Inspiration brings us a meal in under 30 minutes!

Michael is the "King of the World"!

REMINDER: we’ll be drawing the winner of the Paleonola prize package on Sunday night. Comment on this post or below to enter! Now back to our regularly scheduled blog programming…

Howdy Paleo Peeps!  It’s Charles today.  So if you have been paying attention to our blog, facebook page or twitter for the past week, you likely know that I just got back from my brother’s bachelor party in Orange Beach, AL.  Otherwise known as the home of the Florabama.  We stayed within a decent mullet toss of the place and got our fill of the locals for a few days.  My brother decided to book us a fishing trip on Sunday as his “this is what I want to do on my bachelor party” moment.  We loaded up the crew to head out for some afternoon fishing.  Oh…are you thinking that fishing in the morning is usually better?  You’re right….but let’s be real here.  No way this crew is making a 6am departure.  Our goal was Spanish mackerel and maybe some redfish.  The fishing was hard that day (for many reasons unrelated to the actual fish).

However, we managed to catch about 9 decent mackerel and got some big hits when it came time to fish for reds.  Captain Rob felt so sorry for us that he loaded us up with a few extra redfish he had caught that morning after we got back.

I’ve got fresh mackerel in the fridge and trying to figure out what I’m going to do with it.  I’m hoping to surprise the bride with a tasty creation…but alas it is 5:45 and I’m still at the office.  Yikes!  Here is where the inspiration part comes in.  I google mackerel recipes to get a few ideas jumping around in my head.  BAAAM!  One of the top results is a post on mackerel that Mark Sisson made back in June.

Grok meets PCF!

* Side Note 1- It is great when you search for recipes and find one of your fellow paleo/primal do gooders near the top of the search.  The good news is spreading people and spreading fast!

** Side Note 2-  Mark Sisson is one cool cat.  Julie and I had the chance to visit with him while at the Ancestral Health Symposium…what an amazing human.  He was a pleasure to visit with and we owe him big time for posting a link to our book on his website.  Keep up the amazing work Mark…and don’t forget to play!

OK…back to why you have tuned in.  So, I’m looking at this recipe going…that doesn’t seem very complicated.  That is when the inspiration came through.  Silly Charles…it doesn’t have to be complicated to be good.  I think so often we associate more with better.  Some recipes don’t need much…just let the flavor roll.  I admit, I was in the mood for a little crust.  We just got a brand new bag of almond flour the other day and it needed to be put to use.

I rolled into the house around 6:15.  Julie got home at 6:30.  We changed out of work clothes, discussed my thoughts on the fish and away we went.  She rocked the cabbage and we sat down to eat at 7:05 (we had to stop and take a picture or two).

Ingredient Note:   Don’t have mackerel?  Bluefish, herring, striped bass, shad and tuna are great options to go with.


6-8 mackerel fillets (cut in halves)
1/2 cup almond flour
1/4 cup coconut flour
1 tsp. fresh ground pepper
1/2 tsp. sea salt
1/4 tsp. mustard powder
1 large egg (whisked in small bowl)
3 tbs. goat milk butter (you can use coconut/olive oil if you want)


1 tbs. coconut oil
6 cloves garlic (minced)
1 head green cabbage (sliced into thin strips)
1 1/2 cups broccoli florets
1 cup chicken broth

It just doesn't get any better than fresh caught fish!


1.  Preheat oven to 350F
2.  Combine flours, pepper, salt and mustard well and place on empty plate
3.  Heat butter in medium non-stick frying pan (medium heat)
4.  Dip fillet side of fish in egg and dredge with flour mix (don’t put any on the skin side)
5.  Place fillets in skillet (flour side down) and pan fry for about 90-120 seconds
6.  Remove with slotted spatula and place skin side down on coated sheet pan
7.  Repeat this process until all the fillets are fried and on sheet pan.
8.  Place in oven for 7-10 minutes, remove and serve

1.  Heat oil in large skillet over medium heat
2.  Saute garlic for 30-45 seconds
3.  Add cabbage and saute for 2-3 minutes
4.  Add broccoli florets and saute for 2-3 minutes more.
5.  Pour over chicken stock and allow to simmer for 5-7 minutes (or until broccoli is cooked to your desired tenderness)

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