Prosciutto-Wrapped Mahi-Mahi

So I'm sitting on the couch right now, curled up next to Oliver while he watches his new favorite show. His show ends, and I ask him, "What ten foods would you pick if you could only have ten?" (Welcome to typical us). He starts his list right away, a couple of basics -- I do the same. We get about half way, and then our list building process slows down. We realize ten is not very many. We start to make more calculated selections. After we get to about seven items each, we stop all together. It's a good thing we don't live on a deserted island. 

What's on your Ten-Foods-On-A-Deserted-Island List? What about your top three? After a little more thought, I think I have my list. I'll probably look back at this a year from now (or maybe even next week?) and wonder what I was thinking, but for now, here it is:

1. White fish. Preferably Mahi-Mahi or Tilapia: they're both satisfying and when cooked they are perfectly flakey. They're also easy to cook (cod gets tough when cooked wrong, and if I'm on a deserted island I probably don't have a full kitchen). Not to mention, they're versatile! 

2. Broccoli. I've always adored broccoli. It was probably my second favorite vegetable when I was a kid, right after zucchini. It's good raw, it's delicious steamed, but it's best when it's roasted. Heck, you can turn it into soup! Maybe my love for the vegetable explains why this broccoli ad has a special place in my heart. 

3. Coconuts. All hail the coconut! Seriously, if I were stuck on an island, an everlasting supply of coconuts would be my savior: first, you get coconut water. Then, the milk -- glorious, glorious coconut milk! Finally, coconut meat and coconut oil. Four food items in one -- is that cheating? 

4. Cocoa powder. Did you think I was going to missing this one? Cocoa powder + coconut milk = 1 damn good glass of chocolate milk. I'd probably go crazy without my chocolate fix. 

5. Apples. I'm all about their sweet crunchy flesh. Evidence -- the many many apple recipe on this blog (like apple cinnamon roll porridge). 

6. Kabocha Squash. Even though Delicata Squash is my favorite squash, I think I would pick Kabocha. It has a satisfying, starchy quality that makes it taste rich. 

7. Salt. I'd like to take other seasonings with me too, but there are too many to choose from! Curry powder + coconut milk + fish could make a pretty good dinner, but I know that'd get old. I always love thyme, but that would get old too. So instead I'm keeping it simple: salt. 

8. Water. Do I have to say this? Can't this bee a free-be? Well, for anyone that thinks it must be included on your list if you want to consume it, I'm adding it to my list. Definitely wouldn't last long without water. 

9. Onions or Garlic. I'm not sure which one. Maybe onions? They add so much flavor to everything, but then, so does garlic. Which would you choose? 

10. Eggs. Ok, not only can eggs be cooked in so many different ways, they're also just the best breakfast food I can think of. If you have any doubts about this pick, just read Michael Ruhlman's book, Egg. 

Prosciutto-Wrapped Mahi-Mahi

Paleo, Primal, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

Serves: 2   |    Total Time: 30 minutes

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Ingredients:

• 2 5-ounce portions of Mahi-Mahi
• 3-ounces frozen spinach, thawed (about 1/3 of a typical package)
• 1/2 yellow onion
• 2 cloves garlic
• Salt & Pepper
• 2 slices prosciutto
• Mustard for seasoning
• 3 teaspoons coconut oil
• 1 pieces of baker’s twine, about 10 inches long each.

Directions:

1. Dice onion and mince garlic. Using your hands or a strainer, squeeze extra water out of the spinach. Heat 1 teaspoon of coconut oil in a medium sized skillet. Once oil is hot, add the onion to the pan, and sauté until transparent. Add garlic, and then spinach. Cook until the spinach is warmed through. Turn off the heat.
2. Assemble the fish: lay the slices of prosciutto out on a cutting board. Spread a thin layer of mustard over the middle section of the prosciutto (cover about 1/2 of the surface area— leaving 1/4 of the prosciutto untouched on each side). Place 1 fish filet on the top of the prosciutto, right where the mustard smear is. Season the fish lightly with salt & pepper. Finally, scoop a bit of spinach over the top of the fish, and spread into an even layer. Fold the ends of the prosciutto over the fish and tie closed using the bakers twine.
3. Heat the remaining 2 teaspoons of coconut oil in a medium sized skillet. Once sizzling, place fish in pan. Cook for 3 minutes, then flip. Cook for another 3-4 minutes, until fish is flakey and opaque. Serve immediately.

Humarsúpa - An Icelandic-Style Soup

1/12/2019 Update: I love this recipe. It’s been on the blog for years, and my photography has come a long way, so I gave it a face lift — same recipe as always, though!

I've been waiting for the right moment to make this soup. A day when everything outside just feels chilled and frosted over and the wind is whipping at the windows.

When we visited Reykjavik this summer, there was a full-blown wind storm gusting us from little shop to little shop. It forced us to accept every offer of free coffee, and left us chilled to the bone. By noon, we were begging for soup. We wandered down to the pier and found a boater’s hut serving Humarsúpa. There were plenty of tables outside, but all were vacant as all the customers huddle inside to evade the wind.

We ordered and found a seat at an old wooden cafeteria-style table, fishing nets and other sailing equipment (which I maybe could’ve named, if I new better), hung from the ceiling and the walls as decoration.

So…

What’s humarsúpa?

It’s a creamy soup made with langoustine (langoustine is a type of prawn similar to lobster, known as the “Norway Lobster”) and potatoes and a touch of curry powder. It’s a bit like lobster bisque, though langoustines are lighter in flavor.

And if you’re thinking, But where can I find langoustine? You’re in luck! I buy it in the frozen foods aisle at Trader Joe’s — imagine that! It’s already shelled which makes putting this soup together a breeze!

This soup is lighter than most chowders, with a broth base and a cup of cream. (You can use coconut milk for dairy-free). I don’t use a roux to thicken it, it doesn’t need it — but if you are looking for a much thicker soup consistency, you might want to add a roux to the beginning.

The curry powder makes each bowl a bright yellow color, a little splash of sun on the greyest day.

On that most windy day, sitting on the edge of Reykjavik’s coast, that soup was exactly what we needed — there could not have been a better thing to eat.

Every time I make humarsúpa I’m immediately taken back to the grey views in Iceland. Nostalgia in a bowl!

Humarsupa

Published November 28, 2015 by Caitlin Sherwood

Yield: 10 cups   |    Active Time: 30 minutes

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Ingredients:

1 tablespoon coconut oil

1 yellow onion, diced

3 stalks celery, diced

2 cloves garlic, minced

1-2 russet potatoes, diced (2 if they are small, about 2 cups diced)

2 carrots, diced

1 tablespoon curry powder

1/16 teaspoon cayenne

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 cups chicken or fish broth

1 cup heavy cream or 1 13.5-ounce can coconut milk for dairy-free

1 pound frozen, peeled and precooked langoustine tails (Available at Trader Joes)

3 tablespoons fresh chives, minced

Directions:

1. Heat coconut oil in the bottom of a soup pot on medium heat. Add onion, celery, and garlic, and stir, sautéing until onion is just starting to turn translucent.
2. Add potatoes and diced carrots. Add curry powder, cayenne, salt, pepper, and broth. Place lid on pot, and simmer soup for 10 minutes.
3. Reduce heat to medium-low, and add frozen langoustine tails and cream. Stir, place lid on pot, and gently simmer for 5 more minutes.
4. Stir soup, and turn off heat. Ladle into bowls, and garnish with fresh chives. Serve hot.

Sun Dried Tomato & Sausage "Zasta"

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Note to self: When using the spiralizer, keep your your hands on the handle. In fact, keep your hands as far from the blades as possible. Especially the day before a climbing trip. 

Some lessons, you just have to learn the hard way! This dish was actually not the dish I was making when I sliced my finger, but just thinking about the spiralizer right now has me curling my fingers. It's okay--I'm still going to force my fingers to type out this post, because this recipe is just that delicious. What is it about those long strings that make dinner so much fun?! 

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Sun Dried Tomato & Sausage Zasta

Published July 29, 2015 by Caitlin Sherwood

Serves: 2-3   |    Active Time: 20 minutes

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Ingredients:

2 medium or 1 large zucchini

2 cloves garlic, minced

1 teaspoon coconut oil

2-3 Hot Italian Sausages

1/2 cup sun dried tomatoes in olive oil, drained

1/2 cup artichoke hearts, quartered and drained

Sprinkle dried oregano

Sprinkle of red chili flakes

2 sprigs fresh basil, minced

Salt & Pepper to taste

Optional, for serving: grated parmesan

Directions:

1. Heat the oil in a skillet. Add the sausages and cook until done through. Remove from pan, and set aside for later.
2. Meanwhile, spiralize the zucchini (I use this Spiralizer) (affiliate link!). Add the zucchini to the pan, along with oregano, red pepper flakes, and basil.
3. Slice the sausages into bite-sized pieces, and return them to the pan. Place lid on pan and cook for 3-5 minutes, until the zoodles are soft.
4. Season with salt & pepper to taste, and serve hot topped with parmesan.