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Fish Paleolithic Recipes

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Aku Poke, or Raw Fish with Seaweed

* 1 pound raw fish, tuna or salmon, cubed, skinless, boneless * 1 cup seaweed (hijiki in Japanese markets) The seaweed will be dried, so soak it for 30 minutes in warm water. Then drain and rinse well.

 

Thu Jan 30 2003
Views: 82


Basque Codfish Pil Pil

Cut the salt cod into 1 inch wide serving pieces and rinse well. Soak for 24 hours or more, rinsing with fresh water several times. Cook the salt cod in fresh water for about 15 minutes, or until it can be easily flaked, but leave the pieces whole. Drain and let cool, discarding the liquid. Heat a large frying pan and add the oil and

 

Thu Jan 30 2003
Views: 94


Broiled Lemon Swordfish

Select pieces of fish about � pound each, no more than 1 inch thick. Preheat broiler. Brush fish with olive oil and sprinkle with salt and pepper. Place fish on a wire rack in an oven-safe dish. Broil four inches from heat source for 4 minutes. Turn over carefully and broil another 4 minutes.

 

Thu Jan 30 2003
Views: 84


Burrida- A Fish Stew

Cut fish into 2" by 3" pieces and pat dry. In a nonreactive flameproof casserole large enough to hold all ingredients, heat oil over medium heat. Add onion and cook 2-3 minutes, Add carrots, celery and garlic, and cook until onions are just beginning to turn golden brown, 3-4 minutes. Stir in anchovies, clam juice, water and

 

Thu Jan 30 2003
Views: 89


Cajun-Style Broiled Swordfish

Thaw fish, if frozen. Rinse and pat dry with paper towels. For seasoning mixture, in shallow dish, stir together spices. Place lemon juice in bowl. Dip steaks in juice, then coat lightly with seasoning mixture. Preheat broiler. Spray unheated rack of pan with nonstick spray. Arrange seasoned fish on rack. Broil 4 inches from heat until fish flakes easily with fork (4 to 6 minutes per 1/2" thickness). Turn once during broiling time.

 

Thu Jan 30 2003
Views: 90


Ceviche

Cut the fish into small cubes, about 1/2 inch, and cover them with the lime juice. Set the fish aside in the bottom of refrigerator for at least five hours or until the fish loses its transparent look and becomes opaque. Stir the pieces from time to time so they get evenly cooked in the juice.

 

Thu Jan 30 2003
Views: 88


Dishwasher Poached Fish

Put each fish on a sheet of foil, add oil and lemon juice. Seal tightly. Place sealed packages in dishwasher, skip the detergent, and run through the entire cycle. Open foil and serve.

 

Thu Jan 30 2003
Views: 80


Easy Fish and Tomato Stew

In a non stick pain heat oil over medium heat, cook onion and garlic until softened about 5 minutes. Add celery, carrots, tomatoes, and tomato juice. Bring to a boil. Reduce heat and simmer for five minutes. Add fish and cook until fish is opaque 20-30 minutes. Add parsley and season to taste with salt and pepper. Can be served with a salad or other vegetable.

 

Thu Jan 30 2003
Views: 70


Fish Burgers

These a really good cooked on the BBQ. I put them in the fridge for awhile before I cooked them, makes a nice change from beef burgers.

 

Thu Jan 30 2003
Views: 71


Fish Stew with Tahini

In a soup pot, bring fish, salt and water to a gentle boil. Reduce heat to a simmer. Add green onions. Add tahini, white pepper and shallot powder. Stir gently to mix well. You may need to pay special attention to getting the tahini stirred in as it can be pasty in texture. Simmer until fish is cooked through. In the last few minutes of

 

Thu Jan 30 2003
Views: 68


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