blackened redfish with mashed coconut lime infused faux potatoes

Blackened redfish is one of my all-time favorite entrees, hands down. If you do not have redfish on hand, this recipe will work perfectly with either grouper or mahi, or another white, flaky fish. It paired perfectly with mashed coconut lime infused cauliflower {aka faux potatoes}. I also sauteed two bunches of baby bok choy because my husband likes to eat a lot to get some green on our plates.


Yesterday, an article in The New York Times Health section questioned our nation's ability to eat well. The nutritionist behind the report, Bonnie Liebman, while advocating the low-fat diet, surprisingly suggested we back away from the grains - all of them, not just the enriched, white flour ones. Certainly a step in the right direction. Unfortunately, her comparison of olive oil and lard was a bit disappointing, as it implied (at least to me), that we should avoid animal fats at all costs as if lard is slowly but surely killing us all. I still think it's the sugar. Clearly, the fight against fats will continue. She also criticized our continued love for beef and pork, and suggested getting more farm raised fish on our plates. However, farm raised fish is often fed fish meal, which comes from wild fish, creating quite the conundrum. Moreover, these fish farms bring to mind CAFOs, which I avoid at all costs {literally, given the price of grass fed meats}. A better alternative, both for the environment and health reasons, are sustainably harvested fish. Whole Foods is great in their efforts to keep sustainable fish in the market. I managed to marry a guy who loves to fish, so we're able to have fresh fish on hand during most of the warmer months {which is basically all year here in Florida}.

Blackening seasoning (enough for two large filets, probably more):
1/4 cup paprika
1/4 teaspoon freshly ground pepper
1 teaspoons cumin
2 tablespoons Penzy's spices chili powder
1/4 teaspoon cayenne pepper
1 tablespoons thyme
1 teaspoon onion powder

Mix all ingredients together. Rinse and pat dry the filets, then dredge through the seasoning. Using 2 tablespoons of coconut oil, heat a large skillet over medium heat. Cook the fish for approximately 6 minutes on each side (depending on the thickness), or until the fish flakes away easily with a fork.

Mashed coconut lime infused faux potatoes:
1 large head of cauliflower (or 2 small)
1 tablespoon fresh cilantro, chopped, plus 2-3 stems
1/4 cup coconut milk
1 tablespoon fresh squeezed lime

Cut the cauliflower into florets. Steam with the stems of cilantro for 10 minutes, or until fork tender. Remove the cilantro stems and place the cauliflower, coconut milk, and lime juice into a food processor. Blend to desired consistency.

Baby bok choy:
2 cloves of garlic
1 teaspoon red pepper flakes
2 tablespoons chopped green onion
2 heads of baby bok choy

Saute the garlic, red pepper flakes, and green onion until fragrant and tender. Add the bok choy and saute another 8-10 minutes.