Paleo Cookbook For Dummies (69 page)

Fish should have a salty air scent, not a fishy smell.

Fish should be firm, shiny, and bounce back when you touch it.

Fish fillets should be moist, and the flesh shouldn't separate or be discolored. Gaps in the meat as well as brown or yellow edges are signs of aging.

Fish shouldn't have liquid on the meat. That milky look on fish means the fish is aging.

Whole fish should have bright, clear (not cloudy) eyes, and bright red gills.

Shrimp should be firm and moist with translucent shells.

Clams, mussels, and oysters should have tightly closed shells. If the shells gape slightly, tap them with a knife. If they don't close, discard them.

Shucked clams, mussels, and oysters should be plump. Make sure their liquid is clear and slightly opalescent.

You don't want
frankenfish
— fish loaded with bad stuff like toxins such as mercury, PCBs, and hormones or antibiotics that you ingest when you eat the fish. Two great resources that can help guide you to the best choices in your area are
www.montereybayaquarium.org/cr/seafoodwatch.aspx
and
www.cleanfish.com
.
Wild-caught, fresh fish is always best!

Fish is filled with omega-3 fatty acids, which are critical to the function of every cell in your body. Unfortunately, most people are deficient in these crucial fatty acids, so finding a clean source of fish or taking purified fish oil or a fish oil tablet to help bump up your levels is worthwhile.

Grilled Buffalo Shrimp

Prep time:
5 min •
Cook time:
6–8 min •
Yield:
4 servings

Ingredients

1 clove garlic, minced

¹
⁄
₄
cup hot sauce

1 teaspoon coconut oil, melted

1 teaspoon crushed red pepper

1 teaspoon Italian seasoning

¹
⁄
₄
teaspoon cayenne pepper

¹
⁄
₄
teaspoon Celtic sea salt

¹
⁄
₄
teaspoon pepper

24 medium shrimp, peeled and deveined

Directions

1
Combine all the ingredients except the shrimp in a bowl and mix well. Add the shrimp and mix well, ensuring an even coating.

2
Grease the grill with coconut oil spray or a little extra melted coconut oil. Preheat your grill to about 400 degrees. Use a grill rack if you have it so your shrimp don't fall through the grates; preheat the rack on the grill. If you don't have a rack, arrange the shrimp on skewers.

3
When your grill is heated, place the shrimp on the grill and close the lid. Allow to cook for 1 to 2 minutes, and then flip and finish cooking for 1 to 2 minutes on the other side.

4
Serve and enjoy.

Per serving:
Calories 43 (From Fat 15); Fat 1.5g (Saturated 1g); Cholesterol 53mg; Sodium 690mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 6g.

Tip:
If you have time, let the shrimp marinate in the fridge for 30 minutes or so before moving to Step 2. If you use skewers, double skewer the shrimp — use two parallel skewers — to prevent the shrimp from twisting around the skewers as you flip them over. You can broil the shrimp if you don't have an outdoor grill or if the temperature outside is too cold to use one.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Coconut Shrimp with Sweet and Spicy Sauce

Prep time:
10 min •
Cook time:
5 min •
Yield:
2 servings

Ingredients

1 cup chopped fresh pineapple

1 jalapeño, seeded (optional) and chopped

Juice of 1 lime

¹
⁄
₄
medium white or red onion, chopped

¹
⁄
₂
cup almond flour