I get asked a lot for recipes for simple things like steak, chicken or fish. Most weeknights I shoot for a 30-45 minute dinner prep. There is a standard formula for dinner. Protein + 2 veggies + optional salad. I don’t reinvent the wheel here people it’s all pretty basic. What you’ll need is a couple different seasoning blends, butter/ghee/coconut oil or a steamer. When we first started the food plan we had to clean out our pantry of everything that was off limits. This not only included processed foods and grains, but we had to clean out our spice cupboard as well. Many of the rejected items had sugar or msg in them. No thanks! We kept everything that was safe, and we’ve switched or replenished with organic options.
We get the, “So what do you eat?!” question a lot. When we say we eat a lot of salmon we get varied reactions, but almost always someone will say how salmon is too fishy. I LOVE the salmon I cook, but I rarely order it when we are out because it’s either bland or too fishy. Here is the secret:
Blackened Redfish Magic it is all natural, no preservatives, msg and gluten-free, plus it’s Kosher. This seasoning makes just about everything taste amazing.
Salmon filets cut into individual portions. Leave skin on
Blackened Redfish Magic
Butter/Ghee to cook with
- Preheat oven to 430°F
- Sprinkle Blackened Redfish Magic onto one side of the fish. Both sides if it is skinless. (This blend can be quite spicy, so you may want to start off with a little and work your way up)
- Heat a cast iron or oven-safe skillet over medium to med-high heat.
- Add 1-2 tablespoons of butter or ghee to pan
- When fat has melted and before it starts to smoke add fish skin side up to pan. (Make sure you have your hood fan on and open a window if you have used a lot of seasoning. It will cause some smoke.)
- Cook for 2-3 minutes on this side. Flip over and cook another 2-3 minutes.
- Put the whole skillet into the oven until your preferred level of doneness.
- If you do not like to eat the skin it will stick a little to the bottom of your skillet making it super easy to insert the spatula right above it and gently lift the fish off.
You can substitute steak or chicken for the fish for the same results. I would definitely use ghee for those options though as it will cause less smoking, and therefore less fire alarms. Usually though I use The Meat House‘s New England Garlic Pepper for steaks, and Kirkland’s Organic No-Salt Seasoning (from Costco) for chicken. This is a great blend for Roasted Chicken. Stuff it with a lemon and a head of garlic, and sprinkle this inside and out. Yum! The Meat House is located in Brea next to Mother’s Market.
These are all seasonings I have found and experimented with on my own. I am not getting paid to talk about them here. The links above will take you to the respective online stores where you can purchase them if you would like.
I then cook 2 different kinds of veggies, steamed broccoli or cauliflower, carrots, butternut squash, green beans, roasted radishes or Brussels sprouts, sautéed asparagus or mushrooms. All quick and easy! Cullen and I like to have salad with dinner, but I’m having a hard time finding a good dressing. Most blends have sugar, and honey has such a distinctive flavor that I worry it will not go well with Italian seasonings. My father-in-law makes a bomb Stinky Salad dressing with olive oil, garlic, vinegar and italian seasoning, but I have failed making it every time I try it. I guess I’ll just have to have him make a gallon of it when he comes to visit.