Perfectly Grilled Hawaiian Opah

 

• 1.75 lbs. wild caught Opah fillets
• avocado oil spray
• salt & freshly ground black pepper
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. coriander

Mix the chili powder, cumin and coriander in a small bowl.  

Lightly spray both sides of each Opah filet with avocado oil spray and lightly season both sides with salt & freshly ground black pepper.  Sprinkle the seasoning mixture onto both sides of the fish, rubbing it in with your fingers.

Generously spray the barbecue grate with avocado oil spray (we cover ours in foil and then spray).  Cook for 5 minutes per side.

My serving: 4 oz. grilled Opah with 1/2 cup spiced quinoa and 1 cup grilled veggies. Delish!

Grilled Veggies & Halibut

 

For the Veggies:

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, seeded & chopped
• handful fresh green beans, chopped
• 1/2 red onion, chopped
• 2 small purple potatoes, peeled & chopped
• 1/4 cup extra virgin olive oil
• 1 tbsp. fresh lemon juice
• 2 tsp. minced garlic
• 1/2 tsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 1/4 tsp. ground dried thyme
• 1/4 tsp. salt
• freshly ground black pepper

Transfer chopped veggies to a large bowl.

Mix the oil, lemon juice, garlic, parsley, oregano, crushed red pepper, thyme, salt & pepper in a small bowl.

Pour the marinade over the veggies and use your hands to mix well.  

Transfer to the fridge until you're ready to grill.

Pour the marinated veggies into a grill pan on a hot barbecue. Cook for 35 minutes, total, stirring every 5 minutes (add the fish to the grill after 25 minutes).

For the Halibut:

• 1 1/3 lbs. fresh halibut, cut into 3 fillets
• 2 tbsp. extra virgin olive oil
• 1 tbsp. fresh lemon juice
• 2 tsp. minced garlic
• 1 tsp. dried oregano
• 1 tsp. dried parsley
• 1/4 tsp. salt
• freshly ground black pepper

Rinse the halibut filets and pat dry.  Mix the oil, lemon, garlic, oregano, salt & pepper in a small bowl. 

Pour the marinade over the fish, using a silicone brush to get it all over both sides of the fish.  Transfer to the fridge for one hour.

Transfer halibut filets to a hot barbecue generously sprayed with avocado oil spray.  Cook for 4 minutes per side.

My serving:  1/2 cup organic brown rice, 1 cup grilled veggies, 4 oz. cooked halibut.  YUM!

Perfectly Delicious Sea Bass

 

• 1.35 lbs. wild caught sea bass, divided into 3 portions
• 1 tbsp. olive oil
• 2 tsp. reduced sodium soy sauce
• 1 tsp. fresh lime juice
• 1/2 tsp. Flavor Gods garlic lovers (or garlic powder)
• 1/2 tsp. ground ginger
• 1/2 tsp. crushed red pepper flakes
• salt & freshly ground black pepper
• avocado oil spray

In a small bowl mix together the oil, soy sauce, lime juice, garlic, ginger and red pepper flakes.  Stir to combine.

Place the fish, skin side down, in a shallow dish and lightly season with salt & freshly ground black pepper.  

Pour the marinade over the fish, using a silicone brush to brush all sides of the fish.  Allow to sit out at room temperature for 20 minutes.

Meanwhile, turn your Air Fryer on air crisp mode at 360F and allow to preheat for 5 minutes.  

Generously spray the air crisp tray with avocado oil spray and place the fish, skin side down, in the air fryer.  Close the lid and allow to cook for 12 minutes.

Remove the fish, transferring to a plate.

Dinner tonight: 4 oz. cooked sea bass served with 1 cup roasted vegetables and 1/2 cup spiced quinoa.  DELISH!

Just Egg Salad Sandwich

 

• 1 Just Egg folded plant based egg patty
• 1 tbsp. Best Foods vegan spread
• 1 tsp. Dijon mustard
• 1 tbsp. finely chopped red onion
• 1 tsp. chopped green onion
• freshly ground black pepper
• 2 slices Dave's powerseed bread
• Tomato, for serving

Cook the Just Egg patty in the toaster on LOW for 6.5 minutes - every time it pops, put it back down until timer beeps at 6.5 minutes.  Remove from the toaster and allow to cool.

In a small bowl, mix the vegan spread, mustard and red & green onions.  Stir to combine.

Once the Just Egg patty is cool enough to handle, cut it into small cubes. Add the Just Egg into the small bowl and stir to mix well. Season with freshly ground black pepper.  Pop it into the fridge until ready to eat!

To assemble, toast the 2 slices of Dave's powerseed bead until toasty.  Scoop the Just Egg salad over one slice and top with a slice of tomato.  Put the other slice on top and ENJOY!

Yields 1 sandwich: 294 calories, 27.9 carb, 18 fat, 13.1 protein.

Served today with a side of asparagus.  Yum!

One Pan Roasted Shrimp & Veggies over Spiced Quinoa

 For the Shrimp & Veggies:

• 1 lb. wild caught shrimp - peeled, deveined, tails removed
• 3 small zucchini - sliced
• 1 green bell pepper - seeded & sliced
• 1 orange bell pepper - seeded & sliced
• 1/2 red onion - chopped
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. Flavor Gods Garlic Lovers (or garlic powder) - divided
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. Flavor Gods Taco Tuesday (or other taco seasoning)
• 2 tsp. crushed garlic
• salt & freshly ground black pepper
• avocado oil spray

For the Spiced Quinoa:

• 1/2 cup dry, organic quinoa
• 1 1/2 cups reduced sodium vegetable broth
• 1 tsp. cumin
• 2 tsp. crushed garlic
• 1/3 cup chopped green onions
• 1 serrano pepper, seeded & minced
• avocado oil spray

First get your veggies sliced and chopped.  In a small bowl combine the cumin, coriander, chili powder, oregano and 1/2 tsp. garlic powder.  Put the veggies into a large enough bowl that they can be tossed.  Lightly sprinkle with salt & freshly ground black pepper; use your hands to toss.  Lightly spray with avocado oil and toss with your hands.  Sprinkle in the seasonings and toss with your hands.  Transfer to the fridge until ready to cook.

Next get the shrimp ready.  Clean the shrimp, devein, remove peels and tails and rinse well with cold water.  

Move the shrimp to a bowl, lightly spray with avocado oil and toss with your hands.  Lightly season with salt & freshly ground black pepper and toss with your hands.  Add 1/2 tsp. garlic powder,  the crushed red peppers and taco seasoning and toss with your hands.  Add the crushed garlic and toss with your hands.  Transfer to the fridge until ready to cook.

Next get the quinoa going.  Spray a small saucepan with avocado oil over low heat and add the garlic, green onions and serrano. Saute for about 2 minutes.  Add the cumin and stir to combine.  

Add the quinoa and broth to the pan, increase heat and bring it to a boil.  Reduce heat to a simmer, cover the pan and allow to simmer until all liquid is absorbed and quinoa is puffed, about 15 minutes.

Meanwhile, preheat oven to 425F.

Transfer the veggies to a large baking sheet sprayed with avocado oil.  

Move veggies into the 425F oven and roast for 10 minutes.  Pull the sheet out of the oven, toss the veggies and add the shrimp to the sheet.  

Pop back into the oven for an additional 5 minutes.   Remove, toss and continue to roast for 5 more minutes.

Enjoy the shrimp and veggies over the spiced quinoa.

My serving:  1/2 cup cooked quinoa with 4 oz. cooked shrimp and 1 cup cooked veggies.  Delish!

Wild Caught Local Mahi Mahi Tacos

 

• 1 lb. fresh, wild caught mahi mahi filets
• 1 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. Flavor Gods Garlic Lovers (or garlic powder)
• 1/2 tsp. smoked paprika
• pinch cayenne pepper
• salt & freshly ground black pepper
• avocado oil spray, for cooking
• corn tortillas, for serving
• shredded lettuce, for serving
• diced tomatoes, for serving
• chopped red onion, for serving
• taco sauce, for serving

Rince the fish well under cold water and transfer to a plate.

In a small bowl combine the chili powder, cumin, garlic powder, smoked paprika and cayenne.  Stir to mix well.  Lightly season each filet with salt & freshly ground black pepper.  Sprinkle the seasonings over each filet.  Flip the filets and season the other side.  

Store fish in the refrigerator until ready to serve.

Pre-heat your air fryer on 360F on the air crisp setting for 5 minutes.  Generously spray the air crisp tray with avocado oil spray.

Place in fish in the air fryer, close lid and cook for 5 minutes.  

Carefully flip each filet and continue to cook for an additional 4 minutes.  Immediately remove the fish from the air fryer.

Create yummy tacos on corn tortillas with mahi mahi, shredded lettuce, tomatoes, red onion and taco sauce!

My serving:  3 corn tortillas, 4 oz. mahi mahi, all the yummy toppings and served with a side salad!

Air Fried Shrimp Tacos 🍤🌮

• 1 lb. wild caught shrimp, cleaned, peeled, deveined, tails removed
• 2 tsp. minced garlic
• 2 tbsp. Flavor God Taco Tuesday (or taco seasoning of your choice)
• Freshly cracked black pepper
• Avocado oil spray
• Corn tortillas
• Taco toppings

Clean, peel, devein shrimp and remove their tails.  Rinse in a colander.

Transfer the shrimp to a bowl and use your hands to rub the garlic, taco seasoning and black pepper evenly into the shrimp.  Keep covered in the fridge until ready to cook.

Turn on the air fryer to air crisp at 360F.  Allow to pre-heat for 5 minutes.  Generously spray the crisp tray with avocado oil spray.  Add the shrimp in a single layer and air fry for 5 minutes.

Stir the shrimp and continue to air fry for 2 minutes.  Remove promptly and transfer to a plate.

Create shrimp tacos with your favorite toppings! 

My serving:  3 corn tortillas, 4 oz. cooked shrimp, taco sauce, shredded lettuce, diced tomato & red onion served with a yummy side salad.  Delish!