Category: Fish

I bought some fresh Mahi Mahi yesterday and brought it home and marinated it in Gourmet Warehouse Key Lime marinade, to which I added some lime zest and balsamic glaze.  I only used about half the bottle.  The other half is marinating some boneless chicken breasts for another night.  The sauteed Swiss chard, carrot, with Cannelini and Zatarain’s Cilantro Lime Rice mixed with brown and wild rice were the perfect accompaniments.


Put the fish in the marinade as soon as you bring it home.  Start the rice about 40 minutes before you want to eat.

For the rice:

1 box Zatarain’s Cilantro Lime Rice

1 C. brown rice

1/2 C. wild rice mixture

5 C. Water

2 Tbsp. butter

Place ingredients in rice cooker and cook.


For the fish:

1 – 1 1/2 lb. Mahi Mahi filet, skin removed

1/2 bottle Gourmet Warehouse Key Lime marinade

Drizzle balsamic glaze

Marinade fish at least 30 minutes.    Bake at  350F for 20-25 minutes depending on thickness.  So ideally, this gets put in the oven about 15 minutes in to the rice cooking.

Gourmet Whse Key Lime

As soon as you put the fish in, start your veggies.

For the sauteed veggies:

2 Tbsp. olive oil

1 pouch frozen Swiss Chard (I used Cascadian Farms brand)

1 pouch frozen multicolor carrots (I used Cascadian Farms brand)

1 can low sodium Cannelini beans, drained

Saute frozen carrots over low to medium low heat, till thawed and beginning to cook, about 10 minutes.  Add in chard and cook another 5 minutes  Add in beans and stir.  Heat through about 5 minutes.



I’m still feeling great after giving up nightshades.  No pain at all and the psoriasis is clearing up after less than two weeks.

I sense that providing recipes on my blog that are nightshade free may fill a need.  I’ve been trolling the internet for recipes, and there aren’t a lot of resources out there.  One site, did give me a good laugh.  My youngest son also needs to limit dairy, so he joked that we will soon be eating grass and drinking only water.  I’ll meet that challenge and work to make interesting, tasty nightshade, dairy free recipes that no one will guess are as healthy as they are.

Tonight’s dinner was nightshade free, gluten free and totally delicious.  I saw  Ina Garten make this – I adapted it to fit our needs.


1 lb. cobia filet or other firm fish, cut into 2-3 oz. pieces.

1/4 lb. prosciutto, sliced extremely thin

1/4 c. Italian dressing

2 Tbsp. lemon juice

2 Tbsp. oil (I used an Avocado Olive Blend)

1 large sweet potato cubed

2 parsnips, cubed

16 baby carrots, cut into thirds

3 Tbsp. oil

Salt and pepper

Marinate the fish in dressing and lemon juice and oil at least 30 minutes (I did it overnight)

Preheat oven to 375.

Prepare two baking sheets by covering with foil and spraying with coconut oil.

Toss the vegetables with the oil and salt and pepper and spread in a single layer on one of the baking sheets.

Cook for 15 minutes while preparing the fish.

Wrap each piece of fish in prosciutto and place seam side down on the baking sheet.   Pour marinade over fish to moisten the prosciutto.

Place in oven and cook alongside fish for 15 minutes.

The prosciutto shrinks down and gets crispy on top.  Yum!




I was invited to dinner at the house of some friends.  I knew I was in for some good company, but I had no idea what a great grillmaster would be preparing some amazing fish!  I’ll confess that I didn’t get his recipe, but I looked around on the internet and had a yummy sounding recipe.  Not only was the grouper grilled, but so was the mangrove snapper (with a greek seasoning rub) and the asparagus (with olive oil, salt and pepper and a little garlic powder).   Our grillmaster also cooked over charcoal, so the flavors were amped up!

My Cookocracy’s recipe:

Grilled Blackened Grouper
photo from

Author: My Cookocracy
Recipe type: Grilling
Cuisine: Cajun
  • 3 pounds grouper filets (or any white fish)
  • ½ cup olive oil
  • 2 tablespoons unsalted butter, melted
  • Blackening seasoning
  • Lemon wedges
  1. Combine the olive oil and butter in a small bowl or measuring cup.
  2. Pat dry the grouper filets.
  3. Brush the filets liberally with the olive oil and butter on both sides.
  4. Liberally rub seasoning into both sides of filets.
  5. Generously oil the grates of your grill and preheat.
  6. Grill the filets over medium heat, 5 minutes a side.
  7. Serve with lemon wedges.

Crispy Baked Cod


Fresh Market had wild fresh Alaskan cod on sale today.  A perfect choice for Good Friday!

2 large cod fillets cut into serving size pieces

2 heaping tablespoons mayonnaise

2 heaping tablespoons spicy mustard

2 tablespoons raspberry habanero marinade (or other fruity spicy salsa type thing)

4 tablespoons butter

2 teaspoons minced garlic

1/2 c. panko breadcrumbs, seasoned to taste

Pinch salt for each piece of fish

Preheat oven to 350F

Pat fish dry and place in baking dish sprayed with coconut oil.  Sprinkle each with a pinch of salt.

Mix mayo, mustard, and marinade.

Spread over top of the fish pieces.

Melt butter is skillet and add garlic.  Cook about 1-2 minutes.

Add in breadcrumbs and toss until well coated.

Top each piece of fish with the buttery breadcrumbs.

Bake for 15 minutes or until fish flakes easily with a fork.



4 pieces salmon marinated in teriyaki wasabi ginger sauce – recipe follows.

Bake at 350 for 30 minutes.  Magic.  Amazing.  Delicious.  We ate it with brown rice and caramelized onions and peppers.

Teriyaki Wasabi Ginger Sauce:

  • 1 cup soy sauce
  • ¾ cup water
  • 1¼ cups brown sugar
  • ¼ cup each sweet sherry and pineapple juice
  • ¼ cup agave syrup
  • ¼ teaspoon ginger, grated
  • ¼ teaspoon garlic, grated
  • 1 teaspoon wasabi paste

trout and sweet potato hash

4 trout filets

1 Tbsp. dijon mustard

2 Tbsp. softened butter

1 Tbsp. pesto

Pinch salt and pepper


4 sweet potatoes, cut into small cubes

1/2 yellow pepper, cut into small cubes

1/2 green pepper, cut into small cubes

1/2 sweet onion, cut into small cubes

olive oil


Place oil and butter in large skillet (that has a lid) on medium heat.  Add in cubed sweet potatoes.  Top with peppers and onion.  Season and cover.  Do not stir!

Meanwhile, place trout on baking sheet lined with foil.

Mix melted butter, mustard, pesto, and salt and pepper.

Spread butter mixture evenly over trout filets.

Let fish come to room temperature while potatoes cook.

Bake fish for 15 minutes at 350F while potatoes continue to cook.

Five minutes before fish will be done, remove lid on sweet potatoes and cook until caramelized.

The fish and hash should finish at the same time.  The fish is done as soon as it flakes with a fork.



Sprinkle flavored salt and pepper liberally on both sides of tuna steaks.  Rub with a little olive oil blend and let sit on a plate until it reaches room temperature.  I topped mine off with a little balsamic glaze and miso ginger honey dressing.  Teriyaki is also good.


Heat skillet with a little coconut or red palm oil  to high heat, almost to smoking.

Sear tuna on first side until cooked almost halfway up the sides.

Turn and sear other side.


4 rainbow trout fillets

4 chicken breast cutlets

1 stick butter

2 Tbsp. lemon juice

2 Tbsp. Rothschild Raspberry Honey Mustard Pretzel Dip (or any mustard!)

1 tsp. coarse salt

1/2 tsp. coarsely ground pepper

Set butter out and allow to soften.

Mix with lemon juice, mustard, salt and pepper.


Refrigerate to allow to harden again.

Place trout on sprayed cookie sheet.  Crumble butter mixture over fillets.

Place chicken on sprayed cookie sheet.  Crumble butter mixture over cutlets.

Bake at 350 for 12 minutes.  Make sure fish flakes easily with a fork and chicken has internal temperature of at least 165.

SAM_2045 SAM_2046

Warning:  The smell of this cooking is intoxicating!


3 small sweet peppers

1/4 sweet onion

1/4 c. vinaigrette dressing

1 lb. snapper fillet

2 Tbsp. butter

Salt and pepper

Preheat oven to 350 F

Chop veggies and toss with vinaigrette.


Place in the bottom of a 13 x 9 baking dish.


Place fish over veggies.

Top with cubed butter.


Bake 12-15 minutes depending on thickness.  Sprinkle with a little Parmesian before serving, if desired.

Place fish on platter and remove skin.  Top with veggies.

I served this with spinach and tomatoes.


Tuna Lettuce Wraps


4 cans tuna (I used the Italian light in olive oil)

4 hard boiled eggs, chopped

1 granny smith apple, shredded

1 large carrot, shredded

1/4 c. sweet pickle relish

1/2 c. spicy mayonnaise (I used Carla’s True South)

Drain tuna.  Combine with remaining ingredients.  Refrigerate overnight.  Serve on lettuce leaves.

We had it with avocado, tomatoes, cucumber, peppers and olives.


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