Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
19 Sep

Fabulous Fish and Excellent Egg Recipes

It’s been all about fish and eggs this week. If you’re a follower of the Primal Blueprint diet, you know you need to put a premium on protein. However, that doesn’t have to mean digging in to steak after steak after steak. Instead, try one of these flavorful fish recipes or, alternatively, go the easy – and cost efficient route – by whipping up a few of these egg recipes.

Enjoy!

Grilled Mackerel with a Citrus-Cayenne Sauce Served with Kale

mackerel

Mackerel Ingredients:
1 lb Atlantic Mackerel fillets
Juice from one medium orange (about 1/4 cup)
1 1/2 tbsp lemon juice
2 tbsp lime juice
1/3 cup of water
1/8 tbsp cayenne pepper
2 garlic cloves, minced
2 tbsp olive oil
2 tablespoons finely chopped fresh chives or scallions

kale

Sautéed Kale Ingredients:
1 pound fresh kale, trimmed and chopped
1 garlic clove, minced
1 tbsp olive oil
2 tbsp pine nuts
2 tbsp lemon juice

In a small bowl, combine orange, lemon and lime juices in a bowl with cayenne pepper, garlic, olive oil and 1/3 cup of water to make the marinade. In a shallow dish, place mackerel fillets, pour 3/4 of the marinade over the top and allow to sit for at least 15 minutes (really, the longer the better!).

While waiting for the fish to set, boil the kale in a large pot 10 minutes or until tender. Drain well. In a skillet over medium heat, add oil and sauté garlic over medium heat until lightly golden. Add kale and sauté 5 minutes or until tender. Remove from heat. Prior to serving, stir in pine nuts and sprinkle in lemon juice.

When ready, place fish on a hot grill, baste with marinade and turn after about 3-4 minutes. Repeat on other side. Once cooked, remove from grill and top with remaining marinade and fresh chives/scallions. Serve immediately.

Broiled Halibut with Garlic Aioli and Steamed Broccoli

halibut

2 halibut steaks (about 6 ozs each)
Salt and pepper to taste
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 heads of broccoli

In a bowl, whisk together yolk, lemon juice, and mustard. Add oil to the yolk mixture and continue to whisk until the mixture emulsifies. If aioli appears too thick, you can add a few drops of water. Set aside.

To broil the fish, first clean and wipe fish to make it as dry as possible. Season with salt and pepper and place atop a pre-greased wire broiler. When broiling fish, be sure to turn often. If broiling fish with skin still attached, broil first on flesh side and then flip and broil briefly on skin side just long enough for skin to begin to brown.

Transfer broiled fish to serving platter and top with aioli sauce. Serve with steamed broccoli topped with remaining sauce.

Perfect Curried Egg Salad

egg salad

5 large eggs
1 1/2 tsp curry powder
3 tbsp mayonnaise (extra credit if you make your own – go here for the recipe)
1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup almonds, walnuts or pecans (you decide!)
1 small bunch of scallions, chopped finely
Salt and Pepper to taste

Place the eggs in a pot and cover with cold water. Bring water to a gentle boil, then turn off heat and cover pot with lid. Let sit for seven minutes. Once those seven minutes are up, drain water from bowl and transfer eggs into a separate bowl filled with ice water until eggs are completely cooled (the idea being that we’re stopping the eggs from cooking).

While the eggs are cooling (or cooking…depends how anxious you are) combine the mayo and curry powder in a small bowl and set aside.

Next, crack and peel each egg (rolling them on the counter ought to create an “in” for the peeling) and place de-shelled eggs in a large bowl. Add the mayonnaise mixture, apple, pecans and scallions. Mash mixture with a fork until desired consistency is achieved. Add salt and pepper to taste. Serve atop a bed of lettuce or as the filling in lettuce rolls. Yum!

Spinach-filled Deviled Eggs

deviled eggs

12 hard-boiled eggs
1 10 oz package frozen chopped spinach
1/4 cup mayonnaise
2 tbsp olive oil
1/2 tsp garlic powder
Salt and pepper to taste

Follow the above directions to create the hard-boiled eggs. Peel and set aside.

In a large pot, boil the spinach until tender. Drain and squeeze dry (otherwise you’ll have a runny mess on your hands!)

Take eggs, cut in half and remove yolk. In a separate bowl, combine yolk with spinach, mayonnaise, oil, garlic powder. Add salt and pepper to taste. Next, fill each egg white half with yolk mixture. Cover with plastic wrap and refrigerate until chilled.

Amy Groark, Laurel Fan, pamelasvoboda, rachel is coconut&lime, Robert of Fairfax Flickr Photos (CC)

Further Reading:

Primal Breakfast Suggestions for People on the Go

More Primal Recipes

Egg Purchasing Guide

Better Fish Choices Than Farm-Raised Salmon

FitSugar: 5 Reasons to Love Omega-3 Fatty Acids

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Mark, I am going to one-up you with some recipes that I will send you either over the weekend or next week. My Wife and I have been building some truly primal meals that apples everywhere will love. To give you a teaser, I think you are truly going to get a kick out of “Buffalo Balls”.

    Son of Grok wrote on September 19th, 2008
  2. I can’t wait to seem them, Son of Grok. Though, I am a bit wary of those “Buffalo Balls” you speak of…

    Mark Sisson wrote on September 19th, 2008
  3. Oh man, kale is one of my favorite foods and I just about jumped for joy when I saw it appear at the farmer’s market for the first time this season. I cook mine in a similar fashion but never tried it with pine nuts. I’m going to do this! I bet pine nuts would be a great add-on to any sauteed green: spinach, chard, cabbage… the curried egg salad looks great, too.

    monica wrote on September 19th, 2008
  4. Excellent recipes. Can’t wait to try them.

    Jason wrote on September 19th, 2008
  5. Perfect Curried Egg Salad looks and sounds pretty delish! I think I will give that a go!
    Thanks Mark.

    Jen C. wrote on September 19th, 2008
  6. Monica, pine nuts are awesome with Brussels sprouts if you cook them in a pan. I toss pine nuts into the pan to toast the last few minutes of cooking, it’s divine. A little parmesan is a nice touch, too. But don’t cook that, just sprinkle it on later. ;)

    The spinach filled deviled eggs look yummy, definitely gotta try those. I wish I liked kale, but every time I’ve tried it I’ve found it revolting. Although to be fair, I’ve only had kale I cooked myself, so it may be a problem with the cook & not the food. =/

    Heather wrote on September 19th, 2008
  7. Good recipes…and no dairy ;-)!

    Methuselah - Pay Now Live Later wrote on September 19th, 2008
  8. Oh these sound like something my husband and kids would eat up.

    Thanks for sharing!

    Deviled wrote on September 20th, 2008
  9. We use kale leaves in our country very commonly. But I have never heard of such a recipe. I will try as soon as possible. Thank you so much…

    yasemin wrote on October 13th, 2008
  10. Wow, the cooking way of this Perfect Curried Egg Salad is great, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow!

    Chinese Egg Recipes wrote on November 9th, 2009

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