fish

ALL CHOKED UP

LASDI ©

LASDI©

Fish and veggies in this house are a staple!  It's because when we allow ourselves to have rewards over the weekend, it's the very best way for us to get back on track.  Here's the problem: it is difficult to make fish and veggies and have it be different each time so it doesn't become hum-drum.  So I am always looking for ways to bring different kinds of vegetables into the mix! In this case, a beautiful artichoke was a great accompaniment to lemon-thyme fish over sauteed mushrooms, onions, and zucchini.  I gave The Hubster a quarter, and I ate a quarter, and had the other two for lunch the next day!  Super yummy, "SHEtox" (Inside-Out Detox & Cleanse) Week Two-friendly, and low-carb.  Did I mention it was ridiculously easy??

LEMON PEPPER ROASTED ARTICHOKE

1 artichoke, leaf tips snipped, end nub peeled

extra virgin olive oil (evoo)

1 lemon

2 tbs sea salt

3 tbs pepper

Carefully cut the artichoke into quarters length-wise.  Being careful again, cut and scrape out the spiny needles in the middle of the choke and discard.  Place the artichoke pieces on a baking sheet and sprinkle generously with evoo, making sure to get inside the leaves and front and back.  Squeeze the juice of the lemon over all four pieces, making sure to get inside the leaves again.  Blend the sea salt and pepper and using your fingers, sprinkle over each artichoke piece.  Bake at 350 degrees for 30 minutes

NOTE:  After scraping the leaves with your teeth, the meaty, beautiful heart is in the middle and with the peeled stem still in place, is not only edible, but a beautiful treasure in your mouth!!

LIVE BY THE SWORD

swordfish

Well, this Cleanse & Detox (word on the street is its called the SHEtox.  Get it?) I wrote is WORKING!  It is everywhere I look right now and I am so grateful it's helping me earn an honest living, and I'm happy it is helping people be healthier all at the same time.  So I was going through some of my foodie-photos to post and came across this swordfish steak.  I remember I made it in May because in my world of obsessive compulsivité (just looks fancier that way), May is pink month for me.  So I made it with a pink puree made from cauliflower and a little beet juice and seared up some gorgeous fish to set on top.  The beets and artichoke hearts were definitely a bonus but not the star of the show!  This is SHEtox Week Two-friendly, easier than you could possibly imagine, and oh-my-GRAND-PUBA-delicious!

SEARED SWORDFISH

4 swordfish steaks, rinsed and patted dry

2 tbs coconut oil

1 tbs sea salt

1 tbs pepper

1 tbs garlic powder

1 tbs cumin

1 tbs paprika

1 tbs Italian seasoning

juice of one lemon

Heat the coconut oil in a heavy pan (I use my cast-iron skillet, of course!) on medium heat.  Meanwhile while the oil is heating, mix all seasonings in a bowl and rub into both sides of the fish.  Lay each steak into the heated oil carefully, making sure not to crowd your pan with more than two at a time (see notes).  Cook for about five minutes on each side, squeeze a little lemon over the top of each one just before removing from the pan to serve.  Yes.  It is THAT EASY!

NOTES: If you crowd your pan with too many steaks at once, you will end up steaming your fish and will miss out on a beautiful sear on each side.

FISH BOWL

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Well.  What do you do when your chiropractor and The Hubster go fishing and catch some real beauts and you've made (the most awesome ever) fish tacos and still have some left??  ASIAN FISH SOUP.  And let me just tell you - it was OUT - STAND - ING.

ASIAN FISH SOUP

3 tbs peanut oil

4 radishes, sliced thin

1 red bell pepper, sliced thin

1 small bunch bok choy, chopped

6 button mushrooms, sliced thin

4 cups vegetable stock (or broth)

2 cups leftover fish taco meat, flaked (or fresh-cooked of your choice)

3 tbs hot oil

1 cup soy sauce

pepper, to taste

3 tbs sesame oil

1/2 cup cilantro

Watch how easy this is: In a large soup pot, heat the peanut oil on medium heat for one minute.  Add radish,  bell pepper, bok choy, and button mushrooms and cook for two minutes, until cooked to al dente.  Add the fish, and cook another minute before adding the broth.  Bring to a slow boil, add hot oil, soy sauce, and pepper and cook another five minutes on low heat.  Remove from heat and add sesame oil and cilantro.  Then EAT IT UP!

NOTES: I use all organic ingredients whenever I can, including the soy sauce.  This is for clean-eating purposes only, and in this particular recipe does not make a difference in the flavor - the star is the fish!  Be careful not to salt this soup, as the soy sauce acts as the salt.  Look for your hot oil on the International aisle in your local grocery store.  In order to get organic I had to order mine online.  Omit if you don't want the heat, but it is definitely not overwhelming and rests on the back of your palette in a mild way.  This was perfect in a time pinch