GCF has 5 teams competing THIS weekend at the Clash of the Fittest Team Competition! It is an all day event on Saturday at the South FL Fairgrounds. Free admission & LOCAL, so come out and cheer them on! Click HERE for details.
*Allison, Christine M, Brian & Chris M
*TMoe, Jesea, Mike Mad, Eric E
*Katie, Angie, Jeremy H, Sean
*Regina, Kallee, Scott W, Mike Mangus
*Miki, Sara, Shane & Ian
Didn't get in on this competition? Check out THIS one! Click the link.
It's in Tampa, and GCF already has people registered! There are divisions for Scaled, RX, Masters & Team. It will be held on Sept 14/15th.
Red Curry Topped Baked Fish
Marinade for the fish (4 fillets of your choice; preferably a white fish i.e. grouper):
2 tsp. Dijon mustard (read the label- make sure there ain’t no crap in it i.e. high fructose corn syrup)
1 tsp. black pepper
2 tbs. olive oil, coconut oil or ghee
4 cloves of garlic, finely chopped/pressed
1” ginger, finely chopped
10 cashews – soaked in water (optional) to remove compounds found in the skin
1 tbs. oil/ghee
2 tsp. cayenne pepper
½ tsp. turmeric
1 tsp. cumin
1 tsp. coriander
1 tsp. honey
1 tsp. salt
1/2c tomatoes – chopped
1/4c organic chicken broth (or water with a dash of salt and pepper)
What to do:
1. Mix the ingredients for the marinade. Rub it on the fish and let it marinade in the refrigerator for at least 30 minutes. I used a ziplock bag for this step.
2. Blend the onion, garlic, ginger and the drained cashews in a food processor. Heat a skillet, add the olive oil/ghee and fry the paste for 2 minutes on a medium to low heat (keep stirring). Add all the other dry ingredients and fry for 5 more minutes (again keep stirring, add a splash of water if it becomes too dry). Lastly add the tomatoes and broth/water and cook for another 5 minutes.
3. Grease a baking tray and put down the 4 fish fillets, top them with a thick layer of the curry and baked them, uncovered, in a preheated oven at 350F for 30 minutes.
Serve with cauliflower rice and/or a tomato-cucumber salad.
*recipe taken from Paleo Palate