Good day everyone. This has been one hectic week and slightly more dislocating than the previous two. The payoff for me, I got to see my bride for a few days as she was in town to volunteer at Camp Sunshine and even had time to create this new Paleo fish recipe. She brought Paleo kidlet 2 down. We had some pretty awesome times together rolling around, going for walks and watching her demolish pounds of Paleo-friendly food. This girl is amazing. She completely disses pureed food and wants to eat just like her big brother. She piles it on too. Example (Monday night dinner): 1 whole piece of bacon, 3-4 chicharones, 1/3 peach, 1/2 banana, 1/4 cup olives…smashed! She also made a few trips to the gym to help me coach. All in all, a great way to start the week.
So, the first three days of my week were off site at a hotel and friend’s house (the economy condo is really no place for three folks). Fortunately, I had planned ahead and spent some time over the testing recipes out at another friend’s house. So, I had meatloaf, baked cod and sautéed mushrooms with cube steak in the mini fridge. Couple this with a healthy dose of eating out with the family and I was pretty covered up with food. I’ve been playing around with this Paleo fish recipe in my head the entire week and just had to give it a whirl. I’ve also been trying to make 2-3 protein shakes at the beginning of the week and haul those to the gym as an emergency source of post workout goodness. Outside of the family time, this week marked my first exposure to choke holds with my amazing BJJ instructor. OUCH! My adams apple may never be the same.
My first instructional book for jits arrived on Tuesday and I’ve managed to grab a few chapters while Adelyn was sleeping in the Ergo. The garden is popping. The chard and kale are out of control with tomatoes and peppers coming on strong. It’s looking like my shower is officially turning into my sink now as it seems easier to wash veggies from the garden in there too.
- 1 pound shrimp, peeled
- 1 pound monkfish
- 2 yellow squash
- 1 lime, quartered
- 1 teaspoon paprika
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ginger
- 1/4 teaspoon cayenne pepper
- 6 bamboo skewers
- Cut monkfish into 1 inch cubes
- Slice squash into thick discs
- Skewer monkfish, shrimp and squash
- Heat griddle to 400F
- Combine all spices together and sprinkle liberally onto your skewers
- Grease griddle with lard or coconut oil and grill skewers for 3-4 minutes each side
- Serve skewers over salad with a squeeze of lime juice
If you have access to a grill, cover grill surface with aluminum foil to protect fish/shrimp from burning. Cooking instructions remain the same.