Category: Low Carb or GF

Spicy Grilled Swordfish with Tobiko

Spicy Grilled Swordfish with Tobiko

Spicy Grilled Swordfish with Tobiko
Chili Oil, Soy Sauce, Sesame Oil, Lemon
Whole Grilled Jalapeño

Grilled swordfish, with its firm, meaty texture and clean, mildly sweet flavor, holds up beautifully to bold sauces. The char adds depth and a hint of smokiness, creating a sturdy base for layers of seasoning and contrast. Paired with a chili oil–soy sauce brightened by fresh lemon juice, the fish takes on a new dimension—rich with umami, balanced by heat, and sharpened by citrus.

The sauce blends savory soy, warming chili oil, bright lemon, and a touch of toasty sesame oil. The citrus cuts through the richness, adding lift and clarity while enhancing the natural flavor of the fish.

Tobiko (flying fish roe) makes a striking final addition. Scattered over the sauced fish, the roe brings vivid red-orange color and delicate texture—tiny cool pearls that pop against the heat and meatiness of the swordfish. Its clean brininess mirrors the ocean, while its crunch offers a satisfying contrast to the fish’s tenderness.

Thinly sliced cucumber and radish add a crisp, refreshing contrast to the meaty fish, grilled jalapeño, and spicy citrus-soy drizzle. The result is a layered, balanced dish—smoky, spicy, citrusy, savory, and sea-bright—with each component enhancing the next while allowing the swordfish to shine.

Spicy Grilled Swordfish with Tobiko Recipe

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Grilled Albacore, Sesame Ponzu

Grilled Albacore, Sesame Ponzu

Grilled Albacore with Sesame Ponzu
Cucumber, Fresh Herbs, Serrano Chile

Albacore offers a mild, slightly sweet flavor that’s much more delicate than other tunas. Grilling enhances its natural savoriness while letting its clean taste shine. The loin is firm yet tender, and just 60 seconds per side is enough to create a beautifully seared crust while leaving the center silky and moist.

A simple four-ingredient sesame ponzu brings umami, citrus, and depth. And even when grilled for only two minutes, the fish still picks up a bold smokiness that adds real character.

Cilantro, mint, and chives keep it vibrant and fresh, serrano chile brings the heat, while crisp cucumber adds texture and a refreshing coolness.

Grilled Albacore Recipe

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Snap Pea, Broccoli, Cauliflower Soup

Snap Pea, Broccoli, Cauliflower Soup

A Lovely Soup for Springtime
Snap Pea, Broccoli, Cauliflower Soup

This blended soup combines snap peas, broccoli, cauliflower, and milk into a smooth, delicate mixture with a naturally sweet, green flavor.

Snap peas add a pop of brightness and color, while cauliflower lends body and a soft, velvety texture without the need for heavy cream. Broccoli brings a hint of earthiness, and milk creates a silky backdrop that ties everything together. A splash of olive oil adds a final touch of richness, giving each spoonful a comforting, balanced feel. With its vibrant color and lively flavor, this soup is a perfect way to celebrate spring — light, fresh, and wonderfully satisfying.

Snap Pea, Broccoli, Cauliflower SoupSnap Pea, Broccoli, Cauliflower Soup Recipe

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Smoked Ahi Carpaccio

Smoked Ahi Carpaccio

Smoked Ahi Carpaccio

This is a beautifully balanced and refreshing dish! Smoked ahi carpaccio has a rich, savory flavor, and the combination of tamari, lime juice, sesame oil, and chili oil contribute layers of umami, acidity, nuttiness, and heat.

Thinly sliced raw vegetables provide a crisp contrast to the silky ahi, bringing layers of color and crunch, while a few leaves of arugula add a fresh peppery bite.

Smoked Ahi Carpaccio

Smoked Ahi Carpaccio Recipe

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Pi Day and Kimchi Cheddar Quiche

Pi Day and Kimchi Cheddar Quiche

Celebrating Pi Day
with
Kimchi Bacon Cheddar Quiche

In celebration of Pi Day, I’m sharing one interesting and tasty pie! My Kimchi Bacon Cheddar Quiche with a Quinoa Crust!

Napa cabbage kimchi and sharp cheddar cheese is one of my favorite combinations – kimchi’s zingy fermented flavors and rich full-bodied cheddar, together create an amazing food synergy.

Besides being gluten-free and high in protein and fiber, the quinoa crust has a delightful crunchy-chewy texture, counterbalancing the creamy cheesy custardy filling. In addition to kimchi and cheddar, I add bacon and scallions too. So there is no shortage of flavor in this savory pie!

Kimchi Cheddar Quiche

Larry Shaw worked at the Exploratorium in San Francisco, and he is credited with founding Pi Day in 1988. Shaw and his colleagues at the Exploratorium celebrated the mathematical constant π (pi) on March 14th (3/14) because the date matches the first three digits of π (3.14).

But why pie? 🥧
The connection is a pun—the word “pie” is pronounced the same as “pi,” making it the perfect food for a math celebration.

Plus, a pie is round, just like the circle that pi helps define. Pi represents the ratio of a circle’s circumference to its diameter, so eating pie on Pi Day is a fun, edible homage to this mathematical constant.

Although Pi is Irrational,
It’s Not Irrational to Eat Pie on Pi Day!
Join the Fun
Eat Pie Today!

Kimchi Cheddar Quiche

Kimchi Quiche with Quinoa Crust Recipe
And 5 Fun Facts About Pi

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