Good Karma Mahi-Mahi, fresh Shitaki & Zucchini Udon Noodles

Asian Food, Fish, low carb, Paleo, Udon Noodles

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Get your chopsticks ready! Play your favorite relaxing music and light your favorite candles. Make some lovely  green tea and get your little teacups filled. This flavorful dish is made with Mahi-Mahi marinated in Miso & Sake with delicious low carb Udon Noodles made from veggies with a Paderno Spiral Vegatable Slicer. You can also use a Julianne Veggie peeler if you want, to make the long noodles.

For the fish marinade, whisk together:

1/2 cup organic white miso paste

1 1/2 Tablespoons grated ginger

1 Tablespoon Hoisin Sauce

1/2 cup organic Japanese saki

1/2 cup ume plum vinegar

1/2 cup organic nama shoyu

Pour over 2 or 3 nice mahi-mahi fillets. Marinate for an hour.

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After marinating:

Pull fish out of the marinade, place on a platter & top with 1 1/2 teaspoons shichimi togarashi and 1 1/2 teaspoons Furykaki. (see photos below)

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These products can be bought at your local whole foods store or an Asian grocery and please keep in your fridgidare & spice drawer for multiple healthy food recipes from eggs to din-din.

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Set aside. You will either grill or cook these in a sautee pan with a bit of sesame oil in a minute, but first, marinate the shitake mushrooms:

10 shitake mushrooms, sliced

1 1/2 Tablespoons Nama Shoyu

5 star anise seeds (just to flavor and look pretty-don’t eat these because they have a husk that’s not appetizing and too crunchy)

A splash of Ume Plum Vinegar

A splash of Japanese Saki

1 Tablespoon Sesame oil.

It will look pretty like this:

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Ah, I just tried a slice of shitake and it was delicious. Let this marinate while you make the Udon Noodles:

Take a Spiral Vegatable Slicer, or  a Julianne Veggie peeler, and 2 medium zucchinis.

Make long, thick noodle slices like this:

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Now, add/place/mix the noodles in the shitake mushrooms and it’s marinade. Let sit for a few minutes while you grill or pan cook your fish. The noodles will soak up the shitake flavors and the yummy marinade.

Now take the fish off the grill and set aside. Heat up a skillet and with a Tablespoon of sesame oil, sautee the udon-shitake mixture(minus the juices) until hot. It will look like this:

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Place in a serving dish. Cut up the mahi-mahi into smaller pieces and place on top of the noodles and shitakes

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Serve in bowls. Don’t eat the star anise, they have done their job. This dish is very filling and tastes sublime. It tastes even better than the usual Udon noodles-but are actually good for you. You won’t have that awful post-carb low feeling that grain noodles & pasta leave you with. No bloat either.

Eat with chopsticks. Serve with your favorite Japanese tea. Feel the love. You are the love.

Healing Energy Chopped Salad with Seared Ahi Tuna and Omega 3 Lemon Wasabi Dressing

Dried Fruit, Fish, ginger, low carb, Meyer lemons, Nuts, Paleo, Pine Nuts, Salads, Tuna

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Free your mind and feed your soul. First, the dressing. Combine the following in a mini food processor, then place in a glass bottle:

1/2 cup Spectrum brand Vegan Ultra Omega-3 Flax oil EPA+DHA

The juice of 3 large Meyer lemons

1 teaspoon sesame seeds

1 teaspoon sesame oil

3 teaspoons wasabi paste

1 teaspoon ginger paste

1 clove garlic, optional

For the chopped salad:

Combine 3 cups chopped mixed salad greens,1 chopped European cucumber, 6 chopped cherry tomatoes, 1/2 chopped red onion, and then add 1/2 cup organic dried cranberries, & 1/2 cup pine nuts. If you would like cheese in the salad, I recommend Gorgonzola crumbles, 1/2 cup (optional).

For the Tuna:

One filet of Ahi tuna, coated lightly with wasabi paste, and sprinkled with sesame seeds. Sear on both sides. Slice it up and serve it over the chopped salad. Add the dressing. Make some lotus green tea…..feel the positive energy and light surround you.

Lemon Mustard Tuna Steaks with Hard Boiled Eggs

low carb, Tuna

lemon mustard tuna

 

This is a recipe suitable for Stillman’s diet. Low in fat & low in carbs.

The taste is much like Salad Nicoise without the salad and oil.

Juice of 9 Myer lemons
3 garlic cloves, minced
1 teaspoon Tabasco
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon of your favorite mustard
freshly ground black pepper
4 tuna steaks (any fish)
6 hardboiled eggs, peeled & quartered

Mix or blend in a food processor the first 8 ingredients. Divide in 2 bowls and set aside.

Grill, bake, or pan cook the tuna steaks, brushing occasionally with the lemon mustard mixture. Plate up two tuna steaks and add egg quarters to each plate. Spoon reserved lemon mustard mixture over the tuna & eggs. Serve hot or cold.

 

 

Halibut en Papillote, Mediterranean Style

feta, low carb, Uncategorized

Many years ago, working my way through college as a pastry chef at a trendy, busy high profile restaurant, the chef would make fresh fish en papillote for me. One day I asked how it was made and have never been the same. It’s surprisingly easy to make. The parchment paper makes the fish bake so tasty and juicy. You can put any herbs, spices, or veggies you have on hand in with it and it turns out amazing. Even basic things in the fridge will turn out tasting gourmet in the parchment. Cut out a large heart shape of parchment paper or use parchment paper baking bags. Butter the inside of the paper, then place the fish and toppings on half and seal it up by folding tight. You can use any fish you like. I used halibut for this dish.

Mediterranean Fish en Papillote:

Makes two packages.

  • 1 six-ounce fillet of halibut per parchment package-everyone gets an individual package
  • 2 Tablespoons black pepper or salt free Greek seasoning per package
  • 6 small olives each package, pitted
  • 3 Tablespoons crumbled feta cheese in each package
  • 2 Tablespoons red onion, each package
  • 2 mushrooms sliced, (optional)
  • 1 Tablespoon each of fresh marjoram, thyme and tarragon for each package
  • 1 Tablespoons capers for each package
  • 2 Tablespoons butter to place on top the fish before sealing the package
  • Juice of 1 lemon for each package
  1. Preheat the oven to 450°F. Cut a heart shape off an 18-inch long piece of parchment paper, fold it in half, unfold, and place it on a rimmed baking sheet or baking pan.
  2. Butter half of the parchment. Place the fish on top, and season well with pepper or Greek seasoning.
  3. Scatter the olives, feta, capers, onion and mushrooms, if using. Sprinkle with the  herbs and dot with butter.
  4. Now, seal up the pouch: Fold the parchment over on top of the fish. Starting at the top inner corner, fold and crimp the edges approximately every quarter-inch, until you’ve created a half-moon. Be sure the folds are well-creased, to keep the steam from pushing the pouch open in the oven.
  5. Bake for 12 to 15 minutes (12 for thin fillets, 15 for thicker ones). Slide the packets directly onto the plates, and slice a cross pattern on the top of the paper, open carefully—there will be a lot of steam inside. Slide into a dish or large bowl. The fish will be flaky and tasty inside. Enjoy it alone or with tzatziki sauce(Greek yogurt, pureed cucumber and minced garlic).

Quick and Easy Lemon Cod

low carb, Uncategorized

If you are in the mood for fish, try this easy cod recipe.

2 large pieces cod

4 Tablespoons butter

2 tablespoons parsley

Juice and zest of 2 lemons

1 Tablespoon cayenne pepper

Mix the cayenne, parsley and lemon zest and juice in a skillet. Add the cod. Cook until tender and flaky. Serve on a plate with the sauce poured equally over each fish portion.