Seafood and Pork

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Fried Fish
Holiday Ham
Honey Glazed Pork Tenderloin
Lemon Tuna Avocado
Pork Tenderloin a la Mexicana
Salmon Patties

Fried Fish
3-4 fish fillets
1 beaten egg
2 cups almond flour or crushed almonds (enough to coat chicken)
1 tsp oregano
1 tsp basil
1 tsp thyme
2 tsp salt
1/2 cup oil
salt to taste
Slice fish into desired size or use whole. Coat fish with beaten egg (we put it all in a ziplock bag and shake). Coat with almond flour mixed with oregano, basil, thyme and salt (for crunchier chicken, process almonds in a food processor until fine, instead of almond flour). Heat oil in a large frying pan. Fry each side of fish in oil. Salt to taste.Yum Yum - we eat it hot, we eat it cold, we slice it on salads and eat it on nut bread. You can also bake these. I usually bake 25 minutes or so at 400.

Holiday Ham
1 large bone in smoked ham (about 10 lbs) (we get it with no nitrates)
1/2 cup honey
3/4 cup mustard (grainy mustard works well)
Preheat oven to 300. Place ham in a roasting pan and score skin on top. Pour about 2 cups of water in bottom of pan. Place in oven and bake uncovered 4-6 hours. Stir honey and mustard together. Spoon half over ham and cook for 1 1/2 more hours. Carve ham and serve with remaining glaze.

Honey glazed Pork Tenderloin
1 cup honey
1 Tbsp salt
4 Tbsp sesame oil
6 Tbsp basalmic vinegar
2 (3/4 lb) pork tenderloins
Mix first 4 ingredients together and marinate pork for at least 2 hours. Remove pork from marinade and roast at 450 for 15 minutes. Reduce oven heat, add marinade to tenderloin and continue roasting at 350 until internal temp is 160 (20-30 minutes).

Lemon Tuna Avocado 
1 ripe avocado
zest and juice of 1 lemon
1 tsp extra-virgin olive oil
1 six oz can albacore tuna
1 tbsp sunflower seeds
salt and pepper
fresh basil leaves (optional)
Halve avocado lengthwise, remove pit. Scoop 2 tbsp avocado from each half. Mash 4 tbsp avocado with lemon juice and olive oil until smooth. Toss with tuna, sunflower seeds, half the lemon zest and salt and pepper to taste. Fill halves of avocado with tuna mixture, garnish with lemon zest and basil.
Pork Tenderloin a la Mexicana
2 large fresh poblano chilies
1 to 1 1/4 lbs pork tenderloin, cut into 1 inch cubes
1 tbsp olive oil
1 medium white onion, sliced 1/4 inch thick
3 cloves garlic, peeled and finely chopped or pressed
6 chopped roma tomatoes
3/4 cup homemade beef broth (simmer beef bones in water on crock pot - low - for 2 days)
1/2 cup chopped cilantro
Roast peppers under broiler until blistered and blackened. Place in a paper bag to cool. Pat meat dry and sprinkle with salt. Heat oil and cook pork in a single layer until browned all over. Remove meat and set skillet aside. Rub blackened skin off chilies and remove seeds. Cut into 1/4 inch strips. Return skillet to medium high. Add onion and cook until golden/crunchy. Add garlic and chilies and stir until fragrant. Add tomatoes and broth. Boil and cook until slightly thickened (5 minutes). Add meat and cilantro. Reduce heat to medium and simmer briskly until pork is cooked through (5 minutes). Taste and season with salt if needed.
Salmon Patties 
1 can salmon (14oz)
1/2 c chopped onion
1/2 c chopped red pepper
1 1/2 c almond flour
2 eggs
1/8 tsp pepper
Mix all ingredients and form patties. Cook in oil on stove until browned. Serve with fresh lemon juice.  Enjoy!

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