Let me just tell you, I was never a fish or seafood eater.

As a kid, I remember my mom used to buy fish at this small local market when we went grocery shopping.  The only reason I ever agreed to go in was because they had a candy dispenser by the door!  I distinctly remember holding my nose the entire time.

Growing up Catholic, the standard fair on Fridays during Lent was fish sticks.  That was the extent of my fish eating habit; I felt like eating it was pure punishment.  

To cover up the smell and taste, the rest of my plate was filled to the brim with macaroni & cheese, coleslaw, bread, and other items that were more familiar and tasty to my limited palate, something like this picture: 

After high school, I spent a year as a foreign exchange student in Chile.  If you’re not familiar with this South American country, it’s the long skinny one that is all coastal on the western border.  Do you think they ate a lot of fish and seafood?   You bet!  Do you think I missed out on some of the most amazing seafood I could have ever had in my life, because I was still holding my nose down by the docks?  Absolutely.

Of course, now that I’m a grown-up who follows a gluten free, grain free, soy free dietary lifestyle (thanks to it saving my life and health; see my whole story here), fish sticks are long a thing of the past.  In fact, somewhere along the way on my journey to great health, I found out that I could actually ENJOY some fish and seafood!  As a certified gluten free personal coach, this topic comes up occasionally when I share about the benefits of eating wild caught fish (which helps us achieve a better balance of our omega 3 to omega 6 ratio). And also because I’ve found that there are plenty of others out there that are secretly still holding their nose. 😉

This recipe is not only super simple and quick, it’s a way to make fish that actually tastes good…and isn’t as “fishy” for those of us who have struggled to become fish eaters!  For those of you who already love fish, you’ll love how easy this recipe is…and how fast it can be put on the table!  (For dairy-free or Paleo cuisine, see the options listed below the ingredient list).

Here’s what you’ll need:

• Wild-caught Orange Roughy or Grouper filets (about one per person)
• 1 Lemon or Lime
• 1 Teaspoon organic Dill Weed
• 1 Tablespoons Butter (per filet)
• Sea Salt (to taste)
• 1/4 cup Parmesan Cheese (per filet)
• Optional:  several sprigs of cilantro (chopped) or 1 TB capers; 1 beaten egg and our exclusive Paleoatmeal for breading

If you’re dairy-free and/or following a Paleo lifestyle:

• Change out the butter for 1/2 TB organic unrefined coconut oil or 1/2 TB pure olive oil (link is to the only one I trust!)
• Change out the Parmesan cheese for equally amounts of raw chopped cashews or organic coconut flakes

Method (steps pictured below):

1. Keep the fish frozen until ready to use
2. For every 2-3 filets, create a foil “pouch” to place on top of the broiler pan or other baking pan (try parchment paper if you are avoiding foil)
3. Add 1/2 of the butter (or coconut/olive) oil in chunks on top of the fish filets
4. Squeeze 1/2 of the lemon over the fish
5. Sprinkle with 1/3-1/2 of the dill weed, Parmesan cheese, and sea salt
6. OPTIONAL:  Place 1/2 cup of our Paleoatmeal in a shallow baking dish or soup bowl.  Add dill and sea salt to the Paleoatmeal. Dip the filets in the beaten egg, then roll in the Paleoatmeal. TIP:  This also works well to make fish sticks or nuggets!
7. Broil for 6-8 minutes on high or until browning has occurred and the fish is slightly flaky underneath
8. Flip the filets and sprinkle on the rest of the ingredients (butter/oil, dill weed, Parmesan cheese/cashews/coconut, sea salt, chopped cilantro, capers).
9. Broil for 6-8 minutes or until the top is nicely browned and the fish is cooked through (should be flaky white and tender.)

Follow the steps in pictures:

• Squeeze 1/2 of the the lemon over the filets, then add the butter/oil, dill, and sea salt: 

•  Add the Parmesan cheese/chopped cashews/coconut flakes:

• Broil on each side until golden brown:

• Your flaky & delicious fish dish is ready to serve in 20 minutes or less!

-The GGF Gourmet