Nom Nom Paleo: Food for Humans (53 page)
Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
Can't find branzini? You can use rainbow trout instead. Just shorten the cooking time if your fishies are on the smaller side!
DO THIS:
- P
reheat the broiler with the oven rack
4
to
6
inches from the heating element. Place a non-coated heavy-duty baking sheet on the rack. You want to get the tray red-hot before placing the fish on it. - P
at dry the exterior and interior of the fish with a paper towel. Using a sharp knife, cut three evenly spaced slits in the flesh on both sides. Cut deeply—all the way down to the bone. Generously season the fish inside and out with salt and pepper. Shingle the lemon slices so that they slightly overlap, and tuck them into the cavity of the fish along with the herbs. - B
rush
1
tablespoon of the ghee onto the pan, and place the fish on the hot ghee. The skin should sizzle as soon as it hits the pan. Brush the remaining tablespoon of ghee over the top of the fish, and broil the fish for
3
to
5
minutes or until the skin is blistered on top. Carefully flip the fish with a wide spatula, and continue cooking for another
2
minutes or until they are cooked through. The skin should be browned and crispy, and the tender flesh should flake off the bones easily. - R
emove the fish from the oven, and rest them for
5
minutes. Discard the herbs and lemon slices, and serve the branzini with fresh lemon wedges.
A
s the fish cook, their fins will raise to say "hello."
C
lip 'em off with kitchen shears if you're skeeved out by the salute! 
CRAB + AVOCADO TEMAKI
We’ve always been big sushi fans, so temaki (seaweed-wrapped hand rolls) with spicy crab and avocado make regular appearances in our kitchen. I usually have all the ingredients for these creamy, crisp rolls in our fridge and pantry, so it’s a breeze to throw together this no-cook recipe. Plus, everyone in the family can assemble their own, which means even less work for me.
| Makes 16 hand rolls | 2 tablespoons Paleo Mayonnaise |
| Hands-on time: 15 minutes | 2 scallions , thinly sliced |
| Total time: 15 minutes | 1 pound cooked lump crab meat |
| ½ teaspoon red pepper flakes (optional) | |
| Juice from ½ medium lime | |
| Kosher salt | |
| Freshly ground black pepper | |
| 8 toasted standard-size nori sheets , cut in half width-wise | |
| 1 large Hass avocado , pitted, peeled, and thinly sliced | |
| 2 small Japanese or Persian cucumbers , cut into matchsticks | |
| Handful of radish sprouts or micro greens |
DO THIS:
- I
n a large bowl, combine the Paleo Mayonnaise, scallions, crab meat, red pepper flakes (if using), and lime juice. Season with salt and pepper to taste, and mix well. - T
o assemble each roll, hold a piece of nori shiny-side down, and scoop
2
tablespoons of the crab mixture onto the left side of the rectangle. The filling should be at a diagonal, running from the top left corner to the bottom center of the nori. - T
op the crab with a slice of avocado, some cucumber, and sprouts. Fold the bottom left corner of the nori over the filling before wrapping the long part of the nori around the crab and vegetables to form a cone. Serve immediately—don’t let the nori get soft!
HUH?
N
ori, the Japanese name for paper-thin sheets of dried seaweed, can be found at most Asian markets.
I
t’s packed with calcium, iron, zinc, and protein, and is used for all kinds of food preparations across Asia. In Japan alone, roughly
9
billion (!) sheets of nori are consumed every year.
I
keep nori on hand to roll up sushi or to garnish dishes and clear soups. Keep some toasted nori in your pantry; it can be a culinary lifesaver.
Feeling spicy? Add a dash of shichimi togarashi (Japanese seven-flavor chili pepper)!
