Rosemary Lime Salmon Skewers


This is something I make about once a month.  I can’t believe it took so long for me to actually take pictures and post the recipe.  I love this dish because it is a pretty quick to make, and it is an all in one meal.  No side dishes to make, no extra dishes to clean, it’s super easy. I also love this meal because this was the first salmon dish I made that I actually liked and didn’t have to force down, which for me was a pretty big accomplishment. Continue reading

Tomato Herb Flounder

Flounder is one of those, easy to eat fish.  It has a non fishy taste that most people who don’t like fish can tolerate. It is typically low in mercury, and high in selenium with some B vitamins thrown in there. If you are looking for a light dinner on a warm summer day, you won’t go wrong with this recipe.


  • 1 lb of fresh caught flounder
  • 2 medium sized heirloom organic tomatoes, I used orange and dark red
  • 1/2 lemon
  • 6 sprigs of fresh rosemary, take 3 of the sprigs and remove rosemary and roughly chop
  • 6 sprigs of fresh thyme
  • 4 large fresh basil leaves, chopped
  • 2 cloves of garlic chopped
  • 3 shallots, sliced
  • 2 tbs extra virgin olive oil
  • 1 tbs of grassfed butter or ghee, chopped into 6 to 8 pieces
  • salt and pepper


  • Preheat oven to 400 deg F
  • slice tomatoes into 8 pieces, I removed the seeds, but it is not necessary
  • Add tomatoes, shallots, garlic, herbs, evoo, salt and pepper to taste, and juice from the lemon to an oven safe bake ware   Toss together and cook for 10 minutes.
  • Salt and pepper flounder.
  • After 10 minutes, remove tomato and herb mixture from oven.  Place flounder on top with small pieces of butter on top.  Top with slices of lemon if you desire. Return baking dish to oven and cook for another 12 minutes.
  • Enjoy with a side of your choosing and some white wine (if you are not doing a Whole 30 at the moment).

Lemon Herb Mahi Mahi

Fresh Mahi Mahi is a great fish to make for a special dinner.  It is super easy to prepare and cook, but tastes like you made extra effort.  Only you will know the truth.


  • 1 lb Mahi Mahi cut into 3 or 4 fillets
  • salt and pepper to taste
  • Herbes de Provence seasoning
  • 1 tbs evoo
  • 1 tbs ghee or grassfed butter
  • 1 lemon


  • Heat a skillet over medium heat and add evoo.
  • Season fish with salt and pepper and add to skillet.
  • I usually put a lid on because I don’t want to cook the fish to long as it migh dry out. After approximately 4 minutes flip. The fish should have a nice brown  layer on it.
  • Add a light layer of the herbes de provence to the already cooked side. Also add the ghee/butter to the pan. Put the lid back on and cook for another 4 to 5 minutes. 
  • Remove the lid and squeeze the juice from 1/2 of the lemon onto the fish.
  • Plate the fish and then whisk all of the juices together and pour over the fish.
  • Serve with the rest of the lemon.

Easy Wahoo Recipe

During the summer, going to the farmers market is always an adventure.  The sun is usually shinning and everyone is in a good mood. This recipes includes some of the tasty bounty I was able to pick up from Eastside Farmers Market, and yes ALL of the ingredients except the evoo, salt, & pepper was purchased at the farmers market.


  • 2 – 6 ounce Wahoo fillets 
  • 1 small read onion chopped
  • 2 garlic cloves, chopped
  • 1 tbs evoo
  • 1 pint of cherry tomatoes cut in half
  • 1/2 cup white wine
  • 1 lemon, sliced thinly
  • salt & pepper to taste
  • chopped fresh parsley


  • Heat evoo in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  • Mix in garlic and saute for another minute.
  • Add 2 cups of water, tomatoes, wine, and lemon slices.  Bring mixture to a boil.  
  • Reduce heat to a simmer and cook, uncovered, for 10 minutes.
  • Add fish to the liquid and cover.  Cook for about 15 minutes, or until fish is cooked through.
  • Remove fish and place in a bowl.  Remove tomatoes and lemon slices and distribute between the bowls.  
  • Cover with foil to keep warm.
  • Crank up the heat to high and reduce the liquid for about 5 to 10 minutes.
  • Pour liquid over fish and serve with parsley.