Tuna Macaroni and Cheese
Try this spin on a classic favorite!
Try this spin on a classic favorite!
Enjoy these with hummus, fried sprouted rice or quinoa, kimchi/sauerkraut, and a garden fresh salad!
Dairy-Free, Creamy Curry Mahi Mahi
Servings: 4
Preparation Time: 30 minutes
Ingredients:
Rice:
Dairy Free Creamy Curry Sauce:
Mahi Mahi:
Directions:
In a small saucepan, combine ingredients for curry sauce over low heat. Bring sauce to simmer, stirring frequently.
Meanwhile, in a large skillet, heat coconut oil. Place mahi mahi fillets in the hot skillet and sprinkle both sides with a little salt and pepper. Cook fish for about 6–8 minutes on each side or until cooked through.
Place mahi mahi fillets on top of warm black rice and pour over a little curry sauce. Top with additional chopped cilantro and parsley, if desired.
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
Make lunch or dinner for two—quick and easy—with this skillet salmon complemented by a squeeze of fresh lemon.
This seafood main dish gets dressed up with rich honey, spicy ginger, coconut oil, and coconut water.
Fish and “Chips”
Servings: 4
Preparation Time: 45 minutes
Ingredients:
Fish:
“Chips”- Eggplant Fries:
Directions:
Fish:
Rinse fish fillets in cold water and set on a plate. Cut fish into nuggets, making sure to follow the lines of the filet.
Place eggs in one dish and coconut and seasonings in another. Dip fish sticks in egg, then coconut, and reserve to a plate. Repeat step 4 and return each piece to the plate.
Place half the the fish sticks in the pan, leaving enough room around them so they aren’t crowded. Cook for a few minutes on each side until well browned, and then remove fish nuggets to a plate lined with a paper towel. Add oil (2 tablespoons coconut oil) to pan and fry remaining batch of fish sticks.
Serve with your choice of dipping sauce and enjoy!
Eggplant Fries:
Preheat oven to 400 degrees F.
Slice the eggplant into medallions, and then cut into French fry-like strips. Place eggplant strips onto a cookie sheet and drizzle with olive oil. Season lightly with sea salt, garlic powder, and pepper.
Bake for 20–25 minutes until the majority of them are browned and crispy.
Re-season with a bit more salt and pepper and let cool slightly before removing from pan. Serve them with your fish nuggets!
Recipe and photo submitted by Sarah, San Diego, CA.
Entertain your taste buds with this recipe for pan-seared cod featuring a garlic and basil cream sauce made with goat and Parmesan cheeses.
Make something new and different for dinner with this Thai white fish recipe. The fish cakes are fried in coconut oil and seasoned with coriander and red curry paste.
This recipe was concocted from all things coconut provided by Tropical Traditions. A man once set out to try to coconut up his dinner to the eXtreme and the following recipe was dreamed up, created, labored over, tasted, refined, and loved by all… Here it is!
Coconutty Halibut
Servings: 4–6
Preparation Time: 10 minutes
Ingredients:
For the Sauce:
For the Fish:
Directions:
Sauce:
In a small saucepan, add the Tropical Traditions Coconut Cream Concentrate, lime juice, water, fish sauce, onion, jalapeno, and chili powder. Bring to a rolling boil while stirring constantly. Reduce heat and simmer for 15–20 minutes. Add Tropical Traditions coconut flour to thicken sauce. Remove from heat and let sauce stand for 5–10 before serving.
Fish:
Spread coconut flour in a shallow dish. Whisk your eggs in a wide bowl and put shredded coconut flakes in another shallow dish. Add the Old Bay Seasoning, white pepper, fresh ground black pepper, cumin, and thyme to the shredded coconut and mix together with your hands.
Heat coconut oil in a skillet to medium. Rinse and pat down fish fillets. Roll in coconut flour, dip in egg, and then coat with the coconut flake mixture. Add to hot oil and cook until the coconut fillets are a nice, golden brown. Carefully flip the coconut fish fillets to evenly cook the other side. You can keep these warm in the oven while you’re cooking up all of your fillets.
Prepare to overload your taste buds with coconut goodness… drizzle sauce on top of fried fish and enjoy! If you like rice, this also goes really well on top of a bed of rice… if you’re into that sort of thing! 🙂
Recipe and photo submitted by Dan, Denver, CO.
Author’s Note – This is THE tastiest tuna I have ever tried. The first time I made it I used some “borderline” tuna that had been in my fridge for a week or so, and it was still the best tuna I’d ever tasted. It instantly became my new go-to recipe—so easy to make and SO delicious!