Pescatarian Paleo recipes can be a lot less strict than other diet plans. You’ll still get the same health benefits with a great body with this style of dieting.
When putting together pescatarian Paleo recipes the thing you must remember is to follow the rules of the Paleo diet to see the best results.
Today you’ll be learning quick and delicious pescatarian Paleo recipes that are not only tasty but will give you a sexy body!
Pescatarian Paleo Recipes For Beginners
If you’re new to either pescatarian or Paleo dieting, perfect! Here is a quick run down of what a pescatarian is, and what you can eat on the Paleo diet.
A pescatarian is somebody who doesn’t eat meat except for fish. The pescatarian diet started in the 90’s and has great health benefits like preventing chronic health conditions such as heart disease & diabetes.
The Paleo diet is eating food you probably would have ate if you were a cave-woman! That’s eating things such as nuts,fruits, fish, and vegetables.
So now you know the rules to both games lets start putting together your pescatarian Paleo recipes!
Quick Full Course Recipes
Lemon Salmon & Thyme
The first pescatarian diet recipes will include salmon, lemon & thyme.
- 32 oz of salmon
- 1 lemon, thin sliced
- 1 tablespoon of capers
- salt and ground pepper
- 1 tablespoon of fresh thyme
- olive oil for garnishing
Prepare a rimmed baking sheet with parchment paper and put the salmon skin side down. Add salt and pepper to season the salmon.
Add the capers on the salmon along with a slice of lemon and thyme. Set your oven to 400 degrees and bake for 25 minutes.
Paleo Pasta With Zucchini Noodles
Paleo pasta is a popular go to choice for many dieters and preparing this dish won’t take all day either.
- 4 medium sized zucchini
- 1 pint of cherry tomatoes
- 3 tablespoons of pesto
- salt and black pepper
- extra virgin olive oil
- pine nuts for garnishing
Use a julienne peeler to slice the zucchinis, you’ll be making these slices your noodles
If you decide to roast your tomatoes, place onto a rimmed baking sheet and sprinkle olive oil. Then add salt and pepper and bake at 400 degrees for 15-20 minutes.
Add the zucchini noodles and pesto while tossing until they are well covered. Garnish with tomatoes and pine nuts.
Cook zucchini noodles by throwing them into a skillet and saute over medium heat for about 4-5 minutes.
Sardines On Vegetables
This quick but very fulfilling dish is the perfect salad for taste and simplicity.
- 2 large eggs
- 2 cups of romaine lettuce, shredded
- 1/4 cup fresh dill, minced
- 1/4 fresh cilantro, minced
- 1/2 avocado
- 1 glove garlic, minced
- 1 tablespoon of mayo
- coarse ground sea salt
- extra virgin olive oil
- apple cider vinegar
- 1 can of sardines
Add your eggs to a small pot, fill with water and place over a medium-high fire. Cook the eggs until they’re hard boiled. Cover them with cold water after.
Now add the romaine lettuce, fresh dill, fresh cilantro, avocado, garlic, mayo, seat salt, olive oil and apple cider vinegar into a large bowl.
Chop the hard boiled eggs and add them to the bowl along with the sardines. Combine everything together and serve!
Paleo Caesar Salad & Celery
Nothing fancy here this dish is exactly what the title is!
- 2 hears of romaine lettuce, chopped
- 8 organic celery stalks, sliced
- 1/2 large celeriac, peeled and julienned
- 1 egg yolk
- 1 tablespoon of anchovies, chopped
- 1 clove of garlic, minced
- 1 tablespoon of lemon juice
- 1 1/2 teaspoon of champagne vinegar
- 1/2 teaspoon of Dijon mustard
- 1/4 cup of extra virgin olive oil
- 1 oz of Parmesan cheese, chopped
First add the chopped romaine, sliced celery and julienned celery root into a large mixing bowl.
Now add the egg yolk, anchovies, garlic, lemon juice, champagne vinegar and mustard into a blender and mix.
While the cover is on and the cap removed, slowly pour in the olive oil. You’ll be using this as dressing!
Sprinkle the dressing over the romaine lettuce while tossing to combine. Add the Parmesan cheese and serve!
Paleo Tuna Salad
This dish is tuna salad paleo style! With a great balance between fat and sea vegetables you can’t go wrong with this easy to make meal.
- 2 (5oz) cans of wild caught tuna
- 2 tablespoons of mayo
- 1 avocado, diced
- 2 pieces of roasted nori, sliced
- 1-2 teaspoons of dulse flakes
- 4 organic green onions, sliced
- 1 clove of garlic, minced
- garlic salt
- coarse ground black pepper
- 6 leaves of romaine lettuce
Pop open the cans of tuna and put them into a medium sized mixing bowl.
Add the mayo, diced avocado, sliced nori, dulse flakes, green onions, & minced garlic. Season with a dash of garlic salt and paprika over everything, stir well.
Lay the romaine leaves out on a plate and scoop the tuna salad onto each leaf. Add garnish with sliced tomato and serve.
Arugula Salad & Salted Sockeye Salmon
The sockeye salmon really compliments the arugula salad, but don’t take our word for it! This is a must try meal for any dieter!
- 1.5 lbs of wild-caught sockeye salmon
- fine sea salt
- 5 oz of organic baby arugula
- 1 cup of purple cabbage, chopped
- fresh curly parsley
- olive oil
- coarse ground black pepper
- 1 lemon
- 1-2 teaspoon of capers
You are going to start preparing this dish by slicing the salmon. Add a hefty amount of fine sea salt to each slice.
Heat up a grill pan with a medium heat and cook salmon slices for 2 minutes on each side.
Add the arugula, purple cabbage, fresh parsley and a little bit of black pepper into a medium sized mixing bowl. Squeeze half of the lemon juice with a dash of olive oil on the top. Toss to mix everything.
Spread salad onto two plates and top the salad with the grilled salmon. Garnish both plates with a fresh lemon slice, capers and parsley. You’re ready to serve and eat!
Stuffed Avocado & Shrimp
If you’re an avocado fan you’re in for a real treat with this dish! Filling & healthy this meal is a fan favorite!
- 1 lime
- 16 cooked shrimp, peeled
- cilantro, chopped
- 2 scallions, chopped
- 1/4 red onion, peeled & chopped
- 1/4 red bell pepper, chopped
- 2 ripe avocados
- 10 cherry tomatoes, halved
- 1 packed cup of peas or salad leaves
- 6 tablespoons of mayonnaise
- 1 tablespoon of hot chili sauce
- 1 tablespoon of tomato ketchup
- 1 teaspoon of lime juice
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground black pepper
Slice the avocados in half and remove the middle. Zest the lime and squeeze a teaspoon of juice out for the dressing.
Begin making the dressing by mixing the dressing ingredients together in a small bowl. Put the shrimp in a bowl and add half the dressing.
Now add the cilantro all but one teaspoon of the scallions, chopped red onion and all but one chopped bell pepper. Mix this together with the shrimp until fully coated.
Put the shrimp mix between the four avocado halves. Add two cherry tomato halves to each avocado halves. Sprinkle the remaining scallions and bell peppers with the lime zest.
Place the peas (or salad leaves) on a dish, add the stuffed avocado and add the rest of the cherry tomatoes. Enjoy!
Bonus Recipe: Paleo Mahi Mahi Burgers
Mahi Mahi (fish) burgers are juicy, delicious and more importantly fast to make!
- 2 Mahi Mahi filets
- 1 egg
- 1/4 cup almond flour
- 2 garlic cloves
- 3/4 tablespoon of ground cumin
- 3/3 tablespoon ground coriander
- 3/4 tablespoon of ground chili pepper
- 3/4 table spoon of ground chipotle pepper
- 1/2 tablespoon of mustard powder
- 2 tablespoon of cilantro
- 1 tablespoon of lime juice
- 1/4 cup of red onion
- 1 1/2 tablespoon of serrano pepper
- 1 tablespoon of coarse sea salt
- coconut oil
- 1/4 cup of honeydew melon
- 1/4 cup of fresh pineapple
- 1/4 cup of cucumber
- 1 hass avocado
- 6 fresh mint leaves
- 1/2 of lime juice
- 1 garlic clove
- 1/4 cup of Paleo mayo
- 1/8 teaspoon of coarse sea salt
Prepare the burgers by combining the almond flour, egg, 2 minced garlic cloves, cumin, coriander, chili pepper, mustard powder, 1 tablespoon chopped cilantro, 1/2 tablespoon of lime juice, minced red onion and 1 tablespoon of minced Serrano pepper.
Next chop the mahi mahi and salt it with 1 teaspoon of coarse sea salt and add it to the other ingredients.
Heat 2 tablespoons of coconut oil in a pan over a medium flame. Once the oil is melted, add the patties while cooking covered for about 3 minutes. Flip and cook uncovered for another 3 minutes.
For the salsa, chop the melon, pineapple, cucumber, avocado, mint leaves, and 1/2 tablespoon of Serrano peppers. Combine all of these ingredients with the lime juice.
After the burgers are done cooking put a bit of aioli, salsa, and a dash of cilantro on the burgers and serve!
This will conclude your guide for pescatarian Paleo recipes for beginners!