Whole Broiled Trout

Around here we LOVE eating a whole fish! The flavors are incredible when cooked whole, it reminds us of our Mediterranean honeymoon, and it allows us to slow down and truly enjoy a meal together. Pair this awesome (and simple) recipe with a quick batch of sauteed spinach and you have an incredible feast! This was the first time I tried to eat a whole fish with a baby in my arms and that proved interesting.

A word of advice: go to a fish market where they know what they are doing. You want it gutted, scaled, and trimmed. Yes, you can do this yourself (and you will have to if you were lucky enough to catch the fish yourself), but it so much easier (and cleaner on your kitchen) to have them take care of the dirty work!
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Paleo Blackened Fish “Taco” Lettuce Wraps

When you have delicious flavors, there is no need for the actual taco! When choosing your fish, go with whatever white filet of fish is on sale! Tilapia or flounder would be perfect!

2 filets of the white fish of your choosing
1 bell pepper – chopped
1 medium onion – chopped
1 ear’s worth of corn – cut from cob
3 cloves of garlic – minced
2 Tbsp. olive oil
Juice of 1 lime
2 Tbsp. Cajun seasoning
1 head of lettuce – each leaf separated and washed

1. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add garlic and onion, and sauté until fragrant. Add peppers, corn, lime juice, and 1 Tbsp. Cajun seasoning. stir and allow to cook for 5 minutes.
2. While the veggies are cooking, coat the fish filets with the remaining Cajun seasoning. Heat 1 tablespoon of olive oil over high heat in a non stick frying pan. Cooke the fish until blackened on both sides – approximately 2 minutes per side.
3. Serve with large pieces of lettuce and mounds of veggies with each filet.

Fluke Puttanesca

There’s something glorious about finishing up a tough workout and getting a text from your dad with this picture:


It means two very good things:

1. My dad had a great time out on his boat today.


Growing up we always had fluke breaded and fried, but that doesn’t work out too well on the diet. I love a foil packet meal, and figured that would be a great way to keep my awesome new grill working for us! Creating a quick and easy puttanesca sauce also allowed me to use up some of our fresh produce out of the garden.


2 large fish filets (I used fluke, but any filet would work)
1 tsp. olive oil
1 onion – diced
4 cloves garlic
1 Tbsp. anchovy paste
4 plum tomatoes – chopped
2 Tbsp. capers
1/4 cup pitted olives – halved
1/4 cup chopped basil

1. In a large skillet, heat oil over medium high heat. Add onions and garlic and brown. Stir in anchovy paste and allow to melt into the onions and garlic.
2. Add tomatoes, capers, and olive. Reduce heat to a simmer and allow to cook for 5 minutes, then stir in basil.
3. Place each fish filet on a large piece of foil. Top with puttanesca mixture. Seal by forming a packet with the foil.
4. Heat grill to medium high heat. Grill packets for 15 minutes.
5. Remove packets from grill and carefully open to serve.