Tag Archives: fish

Grain Brain Turmeric Blackened Fish 

So after I got done with Whole30, I moved straight on to reading Grain Brain by Neurologist Dr. Perlmutter.  I’ve mentioned here before that my in-laws are on the Grain Brain train.  Up until now, I have promoted eating real foods (i.e. avoiding processed foods when at all possible) but haven’t really made a conscious effort to be aware of what I put in my body.  Whole30 helped with that.  A lot.  And now I’m making an effort to not only eat real foods and avoid certain types of foods (processed, a lot of dairy, soy, legumes (to an extent) and grain/gluten), but I’m also trying to make a conscious effort to incorporate some ingredients and supplements I’ve never used before.  One of those ingredients being turmeric.  Here’s a snippet from Dr. Perlmutter’s website that explains it much more clearly than I can:

Turmeric, a member of the ginger family, is known as the seasoning that gives curry powder its yellow color, but it has recently developed a reputation, thanks to intense scientific research, as an anti-inflammatory and antioxidant. Curcumin, the active compound found in turmeric, has beneficial effects for a variety of diseases and conditions. It’s curcumin that gives turmeric its anti-inflammatory and antioxidant properties.

In a recent report in the American Journal of Epidemiology, researchers investigated the association between curry consumption level and cognitive function in elderly Asians. Those who consumed curry “occasionally” and “often or very often” had significantly better scores on specific tests designed to measure cognitive function than did subjects who “never or rarely” consumed curry. The results of this study are not surprising given the strong association of Alzheimer’s and other forms of dementia with inflammation and the powerful anti-inflammatory properties of curcumin.

But the relationship of turmeric to brain health, and specifically to Alzheimer’s, goes much deeper. One of the important elements of Alzheimer’s disease is the finding of elevated amounts of amyloid protein,  which may be a highly damaging protein, in the brains of Alzheimer’s sufferers. Indeed, amyloid is considered one of the hallmarks of this disease. New research published in the Journal of Neuroscience Research has shown that curcumin actually inhibits the formation of amyloid protein. So promising were these findings that the author of the study concluded that curcumin “could be a key molecule for the development of therapeutics for Alzheimer’s disease.” To be sure, much research indicates that amyloid protein in and of itself may actually be the brain’s response to inflammation or infection and thus turmeric may work its magic by acting to reduce inflammation or even viral infection.

On top of the benefits of turmeric, eating fish more often is considered to be one of the easiest ways you can improve your brain (and overall!) health.  Another excerpt from Dr. Permutter’s website:

Morris and colleagues report data from a remarkable prospective study of Alzheimer disease (AD) in a biracial community in Chicago, Ill (815 people, aged 65-94 years). They found that subjects who ate fish once a week or more had a 60% lower risk for developing AD than those who consumed fish less frequently. The data were statistically adjusted to correct for the effects of age, sex, ethnicity, education, stroke, hypertension, heart disease, apolipoprotein E (apo E) genotype, total caloric intake, and consumption of other fats or vitamin E. Intake of long-chain n-3 polyunsaturated fatty acids (PUFAs) and docosahexaenoic acid (omega-3) was associated with a reduced risk of developing AD over the 4 years of the study. Intake of α-linolenic acid or eicosapentaenpoic acid was not associated with disease after adjustment. Intake of α-linolenic acid, found in vegetable oils and nuts, was protective only in people with the apoE ϵ4 allele, and total n-3 fatty acid intake was protective only in women. These data and other work in the area suggest that consumption of PUFAs found in fish, vegetable oils, and nuts may reduce AD risk.

Therefore, I’ve been trying to cook with turmeric more (and by more, cooking with it at all is more than I used to!) and trying to consciously eat fish at least once per week.  Even if you don’t ever read Grain Brain, and don’t care about what health benefits turmeric or fish oil may offer, if you like spicy, blackened fish, I highly recommend you make this recipe anyway.

I came up with this turmeric blackened fish recipe on a whim a couple of weeks ago, and although I shared it on Instagram, I thought I would also share it here so I could include it in my archives.  It’s simple, DELICIOUS and Wheat’s already asked for it again.

Grain Brain Approved Turmeric Blackened Fish Recipe - oysters and pearls

Turmeric Blackened Fish Recipe

 ingredients

– one fish fillet per person (we used red snapper)
– turmeric powder
Chinese Five Spice
– cumin
– ground red pepper (could substitute cayenne)
– kosher salt and freshly ground pepper
– high heat cooking oil of your choice (extra light olive oil or coconut oil preferred)

instructions

Rinse and pat dry fish fillets.  Season all sides of the fish fillets with all the seasonings (equal amounts of each, maybe a bit light on the red pepper).

Heat enough oil in a cast iron skillet (or heavy frying pan) to medium high heat, or until oil is shimmering.  Gently place seasoned fillets in the oil with a bit of space between each filet.  Allow to cook until the fillets easily release from the bottom of the pan with a pair of tongs.  When they do, flip them and allow to cook until the other side releases easily from the bottom of the pan.  Remove to a plate lined with paper towels and serve immediately.

Cook’s Note: If you don’t get the oil hot enough, the spice won’t develop that crispy, blackened crust.  It will still be delicious – just not very crispy!

Grain Brain and Whole30 Compliant Turmeric Blackened Fish Recipe - oysters and pearls

And see those carrots back there behind the fish?  They were da bomb.com and I’m coming back to share that simple little recipe, too!  Does anyone have any favorite recipes that include turmeric or curry for me to try?  Please share them!

Until Next Time - oysters and pearls

Friday Favorites + Mustard Glazed Salmon Recipe

TGIF!

We made it through the week!!  This week and last week have seemed like such incredibly long weeks.  I’m grateful for another jam-packed weekend though!  We are having family over for an oyster roast tonight, then tomorrow we’re heading to Athens for some blog-related fun/weekend getaway for Wheat and I.  I can’t wait for five o’clock!

20140306-164923.jpg

Saw this on Facebook the other day and I just. about. died.   Please excuse my 3rd-grade-boy-sense of humor.

Here are some random things I’m loving this week, all captured by my handy dandy iPhone.

My Roasted Chicken and Veggies. 

20140306-140949.jpg

It got cool and rainy again, which is the pits.  I’m ready for SPRING!  However, when in cold and rainy Rome… I’ll roast a chicken.  Do not forget to stuff it with a preserved lemon, as that is my secret ingredient…

A Cat in a Bag.

20140306-141001.jpg

Because cats. in bags.

Drugstore Makeup

20140306-141044.jpg

Hellurrrr awkward work selfie.  But I just wanted to show how the L’Oreal makeup I posted about a couple weeks ago looks on actual skin.  I apply it with a brush, and since it’s a powder finish, I don’t put powder over it. I use the Natural Beige color – also known as the “pastey pale color because girlfriend ain’t seen the sunshine in like 3 years” color.  #nofilter

Stuff to do in Bainbridge

20140306-225309.jpg

Last night was another gallery opening at the Firehouse Art Gallery, aka the Bainbridge-Decatur County Council for the Arts. It was featuring local artists from the Artists Guild, and there were some truly impressive works. I love it when talented people seem to come out of the woodwork. The South is full of humble folks who are crazy talented and just need some prodding to come out in the open. It was great! We even signed our name on to one (to be picked up after the show is over in a couple weeks) by our friend Ashley Long. He is ridiculously talented, and for locals, he will be painting at Artsy on the Square with Vicki Bailey. Artsy opens today, coincidentally! So stop in a say hello, or walk by and watch them paint! Although tomorrow they may just be scurrying around to get things ready to open. ;) But I’m so excited to have them opening up shop downtown!

20140306-225945.jpg

Okay.

RECIPE TIME!

Lemon Olive Oil Potatoes

20140306-141127.jpg

20140306-141127.jpg

I finally made the roasted potatoes drizzled with the lemon olive oil I posted recently… and y’all.  They’re DIVINE!  You need to make some lemon olive oil, and then make this recipe STAT.  Unless you’re low-carbing.  But even if you are, you should break that rule.  Just this once.  Here’s the verbatim Recipe from Saveur… but I used baby new/red potatoes instead.  And I had already made my lemon oil, so this really could NOT have been easier.

INGREDIENTS

  • 2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed
  • 1 cup, plus 2 tbsp. olive oil
  • ½ tsp. kosher salt, plus more to taste
  • Freshly ground black papper, to taste
  • 6 cloves garlic, unpeeled, lightly smashed
  • 2 lemons, quartered

INSTRUCTIONS

1. Heat oven to 400°. Toss potatoes, ¼ cup oil, salt, pepper, and garlic on a foil-lined baking sheet. Roast, tossing occasionally, until browned and tender, about 35 minutes; transfer to a serving bowl and keep warm.

2. Purée remaining oil, ½ teaspoon salt, and the lemons in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.

Mustard Glazed Salmon

20140306-141138.jpg

20140306-141148.jpg

We don’t eat nearly enough salmon.  It’s so easy to prepare, and when prepared this way, it’s SO delicious.  Have I mentioned it was easy??  And delicious?

Mustard Glazed Salmon Recipe
serves 2

ingredients

– 2 entree-sized pieces of salmon (whatever that means to you)
– 2 or 3 tablespoons whole grain mustard
– 2 tablespoons cane syrup (can sub maple syrup, if you’re of the Yankee disposition)
– 2 cloves garlic, minced
– juice of half a large Meyer lemon

instructions

Preheat oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper and place the salmon filets skin side down on the paper.  Season with salt and pepper and roast for 10 minutes.

While that’s roasting, in a small bowl whisk together mustard, cane syrup, garlic and lemon juice.  After the 10 minutes are up, brush the salmon with the mixture and return to the oven for 5 minutes or until salmon is cooked through.

That’s it!  Granted, doused in cane syrup probably isn’t the healthiest way to eat fish.  But it was real, and it was good.

And that’s all folks!  This weekend is sure to be filled with lots of adventures, so be sure to follow along on Instagram or Twitter!

Have a great weekend!

Until Next Time

Birthday Dinner & Rob’s Caesar Salad

A week letter, I’m going to wrap up the last of our trip to the beach this past weekend.  Whew.

St. Joe Beach, Florida, Early November Sunset | Oysters & Pearls

We had just skidaddled back from Apalachicola and were watching the ill-fated (if you’re a Gator fan) Florida-Georgia game.  We broke out our new Sump’n sauce on some chicken salad from Cahall’s Deli in Panama City.

Sam Solomon's Sump'n Hot! Sauce and Corn Dip | Oysters & Pearls

So good!  But again, I’m clamoring for a little more heat, Sam!

Also, Cahall’s has the BEST chicken salad.  My family is slightly obsessed with everything (except the fish dip – just don’t do it) from there.  This won’t be the last time I mention Cahall’s today, either.  Anyway, we also had some corn dip my mom made that was really good.  Maybe she will share the recipe??

Sump'n Hot Sauce on Cahall's Chicken Salad | Oysters & Pearls

We spent the afternoon admiring the view from the windows more than the game itself.  But at least we came back in the second half to look somewhat respectable?  Anyway, moving on.  There was serious lounging going on.

Harold, Doing Some Game Day Lounging | Oysters & Pearls

Babe was a little jealous.

Babe, our 12 year old Yorkie | Oysters & PearlsAt halftime, my mom and I cleaned a couple heads of romaine lettuce for Rob’s Caesar Salad.  Actually, it’s Rob’s grandfather’s recipe from Chicago that he sent to me a few weeks ago.  I love family recipes!  This one is a big hit in Rob’s family, and I’m really thankful he felt compelled to share it with me.  Thanks Robert!

At the end of the game, we realized we needed Sunset Beers and hurried to the fridge and then to the porch.  It was a GORGEOUS sunset.  The kind you only get on this particular beach during the Fall.

Wheat & Natalie | Oysters & Pearls Adorable Parents and the Sunset | Oysters & Pearls

After Sunset Beers, I got to making the caesar salad for supper.

Garlic French Bread Croutons for Rob's Caesar Salad | Oysters & Pearls

Rob’s Grandpa’s Caesar Salad

ingredients

– one whole head of romaine lettuce, or 2 to 3 hearts of romaine, washed and chopped
– chopped ripe tomatoes are suggested by Rob
– 3/4 – 1 cup olive oil with minced garlic in it
– 2 tablespoons dry mustard powder
– 2 teaspoons ground pepper
– 1 or 2 coddled eggs (boil the egg for 25 seconds, crack open, discard yolk, and scrape out the inside)
– the juice of a fresh lemon
– crusty bread, cut into 1″ cubes
– 2 tablespoons olive oil
– some garlic, minced
– 2 or 3 anchovies
– grated or shredded parmesan reggiano cheese, to taste

instructions

Whisk the dressing ingredients together (olive oil, mustard powder, pepper, coddled eggs (I used two)).  I used a beastly large lemon, so I regret using the juice of the entire lemon.  The dressing was too tangy.  However, a smaller lemon may have been just right.  Anyway, whisk together and refrigerate.

In the meantime, fry the croutons in the olive oil and minced garlic until the croutons are nice and crispy.  Rob’s grandfather/father/Rob suggest adding the chopped anchovies to the salad itself, which I’m sure is the proper way to do it.  However, I knew most people in our crew weren’t going to buy that, so I snuck them into the croutons by melting a couple of them in the olive oil with the garlic.  They added a salty umami flavor to the croutons, and it was delicious!  And I promise, they really do dissolve and disappear.  I also used a loaf of garlic Italian bread I had purchased earlier in the week for the croutons, which spiced things up even more.  Once again, #vampiresbeware.

Garlic & Butter for Garlic Anchovy Croutons for Caesar Salad | Oysters & Pearls

Toss the dressing with the romaine and croutons and top with parmesan cheese.  Bon appetit!

Rob's Caesar Salad | Oysters & Pearls

We accompanied the salad with some grilled snapper throats (sounds gross, but it’s by far the very best part of the fish!), filet mignons wrapped in bacon from Cahall’s Deli, and twice baked potatoes, also from Cahall’s.  It was one seriously awesome meal!  Even if it was enjoyed at 9:00 p.m.  And we were really happy our friends, Zach and Michelle, could join us!  They live at the beach all the time, so basically we are constantly jealous of them.

Grilled Snapper Throats | Oysters & Pearls

I plan on sharing my dad’s oh-so-good Bloodworth’s Marinade that he used on the fish sometime soon!  Get excited, because it is awesome.

Filet Mignons Wrapped in Bacon, from Cahall's Deli in Panama City, Florida | Oysters & Pearls Grilled Snapper Throats, Filet Mignon, Rob's Caesar Salad, & Twice Baked Potatoes | Oysters & Pearls Filet Mignon and Twice Baked Potato from Cahall's Deli, Rob's Caesar Salad, & Grilled Snapper Throats | Oysters & Pearls

It was an awesome birthday supper!  We didn’t last much longer after supper though, because this was the longest day ever.  As evidenced by the three blog posts dedicated to it this week!

Sunday we woke up refreshed and decided to just go for a cruise.  We drove all the way to Cape San Blas, and were crossing our fingers that the Indian Pass Raw Bar was open on Sundays.  It was not.  :(  So we stopped at Triple Tails for the first time ever.  Wheat and I had some delicious baked Apalachicola oysters.  I had parmesan and garlic, and he had jalapeño jack.  After our experience Sunday, we don’t really recommend getting any fried food at Triple Tails.  But the oysters were local and small (how we like them) and really good and fresh tasting.

Garlic & Parmesan Oysters from Triple Tails Restaurant in Indian Pass, Florida | Oysters & Pearls Jalapeno Jack Oysters at Triple Tails in Indian Pass, Florida | Oysters & Pearls

And finally, we went back to Bainbridge for a birthday dinner with my in-laws, who treat me entirely too well!  My MIL Nancy loves to cook too, and after I had been ogling her new food processor, she got me one too!!  Because I had someone ask which food processor she got me/us, here’s a link to the model Cuisinart we have. (<– affiliate link!)  It’s AWESOME!  AND Nancy cooked us another amazing steak supper.  It was SUCH an epic, awesome weekend.  I am so thankful for everyone in my life that made it such a relaxing, fun weekend.  I love you all!  And HAPPY BIRTHDAY, DADDY!  I know you’re reading this. ;)

Happy Birthday, Doc & Natalie! | Oysters & Pearls

Think there are enough pecans on that red velvet cake?? Just how the good Doctor and I like it.  It was nice not making my own cake!  :)

Until Next Time