Posts Tagged ‘Lime’

Paleo Cilantro Lime Fish and Salsa

I found wild-caught tilapia, normally a fairly expensive fish, on sale a couple of days ago!  I always keep my eyes out for the “manager’s special” fish because even though you have to use it right away (there’s usually only a day or two until the expiration date), the discounts are huge!

oil egg whisk paleo mayo

Allow me to start at the beginning of the meal preparation with my first ever successful batch of paleo mayonnaise!  There’s about 3/4 of a cup of oil (half coconut and half extra virgin olive oil) in the tacky snowman cup, and I only used the egg yolk not the whole egg.  And check it out – I finally broke down and bought a whisk after wasting a good 45 minutes the other day making a horribly failed batch of mayo in our blender.  The problem with the blender by the way was that I was trying to make just a small batch, and it didn’t fill the blender up enough that the blades could properly mix it.  So because I don’t ever plan to make paleonnaise in 4-cup batches at a time, I decided that splurging on a whisk was probably worth it.  😛

Thick Paleo Mayonnaise

See how beautifully thick my paleo mayo is?  And it’s so simple to make too – once you’ve acquired a whisk.  Drop an egg yolk in a glass and then whisk it continuously and vigorously while you pour in about 3/4 of a cup of any liquid state oil you want.  And by slowly, I mean SLOOOOOOWWWWWLLLYYY.  It should probably take you three whole minutes if you’re pouring continuously.  If you pour the oil in too fast, or slack off on the whisking, your ingredients will separate and become liquid instead of the wonderful spreadable mayo you see above.  So go slow, and whisk like your mayo’s life depends on it.  Because it does.

cilantro lime mayonnaise marinade ingredients

Paleo Cilantro Lime Fish MarinadePaleo Cilantro Lime Tilapia Marinade

Though I bet this would work well on other types of white fish or even on chicken too…

  1. Plain Paleo Mayonnaise, maybe about 1/3 of a cup?  Look at the picture.  That much.
  2. Fresh Cilantro, chopped up (I used half of what’s in the picture above, and then the other half for garnish later)
  3. Two diced Garlic cloves
  4. Juice of 1/2 of a Lime

Mix it together, and smear it over your meat.  These skinny tilapia fillets were done after 10 minutes uncovered on the middle rack at 350 degrees.



Finished Cilantro Lime Fish

I almost never bake fish in the oven, so I really don’t know what I’m doing, but this turned out well – moist and flaky.  Just like fish is supposed to be, right?

Roased Brussel Sprouts

I also roasted some brussel sprouts in the oven.  Just cut the ends off, slice them in half, coat them in oil/salt/pepper, and sit them sliced side down on a baking sheet for 30 minutes or so (center rack) at 375 degrees.  Bam, they’re finished and ready to serve.  But I still kind of think they’re a gross vegetable.  I didn’t like them as a kid, and I still don’t.  But I don’t hate them, and I’m a grownup now so I ate them without complaining.  I probably just won’t buy them again anytime real soon.

Paleo Cilantro Lime Tilapia

Tilapia by its nature is a really boring and bland fish – which is good if you don’t like that fishy taste.  But it does mean that you have to pump up the flavors in your dish so you don’t fall asleep while eating it.  I served mine over a bed of taco-seasoned stir-fried onions, bell peppers, and zucchini, and then topped it with fresh salsa, guacamole, a little Greek Yogurt, and some more cilantro for garnish.  Give it a good squirt with some fresh lime juice for a little extra kick too.


NorCal Margarita

Posted: March 15, 2012 in Snacks
Tags: , , ,

Paleo Alcoholic Drink

The guy who wrote the book on the Paleo lifestyle recommends this combination for an alcoholic drink.  I said previously that vodka was the most Paleo alcohol (even though you really shouldn’t drink at all if you’re Paleo), but any straight pure clear liquor works really.  Like clear tequila, clear vodka, clear rum, etc.  Gin is questionable.

But anyways, this drink is really good – IF you like citrus.  If you don’t like citrus, don’t even try it.  But I do, and I personally like this drink even better than margaritas I’ve had on vacation or at Mexican restaurants.  I tend to not like sweet drinks, and this is all of the lime-y salty goodness of a normal margarita minus the over the top sweetness and plus some fizzy bubbles!

PS: Lime juice helps to blunt your body’s natural insulin response to alcohol!  Hooray for that!

PPS: When it gets really hot this summer, I’m definitely going to blend the tequila, lime, and ice together in the blender for frozen NorCal Margaritas!  After blending, I’ll pour it out into a glass, top it off with the Club Soda, and stir it lightly with a spoon.  That should make a delicious fizzy frozen treat.  I’ll let you all know how it works out when it gets hot enough and I try it!  🙂

Paleo Martini

Alcohol isn’t Paleo.  Vodka is the most Paleo of all Alcohol.  Therefore I drink Vodka Martinis!  Muddle then shake the ingredients below with ice, strain, and serve:

  • 2oz Vodka
  • 1/8 Lime
  • 5+ Mint Leaves
  • A few drops of Dry Vermouth
  • A thumbnail size piece of ginger root (no need to peel it)