This post sponsored by Pollo Tropical, but all opinions & enthusiasm are my own.
You’ve heard me say it a zillion times . . . I’M HUUUUUNGRY . . . I need tasty, nourishing food and I need it FAST! Well, this weekend I discovered Pollo Tropical, a quick island-inspired dining spot that filled the void in my tank without draining my pocketbook or making me wait so long as to faint from hunger. And, HURRAY, it is right across the street from the running trail at Lady Bird Lake and several downtown gyms– how I’ve never seen it before, I don’t know (I guess I was running to fast, haha).
While I wasn’t in need of a post-run meal the day I stopped in, I was sticking to my overall clean-eating plan as I’m in the middle of 5 weeks of competition for the Crossfit Games Open and two back-to-back Warrior Dash and Spartan Races Now is no time to eat junk . . . . food is fuel!Continue reading →
Ahhh, wouldn’t a tropical vacation be wonderful about now?! You won’t actually feel the sand beneath your toes, but my recipe for Jerk Halibut with TipsyTropical Fruit Salad will whisk you away on a transcendental taste adventure thanks to plenty of Caribbean-inspired flavors. You can use any fish you like for blacking with my jerk seasoning blend, but meaty halibut really satisfies and holds up well in a skillet or on the grill. All the spicy heat of jerk is offset by a cool chopped fruit salad that has been macerating in a tasty tequila dressing.
Now, as you may already know, Halibut is not caught in tropical waters. It’s a cold water fish and Sizzlefish.comdoes a great job with their Alaskan-sourced halibut. But, boy oh boy, how I do love this elegant, steak-like fish that cooks up so light and flaky. Halibut isn’t part of the Paleo Prime fish collection I typically order from Sizzlefish.com (includes a variety of items from Gulf Shrimp to Coho Salmon), but their Halibut is sold in 14 4-ounce pieces that ships flash-frozen on dry ice straight to your door — it would make a nice stash in the freezer!
To prepare fish, unwrap and pat dry with paper towels. Leave skin on underside of halibut if attached.
In small bowl, toss together allspice, cinnamon, brown sugar, red pepper, cloves, cumin, salt and black pepper until combined. Add 2 tablespoons of avocado oil and mix until a paste is formed.
Rub paste over all sides of fish. Add remaining 2 tablespoons of avocado oil (or other high smoke point oil) to large skillet and bring to medium-high heat. Add halibut and sear on each side (front and back or all 4 sides if cut think and long) for several minutes each until spices have formed crust and fish is no longer translucent.
Add all ingredients for fruit salad, except avocado, to bowl. Prepare dressing by whisking together all dressing ingredients in small bowl until combined. Pour dressing over fruit salad. Gently stir in avocados.
To serve, place mount of fruit salad on plate and top with halibut. Season with Sriracha or hot sauce if desired.