Tag Archives: Fish

Easy Paleo Pan Fried Salmon

I love Salmon. This is one of my favorite ways to make it. It is fast, full of flavor and I don’t over cook it. (Something I tend to do, when I bake salmon)

1 Salmon Filete with the skin on
1/4 tsp lemon pepper
1/4 tsp sea salt
1/4 tsp dried parsley
1 T coconut aminos
1 T coconut oil
optional 1/4tsp chile powder or 1/4tsp chipotle powder


Place the coconut oil in the pan over medium heat. Lay the salmon in the pan skin side down. Pour on the coconut aminos then add the other seasonings on top. Add either of the chile powders if you want a little bit of spice. I enjoy both, types of chiles, totally up to you and usually make it for myself and my husband with a kick, and leave it off for the kids. Cover the pan and let it cook about 3 min. Check it and see if it is almost done. You can carefully use a fork to see if it the fish flakes. If it does remove it from the heat. If it still needs a bit more, I like to flip it over and give it another 2-3 min. I love how the coconut aminos creates a semi-caramelized top to the salmon. Check again and serve. I served it with my roasted shaved brussel sprouts.

Pescado a la Veracruzana (Veracruz Style Fish)

This on one of my favorite fish dishes. It is so flavorful and pretty, I just love the colors. I use Talapia, just because it is easy to get. However, when I travel to Veracruz and when I can find a beautiful fresh filete I use red snapper, the traditional fish of choice. It is truly delicious!



4 Talapia Filetes

1 Lime

2T Coconut Oil

1 Small yellow Onion

2 Garlic cloves

1 Large Red Pepper (Or any color you like)

2 Large Roma tomatoes

1/2 C Green olives (Manzanilla work great)

2T Juice from the green olives

2 T Capers

1 Serrano chili minced with or without the seeds depending of it you want it spicy or not. The seeds will give it some heat. Taking them out will just leave a great flavor without the heat.

2 Bay leaves

1 1/2 tsp Oregano

1 1/2 tsp salt divided

1 Handful of cilantro chopped


Wash and pat dry the Talapia filetes. Place in a glass bowl or pan and squeeze the lime juice and sprinkle salt (about 1tsp divided among all the fish)  on each side of the fish. Refrigerate 30 min but no longer than 2 hours. In the mean time slice the onions, peppers, tomatoes, olives and mince the serrano chili. In a large skillet heat the coconut oil over medium heat. Add the onions and cook until they are soft and beginning to brown about 5min. You may need to lower your heat to keep them from burning. Add the minced garlic and serrano chili and stir 1 min.  Add the red bell peppers to the pan and cook another 3 min. Add the tomatoes, olives, olive juice, cappers, bay leaf, oregano, cilantro, and the rest of the salt. Cook all together another 5 min until the tomatoes break down and the mixture is cooked through.  You want it cooked, but not mushy.

Take the fish out of the refrigerator. Rinse it off under cold water to get rid of the extra lime.  Place in a glass baking dish. Pour the veggie mixture on evenly on top of the fish filetes. Cover the baking dish with aluminum foil and bake at 375 degrees F  for 25 min. The fish should flake if you touch it with a fork. Serve the Talapia with the veggies on top. I like to accompany it with cauliflower rice, my go to salsa, and fresh avocado.