Thursday, March 5, 2015

Yellow Tail + Mango Ginger Salsa

The kids loved it. They especially love always the fresh fish as it has no "fishy taste" which develops as the fish ages.
(The problem with cooking at night is always the same, the pictures don't look so great as there is no day light! Every time I swear I will save some of the food for next day and take photos and almost every time it fails as there are no leftovers... Oh well.) 

Every week my kids and I go to the farmers market around the corner and buy organic vegetables, honey, fruit and pick up our weekly Community Seafood share. Community Seafood is a local community supported fishery in Santa Barbara, California. Their goal is to support the fishing community and sustainable ways of harvesting seafood.

I signed up a few months ago and our family has enjoyed the variety of seafood. I have tasted foods I have never tasted before, and may not have otherwise tasted, and learnt to prepare them too. Some of the new acquaintances have been mussels, oysters, ridge back shrimp and lobster. Some of the fish are new to me too. I grew up eating fish but mostly salmon, herring and some sweet water fish like perch.

This week's share was yellow tail. We have had it many times before and we usually enjoy it either grilled or fried in a cast iron pan. We like our fish simple. Usually we use just salt as a seasoning and squeeze some lemon from our tree on the cooked fish. For yellow tail I have made a few times a fruity salsa from fresh fruit I have had at hand like pineapple, peach, plums or mango. This week's salsa had mangoes.

I will post my most delicious paleo/AIP fish recipe experiments in future too. Stay tuned!
It is important to start with skin side up.
Otherwise the skin may stick to the pan.

Fried Yellow Tail 

yellow tail filets
salt to taste
1-2 tbsp coconut oil or olive oil

1. Cut the fish in smaller filets if needed. Leave the skin on.
2. Wash the fish and pat them dry with a paper towel or kitchen towel.
3. Heat a couple of spoonfuls of oil in your cast iron pan.
4. When the pan is warm, lay the fish pieces on the pan skin side up.
5. Leave them for a few minutes and turn them over.
6. Sprinkle salt on the fish and cover if you like.
7. Lower the heat a bit and cook until fish meat is white and flakes.

Mango Salsa 

1 ripe mango
1-2 inch piece of fresh ginger, peeled and grated
1-2 cloves of fresh garlic, crushed
juice from 1 lime
pinch of salt
a handful of fresh cilantro, chopped or cut small with scissors

1. Peel the mango and chop the meat in small pieces. I like to cut small slices against the pit first horizontally and then vertically to make squares and then cut along the pit to remove the pieces from the mango. Then repeat on the other side of the pit.
2. Put the mango pieces in a bowl and crush some of them with a fork to extract some of the juice.
3. Add lime juice, salt, crushed garlic and grated ginger. Let it sit for a while in the fridge before serving. If it is not spicy enough for your taste buds, add more ginger.

Use fresh ingredients for best results!

Veggie sides

I try to make sure we get plenty of vegetables every day. To help with this goal I have started to make often two veggie sides instead of one as I used to do.

With the fish and salsa I also served steamed asparagus that is in season now and sauteed purple mustard greens I got from the market as well. The asparagus I steamed just enough that it felt soft when I pierced a spear with a knife and tossed them in olive oil and sea salt.

The mustard greens I sauteed very lightly in a little bit of coconut oil and added a touch of salt. For sauteeing them I got instructions from the vendor at the market to heat the oil in the pan, add the greens, toss them in the oil, cover the pan and turn off the heat and let sit for just a little while. The greens stayed a little bit spicy in this way and were absolutely delicious!

What is your favorite way to prepare yellow tail?

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