Fish & Seafood

Easy Scallops

Scallops don’t need much to taste good, just make sure you don’t cook them too long. Pictured here they are prepared as follows and then topped with butter sauce.

1 tbsp butter
scallops

In a pan, heat butter over medium heat. Add scallops and cook a few minutes each side (depending on how big they are) until they are the same color when cut through (not greyish/see through in the middle).
Done!

Butter Sauce
This sauce is delicious with crab, lobster, or scallops.

1/4 cup butter
2 tsp parsley flakes
1 clove garlic, minced
1 tsp lemon juice

Simmer all ingredients in a small saucepan over low heat. Pour over seafood of your choice. This is especially nice with scallops, steamed oysters, lobster, and crab.

Roe on Roasted Golden Beets
Whenever I look up how to have roe I see recipes for sushi or breads that just don’t work with SCD. I roasted some golden beets the other day and thought maybe I should try it on that. Turns out it was pretty good! Pictured here I just had plain sliced beets with roe, but you can add some butter and salt for more flavour.

4-5 medium golden beets, whole
1 jar fish roe
salt & pepper (optional)
butter or ghee (optional)

Place beets in a glass baking dish. Bake at 375F for 45 minutes. Remove from oven and let cool. Note that beets can be stored in fridge for a few days and used as desired. Slice one beet into 1/4″ slices. Lay slices on a plate and put a pat of butter on each. Top each with a small spoonful of roe. Sprinkle salt and pepper to taste.

Baked Salmon with Cherry Tomatoes

salmon steaks
cherry tomatoes, halved
parsley
red pepper flakes (optional for spiciness)
garlic cloves
salt & pepper
butter or ghee

Place salmon skin side down in a baking dish. Sprinkle spices on top. Place tomato halves cut side down over the fish. Dab butter in the middle of each piece of fish. Bake at 350F until done, about 25 minutes for 1″ thick salmon steak.

Bhuna Shrimp
One of my favorite dishes at a local Indian food restaurant was Bhuna Shrimp. However, I couldn’t be sure it was gluten-free (although it was SCD legal) and so I’ve taken to making it at home myself. It’s super easy and I can control how spicy it is.

1 or 2 little hot peppers, diced finely
2 cloves garlic
1 tsp pepper
1/2 tsp sea salt
1/2 tsp paprika
1/2 tsp turmeric
2 tsp garam masala
1/2 tbsp white wine vinegar
juice of a lemon (or about 2 tbsp)
1 1/2 pounds shrimp
1 onion
2 tbsp butter
1/2 cup spinach, torn to pieces (or frozen)
1/2 cup water, boiling

Marinate the shrimp in the spices, lemon juice and vinegar. Heat the butter in a skillet and saute the onion. Add the shrimp with marinade and the hot water, let it simmer until the shrimp is mostly cooked. Add the spinach and simmer until just done.

Steamed Fish
2 green onions
1 inch ginger
1 fish (tilapia, bass, or other small 1-2 lb white fish) with head and tail intact
oil or butter
sea salt
cooking wine

Wash fish. Make 3 slices on each side flank of the fish. Rub salt on fish. Slice up onions and spread on fish. Grate or slice ginger and spread on fish.

Place fish on a steamer tray in a big pot with water in the bottom. Pour some cooking wine over the fish. Steam for about 10-20 mins (10 mins per inch thickness). It’s done when the flesh separates easily when poked with a fork.

Heat oil in a pan and pour over fish.

The best part of the fish to eat is actually in the head. The cheek muscle below the eye of the fish is my favorite. Above the eye along the top of the head into the body is a lot of meaty flesh with no bones, my second favorite.

Simple Salmon
1 lb salmon fillet
1 clove garlic
1 tbsp lemon juice
sea salt
butter (or coconut oil)

Place salmon in a glass baking dish. Pour lemon juice over, sprinkle with salt and add chopped garlic. Dot with butter or coconut oil.
Bake at 350F for 25-30 minutes.

Ginger Salmon
1 inch ginger
2 green onions
1 lb salmon fillet
sea salt
butter (or coconut oil)

Place salmon in a glass baking dish. Grate ginger all over salmon. Sprinkle with salt and added chopped onion. Dot with butter or coconut oil. Bake at 350F for 25-30 minutes.