Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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Category: Seafood

Escabèche – Fried and Marinated Mackerel

Escabèche is a Spanish method of preparing fish, first with a quick, hot sear then with a long, leisurely bath in olive oil, vinegar, herbs and spices. The vinegar finishes “cooking” the fish, producing moist, flaky flesh with a tangy, refreshing flavor. Spoon the fish and sauce over greens, and an instant salad is made.

It’s hard to find fish recipes that taste better as the week goes on, but this is exactly the point of escabèche. You can eat it after 6 hours or so of marinating, or over the course of a week. While any type of white fish works well, always consider sardines or mackerel for escabèche. The spicy, vinegary sauce tames the strong flavor of fatty fish. High levels of healthy omega-3 fats and low mercury levels make fresh sardines and mackerel the perfect fish to consume. And now, you have another easy and delicious way to serve them.

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Coconut Fish Soup with Red Palm Oil

This gorgeous fish soup is quick and easy to make, rich in flavor, and filled with healthy fats. It’s also really delicious; a weeknight meal you’ll want to make over and over again But the real reason to check out this recipe is that it’s a perfect example of how (and why) you should cook with unrefined red palm oil.

Unrefined red palm oil is incredibly dense with antioxidants and vitamins. Full-spectrum Vitamin E, co-enzyme Q10, betacarotenes, vitamin A, and vitamin K…they’re all there in abundance. There’s no secret to cooking with red palm oil, just use it in the same way that you use coconut oil, butter or olive oil. Sauté anything in red palm oil (meat, seafood, veggies, eggs), use palm oil to roast vegetables, or add it to soups or stews.

In this recipe, red palm oil is added at the end to give the soup broth an incredibly rich, velvety texture. But what about the flavor, you ask? It’s true that the strong flavor of unrefined red palm oil can take some getting use to. If you find it off-putting, then look for brands like Nutiva (our favorite) that put the oil through a cold-filtration process that mellows the flavor considerably. Nutiva’s unrefined red palm oil has such a mild flavor that it’s barely even noticeable.

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Nori-Wrapped Roasted Salmon

If you’ve cooked fish wrapped in parchment paper before, which gently steams the fish and keeps the flesh moist, this recipe will make total sense. But in this case, instead of parchment, the wrapper is edible, nutritious and delicious.

Nori, a sea vegetable best known as a wrap for sushi, can also be used to wrap fish while it’s cooking. The nori seals in moisture, keeping the fish juicy and flavorful. This meal is all about moist, tender salmon. When arranged on a plate of sautéed mustard greens and shiitake mushrooms it looks like a rather fancy feast, but there’s no need to be formal. The salmon and nori packages are easiest to eat with your hands.

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Anchovy Butter

Just when you thought butter couldn’t get any better, there’s anchovy butter. It’s an umami-rich secret ingredient that transforms simply cooked meat and veggies into an amazing meal. Don’t worry, anchovy butter won’t make your food taste fishy. Rather, it gives everything it touches a subtle, savory flavor boost. Meat tastes meatier. Veggies taste bolder.

A batch of anchovy butter can be kept in the fridge (or freezer) and sliced as needed. Melt it over steak and roasted and raw vegetables. Use it to sauté just about anything. When you have anchovy butter in the fridge, elevating a meal from good to great is so much easier. Don’t worry about fancy sauces or seasonings – just come home, throw your steak on the grill and your veggies in a pan. Then smother it all in luscious anchovy butter. It doesn’t get much easier, or much tastier, than that.

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Paleo Spinach & Artichoke Crab Dip

This a guest post from Kim and Amanda of PaleoSchmaleo.

Kim and I were gifted with a glorious bottle of pre-made paleo approved (REAL FOOD) mayo from Primal Kitchen. I say glorious, and I don’t use that term lightly, mostly because of the word pre-made AND also the fact that it’s all clean ingredients! SCORE! Let me share a little something with you…as much as I enjoy cooking, I am not above a pre-made or chopped shortcut on occasion, especially during a busy workday. As long as it’s ingredient list passes my inspection of course, I’m in even if it costs a little extra money. I figure sometimes, the money is worth the time I’ll be saving.

In other-words; yes, the juice is worth the squeeze.

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Fish Tacos with Primal Mayo

Primal Mayo has arrived, a delicious and healthful Primal and Paleo approved mayonnaise that’s made from real food ingredients and tastes like real mayonnaise. Finally, mayonnaise can once again be a convenient condiment that’s always in your fridge, rather than something you have to whisk together by hand every time!

Even if you’re not someone who regularly craves mayonnaise, a jar of Primal Mayo in your fridge makes it really easy to whip up all sorts of delicious salad dressings, sauces and dips. In this recipe, Primal Mayo is quickly transformed into zesty lime dressing and smoky chipotle sauce. Both the slaw and the sauce bring a ton of flavor to simple fish tacos.

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