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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Caribbean Tilapia with Eggplant Mango Salad (Gluten Free, Paleo, Egg free, Nut Free, Dairy Free)

Caribbean Tilapia with Eggplant Mango Salad (Gluten Free, Paleo, Egg free, Nut Free, Dairy Free)

This recipe was created by a former kitchen assistant!  The following blurb was written by her as well! :)

When I think fish, I think of being on vacation in the Caribbean. When visiting any of the islands fish is all of their main staples.  So when I make fish, I love to make it with that island flair and flavor profile I love so much!  The perfect marriage of island flavors to me are jamaican jerk seasoning and mango. Sweet and spicy go together like peanut butter and jelly, and I just can’t get enough!  Like the sea bass recipes feel free to swap out the tilapia for whichever mild tasting white fish you like best.

Caribbean Tilapia with Eggplant Mango Salad

Yield: 2 Servings 

Preheat a large skillet over medium-high heat with 1 tbsp coconut oil.  In a large bowl combine 1 cup mango nectar, the juice of 1 lime, 2 tbsp honey, 1 tbsp coconut aminos and 1 tsp jamaican jerk seasoning and coat 12oz tilapia fillets (about 3-4 filets) with prepared sauce.  Add the fish to the hot skillet and cook on the first side for 3 minutes, carefully flip with a fish spatula, cook on second side for an additional 3-4 minutes.  In a small saucepan over high heat, add the remaining mango marinade and bring to a boil, allow to bubble until thick, about 5-7 minutes.  Spoon over prepared fish and serve immediately.  Extra sauce can be stored covered in the fridge for up to three days.

 

Egg Free: yes

Nut Free: yes

Dairy Free: yes

Low Carb:  yes

Sugar Free:  no

Aip Friendly:  yes, if jamaican jerk seasoning is omitted (will yield a sweet, mild tasting sauce)

 

Eggplant Mango Salad:

Preheat a large skillet over medium-high heat with 1 tbsp coconut oil.  In a large bowl combine ½ cup avocado oil or extra virgin olive oiland 2 tsp jamaican jerk seasoning and toss with 1 large or 2 small/medium thinly sliced and halved eggplant(s) to coat.  Add to the preheated skillet and cook until tender, about 5-7 minutes, stirring occasionally.  While the eggplant cooks thinly slice 1 mango, 2 scallions and chop 2 tbsp fresh basil, place into the bowl that contained the marinade.  Once the eggplant is cooked transfer to the bowl with the mango and herbs.  Toss to combine and serve immediately.  Can be stored covered in the fridge for up to 3 days.

 

Egg Free: yes

Nut Free: yes

Dairy Free: yes

Low Carb:  yes

Sugar Free:  yes

Aip Friendly:  no

 

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