Seafood Fra Diavolo
A fiery dish traditionally served over pasta, this recipe can be easily tailored to meet all the needs of your Paleo palate. The sauce has a thick consistency, which means you can serve it without pasta, and the hot and spicy cayenne, red pepper, and chili powder trio simply work wonders. Enjoy!
Serves 2–3
1 filleted fish of choice (a white fish with a tougher skin is recommended)
3 tablespoons coconut butter
2 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon red pepper flakes
1⁄2 teaspoon chili powder
Black pepper and sea salt, to taste
1 (28-ounce) can roasted tomatoes
1 pound raw shrimp, peeled and deveined
2 tablespoons fresh flat leaf parsley (chopped)
1 tablespoon lemon zest
- Preheat a cast-iron grill pan over medium heat, and when it is hot, place the white fish in the pan, skin side down. Grill until the skin side is really crunchy. Note: The flesh should remain soft (but cooked).
- Melt the butter and oil in a deep saucepan, and add the chopped garlic, cooking until the garlic turns golden brown, and then add the spices. Add the tomatoes and simmer on low for 15 minutes. Add the shrimp and mix well, then add the parsley and lemon zest. Cook for another 5–10 minutes, until the shrimp are fully cooked.
- Chop the cooked white fish into small pieces, but keep separate from sauce. Upon serving, ladle the shrimp and sauce into a bowl, adding a few pieces of the white fish on top, skin side down.
