Grilled Hawaiian Kajiki (Blue Marlin)

 

• 3/4 lb. fresh Hawaiian Kajiki, sliced into two filets
• 1/3 cup orange juice
• 1/4 cup avocado oil
• 1 tbsp. reduced sodium soy sauce
• 1 tsp. chopped organic garlic
• 1 tsp. squeeze ginger

Slice your fish into two filets and move to a glass dish.

Combine the marinade ingredients in a small bowl and whisk until blended.

Pour the marinade over the fish, using a silicone brush to rub it on all sides.  

Cover the dish and move to the fridge for 60-90 minutes.

Cover the barbecue grill grates with foil and generously spray with avocado oil spray.  Heat to medium heat, around 400F. Transfer the fish to the grill and cover.  

Cook for 3 minutes.  Flip and cook for 2 more minutes.

Enjoy with your favorite side.  We had grilled veggies and grilled vegan cheese bread.  DELISH!

Alexander's Favorite Salad

• 8 cups chopped romaine
• 1 large pear, chopped
• 1 cup chopped pecans
• 1 cup 50% less sugar dried cranberries
• 2/3 cup Briannas organic poppy seed dressing
• 1/3 cup Briannas creamy balsamic dressing

Add the romaine to a large bowl and top with the pear, pecans and cranberries.  Cover and put into the refrigerator until ready to serve.

In a small bowl combine the poppy seed and balsamic dressings.  Stir until well blended.

When ready to serve, toss the the romaine, pear, pecans and cranberries together.  Pour about half of the dressing over and toss.  Add more as needed (I used about 3/4 of the dressing).

Enjoy!

Plant Based Stromboli 🌱 🍕 🤤

• 1 - 11 oz. tube Thin Crust Pizza Crust (I used Pillsbury)
• 1/3 cup pizza sauce (I used Mezzetta)
• 3 slices Chao creamy original plant based cheese, each sliced in half
• 1/2 cup shredded Lisanatti almond mozzarella plant based cheese
• 2 Gardein spicy breakfast plant based sausages
• 1/2 of a large green bell pepper, chopped
• 1/4 cup chopped red onion
• avocado oil spray
• garlic powder
• crushed red pepper flakes
• 1 tsp. avocado oil
• 1/4 tsp. dried oregano

First put the sausages on a microwaveable plate and zap for 30 seconds.  

Chop them into a fine crumble and set aside.  

Next, heat a small saute pan over medium heat, spray with avocado oil spray and add the onion and bell peppers. Very lightly season with garlic powder and crushed red pepper.  Add the crumbled sausage to the pan. Saute, stirring occasionally, until the veggies are starting to soften, about 5 minutes.  Set aside.

Preheat oven to 400F. Line a baking sheet with parchment paper.

Roll out the crust onto the parchment paper and use your hands to form an approximate 12x15" crust.

Layer the toppings down the middle 1/3 of the crust lengthwise, leaving about equal parts bare on either side.  First the sauce, 

then the Chao slices, 

then the pepper, onions, sausage mixture,

and top with the shredded mozzarella.

Use a knife to slice 1" strips down the sides of the bare dough.  

Fold in the dough at the ends of each end and using one strip at a time, criss cross each strip over each other to cover the toppings completely.  If the strips stretch too long, just cut the extra off and toss.

Use a silicone brush to cover the top of the dough with avocado oil and lightly sprinkle with the oregano.

Bake for 15 minutes, check it, turn the pan and continue to cook 8 minutes, or until the dough is golden.  

Let cool for a few minutes before slicing and serving.

Enjoy with a nice side salad!

Grilled Hawaiian Swordfish

 

• 1 lb. local Hawaiian swordfish
• 2 tbsp. crushed garlic
• 1/4 cup avocado oil
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. smoked paprika
• 1/8 tsp. crushed red pepper flakes
• salt & freshly ground black pepper 

Put the garlic, oil, cumin, coriander, paprika and red pepper flakes in a small food processor.  Process until you have a well combined marinade. 

 Slice your swordfish into 2 fillets.  Lightly season with salt & freshly ground black pepper on both sides.  

Pour the marinade over the top and use a silicone brush to rub it on all sides.  Transfer to the fridge for 30 minutes.

Heat your grill over medium heat.  Add the swordfish fillets and grill for 5 minutes.  Turn the fish over and grill for 3 minutes.  The fish will flake easily once done.

Enjoy with your favorite side!  We grilled up some veggie packs with onion, red potato, bell pepper, and zucchini.  DELISH!

Kimchee Furikake Grilled Edamame

• 1 - 14 oz. bag frozen edamame in shells, thawed
• 1 tbsp. kimchee base spicy chili sauce
• 1 tsp. Nori Komi Furikake

Cover the barbecue grill grate with non-stick aluminum foil and heat over medium heat.  Generously spray with avocado oil spray and add the thawed edamame to the grill.  Grill until edamame is warmed through and slightly browned, stirring occasionally, about 8 minutes.  

Transfer edamame to a bowl and toss in the chili sauce.  

Top with the furikake and stir.  

Enjoy!