Californian Grilled Fish: Real Food Fast!

Californian Grilled Fish: Real Food Fast!

fish-californian-grilled-fishDelia Smith scores again!  This is REAL food FAST!   With the help of a food processor (or blender) this zesty and uber-quick fish recipe is one that you’d be proud to serve for a home supper or impress your chums at a dinner party.

Delia’s Coriander & Lime Tartare Sauce is so easy to make at home – just make sure you add the oil really slowly, in a thin stream, or the sauce will split (curdle; it will look like softly scrambled eggs).  If it does begin to split – stop the process, add another egg yolk and blitz again, then continue with the oil. The sauce will keep I’ll in a screw-top glass jar in the refrigerator for at least a week.

For the Californian Fish topping, you can use breadcrumbs from any good quality, organic bread.  I stress organic, because it’s really, really important to avoid glyphosate which is now ubiquitously used to spray cereal and other crops immediately before harvesting. However, crumbs from authentic, organic sourdough bread are most digestible and if you’re grain-free, use a little more grated cheese and substitute the breadcrumbs for a small egg yolk to hold the fish topping together.

Delia serves this with tiny new potatoes, tossed in chives and lemon juice, and a plain lettuce salad.  Who am I to disagree?!

[Photo credit: Delia Smith and you can find Delia’s original recipe here.]

Our thoughts on fish

Good quality farmed fish is hard to find.  Farmed fish are intensively reared: often thousands of fish are raised in pens, leading to the growth of diseases and parasites that are routinely treated with antibiotics and pesticides.

I recommend wild caught white fish: cod, herring, sole, halibut are low in fat, very easy on the digestive system and high in vitamins and minerals supportive to metabolic health.  High fat fish (particularly salmon) are invariably farmed nowadays and are high in less-than-optimally-healthy unsaturated fats.

On the other hand, shell-fish (cold water prawns, scallops, lobster) contain a high ratio of protein to unsaturated fat and provide high levels of vitamin A, zinc and selenium, which support metabolic health (this means energy!).  Oysters, mussels and clams are the best choice as they can be eaten’nose-to-tail’ and so provide high levels of nutrients.

These days it’s common to buy fish from the supermarket. It may be convenient, but much much better quality, price and advice) is be be had from finding a traditional fishmonger. Alternatively search on line for fresh fish delivery – get together with friends, buy in bulk and freeze it!

Food provenance

Pasture-raised meats, dairy, eggs and wild caught fish have a vastly superior nutritional profile, as do organic, or cleanly grown grains, fruits and vegetables. Please try to source your food as well as you are able.

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Californian Grilled Fish: Real Food Fast!
This zesty and UBER-quick fish recipe is one that you'd be proud to serve for a home supper, or impress your chums at a dinner party.
Servings
Ingredients
For the fish
For the Coriander & Lime Tartare Sauce
Servings
Ingredients
For the fish
For the Coriander & Lime Tartare Sauce
Recipe Notes

For the Sauce:

*If you're using refined coconut oil first melt the oil, let cool and then mix with well the olive oil before adding to the rest of the ingredients.

Make sure you add the oil really slowly, in a thin stream, or the sauce will split (curdle; it will look like softly scrambled eggs).  If it does begin to split - stop the process, add another egg yolk and blitz again, then continue with the oil.  It will keep well in a screw-top glass jar in the refrigerator for at least a week.

For the fish:

If you're grain free, use a little more grated cheese and substitute the breadcrumbs for a small egg yolk to hold the fish topping together.

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Izabella Natrins

I'm here to inspire and support women at midlife and beyond to re-ignite purpose and meaning to take back control of their health and create the radical, resilient heath they want and deserve. As a whole-health expert with over 30 years experience in the field, a qualified Health and Wellness Coach and Ballymaloe-trained nutritional chef, my real food nutrition and lifestyle medicine programmes support women fighting fatigue, struggling with overwhelm, weight gain, sleep, energy and niggling or multiple diagnosed health issues. As an advocate for real food nutrition, regenerative agriculture and whole-health, my book 'The Real Food Solution' is an evidence-based treasury wisdom for energy, vitality and better health for people and planet and a call to action to change the way we grown, source and cook our food. As the CEO at The UK Health Coaches Association, I'm proud to continue the task of leading the first professional association for Health and Wellness Coaches in the world and the gold standard for the UK and Ireland.

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