Teriyaki Salmon Bowl

Yield: 2 servings

1/3 cup teriyaki sauce (recipe below)*

2 salmon fillets (115-170g)

4-8 stalks bok choy

1 cup cooked rice (or noodles)

1 avocado, sliced

2 stalks green onion, thinly sliced

1 tbsp sesame seeds

lime, quartered

Teriyaki sauce:

1/4 cup tamari (or soy sauce or coconut aminos)

1 tbsp maple syrup

2 cloves garlic, minced

1-inch knob of ginger, minced

juice of 1/2 lemon

1 tsp sesame oil

1. If making teriyaki sauce, combine all ingredients in a small bowl and stir together.

2. Place the salmon in a shallow bowl or baking sheet. Pour half the teriyaki sauce over the fillets ensuring each piece is well coated. Let marinate for 15 minutes or up to 2 hours in the refrigerator.

3. Prepare your rice (or noodles).

4. Prepare the bok choy. If they are small, they can be left whole. Otherwise, cut into half (or quarters if very large). Wash thoroughly.

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

6. Place marinated salmon (skin-side down) onto prepared baking sheet. Add bok choy around salmon.

7. Bake until salmon is cooked through, about 10 minutes (can vary based on thickness of the salmon pieces). The salmon should flake easily.

8. To serve, place cooked salmon and bok choy over rice. Drizzle with remaining teriyaki sauce. Add avocado and garnish with green onion, sesame seeds, and lime.

https://www.eatingbirdfood.com/teriyaki-salmon-bowls/ https://astepfullofyoublog.com/easy-vegan-soba-noodle-bowl-with-maple-sesame-sauce-gluten-free/ https://getinspiredeveryday.com/food/healthier-sheet-pan-teriyaki-salmon/

Moroccan Cod with Carrots, Olives, and Cauliflower Couscous

Yield: 1 serving

1/2 head of cauliflower, cut into florets

juice from 1/2 lemon

salt and pepper, to taste

1 tbsp olive oil

2 tsp ras al hanout (cumin, coriander, clove, cinnamon, nutmeg, mace, allspice, dry ginger, fenugreek)

3 oz cod filet, rinsed and patted dry

2 carrots, trimmed and sliced in half lengthwise

5 castrevelano olives

small handful of Italian parsley, chopped

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

2. To a food processor, add the cauliflower florets and pulse until they resemble crumbles.

3. Heat a sauté pan over medium low heat. Pour the cauliflower crumbles in the pan and sauté for about 5 minutes or until the cauliflower cous cous are softened. Stir in lemon juice, and season with salt and pepper. Turn the heat off and set aside.

4. Place the carrots, olives, and cod filet on prepared baking sheet. Drizzle with olive oil and rub/toss to coat. Sprinkle the carrots and cod with the ras al hanout and salt and pepper.

5. Temporarily place the cod and olives on a paper towel. Bake the carrots for about 10 minutes, then add the cod and olives to the baking sheet. Roast everything together for an additional 5 to 8 minutes, until the cod is firm to the touch.

6. To serve, mix half the parsley into the cous cous. Add the cous cous to a bowl, top with the olives, carrots, and cod, and sprinkle with the remaining parsley.

https://www.acozykitchen.com/moroccan-cauliflower-cous-cous

Kedgeree

Yield: 4 servings

1/2-lb smoked sablefish or smoked haddock, skin on

1 1/4-lb cod, lingcod, or other firm white fish, skin on

1 bay leaf

1 tbsp coconut oil

1 onion, thinly sliced

1/2 tsp turmeric

1 large cinnamon stick, snapped in half

1 large cauliflower, grated into rice

3 tbsp parsley, chopped

2 tbsp dill, chopped

salt and pepper

lemon wedges, to serve

1. Place the fish skin side down into a large sauté pan. Cover with water. Add bay leaf.

2. Bring up to a simmer and poach gently for about 5 minutes, until just cooked.

3. Remove the fish and bay leaf with a slotted spoon onto a large plate and set aside somewhere warm.

4. Pour the liquor through a sieve into a large jug and keep aside.

5. Wipe out the pan. Heat the coconut oil in the pan and add the onions. Gently sweat them for 6 to 8 minutes until soft and translucent.

6. Add the turmeric, cinnamon stick, and reserved bay leaf, and cook another minute.

7. Add the riced cauliflower and stir to combine.

8. Add 1/2-cup of the poaching liquor and cook for 5 minutes until cauliflower is just tender.

9. Remove the skins from the fish and break the flesh into large flakes. Add to the cauliflower and quickly warm through.

10. Stir in the herbs, and serve immediately with lemon wedges on the side.

https://autoimmunewellness.com/kedgeree/

Grainy Mustard Glazed Fish

Yield: 4 servings

1 1/2 tbsp grainy mustard

1 tbsp apple cider vinegar

juice of 1/2 a lemon

1 tbsp maple syrup

1/2 tbsp olive oil

salt and pepper

optional: 1/2 tsp sambal oelek

4 fillets salmon

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a small bowl, prepare the glaze by mixing together all ingredients (except salmon).

3. Place salmon fillets onto prepared baking sheet. Spoon glaze evenly over the fillets.

4. Bake for 10 minutes.

https://www.freshprep.ca/recipes/771

Halibut with Tamari Ginger Dressing

Yield: 6 servings

1/4 cup tamari

3 tbsp rice vinegar

2 tbsp mirin

2 tbsp olive oil

2 tsp sesame oil

2 scallions, thinly sliced on the diagonal

1/4 cup finely julienned peeled fresh ginger

1 tsp red pepper flakes

6 halibut fillets, skinned

1 tbsp sesame seeds

1. In a small bowl, combine tamari, rice vinegar, mirin, olive oil, sesame oil, scallions, ginger, and red pepper flakes.

2. In a large, shallow dish, brush the halibut fillets with half of the dressing. Cover and refrigerate for 30 minutes.

3. Preheat the oven to 450F. Bake in the upper third of the oven for 10 to 12 minutes, or until glazed and just cooked through.

4. Pour the remaining dressing over the fish, sprinkle with the toasted sesame seeds, and serve.

https://www.foodandwine.com/recipes/halibut-with-soy-ginger-dressing

Coconut Breaded Cod

Yield: 4 servings

24 ounces cod fillets, cut into 2 inch thick strips

1 1/2 cup coconut flour

1 1/2 tsp ground ginger

1/4 tsp salt

2 cups coconut milk

1 cup unsweetened coconut flakes

2 tbsp coconut oil

1. In a shallow bowl or on a plate, combine the coconut flour, ginger, and salt.

2. Place the coconut milk in another shallow bowl.

3. Place the shredded coconut in a third bowl.

4. Dip the cod strips into the coconut milk, then the coconut flour mixture, back into the coconut milk, and finally into the shredded coconut, creating a thick breading.

5. In a skillet, heat the coconut oil over medium-high heat. When it is hot, cook the cod strips for five minutes a side depending on thickness of the fish, or until the top and bottom are browned and the fish is cooked throughout.

https://autoimmunewellness.com/coconut-breaded-cod-with-mango-salsa/

Salmon Moqueca

Yield: 4-6 servings

Fish and Marinade:

1 1/2 pounds salmon fillets

1 can whole tomatoes

1 onion, roughly chopped

1 cup cilantro, chopped

2 cloves garlic

1 Serrano chile pepper, cut in half (with seeds if you want your stew to be pretty spicy)

1/4 cup lime juice

1 tbsp olive oil

1 tsp salt

Stew:

2 tbsp olive oil

1 sweet potato, peeled and diced

1 zucchini, chopped

1 green pepper, chopped

1 red pepper, chopped

1/2 cup water (or fish stock)

1 can coconut milk

1/4 cup green onion, minced

1/2 cup cilantro, chopped

1. Place salmon in a shallow bowl or dish.

2. In the bowl of a food processor, combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil, and salt. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

3. In a large skillet, heat olive oil over medium heat.

4. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed, until softened.

5. Add zucchini, green pepper, and red pepper, and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed.

6. Add water and coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.

7. Add fish and marinade and gently simmer for 5 to 10 minutes, or until fish flakes easily with a fork.

8. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

https://food52.com/recipes/4574-salmon-moqueca

Cod, Chorizo, Beans, and Greens

Yield: 2 servings

1 tbsp olive oil

100g chorizo

1 onion, finely chopped

1 red chilli, deseeded and finely chopped

1/2 bag spinach, chopped

400g can cannelloni beans, drained

juice of 1/2 lemon

2 cod fillets

1/2 tsp smoked paprika

1. Heat oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, until the meat is cooked through and the onion is soft and golden.

2. Add the chilli and the spinach and cook for another minute, until the spinach is wilted.

3. Add the beans and lemon juice. Stir to combine.

4. Season the fish with the smoked paprika and salt and pepper.

5. In a separate pan, cook the fish until flaky.

6. Spoon the bean mixture onto plates, then carefully top with the fish.

https://www.bbcgoodfood.com/recipes/smoky-hake-beans-greens

Tomato and Thyme Cod

Yield: 4 servings

1 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

400g can chopped tomatoes

1 tsp maple syrup

few sprigs thyme

1 tbsp tamari

4 cod fillets (or another white flaky fish)

1. In a medium pot, heat oil over medium heat. Add onion, and cook for 5 to 8 mins, until lightly browned.

2. Add garlic and cook for 1 minute.

3. Stir in chopped tomatoes, maple syrup, thyme, and tamari. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Gently add cod fillets into the sauce. Cover and gently cook for 8 to 10 mins, until the cod flakes easily.

https://www.bbcgoodfood.com/recipes/5939/tomato-and-thyme-cod

Halibut with Lemon Tarragon Mustard

Yield: 4 servings

1/2 cup lemon juice

1 tbsp lemon zest

1/4 cup dijon mustard

3 tbsp tarragon, finely chopped

2 tbsp chives, finely chopped

1/4 cup olive oil

salt and pepper

4 8-oz halibut fillets

garnish: lemon slices, freshly chopped tarragon

1. In a small bowl, whisk together lemon juice, zest, mustard, tarragon, and chives.

2. Gradually whisk in olive oil until well incorporated. Season to taste with salt and pepper.

3. Place fish into the marinade, toss to coat, and refrigerate for 30 minutes to 2 hours.

4. Prepare barbecue or grill pan to medium temperature.

5. Grill the fish for 5 to 7 minutes on each side or to desired doneness.

6. Transfer fish to a serving platter, garnish with lemon slices and tarragon, and serve immediately.

https://www.geniuskitchen.com/recipe/grilled-halibut-with-lemon-tarragon-mustard-116898

Roasted Jalapeno Cod

Yield: 4 servings

1 poblano pepper

1 jalapeno pepper

1 tbsp olive oil

1 clove garlic, roughly chopped

1 shallot, roughly chopped

pinch cayenne pepper

salt and pepper

1 1/2 lb cod fillets

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Wash and dry peppers, and rub with small amount of olive oil. Roast peppers until soft and skin is blistering. Cover and let sit for 5 minutes. Peel away skin and remove seeds and steams.

3. In the bowl of a food processor or blender, combine roasted peppers, olive oil, garlic, shallot, cayenne, and salt and pepper. Puree until smooth.

4. Place cod on prepared sheet pan. Evenly spread the puree over each piece of cod.

5. Bake for approximately 10 to 15 minutes or until fish flakes easily when tested with a fork.

UltraSimple Diet Companion Guide

Baked Cod with Thyme

Yield: 4 servings

4 fillets cod

1 tbsp olive oil

1 tbsp thyme, chopped

1/2 tsp onion powder

salt and pepper

1. Preheat oven to 375F. Line a baking sheet with parchment paper.

2. In a small bowl, combine olive oil, thyme, onion powder, and salt and pepper.

3. Place cod fillets on prepared baking sheet. Evenly spread the herb mixture over the fish. Bake for approximately 12 minutes, or until fish flakes easily with a fork.

UltraSimple Diet Companion Guide

Salmon with Lemon and Herbs

Yield: 4 servings

4 fillets wild salmon, wild

1 tbsp olive oil

2 tbsp lemon juice

2 cloves garlic, finely minced

1 tbsp dill, chopped

1 tbsp parsley, chopped

1 tbsp tarragon, chopped

salt and pepper

1. Preheat oven to 325F. Line a baking sheet with parchment paper.

2. In a small bowl, combine the olive oil, lemon juice, garlic, herbs, and salt and pepper.

3. Place salmon skin side down on prepared baking sheet. Evenly spread the herb mixture over the salmon. Bake for approximately 15 minutes, or until fish flakes easily when tested with a fork.

UltraSimple Diet Companion Guide

Nicoise Salad (Vegan)

Yield: 2-3 servings

Salad:
4-5 small red or yellow potatoes
1 cup green beans, trimmed
1 head lettuce, butter or romaine
1/2 cup Nicoise, green, or kalamata olives, pitted
1/2 cup cherry tomatoes, halved
1 small red beet, grated

Chickpeas:
1 can chickpeas, drained and rinsed
1 tsp dijon mustard
1 tsp maple syrup
1 tsp dill
salt and pepper
1 tbsp sunflower seeds

Dressing:
1 shallot, finely diced
1 tsp dijon mustard
1/2 tsp thyme
1/3 cup red wine vinegar
1/4 cup olive oil
salt and pepper

Optional: 
tuna or salmon
hardboiled eggs


1. Add potatoes to a small pot filled with cold water until just covered. Bring to a boil over high heat, then reduce heat to medium until the water is just simmering. Cook uncovered for 12 to 20 minutes, or until a knife slides easily through. Drain and cool. Cut into quarters.
2. Meanwhile, fill a medium pot with water and bring to a boil. Add green beans and boil for 2 to 4 minutes and just slightly tender. Drain and immediately immerse/rinse in cold water to stop cooking process. Drain and set aside.
3. Add chickpeas, mustard, maple syrup, dill, salt and pepper, and sunflower seeds to a small mixing bowl. Stir to combine. Mash a few chickpeas to create texture. Set aside.
4. Prepare the dressing by adding all dressing ingredients to a mason jar and shaking vigorously to combine, or whisk together in a small mixing bowl. Set aside.
5. To serve, add lettuce to a bowl. Top with potatoes, green beans, chickpeas, olives, tomatoes, beets, fish (optional), and eggs (optional). Serve with dressing.


https://minimalistbaker.com/vegan-nicoise-salad/

Snapper in Yogurt Curry

Yield: 3-4 servings

2 tbsp coconut oil, separated

2 tsp cumin seeds

1 small onion, diced
2 cloves garlic, finely minced

2 tbsp finely chopped ginger

salt and pepper

1 tsp turmeric

2 tbsp ground coriander

1 tbsp paprika

1 tsp ground cayenne pepper
1 cup water
2 cups plain yogurt (minimum 2% milk fat)
1 lb snapper (or other white fish)
1/4 cup cilantro, chopped

1. In a medium pot, heat 1 tbsp coconut oil over medium heat. Add cumin seeds and allow them to sizzle for 30 seconds.
2. Add onion and sauté for 3 to 5 minutes, or until beginning to soften.
3. Add garlic and ginger, and sauté for 1 minute.
4. Add spices and stir for 2 to 3 minutes. The spices will become slightly pasty. Turn off the heat and stir in water.
5. To prevent the yogurt from curdling, whisk 1/2 cup of the masala-water mixture into the yogurt. Pour the yogurt into the pot of masala-water and stir well with a whisk. Turn the heat to high and bring curry to a boil, whisking constantly, then reduce the heat to medium-low and simmer for 5 minutes, stirring once or twice. Set aside while you prepare the fish.
6. In a pan, heat 1 tbsp coconut oil over medium-high heat. Season the snapper with salt and pepper. Cook for 2 minutes on each side, until just barely cooked through.
7. To serve, place snapper on a plate and cover with sauce. Garnish with chopped cilantro.


http://www.thekitchn.com/tilapia-in-yogurt-and-ginger-c-142938

Halibut with Sweet Garlic Tomato Sauce

Yield: 2 servings

Tomato Sauce:

2 tbsp olive oil
1/2 red onion, diced

2 cloves garlic, finely minced
2 tomatoes, diced

1 tbsp maple syrup
salt and pepper

Halibut:

350g halibut 

1 tbsp olive oil

1 tsp maple syrup

1/2 cup fresh basil, finely chopped

salt and pepper

Tomato Sauce:

1. In a small pot, heat olive oil over medium heat. Add onion and sauté until softened, about 5 minutes.

2. Add garlic and for 1-2 minutes.

3. Add tomatoes and cook down for 7-8 minutes.

4. Add maple syrup and season with salt and pepper. Stir to combine. Remove from heat.

Halibut:

1. Cut the halibut into 2x1 inch pieces.

2. In a large pan, heat olive oil over medium-low heat. Add the maple syrup and a pinch of salt and pepper, and heat for about 1 minute.

3. Add basil to pan and sauté for 1 minute.

4. Add halibut to the pan and turn with tongs to coat all sides of the fish with basil and sauce. Season each piece of fish with salt and pepper.

5. Increase the heat to medium and cook the fish for about 5-6 minutes, depending on the thickness, until the fish is not translucent anymore and appears firm and flakey.

6. Put half the tomato sauce on a plate and place half of the fish on top of the sauce. Garnish with a piece of basil.


http://mikaelareuben.com/recipes/halibut-with-sweet-garlic-tomato-sauce/

Cod Piccata

Yield: 4 servings

1 1/2 pounds cod

1/2 cup almond flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme

1/2 tsp paprika

1/2 tsp chili powder 

3 tbsp olive oil

1 cup chicken broth

1/4 cup lemon juice

1/4 cup brined capers

1/4 cup fresh chopped parsley

1. Cut the cod into 6 pieces. Rinse and pat dry with paper towel.

2. In a medium bowl, mix together almond flour and spices.

3. Dredge each piece of cod thoroughly in the flour mixture until well coated.

4. In a large skillet, heat the oil over medium high heat. Add the cod pieces and brown well, about 3 minutes per side. Remove from pan and let rest on a plate while preparing the sauce.

5. In the same pan, add chicken broth, lemon juice, and capers. Let simmer until sauce has been reduced by half.

6. Add parsley and remove from heat.

7. Plate the cod, and pour the sauce over to serve. 

https://elanaspantry.com/cod-piccata/

Miso Halibut

Yield: 2-3 servings

500g halibut

2 tbsp coconut oil

1/3 cup onion, diced

1 tsp ginger, grated

2 cloves garlic, minced 

2 tbsp miso paste

2 tbsp tamari

2 tbsp honey

2 tbsp lemon juice

salt and pepper

1. In a small pan, heat coconut oil over medium heat. Add onion and cook for about 5 minutes, or until translucent.

2. Add ginger and cook for another 2 minutes.

3. Add garlic and cook for 1 minute.

4. Reduce heat to medium-low and add miso, tamari and honey. Stir often as the mixture cooks down quickly over the next few minutes.

5. Add lemon juice to rehydrate when the sauce seems to need more liquid.

6. Remove from heat and pour sauce into blender for 1 minute, until a smoother consistency is reached.

7. Put half the miso sauce in a bowl and toss with the halibut.

8. Preheat oven to broil. Line a baking sheet with parchment paper.

9. Place halibut on baking sheet. Broil until fish is just flakey, about 6 to 8 minutes. Check at five minutes.

10. Drizzle remaining sauce onto the fish or plate and serve.

http://mikaelareuben.com/recipes/miso-halibut/

Lemon and Parsley Crusted Cod

Yield: 4 servings

1 lb cod fillet
1/4 gluten free breadcrumbs (or gluten free oats)
3 tbsp parsley, finely chopped
2 tbsp olive oil
zest of 1 lemon
juice of 1/2 lemon
salt and pepper

1. Combine the breadcrumbs, parsley, oil, lemon, and salt and pepper. Mix thoroughly with fingers.
2. Season the cod with salt and pepper. Press the crust onto the cod.
3. Bake at 400F for 15-20 minutes or until crust is browned and the fish is just cooked through. Serve immediately.


http://www.ibssano.com/low_fodmap_recipe_roast_cod_lemon_parsley_crust.html