25+ Delightful Saturday Paleo Fish Recipes You’ll Want to Try

When it comes to eating healthy, fish is one of the best sources of lean protein, omega-3 fatty acids, and essential nutrients.

For those following the paleo diet, fish is a perfect choice, as it aligns with the whole-food, nutrient-dense principles of the lifestyle.

Whether you’re a fan of mild white fish like cod and halibut, or enjoy the richness of salmon and tuna, there are endless ways to prepare fish that are both satisfying and paleo-friendly.

If you’re looking to create memorable meals on your Saturdays, these 25+ paleo fish recipes are a fantastic way to enjoy the health benefits of seafood while sticking to your paleo goals.

From simple grilled fish to creative fish tacos and savory fish curries, these recipes will add variety and flavor to your weekend meals.

25+ Delightful Saturday Paleo Fish Recipes You’ll Want to Try

No matter your taste preferences or cooking style, the possibilities with paleo fish recipes are vast and delicious.

These 25+ Saturday paleo fish recipes are perfect for anyone looking to explore new flavors, experiment with fresh ingredients, or simply enjoy a healthy and satisfying meal.

By incorporating a variety of fish, spices, and fresh vegetables, these recipes provide the perfect balance of nutrients and taste to elevate your weekend dining.

Whether you’re hosting a Saturday night dinner, prepping a light lunch, or enjoying a simple dish for yourself, these recipes will make it easier to eat clean, feel good, and enjoy a flavorful meal every weekend.

Grilled Salmon with Avocado Salsa

This vibrant and healthy grilled salmon recipe is complemented by a refreshing avocado salsa, bringing together fresh ingredients like lime, cilantro, and tomatoes. Packed with omega-3s and healthy fats, this dish makes for a perfect paleo-friendly Saturday dinner. It’s quick to prepare and provides a satisfying balance of protein and healthy fats that will leave you feeling energized and full.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 avocado, diced
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 lime, juiced

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Rub the salmon fillets with olive oil, and season with salt and pepper.
3. Grill the salmon for about 4-5 minutes per side, or until cooked through and the fish flakes easily with a fork.
4. In a small bowl, combine the diced avocado, tomato, onion, cilantro, and lime juice. Stir gently to combine, then season with salt and pepper to taste.
5. Once the salmon is cooked, remove it from the grill and top each fillet with a generous scoop of avocado salsa.
6. Serve immediately with a side of steamed veggies or a fresh salad.

This grilled salmon with avocado salsa is a delightful paleo meal that’s both fresh and filling. The smoky flavor of the grilled fish pairs perfectly with the creamy, zesty avocado salsa, creating a symphony of flavors. It’s an ideal dish to prepare for a Saturday night dinner, whether you’re serving guests or enjoying a quiet meal at home. Plus, it’s packed with nutrients that will fuel your body for the weekend ahead.

Paleo Fish Tacos with Cabbage Slaw

These paleo-friendly fish tacos are a healthy twist on a classic dish. Instead of tortillas, we use large lettuce leaves to wrap the fish, and the crispy cabbage slaw adds a crunchy, tangy element that complements the tender, flaky fish. This dish is perfect for a Saturday night when you’re craving something light but satisfying. The fish is seasoned with a flavorful spice mix, making these tacos a delicious and nourishing paleo option.

Ingredients:

• 1 lb white fish fillets (cod or tilapia work well)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• Salt and pepper, to taste
• 8 large lettuce leaves (romaine or butter lettuce)
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the paprika, cumin, garlic powder, chili powder, salt, and pepper.
3. Rub the fish fillets with olive oil and season them evenly with the spice mixture.
4. Place the fish fillets on a baking sheet and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
5. While the fish is baking, prepare the cabbage slaw. In a bowl, combine the shredded cabbage, shredded carrots, cilantro, apple cider vinegar, olive oil, and lime juice. Toss to combine, then season with salt and pepper to taste.
6. Once the fish is ready, break it into large chunks and set aside.
7. To assemble the tacos, place a few pieces of fish in each lettuce leaf, and top with a generous amount of cabbage slaw.
8. Serve with extra lime wedges and fresh cilantro for garnish.

These paleo fish tacos with cabbage slaw are an incredibly refreshing and light option for a Saturday meal. The combination of the perfectly baked, seasoned fish and the crunchy, tangy slaw wrapped in crisp lettuce leaves makes each bite burst with flavor. Not only is this dish paleo-friendly, but it’s also easy to make, making it an excellent choice for a busy weekend or a casual gathering. Enjoy the vibrant and fresh flavors that will make you feel like you’re enjoying a tropical getaway.

Paleo Fish Chowder with Cauliflower and Leeks

This creamy, comforting paleo fish chowder swaps traditional potatoes with cauliflower, making it a perfect lower-carb alternative. Packed with fresh fish, leeks, and herbs, this chowder has all the rich, hearty flavors of the classic dish but is entirely paleo. It’s ideal for a cozy Saturday evening when you want something warm and nourishing but still light and healthy.

Ingredients:

• 1 lb white fish fillets (cod, haddock, or halibut)
• 1 tablespoon olive oil
• 1 leek, cleaned and sliced thinly
• 1 small head of cauliflower, cut into florets
• 3 cups chicken or vegetable broth (ensure it’s paleo-friendly)
• 1 cup unsweetened coconut milk
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the leek and garlic, and sauté for 3-4 minutes until softened.
2. Add the cauliflower florets, chicken broth, coconut milk, thyme, paprika, salt, and pepper. Bring the mixture to a simmer and cook for 10-12 minutes, until the cauliflower is tender.
3. While the soup is simmering, cut the fish fillets into bite-sized pieces.
4. Add the fish pieces to the chowder, and continue to cook for another 5-7 minutes, until the fish is cooked through and flakes easily.
5. Taste the chowder and adjust the seasoning with additional salt, pepper, or paprika if needed.
6. Ladle the chowder into bowls and garnish with fresh parsley.

This paleo fish chowder is a wonderful, comforting dish that transforms a classic recipe into something fresh and healthy. The creamy texture from the cauliflower and coconut milk mimics traditional chowder, while the fresh fish adds a delicate flavor that pairs perfectly with the light broth. It’s a perfect dish for a chilly Saturday evening when you’re looking for a cozy meal without compromising on health. This chowder is satisfying, nourishing, and will keep you warm while you enjoy the weekend.

Baked Cod with Lemon and Herb Pesto

This baked cod with lemon and herb pesto is a light and flavorful paleo meal perfect for a Saturday dinner. The delicate white fish is baked to perfection and topped with a vibrant, zesty pesto made from fresh herbs, lemon, and garlic. It’s an incredibly simple yet elegant dish that’s both healthy and satisfying, making it a great option for those seeking a nutritious, paleo-friendly meal without the fuss.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1/4 cup pine nuts or walnuts
• 1/4 cup olive oil (for pesto)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
3. While the cod is baking, make the pesto. In a food processor, combine the basil, parsley, lemon zest, lemon juice, garlic, and nuts. Pulse until finely chopped.
4. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Adjust seasoning with salt and pepper to taste.
5. Once the cod is ready, remove it from the oven and spoon the lemon herb pesto over the top of each fillet.
6. Serve immediately with a side of sautéed greens or roasted vegetables.

This baked cod with lemon and herb pesto is a delightful, fresh dish that feels indulgent yet remains completely paleo. The bright and zesty pesto elevates the mild flavor of the cod, creating a light, flavorful meal that’s perfect for any occasion. It’s incredibly easy to prepare, yet the vibrant flavors make it feel special, which is why it’s an excellent choice for a weekend meal. This dish is a wonderful way to enjoy a nutritious fish dinner that is full of healthy fats, fresh herbs, and wholesome ingredients.

Paleo Fish and Zucchini Stir-Fry

This paleo fish and zucchini stir-fry is a quick, colorful, and nutritious meal that’s perfect for a busy Saturday night. With the combination of lean white fish, crisp zucchini, and a savory stir-fry sauce made from coconut aminos, it’s a low-carb, nutrient-packed dish that’s as satisfying as it is healthy. This recipe is quick to prepare, making it an excellent option for a weeknight or weekend dinner when you’re craving something simple yet flavorful.

Ingredients:

• 1 lb white fish fillets (such as tilapia or cod), cut into bite-sized pieces
• 2 tablespoons coconut oil
• 2 medium zucchinis, sliced into half-moons
• 1 red bell pepper, sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground ginger
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet or wok, heat the coconut oil over medium-high heat. Add the fish pieces and cook for 4-5 minutes, until they are golden brown and cooked through. Remove the fish from the pan and set aside.
2. In the same pan, add the zucchini, bell pepper, and onion. Stir-fry for about 4-5 minutes, until the vegetables are tender but still slightly crisp.
3. Add the garlic and cook for another 1-2 minutes, until fragrant.
4. In a small bowl, whisk together the coconut aminos, sesame oil, apple cider vinegar, ground ginger, salt, and pepper.
5. Add the cooked fish back into the pan with the vegetables. Pour the stir-fry sauce over the top and toss everything together until well coated.
6. Serve immediately, garnished with fresh cilantro.

This paleo fish and zucchini stir-fry is a perfect combination of flavor and nutrition. The tender fish pairs beautifully with the crisp vegetables and the savory, slightly tangy sauce, making each bite a delight. It’s an incredibly quick and easy dish to prepare, yet it feels fresh and wholesome, making it ideal for a Saturday dinner. This stir-fry is also highly customizable, so you can add other veggies or adjust the seasoning to your taste. It’s a light yet satisfying meal that’s perfect for anyone following a paleo diet.

Paleo Shrimp and Cauliflower “Grits”

This paleo shrimp and cauliflower “grits” dish is a creative, healthy twist on a Southern classic. The creamy cauliflower “grits” serve as a low-carb substitute for traditional corn grits, while the succulent shrimp are sautéed in a flavorful garlic butter sauce. This dish is comforting, rich, and packed with protein, making it the perfect dish for a Saturday meal that’s both indulgent and completely paleo.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 medium head of cauliflower, cut into florets
• 1/4 cup coconut milk (unsweetened)
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Begin by making the cauliflower “grits.” Steam the cauliflower florets until tender, about 8-10 minutes.
2. Once the cauliflower is cooked, place it in a food processor with the coconut milk and nutritional yeast. Process until smooth and creamy, then season with salt and pepper to taste. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through.
4. Add the garlic, lemon juice, smoked paprika, salt, and pepper to the shrimp. Stir to coat the shrimp in the garlic butter sauce.
5. To serve, spoon a generous portion of cauliflower “grits” onto each plate and top with the shrimp and garlic butter sauce. Garnish with fresh parsley.
6. Serve immediately and enjoy!

This paleo shrimp and cauliflower “grits” dish is an indulgent, comforting meal that delivers all the rich flavors of traditional Southern cuisine without the carbs. The creamy cauliflower “grits” provide the perfect base for the tender shrimp, which are cooked in a flavorful garlic butter sauce. This dish is rich in protein, healthy fats, and nutrients, making it a balanced and satisfying option for a Saturday evening. Whether you’re missing grits or just looking for a healthy seafood dish, this recipe offers a delicious solution.

Paleo Fish Curry with Coconut Milk and Spinach

This paleo fish curry is a warm, hearty dish that’s bursting with rich flavors and fresh ingredients. The fish is simmered in a fragrant coconut milk broth, along with spinach, garlic, ginger, and a blend of aromatic spices. It’s a comforting, one-pot meal that’s perfect for a Saturday evening, offering a satisfying combination of protein, healthy fats, and greens. The creamy texture of the coconut milk, combined with the earthiness of the spices, creates a delightful balance that will leave you craving more.

Ingredients:

• 1 lb white fish fillets (such as cod, haddock, or tilapia), cut into chunks
• 1 tablespoon coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon ground turmeric
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) full-fat coconut milk
• 2 cups fresh spinach, chopped
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté for 4-5 minutes until the onion softens and becomes fragrant.
2. Stir in the turmeric, cumin, and coriander, and cook for another 1-2 minutes to allow the spices to bloom.
3. Pour in the coconut milk and bring the mixture to a gentle simmer. Allow the sauce to cook for 5-7 minutes, letting the flavors meld together.
4. Add the fish chunks to the pot, and cook for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Stir in the chopped spinach and cook for another 2-3 minutes, until wilted.
6. Season with salt and pepper to taste, and serve the curry with fresh cilantro and lime wedges on the side.

This paleo fish curry with coconut milk and spinach is a satisfying, flavorful dish that will warm you up on any Saturday evening. The combination of tender fish, creamy coconut milk, and vibrant spices creates a rich, savory curry that feels indulgent while remaining light and healthy. With the added spinach for extra nutrients, this dish is perfect for anyone seeking a comforting and nutritious meal. It’s easy to prepare, and the flavors only improve as it simmers, making it an excellent choice for a flavorful paleo dinner.

Lemon Dill Salmon with Roasted Asparagus

This lemon dill salmon with roasted asparagus is a simple, elegant paleo dish that is perfect for a Saturday night dinner. The salmon is baked to perfection with a zesty lemon-dill marinade, offering bright, fresh flavors that complement the rich, fatty fish. Paired with roasted asparagus, it’s a nutrient-packed meal that’s full of antioxidants, healthy fats, and lean protein. This dish is not only delicious but also quick to prepare, making it an ideal choice for a flavorful, low-maintenance dinner.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 tablespoons fresh dill, chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• 1 tablespoon avocado oil (or olive oil)
• Fresh lemon slices, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, dill, garlic powder, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper and brush them generously with the lemon-dill marinade.
4. On a separate baking sheet, toss the asparagus with avocado oil, salt, and pepper. Spread the asparagus out in a single layer.
5. Roast both the salmon and asparagus in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender and slightly crisp.
6. Serve the salmon fillets with the roasted asparagus, garnished with fresh lemon slices.

This lemon dill salmon with roasted asparagus is a light, flavorful, and healthy meal that is perfect for a weekend dinner. The fresh citrus and dill marinade bring out the natural flavors of the salmon, while the roasted asparagus provides a crispy, savory side that complements the richness of the fish. It’s an easy, nutrient-dense dish that’s perfect for those looking for a delicious paleo meal that doesn’t require a lot of time or effort. This simple yet elegant dish is sure to impress while nourishing your body with wholesome ingredients.

Paleo Shrimp and Avocado Salad with Lime Vinaigrette

This paleo shrimp and avocado salad with lime vinaigrette is a refreshing and satisfying dish perfect for a light Saturday meal. The shrimp are lightly seasoned and sautéed, then paired with creamy avocado, crunchy vegetables, and a tangy lime vinaigrette. This salad is packed with healthy fats, protein, and plenty of fresh flavors, making it a perfect dish for anyone following a paleo diet. It’s quick to prepare and offers a great balance of nutrition and taste.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 cups mixed greens (such as arugula, spinach, or kale)
• 2 tablespoons fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon honey (optional)
• 1/2 teaspoon ground cumin

Instructions:

1. Heat the olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, and ground cumin, then sauté them for 2-3 minutes on each side until they are pink and cooked through.
2. In a large bowl, combine the diced avocado, cucumber, cherry tomatoes, red onion, and mixed greens.
3. In a small bowl, whisk together the lime juice, olive oil, honey (if using), and a pinch of salt and pepper. Pour the dressing over the salad and toss gently to combine.
4. Add the cooked shrimp to the salad and sprinkle with fresh cilantro.
5. Serve immediately and enjoy!

This paleo shrimp and avocado salad with lime vinaigrette is a vibrant, light dish that is perfect for a Saturday lunch or dinner. The combination of fresh ingredients, including the creamy avocado, crunchy vegetables, and zesty lime vinaigrette, makes each bite burst with flavor. The shrimp adds a nice protein boost, making this salad both filling and nutritious. It’s a quick and easy dish that is sure to leave you feeling refreshed, energized, and satisfied, making it a great addition to any weekend menu.

Paleo Baked Trout with Garlic and Herb Butter

This paleo baked trout with garlic and herb butter is a simple yet elegant dish that is perfect for a relaxing Saturday dinner. The fish is baked to perfection, while the garlic and herb butter adds a rich, aromatic flavor that enhances the natural taste of the trout. Served with a side of roasted vegetables or a light salad, this meal offers a well-balanced combination of healthy fats, protein, and fresh herbs. It’s an easy, low-maintenance recipe that will impress your guests or make for a satisfying solo dinner.

Ingredients:

• 4 trout fillets
• 4 tablespoons grass-fed butter, melted
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Lemon slices, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the trout fillets on a baking sheet lined with parchment paper.
3. In a small bowl, combine the melted butter, garlic, parsley, thyme, lemon juice, salt, and pepper. Mix well.
4. Pour the garlic and herb butter mixture evenly over the trout fillets, making sure each fillet is well coated.
5. Bake the trout in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and is cooked through.
6. Garnish with lemon slices and serve immediately with roasted vegetables or a fresh salad.

This baked trout with garlic and herb butter is a delicious, healthy meal that’s as simple as it is flavorful. The combination of tender trout and rich, aromatic butter elevates the dish, making it perfect for a special Saturday night dinner or a quick weeknight meal. It’s paleo-friendly, light, and packed with healthy fats, and it pairs beautifully with a variety of sides, from roasted vegetables to leafy greens. This recipe is an easy way to enjoy a sophisticated fish dish without spending hours in the kitchen.

Paleo Fish Soup with Tomatoes and Coconut Milk

This paleo fish soup with tomatoes and coconut milk is a warm, comforting dish that’s perfect for chilly Saturdays. The combination of fresh fish, rich coconut milk, and tangy tomatoes creates a hearty, flavorful broth that is both nourishing and satisfying. With a touch of fresh herbs and spices, this soup brings a tropical flair to your dinner table, while still remaining light and healthy. It’s a great way to enjoy a satisfying fish dish while sticking to your paleo lifestyle.

Ingredients:

• 1 lb white fish fillets (such as cod or tilapia), cut into chunks
• 1 tablespoon coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 large tomatoes, chopped
• 1 can (14 oz) full-fat coconut milk
• 2 cups fish or vegetable broth
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and garlic, and sauté for 4-5 minutes until softened and fragrant.
2. Add the chopped tomatoes, turmeric, and cumin, and cook for another 3-4 minutes, stirring occasionally, until the tomatoes start to break down.
3. Pour in the coconut milk and fish or vegetable broth, bringing the mixture to a gentle simmer. Let the soup cook for 10-12 minutes to allow the flavors to meld together.
4. Add the fish chunks to the pot, and cook for 6-8 minutes, until the fish is cooked through and flakes easily.
5. Season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges.

This paleo fish soup with tomatoes and coconut milk is a rich and flavorful meal that’s both comforting and healthy. The combination of creamy coconut milk, tangy tomatoes, and tender fish creates a nourishing broth that is perfect for cozy nights in. The spices add warmth and depth to the soup, making it feel indulgent while staying light and paleo-friendly. This is an excellent dish for those seeking a filling, yet nutritious, soup to enjoy on a Saturday evening.

Paleo Fish and Avocado Ceviche

This paleo fish and avocado ceviche is a refreshing, light, and flavorful dish that is perfect for a Saturday appetizer or light meal. The fish is marinated in fresh lime juice, which “cooks” it to perfection, while the avocado adds creaminess and richness. With fresh cilantro, tomatoes, and a hint of heat from chili peppers, this ceviche is a vibrant, tropical-inspired dish that’s full of fresh flavors and healthy fats. It’s a great way to enjoy fish without cooking it, and it’s light enough for a summer or weekend gathering.

Ingredients:

• 1 lb white fish fillets (such as cod or halibut), diced into small cubes
• Juice of 3 limes
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1 small tomato, diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño pepper, deseeded and finely chopped (optional)
• Salt and pepper, to taste
• Fresh lettuce leaves, for serving

Instructions:

1. Place the diced fish in a medium bowl and pour the lime juice over it. Toss to ensure the fish is evenly coated. Cover the bowl and refrigerate for 1-2 hours, allowing the lime juice to “cook” the fish.
2. Once the fish is ready, drain any excess lime juice and add the diced avocado, red onion, tomato, cilantro, and jalapeño (if using). Toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve the ceviche in small bowls or on fresh lettuce leaves as a light, refreshing appetizer.

This paleo fish and avocado ceviche is a light, healthy, and refreshing dish that brings the flavors of the sea to your table. The fresh lime juice and vibrant veggies make this dish both tangy and satisfying, while the avocado adds a creamy texture that balances out the acidity. It’s perfect for a Saturday gathering, served as an appetizer or light main dish, and it’s sure to impress with its fresh, tropical-inspired flavors. This ceviche is a great choice for anyone looking for a paleo-friendly seafood option that’s both simple and full of flavor.

Paleo Grilled Mahi-Mahi with Mango Salsa

This paleo grilled mahi-mahi with mango salsa is a tropical, vibrant dish perfect for a Saturday evening. The grilled mahi-mahi fillets are perfectly seasoned, offering a slightly smoky, tender fish that pairs beautifully with the sweet, tangy mango salsa. This dish brings a burst of fresh flavors to your table, combining the rich taste of grilled fish with the refreshing sweetness of mango, red onion, cilantro, and lime. It’s a healthy, light, and satisfying meal that will transport you to a sunny beach with every bite.

Ingredients:

• 4 mahi-mahi fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 large ripe mango, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. Rub the mahi-mahi fillets with olive oil and season with salt, pepper, smoked paprika, garlic powder, and cumin.
3. Place the fish on the grill and cook for 4-5 minutes per side, until the fish is cooked through and flakes easily with a fork.
4. While the fish is grilling, prepare the mango salsa. In a bowl, combine the diced mango, red onion, cilantro, lime juice, salt, and pepper. Stir gently to combine.
5. Once the fish is cooked, remove it from the grill and serve with a generous spoonful of mango salsa on top.

This paleo grilled mahi-mahi with mango salsa is a delightful, light meal bursting with tropical flavors. The smoky grilled fish pairs perfectly with the sweet and tangy mango salsa, creating a delicious contrast that’s both refreshing and satisfying. The dish is easy to prepare and perfect for a weekend meal or a special occasion. With its balance of protein, healthy fats, and fresh fruits and veggies, this recipe offers a healthy yet indulgent way to enjoy fish while sticking to your paleo lifestyle.

Paleo Baked Halibut with Pesto and Zucchini Noodles

This paleo baked halibut with pesto and zucchini noodles is a healthy, low-carb meal that’s packed with flavor and nutrients. The halibut is gently baked to preserve its tender texture, while the homemade pesto adds a burst of fresh, herby flavor. Paired with zucchini noodles, this dish is a light yet satisfying alternative to traditional pasta, making it an ideal choice for anyone following a paleo diet. This recipe is not only delicious but also offers a great balance of protein, healthy fats, and vegetables.

Ingredients:

• 4 halibut fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup homemade or store-bought paleo pesto (basil, olive oil, garlic, pine nuts, and nutritional yeast)
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil (for sautéing zucchini noodles)
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the halibut fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. Spread a generous amount of pesto over each fillet, making sure the fish is evenly coated.
4. Bake the halibut in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. While the fish is baking, heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until just tender.
6. Serve the baked halibut fillets on a bed of zucchini noodles, garnished with fresh parsley and a squeeze of lemon juice.

This paleo baked halibut with pesto and zucchini noodles is a perfect light and healthy meal for anyone craving a nutritious, low-carb dinner. The halibut’s delicate flavor pairs wonderfully with the fresh, aromatic pesto, while the zucchini noodles provide a satisfying texture that mimics pasta without the carbs. It’s an elegant and flavorful dish that’s quick to prepare and sure to please. This recipe is an excellent choice for a paleo-friendly meal that’s both delicious and packed with wholesome ingredients.

Paleo Fish Tacos with Cabbage Slaw

These paleo fish tacos with cabbage slaw offer a fresh, crunchy, and satisfying meal that’s perfect for a Saturday night. The fish is lightly seasoned and pan-seared to create a crispy exterior, while the cabbage slaw adds a crunchy, tangy contrast. Wrapped in paleo-friendly tortillas or lettuce leaves, these fish tacos are light, flavorful, and full of texture. The dish is a fun, healthy take on traditional tacos, making it a great option for anyone seeking a paleo-friendly, seafood-based meal.

Ingredients:

• 4 white fish fillets (such as tilapia or cod)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1/2 small head of cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/4 cup paleo mayonnaise or avocado mayo
• 4 paleo-friendly tortillas or large lettuce leaves (for wraps)
• Lime wedges, for serving

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Season the fish fillets with chili powder, garlic powder, cumin, salt, and pepper.
2. Place the fish in the skillet and cook for 3-4 minutes per side, until the fish is golden brown and cooked through.
3. While the fish is cooking, prepare the cabbage slaw. In a large bowl, combine the shredded cabbage, cilantro, lime juice, and paleo mayo. Toss to combine.
4. Once the fish is ready, remove it from the skillet and break it into smaller pieces.
5. To assemble the tacos, place a few pieces of fish on each tortilla or lettuce leaf and top with the cabbage slaw.
6. Serve with lime wedges on the side.

These paleo fish tacos with cabbage slaw are a light, flavorful, and fun meal that’s perfect for a weekend dinner. The pan-seared fish is tender and lightly spiced, while the crunchy, tangy cabbage slaw adds a refreshing contrast. Whether served in paleo tortillas or lettuce leaves, these tacos are easy to make and offer a healthy, satisfying alternative to traditional fish tacos. This recipe is a great way to enjoy seafood in a paleo-friendly, delicious form while keeping things light and fresh.

Note: More recipes are coming soon!