Ok, holidays are over finally, I went to town on some paleo desserts. I feel like I should share what I made for those people who pressured me to “indulge a little” in some straight up garbage food that wasnt worth the tummy ache. My December of sin included:
- Coconut Chip Cookies these things are the best cookies on the planet, we made 4 batches total
- Gingerbread also made 3 times
- A double batch of Chocolate Mint Truffles
- A double Pumpkin Cake
- Practical Paleo’s Carrot Gingerbread Muffins
- I also slammed down some Eggnog Goodies at a paleo potluck/cookie exchange
Ok, so maybe I did not eat all of that by myself, since a very large portion of my paleoish goodies were given away as gifts, but they really helped me make it through the holidays without snapping when subjected to the dumbest comments on the planet. Are you ready for another list? Here is some of the stupid sh*t I get to listen to at parties:
- I don’t eat red meat because it is harder to digest than poultry
- I burned off 750 calories on the elliptical today so I can eat what I want
- Here is some cookies/cake/bread/whatever….I know you are paleo but it is the holidays so you should have some
I actually was able to keep my mouth shut in light of all these comments, I did not start berating a single person for their stupidity, it is a freaking Christmas miracle! Anyway, I figured it would be a good day for a nice light recipe for a change of pace.
- 2 filets of mackerel with the skin on
- an orange
- salad stuff: I used lettuce, onion, hungarian pepper, and a hard-boiled egg
Soak your wood chips before you start, as always, I used alder wood this time. Then, salt and pepper your fish and set aside while you fire up the grill. We used out 22.5 inch Webbie here, since there is no need to fire up the smoker for something this small.
Bust out one of your finest disposable foil pans and use it to create a water pan on the opposite side of the grill from your coals. I only used about 1/2-2/3 of a chimney of coals here, because when you are smoking fish you want to keep the temperature extremely low under the cooking surface so you are actually smoking and not just grilling. Got it? Ok, throw the fish on and let it smoke for approximately an hour while you go inside and prep the rest of your food.
Cut your orange in half and slice off the peel all the way around, then slice into segments. The fruit in this recipe really helps to cut through the intense fishy-ness of the mackerel. Prep the rest of your salad to your liking and set aside while the fish finishes up.
With a little experience you can tell when your fish is done by just eyeballing it. If it looks like this then you are doing pretty well. It will be easy to flake apart with a fork and turn golden brown. If you are seeing lots of little white fat droplets on the top of your fish the heat is way too high and you are cooking not smoking….cooking bad smoking good.
Break apart your fish, pile it on top of the salad, and serve with a drizzle with olive oil (I used lemon infused). This recipe is big enough for two but I tend to always eat the whole thing myself because I need a big hit of omega 3s to combat the stress-related effects of a life spent silently suffering through stupid conversations.