30+ Mouthwatering Holiday Paleo Fish Recipes for a Healthy Feast

The holiday season is synonymous with good food, family, and festive gatherings.

While rich, indulgent dishes often take center stage, there’s no reason your holiday meals can’t be both delicious and healthy.

Enter paleo fish recipes—an excellent way to enjoy nutrient-dense meals that are as festive as they are wholesome.

If you’re looking to make a lighter, healthier choice for your holiday menu, you’ve come to the right place. In this article, we’ve curated over 30 mouthwatering paleo fish recipes that are not only perfect for holiday dinners but also packed with flavor and nutrition.

Whether you’re cooking for a crowd or preparing an intimate meal, these paleo-friendly fish dishes will help you create a festive atmosphere while staying true to your health-conscious lifestyle.

From light and crispy grilled fish to creamy chowders and vibrant fish tacos, these recipes will add a refreshing twist to your holiday celebrations.

30+ Mouthwatering Holiday Paleo Fish Recipes for a Healthy Feast

This holiday season, why not bring something new and exciting to the table with paleo fish recipes that combine flavor, health, and tradition?

Whether you’re hosting a holiday dinner or just looking for a lighter alternative to traditional holiday fare, these 30+ recipes provide a wide variety of options that cater to all tastes and preferences.

From delicate white fish to hearty salmon and shrimp, each recipe brings out the best in these ocean treasures, complemented by seasonal herbs and fresh vegetables.

By incorporating these paleo fish dishes into your holiday menu, you can enjoy all the festive flavors without the guilt.

These recipes will help you nourish your body, delight your guests, and create memories that last long after the holiday season is over.

So, gather your ingredients, roll up your sleeves, and get ready to make your next holiday meal both healthy and unforgettable.

Paleo Baked Salmon with Lemon and Dill

This paleo-friendly recipe is a simple and delicious way to enjoy salmon during the holidays. The fresh combination of lemon, dill, and garlic enhances the natural flavors of the fish, making it perfect for any festive occasion. Paired with a light side of roasted vegetables, it makes for a nutritious and satisfying holiday meal.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• Lemon wedges, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. In a small bowl, combine olive oil, garlic, dill, lemon juice, and zest. Stir well to combine.
4. Drizzle the mixture over the salmon fillets and season with salt and pepper.
5. Bake for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with lemon wedges and fresh dill before serving.

This dish is a wonderful addition to any holiday spread. The light lemon and dill dressing provides a fresh contrast to the richness of the salmon. It’s quick to prepare and full of healthy omega-3 fatty acids, making it an ideal choice for a paleo holiday meal. The simplicity of the ingredients lets the natural flavors shine, offering a refreshing alternative to heavier dishes often associated with holiday celebrations.

Paleo Grilled Cod with Garlic and Herb Butter

Grilled cod is a wonderful fish to serve during the holidays, especially when topped with a rich, yet paleo-friendly, garlic and herb butter. This recipe pairs well with roasted root vegetables or a simple green salad. It’s an excellent choice for those looking for a flavorful and healthy fish dish without compromising on taste.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons ghee or clarified butter
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon lemon juice

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Rub the cod fillets with olive oil and season with salt and pepper.
3. Place the fillets on the grill and cook for 4-5 minutes per side, until the fish flakes easily with a fork.
4. While the fish is grilling, melt the ghee in a small saucepan over low heat.
5. Add the garlic, parsley, thyme, and lemon juice to the melted ghee. Stir to combine and cook for 2-3 minutes.
6. Once the cod is cooked, drizzle the garlic and herb butter over the fillets before serving.

This grilled cod recipe with garlic and herb butter is both savory and fresh, making it a delightful and healthy dish for the holidays. The ghee provides a rich, buttery flavor while still adhering to paleo principles, and the fresh herbs elevate the dish, offering a comforting yet light addition to any holiday meal. The ease of grilling the fish ensures you spend less time in the kitchen and more time enjoying the company of your loved ones.

Paleo Fish Tacos with Avocado Salsa

These paleo fish tacos are a fun and festive way to enjoy fish during the holidays. The soft, lightly fried fish fillets paired with creamy avocado salsa create a perfect combination of flavors and textures. Serve them with paleo-friendly tortillas or on lettuce wraps for a healthy twist on a traditional holiday meal.

Ingredients:

• 4 white fish fillets (such as tilapia or halibut)
• 1 tablespoon coconut oil, for frying
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 avocado, diced
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• Juice of 1 lime
• Paleo tortillas or large lettuce leaves for wrapping

Instructions:

1. In a small bowl, combine chili powder, cumin, salt, and pepper. Season the fish fillets with the spice mix on both sides.
2. Heat the coconut oil in a skillet over medium heat. Once hot, add the fish fillets and cook for 3-4 minutes per side, until the fish is golden and flakes easily.
3. In a separate bowl, mix together the diced avocado, red onion, cilantro, and lime juice. Season with salt to taste.
4. To assemble, place the fish fillets in the center of the paleo tortillas or lettuce leaves and top with the avocado salsa.

These paleo fish tacos are a fun and flavorful way to enjoy fish during the holidays, with a refreshing twist. The spiced fish combined with the creamy avocado salsa creates a balance of textures and tastes. The avocado salsa not only adds richness but also provides a burst of freshness, making these tacos perfect for serving as a light yet satisfying holiday dish. Whether you serve them as an appetizer or the main course, they’re sure to impress guests looking for a healthier holiday option.

Paleo Seared Tuna Steaks with Mango Salsa

A vibrant and bold dish, this paleo seared tuna steak with mango salsa is perfect for a festive holiday meal. The tuna steaks are pan-seared to perfection and topped with a refreshing mango salsa that adds a hint of sweetness and acidity. This dish is a stunning choice for those seeking a light yet flavorful entrée to serve during holiday gatherings.

Ingredients:

• 4 tuna steaks
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 ripe mango, diced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the tuna steaks with salt and pepper on both sides.
3. Sear the tuna steaks for 2-3 minutes per side, until the outside is golden and crispy while keeping the inside rare or cooked to your liking.
4. While the tuna is cooking, prepare the mango salsa by combining the diced mango, red onion, cilantro, lime juice, and olive oil in a bowl. Season with salt to taste.
5. Once the tuna is done, remove from heat and serve topped with the mango salsa.

This seared tuna steak with mango salsa is both visually appealing and flavorful, making it a great addition to any holiday feast. The crispy seared tuna pairs beautifully with the sweet and tangy mango salsa, creating a dish that feels festive and light. This recipe is perfect for those who want to offer their guests something fresh, healthy, and bold without the heaviness often associated with holiday meals.

Paleo Herb-Crusted White Fish with Garlic Spinach

A delicate and aromatic fish dish, this herb-crusted white fish with garlic spinach is both healthy and flavorful. The crunchy herb crust adds a satisfying texture to the fish, while the garlic spinach provides a savory complement. This dish is ideal for a lighter holiday meal that doesn’t skimp on flavor.

Ingredients:

• 4 white fish fillets (such as cod, haddock, or halibut)
• 1/4 cup almond flour
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups fresh spinach

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine almond flour, thyme, rosemary, garlic, salt, and pepper.
3. Coat the fish fillets in the almond flour mixture, pressing lightly to adhere the herbs and flour.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the fillets and sear for 2-3 minutes on each side until golden brown.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and flakes easily.
6. While the fish is baking, sauté the spinach with a little olive oil and garlic in a separate pan until wilted, about 3-4 minutes.
7. Serve the herb-crusted fish over the garlic spinach.

This herb-crusted white fish with garlic spinach is a delightful and well-balanced paleo dish for the holidays. The crispy crust adds texture and flavor, while the sautéed spinach provides a nutritious, earthy side. The lightness of the dish, paired with its savory herbs, makes it perfect for those looking for a healthier, yet indulgent, option during the holiday season.

Paleo Baked Halibut with Roasted Vegetables

This baked halibut with roasted vegetables is a flavorful and nutritious paleo dish that can easily become a holiday favorite. The halibut is perfectly baked in the oven, keeping it tender and juicy, while the roasted vegetables bring warmth and depth to the meal. This dish is simple, yet satisfying and is a great option for a wholesome holiday dinner.

Ingredients:

• 4 halibut fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 cups mixed vegetables (carrots, zucchini, bell peppers, and red onion), chopped
• 1 tablespoon fresh parsley, chopped
• 1 lemon, sliced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the halibut fillets with olive oil, salt, pepper, paprika, and garlic powder.
3. Arrange the fish fillets on a baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the fish is baking, toss the chopped vegetables in olive oil and season with salt and pepper. Spread the vegetables evenly on another baking sheet.
5. Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
6. Once the halibut and vegetables are cooked, serve the fish fillets on a platter with the roasted vegetables, garnished with fresh parsley and lemon slices.

This baked halibut with roasted vegetables is an ideal holiday meal that’s both hearty and healthy. The roasted vegetables provide a lovely balance to the tender fish, making it a perfect main dish for a paleo celebration. With its simple ingredients and fresh flavors, this recipe brings comfort without compromising on health, making it a perfect choice for any holiday gathering.

Paleo Coconut-Crusted Shrimp with Lime Avocado Dip

A delicious and tropical dish, these coconut-crusted shrimp served with a tangy lime avocado dip are perfect for a holiday appetizer or main course. The crispy coconut crust adds a delightful crunch, while the creamy avocado dip offers a refreshing contrast. This dish is both flavorful and satisfying, making it a standout choice for any holiday gathering.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup shredded unsweetened coconut
• 1/4 cup almond flour
• 1 egg, beaten
• Salt and pepper, to taste
• 1 tablespoon coconut oil, for frying
• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine shredded coconut, almond flour, salt, and pepper.
2. Dip each shrimp into the beaten egg, then coat it with the coconut mixture, pressing gently to ensure it sticks.
3. Heat coconut oil in a large skillet over medium heat. Once hot, add the shrimp and cook for 2-3 minutes per side, or until golden brown and crispy.
4. While the shrimp are cooking, prepare the lime avocado dip by mashing the avocado and mixing it with lime juice, cilantro, salt, and pepper.
5. Serve the crispy coconut shrimp with the lime avocado dip on the side.

These coconut-crusted shrimp with lime avocado dip are a perfect paleo-friendly dish for the holidays. The crunchy coconut coating is complemented by the smooth and tangy avocado dip, making it an irresistible treat. This dish is ideal as an appetizer or light main course, offering a tropical and festive flair to your holiday meal. It’s quick, simple, and guaranteed to impress your guests.

Paleo Fish and Cauliflower Mash with Lemon Caper Sauce

This paleo fish and cauliflower mash is a comforting yet healthy alternative to traditional mashed potatoes, paired with a zesty lemon caper sauce that adds brightness to the dish. The mild fish fillets are complemented by the creamy cauliflower mash, making this a balanced, flavorful meal perfect for the holidays.

Ingredients:

• 4 white fish fillets (such as cod or tilapia)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 medium head cauliflower, cut into florets
• 2 tablespoons ghee or clarified butter
• 2 tablespoons lemon juice
• 2 tablespoons capers, drained
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Steam the cauliflower florets for 8-10 minutes, or until tender.
2. Mash the steamed cauliflower with ghee until smooth and creamy. Season with salt and pepper to taste.
3. Heat olive oil in a large skillet over medium-high heat. Season the fish fillets with salt and pepper and cook for 3-4 minutes per side, until the fish is cooked through and flakes easily with a fork.
4. While the fish is cooking, prepare the lemon caper sauce by combining lemon juice and capers in a small saucepan over medium heat. Simmer for 2-3 minutes to allow the flavors to meld.
5. Serve the fish fillets on a bed of cauliflower mash, topped with the lemon caper sauce and fresh parsley.

This fish and cauliflower mash with lemon caper sauce is a wonderfully light and paleo-friendly dish that’s perfect for the holidays. The creamy cauliflower mash serves as a healthier alternative to mashed potatoes, and the lemon caper sauce brightens up the mild fish, adding depth and flavor. This dish is both comforting and nutritious, making it a great option for those looking for a light yet satisfying meal during the holiday season.

Paleo Grilled Swordfish with Pesto Zucchini Noodles

This grilled swordfish with pesto zucchini noodles is a light, refreshing, and flavorful dish that’s perfect for a paleo holiday meal. The swordfish steaks are beautifully grilled and served alongside spiralized zucchini noodles tossed in a vibrant and aromatic pesto sauce. This dish is not only paleo but also gluten-free and packed with nutrients.

Ingredients:

• 4 swordfish steaks
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup olive oil
• 2 tablespoons nutritional yeast (optional)

Instructions:

1. Preheat the grill to medium-high heat. Season the swordfish steaks with olive oil, salt, and pepper.
2. Grill the swordfish for 4-5 minutes per side, or until it is cooked through and easily flakes with a fork.
3. While the swordfish is grilling, prepare the pesto by blending the basil, pine nuts, garlic, olive oil, and nutritional yeast in a food processor until smooth.
4. Heat a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender.
5. Toss the zucchini noodles with the prepared pesto sauce until well-coated.
6. Serve the grilled swordfish steaks alongside the pesto zucchini noodles.

This grilled swordfish with pesto zucchini noodles is an incredibly flavorful and satisfying paleo dish that’s ideal for the holiday season. The grilled swordfish is hearty and meaty, while the pesto zucchini noodles provide a fresh and vibrant contrast. This dish is low-carb, packed with healthy fats and antioxidants, and is a great way to enjoy a light yet filling meal during the holidays.

Paleo Baked Salmon with Roasted Brussels Sprouts and Sweet Potatoes

This baked salmon with roasted Brussels sprouts and sweet potatoes is a healthy, nutrient-packed holiday meal that fits perfectly into a paleo lifestyle. The rich and fatty salmon is perfectly baked, while the roasted Brussels sprouts and sweet potatoes add a satisfying, savory sweetness. This dish is not only delicious but also vibrant in color, making it a showstopper at any festive dinner.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 2 cups Brussels sprouts, halved
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the salmon fillets with olive oil, salt, pepper, and garlic powder. Place them on a baking sheet lined with parchment paper.
3. Toss the Brussels sprouts and sweet potato cubes in olive oil, salt, pepper, and rosemary. Spread them out on another baking sheet.
4. Roast the Brussels sprouts and sweet potatoes for 20-25 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.
5. While the vegetables are roasting, bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
6. Once everything is cooked, serve the salmon fillets alongside the roasted Brussels sprouts and sweet potatoes, drizzled with balsamic vinegar if desired.

This baked salmon with roasted Brussels sprouts and sweet potatoes is an ideal paleo meal for the holiday season. The sweet potatoes and Brussels sprouts offer a great balance of earthy and sweet flavors that complement the rich salmon. The addition of rosemary provides a warm, festive touch, making this dish perfect for a wholesome, hearty holiday celebration.

Paleo Mahi-Mahi with Avocado Mango Salsa

This paleo mahi-mahi with avocado mango salsa brings together the fresh, light flavors of the fish and a vibrant, tropical salsa. The mahi-mahi is grilled to perfection and paired with a zesty, colorful salsa made with ripe mango, avocado, and lime. It’s an ideal dish for a holiday gathering, offering a perfect balance of flavors and textures.

Ingredients:

• 4 mahi-mahi fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely diced
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Brush the mahi-mahi fillets with olive oil and season with salt and pepper.
2. Grill the mahi-mahi for 3-4 minutes per side, or until the fish is cooked through and flakes easily.
3. While the fish is grilling, prepare the mango avocado salsa by combining the diced mango, avocado, red onion, lime juice, and cilantro in a bowl. Season with salt and pepper to taste.
4. Once the mahi-mahi is cooked, serve it topped with the fresh mango avocado salsa.

This mahi-mahi with avocado mango salsa is a light, refreshing, and paleo-friendly dish perfect for the holidays. The sweet, tangy salsa contrasts beautifully with the mild, flaky mahi-mahi, creating a flavorful and satisfying meal. It’s a great choice for those looking to serve something both festive and healthy during holiday celebrations.

Paleo Grilled Shrimp Skewers with Zucchini and Cherry Tomatoes

These grilled shrimp skewers with zucchini and cherry tomatoes are a simple yet flavorful dish that fits perfectly into a paleo diet. The shrimp are seasoned with a light garlic and lemon marinade and grilled alongside zucchini and cherry tomatoes, creating a delicious and colorful skewer. It’s a great option for a light and festive holiday meal, especially if you’re looking for a dish that’s quick to prepare but full of flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 zucchini, sliced into rounds
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, salt, and pepper. Add the shrimp and toss to coat. Let marinate for 10-15 minutes.
2. Thread the shrimp, zucchini rounds, and cherry tomatoes onto skewers, alternating between each ingredient.
3. Preheat the grill to medium-high heat. Grill the skewers for 2-3 minutes per side, until the shrimp are pink and opaque and the vegetables are slightly charred.
4. Once cooked, remove the skewers from the grill and garnish with fresh parsley before serving.

These grilled shrimp skewers with zucchini and cherry tomatoes are a quick, easy, and paleo-friendly dish perfect for holiday gatherings. The lemon-garlic marinade infuses the shrimp with bold flavors, while the zucchini and tomatoes add a fresh, juicy contrast. These skewers are not only delicious but also visually appealing, making them a great option for a festive and healthy holiday meal.

Paleo Baked Cod with Herb-Infused Roasted Vegetables

This baked cod with herb-infused roasted vegetables is a wholesome and flavorful paleo dish, ideal for a festive holiday meal. The cod fillets are baked to perfection, tender and flaky, while the roasted vegetables—seasoned with a mix of herbs—add a warm and earthy element. This simple yet elegant dish will leave your guests satisfied without compromising on health-conscious ingredients.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon fresh parsley, chopped
• 1 large carrot, peeled and cut into sticks
• 1 zucchini, sliced into rounds
• 1 red bell pepper, chopped
• 1 yellow onion, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the cod fillets with olive oil, salt, pepper, thyme, and rosemary. Place the fillets on the baking sheet.
3. Toss the carrots, zucchini, bell pepper, and onion in olive oil, salt, and pepper. Arrange the vegetables around the cod fillets on the baking sheet.
4. Roast the cod and vegetables in the oven for 15-20 minutes, or until the fish flakes easily with a fork and the vegetables are tender and slightly caramelized.
5. Garnish with fresh parsley before serving.

This baked cod with herb-infused roasted vegetables is a beautiful and healthy option for your holiday table. The tender, flaky cod pairs wonderfully with the roasted vegetables, which are rich in flavor and texture. The combination of fresh herbs elevates the dish, making it a perfect balance of lightness and heartiness—ideal for a satisfying paleo meal.

Paleo Grilled Fish Tacos with Cabbage Slaw

These paleo grilled fish tacos are a light and flavorful take on traditional tacos. The fish is seasoned with a zesty lime marinade and grilled to perfection. The tacos are topped with a crisp cabbage slaw that provides a refreshing crunch, making these tacos a delightful and health-conscious holiday treat.

Ingredients:

• 4 white fish fillets (such as cod, tilapia, or mahi-mahi)
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup shredded cabbage
• 1/4 cup cilantro, chopped
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon honey
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions:

1. Preheat the grill to medium-high heat. Brush the fish fillets with olive oil, lime juice, chili powder, salt, and pepper.
2. Grill the fish for 3-4 minutes per side, or until the fish flakes easily with a fork.
3. While the fish is grilling, prepare the cabbage slaw by mixing the shredded cabbage, cilantro, apple cider vinegar, olive oil, and honey in a bowl. Season with salt and pepper to taste.
4. Once the fish is cooked, flake it into pieces and serve on lettuce leaves or paleo tortillas. Top with the cabbage slaw, avocado slices, and a squeeze of lime juice.

These paleo grilled fish tacos with cabbage slaw are a delicious and fun way to celebrate the holiday season with a lighter, healthier twist. The zesty fish paired with the crunchy slaw creates a satisfying contrast, while the avocado adds a creamy element. These tacos are perfect for a laid-back holiday meal or as a unique dish to serve to guests.

Paleo Fish Chowder with Cauliflower and Bacon

This paleo fish chowder is a creamy and comforting dish that offers all the richness of a traditional chowder without the dairy. Made with cauliflower to create a velvety base and topped with crispy bacon, this hearty soup is perfect for a cozy holiday meal. The flaky fish adds substance, and the flavors meld beautifully, making it a standout dish for a winter celebration.

Ingredients:

• 1 lb white fish fillets (such as cod or haddock), cut into chunks
• 1 medium head cauliflower, chopped
• 4 slices bacon, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup unsweetened almond milk
• Salt and pepper, to taste
• 1 tablespoon fresh dill, chopped

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon fat in the pot.
2. Add the chopped onion and garlic to the pot and sauté for 3-4 minutes, until softened.
3. Add the cauliflower, chicken broth, and almond milk to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes, until the cauliflower is tender.
4. Use an immersion blender to blend the soup until smooth, or transfer the mixture to a blender in batches.
5. Add the fish chunks to the blended soup and cook for 5-7 minutes, until the fish is cooked through and flakes easily.
6. Season the chowder with salt and pepper to taste. Serve the chowder topped with crispy bacon and fresh dill.

This paleo fish chowder with cauliflower and bacon is the ultimate comfort food for the holidays. The creamy texture and smoky bacon complement the delicate fish, creating a dish that’s rich in flavor yet light and healthy. It’s a perfect way to enjoy a warm, satisfying soup during the colder months while staying true to paleo principles.

Note: More recipes​ are coming soon!