Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
Not a salmon lover? Substitute tuna or lump crab meat instead!
SPICY TUNA CAKES
You may not normally associate canned fish with sweet potatoes and jalapeño peppers, but these hot ’n spicy tuna cakes are a revelation. They’re tender and sweet, but with a wickedly peppery bite that sneaks up on you. Eat them for breakfast, lunch, or dinner—or whip up an extra-big batch for your next dinner party.
Makes 12 cakes | 3 tablespoons melted ghee , divided |
Hands-on time: 20 minutes | 10 ounces canned albacore tuna packed in water, drained |
Total time: 45 minutes | 3 scallions , thinly sliced (about ⅓ cup) |
2 tablespoons finely minced fresh cilantro | |
1 ⅓ cup mashed Oven Baked Sweet Potatoes | |
2 large eggs | |
1 tablespoon minced jalapeño pepper | |
Finely grated zest from ½ medium lemon | |
½ teaspoon red pepper flakes | |
Kosher salt | |
Freshly ground black pepper | |
3 medium lemons , cut into wedges (optional) |
DO THIS:
Who needs sandwiches? These spicy little bites are perfect for packed lunches.
WHOLE ROASTED BRANZINI
I had my first bite of branzino over a decade ago, after Henry and I had slowly eaten our way from the Tuscan countryside up to Venice. We lost ourselves for hours each day, exploring every nook and cranny of the vibrant City of Bridges, from the quiet streets of Giudecca to the crowded center of San Marco. No two corners were the same, but at every restaurant we visited, I insisted on ordering whole roasted branzino.
A prized catch in Northern Italy, branzino—also known as Mediterranean seabass or
loup de mer
—is now booming in popularity in restaurants throughout North America, and it’s not hard to see why. Branzino isn’t expensive, and it’s among one of the most eco-friendly seafood choices on the market. Most important (to me, anyway), its flesh is deliciously tender and flavorful, with mildly sweet and nutty notes.
Yes, the prospect of whole-roasting a fish—especially one nicknamed the “wolf of the sea”—can be a bit daunting. But just for you, I’ve come up with quick, foolproof method that’ll dirty just one pan. Ready?
Makes 2 servings | 2 ( 1 -pound) branzini , gutted and scaled |
Hands-on time: 10 minutes | Kosher salt |
Total time: 25 minutes | Freshly ground black pepper |
1 small lemon , thinly sliced | |
4 sprigs fresh Italian parsley | |
6 sprigs fresh thyme | |
2 tablespoons melted ghee , divided | |
1 lemon , cut into wedges |