Fishy Fishy

P1030627When I was going through my bout of food poisoning, there were very few things I wanted to eat. For whatever reason though, I craved sushi hard. It seemed like a terrible choice so I stayed away from it. Seafood when your stomach is all crazy? Not the best idea. And I wanted to not eat anything I loved during that weird time because I didn’t want my stomach insanity to ruin it for me forever.

That being said, as soon as I was fully recovered… I wasted no time going beast mode over some seafood {the clams casino pizza I made should be some indication of that}. I still haven’t had sushi yet (in due time) but I have definitely whipped up some delicious fishy meals as of late. THUS I have two really really good recipes to share with you.fishsace

1. Well Fed inspired Mediterranean Tuna Salad

I was listening to an old Balanced Bites podcast where they had Melissa Joulwan, author of the paleo cookbook Well Fed, on as a guest and immediately felt the urge to pull out that cookbook (because I do own it) and make something out of it. They talked for a while about her tuna salad recipe and I was practically drooling over myself thinking about it.

Even though I was excited to make the recipe, at the end of the day I kind of thought to myself, well calm down Allison, it’s just tuna salad- how good could it really be. With two big ol salads waiting for me in the fridge to be devoured, I thought of the two of them almost as throw away lunches- good but nothing too special.P1030651

Ha. I’m a fool. This recipe was one of the best salad recipes I’ve made in forever.

Like, it was crazy good.

One of the things I love about Well Fed is that Melissa gives you the standard recipe for something and then offers a section on the page called “You know how you could do that?” where she takes that recipe and changes it up with some other ingredients. Her original recipe was for a waldorf tuna salad (where she uses apple, scallions, pecans, parsley, and homemade olive oil mayo) BUT on the side she had recommendations for a mediterranean version… and you know I was all about that.

I made my own little salad based on her ingredient list.

For two salads I used: I small container of spinach, 10 black olives (pitted and sliced), 4 tbsp. of sliced pepperocinis, 8 sundried tomatoes (sliced), 1/4 cup fresh parsley leaves (minced), juice from half a lemon, 1 avocado, 2 cans of tuna, 1/4 cup greek yogurt, 2 tsp. olive oil, salt, and pepper.P1030652

Eaten with a side of sesame pretzel crisps and some fruit. NOM. If you like tuna- make this salad. It’s a great one for lunches on the go.

2. Coconut Crusted Mahi Mahi with Pomegranate Salsa

I looked at this recipe for toasted coconut tilapia and then I looked at the frozen mahi mahi in my freezer and thought… I need to try this. And with pomegranates about to disappear for a while, I knew I needed to act fast.P1030623P1030624

I followed the recipe verbatum, except I used mahi mahi. It came out great! It was an awesome weekend dinner for Will and I on Saturday.P1030625P1030626

It was served with a mix of chopped arugula, brown rice, parmesan cheese, garlic, salt, and pepper. In addition to really digging seafood (always), lately I’ve been loving combining my whole grains with greens to form a yummy side.P1030629

The salsa was top notch- and there were plenty of leftovers for superbowl watching the next day. Score! Pom arils, tomato, red onion, cilantro, orange juice, and lime juice.P1030622

Keep the seafood coming, baby! And,

Keep it wicked healthy xoxo

7 thoughts on “Fishy Fishy

  1. Pingback: Mental Unloading | Wicked Healthy Washingtonian

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