeg

1 teaspoon dried thyme

1 teaspoon garlic powder

½ teaspoon ground cloves

Cayenne pepper, to taste

4 6-ounce sole fillets

 

Heat oil in a cast iron skillet over medium flame. Add pork and scallions. Sauté for three minutes.

 

Combine nutmeg, thyme, garlic powder, cloves, and cayenne pepper in a small dish. Sprinkle fillets with spice mixture, evenly coating each side. Place in pan with pork and cook for four minutes, turning at the halfway point.

 

Poached Halibut

 

2 lemons, 1 sliced into rounds, 1 cut into wedges

4 halibut fillets, 4-6 ounces each

2 tablespoons cold-pressed flaxseed oil

1 tablespoon fresh dill

1 tablespoon freshly ground black pepper

1 tablespoon garlic powder

4 lemon wedges

 

Insert steamer basket in a 4-quart pot and fill with 1 inch of water. Place lemon slices in basket and bring to a boil. Layer with halibut, reduce heat to low, and simmer for ten minutes. Remove from pan.

 

Drizzle halibut with flaxseed oil, followed by dill, pepper, and garlic powder. Garnish with lemon wedges.

 

Grilled Snapper

 

½ teaspoon oregano

½ teaspoon marjoram

½ teaspoon paprika

½ teaspoon white pepper

½ teaspoon turmeric

2 tablespoons extra virgin olive oil

4 red snapper fillets, 4-6 ounces each

 

Set grill to medium flame or preheat oven to broil.

 

Combine oregano, marjoram, paprika, white pepper, and turmeric in a small bowl. Brush oil onto fillets and coat them evenly with spice mixture.

 

Grill or broil for eight minutes, turning at the halfway point.

 

 

Paleo Crab Cakes

 

1½ pounds fresh crabmeat

1 small shallot, minced

2 scallions, minced

1 tablespoon minced fresh cilantro, plus 4 sprigs

2 tablespoons freshly ground flaxseed meal

2 omega 3 eggs

2 tablespoons extra virgin olive oil

4 lemon wedges

Freshly ground black pepper, to taste

 

Combine crabmeat in a food processor with shallot, scallions, and minced cilantro and process until smooth.

 

Place crab mixture in a bowl and combine thoroughly with flaxseed meal and eggs. Shape into four patties.

 

Heat oil in a cast iron skillet over medium flame. Cook patties for eight minutes, turning them once. Garnish with lemon wedges and cilantro sprigs. Sprinkle with pepper.

 

Wrapping up

 

Hopefully all these paleo seafood recipes will be enough to satisfy your taste. If you are interested in more recipes there is a lot of information out there. You can also find a great one right here as well.

 

Thank you for reading and feel free to comment and share your thoughts to the community below. 🙂

 

Written by: Mark

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Author: personalachieverz

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