Alas, the 1^st week of our Summer Paleo Challenge is coming to a close. Being that we’re only 10% done with the seasonal-battle against snow cones, ice creams and cold hops-infused beverages, I decided to take a minute to pass along a couple of meals Marc & I have shared.

One of my goals for this challenge was to incorporate more fish into our diet. As wonderful for you as fish can be, sometimes its hard to have the taste for it.  To keep things from being too “fishy,” Mike Montano over at CFEP West, passed along a delicious idea for a “fish topping” recipe. The meal idea, which he found on Pimal by Design, read with 7 words of deliciousness:  “Halibut with Fresh Tomato and Avocado Salsa.” In true P.I.P. fashion, I took the recipe home & tried it out for myself with a couple of modifications. Needless to say, much like the Halibut, I was “hooked.” The fish came out so good & being that I do have a taste for overall spiciness (see Marc Duchene) the chopped jalapenos I included gave it just the right amount of kick.

Several weeks later, a coworker told me about another “fish topping” recipe she had found in the magazine Cooking Light. The second recipe, catered more to those who love something a little bit of sweetness with their catch. The colorful combination of peach, red peppers and arugula that was presented coordinated perfectly with grilled salmon.  Marc, who tried the salsa topping last night and said “it’s great,” couldn’t help himself from adding a dash of Tajin to the fruit. Guess you can’t take the Mexican out of the kid…

Below are the recipes for these two fish toppings below. Each one gives a little bit of variety and a crisp taste to seafood. I recommend Salmon, Halibut or even Tilapia to place it on. If you need a little guidance with cooking your fish- I’ve included a short note about that as well.

Does anyone else have any tips for cooking fish this summer?

Fresh Tomato and Avocado Topping

Courtesy Primal by Design

Serves 2-4

• 1 avocado
• 12 cherry tomatoes, chopped into quarters
• 1/4 finely chopped red onion
• juice of one line
• 1/2 fresh jalapeno pepper, seeded and minced
• handful of cilantro, chopped(optional)
• salt to taste (optional)

Peach & Pepper Salsa

Serves 2-4

• 3 coarsely chopped peeled yellow peaches (about 1 pound)
• 1 coarsely chopped mango- peeled and pitted (optional addition)
• 1 cup chopped red bell pepper (about 1 medium)
• 1/3 cup thinly sliced green onions
• 1/3 cup chopped fresh arugula
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/8 teaspoon salt
• 1/2 fresh jalapeno pepper, seeded and minced

Fish Tips

Salmon:

When incorporating fish into your Paleo meal plan, one of your best additions is Salmon. Salmon is rich in Omega 3’s and can be seasoned easily with a dash of lemon pepper or paprika. Marinate the salmon in lemon juice and EVOO for about 30 minutes. Sprinkle lemon pepper on all sides & place the fish on a high heat grilling surface. High temperature of the grill is imperative to ensure thorough cooking so don’t add the salmon too early. Grill for about 1-2 minutes per side.

Halibut or Tilapia:

I prefer to bake both types of these fish so preheat your oven to 350 degrees. In a shallow dish combine a mixture of lemon juice, salt and paprika. Add fish and turn it several times to coat. Allow the fish to rest and marinate for about an hour- flipping the fish after the first 30 minutes. On the stove, sautee finely diced onion and real butter or EVOO. Place fish on a lightly greased cookie sheet and top with the onion & oil mixture. Bake at 450 degrees for about 10 minutes or until the fish flakes easily with a fork.