I’ve been on my official AutoImmune Protocol journey for 10 days now. One of the most beneficial foods I can eat on this protocol is wild-caught, cold-water fish. I often say the universe has a way of giving you exactly what you need at the right time and here’s another case of it. Recently I was sent a box of wild-caught fish from Sitka Salmon Shares. Talk about perfect.
What is Sitka Salmon Shares?
This pic has nothing to do with Sitka or salmon, but damn we had the time of our lives in Alaska.
Sitka Salmon Shares is a collective of small-boat, community fisherman located in Alaska and the North Pacific. They’ve united to form a wild-caught fish delivery service. These fisherman follow the industry’s highest standards for fish quality and handling. Fish are individually caught and flash frozen at their pinnacle of freshness at a small processing plant in Sitka, Alaska. Each fish can be traced back to the boat of the fishermen/owners. I love that their practices are environmentally friendly and sustainable. A portion of revenues generated is donated back to wild fish conservation.
The varieties of fish that are available vary by season, which makes total sense. Click here to check out some of the 2020 offerings.
The seafood share I received was a combination of Wild Alaskan Coho Salmon and Wild Alaskan Pacific Cod. I runfess I dragged my feet a little before I tested out this fish. While I often order fish in a restaurant, my experience cooking it at home has been spotty. Despite my best efforts to buy the highest quality, sometimes it isn’t the freshest. I’ve since learned that it’s not uncommon for fish to be out of the water for two weeks by the time it’s for sale here in the Midwest. Yikes.
My AutoImmune Protocol highly recommends wild-caught fish so I bit the bullet and tried the salmon. I prepared it VERY simply. I just thawed the fillet, salted it, and put it in the oven, skin side down. I cooked it in a 400°F oven for 12 minutes. Done.
Wild Alaskan Coho Salmon with lemon-garlic sauce and broccoli-sweet potato mash.
I served it with a lemon-garlic sauce that was bright, simple and perfectly delicious. Guys there was none of that fishy taste that makes me cringe. The salmon was flaky and tender, mild and flavorful. It was even fabulous the next day when I tossed the leftovers over some fresh mixed greens.
Next came the cod. I do enjoy a good whitefish but again, I never make it at home. I decided to use one of the cod fillets to make fish tacos. What’s not to love? I marinated the cod, then lightly pan-fried it. So quick and easy. The full recipe is below.
Fish Tacos
| Fish Tacos | | Print |
- 20 oz Cod Fillet
- ⅓C Extra Virgin Olive Oil
- ¼C Minced Fresh Cilantro
- 1//4 Garlic Powder
- ¼t Fine Sea Salt
- Juice of 1 Lime
- Toppings
- Purple Cabbage
- Mixed Greens
- Red Onion Slices
- Shredded Carrot
- Soft Tortillas of your choice
- Place the fish in a sealable container or bag. Combine all ingredients and massage into the fish and let it marinate in the fridge for 30 minutes.
- Shake excess marinade from fish and place in a pre-heated non-stick skillet over medium heat. Cook 3-4 minutes on each side. Flake with a fork.
- Serve fish and toppings in warm tortillas.
Go ahead and pin this one for later. Trust me you’re gonna want to make these.
Final Words. I can’t even express to you how much I enjoyed this fish. It’s far and away the most delicious, best quality fish I’ve ever prepared. Having fillets ready to go right in my freezer could not be easier or more convenient. I am most definitely going to be subscribing for a continuous supply when the season starts. It’ll be a great way to keep me committed to enjoying great seafood!
Now through March 15, 2020: Save $25 on a Premium Seafood Share with code SITKASOCIAL
Do you enjoy seafood? What’s your favorite way to prepare it? Have you been to Alaska?
I’m linking up with Meranda and Lacey for Friday Five.
I LOVE salmon! Our neighbour goes fishing in Alaska and always brings some smoked salmon home for us. I like the way you prepared the salmon. It brings out its full flavour!
Your diet is a lot of work. Just sayin.
You’re doing great. I’m not a big fish eater but that looks delish.
Yum! I love salmon. My hubs has this aversion to fish and the last time I cooked, he made me leave it in the oven too long. It was like sand. I was so mad at him!!! LOL. Needless to say, he’s no longer allowed in the kitchen when I’m cooking fish.
Yum! I will definitely make the fish tacos. My favorite way to make fish is in the air fryer, I feel like it’s fool proof. I’m the only one who eats fish in my house. I have not been to Alaska but it’s definitely on my bucket list.
I try to only buy wild caught fish. I like the packaged smoked salmon at Costco. I use it for salads. When I cook my own salmon I was told to under cook it a little for best results and that seemed to help. It can be a little pink in the middle.
I love fish tacos! I will be pinning your recipe. Thanks Marcia!
Oh and looks like the new way of eating is going well. 🙂
I also got the Sitka shares. This veggie girl has committed to eating fish at least once a week. I always made fish tacos bc tacos are always great. I was also impressed w the great quality of the fish. Happy fish eating
One of my favorite ways to prepare fish (which we eat every week) is to sear it. Once you get the hang of it it’s super simple.
Although the last time I did it, I needed to open a new bottle of oil. Well, said bottle of oil didn’t want to open, and after seeing the scared dogs come downstairs Mr. Judy headed up to see what the problem was. He managed to open it for me.
By this point the pan was REALLY smoking and I was sure I was going to ruin the fish, but it actually come out perfectly with a beautiful sear.
What, no recipe for the turmeric tacos? I was waiting for that!
Fish tacos are my #1 craving ALL THE TIME. This looks SO tasty!
I love fish tacos! Yum! I had the best salmon when I was in Alaska too.