Peach Pico De Gallo Over Poached Cod

It's peach season!!  I have always seen fresh mango salsa and pico, but I wanted to create fresh peach pico.  This recipe is simple and really just a starting point for you to tailor it to your liking. Some of us like our salsa and pico a bit spicier or love cilantro while others hate cilantro and can hardly handle any jalapeno.

I chose to put the pico over poached fish to share with you how to poach fish for those of you that have no idea how to.  It is my favorite way to eat fish now.  It is simple, clean and doesn't stink up the house! I used black cod (sablefish) in this photo, but would have preferred regular cod.  Black cod provides a high amount of omega-3s similar to wild salmon and cod does provide some as well.  They are both mild fish, cod a bit milder and black cod is buttery like sea bass.   I typically love buttery fish, but think it's best plain.  I think when paired with peach pico, regular cod would be better.  This recipe could be enjoyed over chicken, shrimp, salmon or simple used as a dip.

Peach Pico De Gallo over Poached Cod

Ingredients

• 2 peaches, peeled and diced
• 1 small tomato, diced
• 1/4-1/2 cup red onion, diced
• 1/2 of jalapeno, seeded and diced
• juice of a fresh lime
• cilantro (optional)
• garlic powder
• sea salt
• 46-8oz pieces of cod

Instructions

Salsa: Serves 4

1. Combine all ingredients in a bowl, sprinkle with garlic and sea salt to taste
2. Cover and place in the refrigerator

Fish:

1. Fill a skillet with water high enough to cover fish
2. Allow water to come to a simmer and place the fish in the water. Depending on the thickness, you may want to slice fish into 3 inch pieces to cook
3. Poach for about 8-10 minutes while keeping water simmering
4. Fish should almost fall apart and flake when done

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Spicy Sauteed Shrimp

If you like shrimp, a bit of spice and a quick and easy meal, this recipe is for you!!  I am all about simple, but good when it comes to food...I may be too simple for some!  Tom has said numerous times that I'm such a good cook, I laugh every time he says that...after I tell him thank you.  I appreciate him saying that, but I really have a lot to still learn about cooking and technique.  What I am good at is sticking to the basics and learning how to add flavor to dishes.  My point is that YOU can be impressive in the kitchen, just keep it simple and spice it up!!!  As long as he likes my cooking, that's all that really matters, right?

Hope you enjoy this as much as we did!

Spicy Sauteed Shrimp

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 2 bunches green onion, diced
• 1-2 cloves garlic, minced
• 1/2-1 jalapeno, seeded (unless you like it hot!) and diced
• 1/4 – 1/2 tsp ground cumin
• 1/2 – 1 lime, juice
• 2 tbsp fresh cilantro, chopped
• 1-2 tbsp coconut oil or butter
• Red pepper flakes (optional)
• Salt and pepper

Instructions

1. Rinse and dry the shrimp, set aside
2. In a large skillet, saute 1 tbsp of oil/butter with the onions, garlic and jalapeno over medium heat for about a minute.
3. Add the shrimp, additional oil/butter if needed and cook for about 3-5 minutes until the shrimp are opaque throughout.
4. Remove from heat, squeeze fresh lime juice over the top, sprinkle with cumin, red pepper flakes, salt and pepper and cilantro.  Stir and serve!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Shrimp Cakes

This is my version of fried coconut shrimp done in a completely different form!  These are so easy and so tasty!  I kept it really simple but there are plenty of different flavor options.  I wanted to taste the mild sweetness of the coconut without anything over shadowing that.  Some cayenne pepper would spice it up or some curry could be good as well!

Most coconut shrimp recipes involve flour or cornstarch and they also use sweetened coconut.  I chose to leave out the flour and let the coconut be the binder along with the egg.  I don't think it needs flour, but feel free to play around with almond or coconut flour.  As for the coconut, these are definitely not as sweet as coconut shrimp you find on most menus.  Again, feel free to use sweetened coconut or add a bit of a sweetener.

I enjoyed these plain, that's how I like things!  There are numerous dipping sauce recipes and sauces sold in a bottle that would be great with these.  One that comes to mind is a Mango Habanero Sauce that you can find at Whole Foods that is fantastic on grilled shrimp.  Better yet, make your own!

Coconut Shrimp Cakes

Ingredients

• 1 1b raw shrimp, shelled and deveined
• 3/4 – 1 cup unsweetened shredded coconut (use sweetened or add sweetener if you like it sweeter)
• 2 egg whites
• 1/2 tsp celtic sea salt
• 2 tbsp virgin coconut oil for frying (virgin has coconut taste and I think that adds to the flavor here)

Instructions

1. Cut off tails of the shrimp and place in a food processor.
2. Pulse the shrimp until they are in tiny pieces, almost like mush.
3. In a large bowl, whisk the egg whites.
4. Add the shrimp, coconut and salt to the eggs and combine
5. Form the batter into 8 patties about 1/2 inch thick
6. Heat 1 tbsp of oil in a large skillet over medium heat
7. Add four patties to the skillet and cook about 4-5 minutes per side
8. Add the other tbsp of oil to the pan and cook the remaining 4 patties

Enjoy!

Kate's Healthy Cupboard - Gluten Free Recipes

Lollipop Rolls

For those of you that don't know me, I am a huge sushi fan!  Yes, I love raw fish!  I like cooked salmon, but raw salmon sashimi does not taste fishy at all, and if it does, it's old or bad quality!  I buy sushi grade salmon and tuna from Whole Foods and have never had it be bad.  They have it already portioned out in slices and pack it fresh on a regular basis.  Raw fish does not stay fresh for long, so please buy it to use that day or possibly the next.  So if you are someone that avoids sashimi because you can't stand how fishy cooked salmon is, give it a try, you might be surprised!!

One of my favorite sushi restaurants in Scottsdale that we frequent a lot, has four different lollipop rolls on their menu.  I just love how refreshing they are with the cucumber wrap and they are free of rice for all you grain free friends out there!  The roll I order consists of salmon, yellowfin tuna, crab and avocado wrapped in cucumber and served with a ponzu dipping sauce.  Being gluten and dairy free tends to mean you can not enjoy any sauces at sushi restaurants.  I love these as is with some wasabi on top, but for my lollipops I decided to dip them in my Avocado Vinaigrette.  I love the mixture of avocado and sushi so this is the perfect match!!  The other option is to eat it like a traditional roll and dip it in a mixture of wasabi and some Coconut Aminos (gluten free soy sauce alternative that tastes great!!).

I was so excited to post this recipe that I didn't want to wait any longer as I experimented with a gluten free ponzu sauce.  I will work on one, seems pretty simple.  I am also going to work on a pesto dipping sauce that many places serve with rolls as well.  These may look complicated, but really take no time at all!!!

Lollipop Rolls

Makes 12 rolls

Ingredients

• 3/4 lb of sushi grade fish (I used salmon and tuna, but crab or shrimp will also work)
• 1 large cucumber
• 1/2 of an avocado, sliced into 6 strips
• 12 bamboo skewers
• wasabi powder

Instructions

1. Using a mandoline, slice the cucumber lengthwise into 1/8 inch thick slices
2. Lay out a slice of cucumber vertically. Place fish slices and a slice of avocado horizontally across the cucumber. Set all of them right next to each other. You may need to trim off and pieces that are hanging over the edge of the cucumber
3. Roll the cucumber tightly until it overlaps itself.
4. At the overlap spot, poke a bamboo skewer into each side so you can slice it right down the middle to form two rolls.
5. Repeat the process until you have 12 finished rolls.
6. Combine wasabi powder with a bit of water to create desired consistency

Don't like sushi, enjoy these with chicken or beef strips and some raw veggies!  Don't be afraid to get creative!

Kate's Healthy Cupboard - Gluten Free Recipes

Salmon with Avocado Sauce

Let me first start by saying I can not take credit for this recipe.  I saw a similar recipe for grilled steak with avocado sauce on Pinterest awhile back and it sounded delicious.  I decided to put the sauce over steamed salmon since I love pairing avocado with my salmon.  This would work over any meat or protein of your choice.  I would recommend the rub that is included in the recipe as well.  You can find this recipe from Life's Ambrosia.  I really wasn't trying to copy her photo, I was trying to hide the brown underneath part of the salmon that was visible and gross looking!  That is the fishy tasting part and why most people think salmons too fishy, scrape that off.  I also always ask them to take the skin off at Whole Foods unless I'm grilling the fish. On a side note, let me tell you about the bamboo steaming basket I bought and have fallen in love with!  For $9.99 at Cost Plus, it's a must have in the kitchen.  It's so easy to use and makes fish and meats so moist and tender.  The best part is that is really doesn't smell up the house when steaming salmon.  That has been a huge drawback for me to ever cook fish inside.  All you do is place the basket over a pot of boiling water and let your food cook, easy peasy!  I spray the basket with coconut oil spray, season the fish and let it steam.  I highly recommend getting one of these!!!

Enjoy!

Kate's Healthy Cupboard - Gluten Free Recipes

Spicy Tuna Sashimi Salad

This is for all you sushi lovers...or for those that want t give it a try!!  I am a huge fan of sashimi, salmon being my favorite.  Sashimi is thinly sliced, raw seafood.  Many different kinds of fresh fish and seafood are served raw in Japanese Cuisine. It can be served plain or wrapped up in a sushi roll.  I prefer it plain topped with a slice of avocado and wasabi or drizzles with Avocado Vinaigrette.

I had the hardest time years ago trying to force myself to try sushi, let alone sashimi!  It is now a favorite and staple in my diet every week.  I would only eat this at a quality sushi/Japanese restaurant or from Whole Foods.  You can find sushi grade salmon and tuna sashimi in the seafood section of most Whole Foods.  If it is fresh, it does not taste fishy at all!!!  I actually think cooked salmon tastes more fishy than raw.  Be sure to buy it the day you plan to eat it or close to the day.

If you like to use wasabi with your sushi, you can buy it powdered.  It is typically found in the asian section and all you have to do is add a bit of water to the powder.  This recipe doesn't call for it, but it is something I enjoy along side my avocado and sashimi.

If you haven't tried sashimi, now is the time!!!  So easy to digest and full of good fats!  This salad has so much flavor you probably won't even know it's raw fish!!!

Recipe: Spicy Tuna Sashimi Salad

Servings: 2

Ingredients

• 8 ounces sushi grade tuna, chopped
• 1 large avocado, chopped
• 3 tbsp macadamia nuts, chopped
• 4 green onions, chopped whites and greens
• 1 1/2-2 tsp hot pepper oil
• 1 tsp avocado oil (could use lite olive oil or coconut oil or omit)
• 2-3 tsp Coconut Aminos
• Sesame seeds

Instructions

1. Roast the nuts in a dry skillet over high heat until slightly brown, let cool
2. Combine the tuna, avocado and onions in a bowl
3. Combine the oils and Coconut Aminos in a bowl, pour over the tuna mixture and stir
4. Top with a sprinkle of sesame seeds and the nuts

Enjoy this with homemade Taro Chips, on cucumber slices, on Grain Free Wheat Crackers or simply plain!

Visit Allergy Free Wednesday for additional allergy free recipes!

Kate's Healthy Cupboard - Gluten Free Recipes