The Life In Ketosis, Morad hagai, Karmi'el (2026)

15/02/2026

I absolutely love recipes that deliver big flavor with minimal effort, especially on busy weeknights. There is nothing quite like these Salmon Blackened Fillets when you crave something that feels restaurant-quality but comes together in your own kitchen in minutes. The spice blend creates that perfect crust while keeping the fish tender and juicy inside. Whether you are cooking for a special date night or just need a healthy protein boost, this dish is a total game-changer.
Ingredients for the Perfect Salmon Blackened Fillets
- 4 salmon fillets (approx. 6 oz / 170g each)
- 0.5 cup (115g) unsalted butter, melted
- 2 tbsp (14g) paprika
- 1 tbsp (6g) cayenne pepper
- 1 tbsp (8g) onion powder
- 2 tsp (12g) salt
- 0.5 tsp (1g) ground white pepper
- 0.5 tsp (1g) ground black pepper
- 0.25 tsp (0.2g) dried basil
- 0.25 tsp (0.2g) dried thyme
- 0.25 tsp (0.2g) dried oregano
How to Cook Salmon Blackened Fillets at Home
- In a small mixing bowl, combine the 1 tbsp (6g) cayenne pepper, 2 tbsp (14g) paprika, 1 tbsp (8g) onion powder, 2 tsp (12g) salt, 0.5 tsp (1g) white pepper, 0.5 tsp (1g) black pepper, 0.25 tsp (0.2g) basil, 0.25 tsp (0.2g) thyme, and 0.25 tsp (0.2g) oregano until evenly mixed.
- Pat the 4 salmon fillets dry with a paper towel to remove excess moisture.
- Pour roughly 0.25 cup (57g) of the melted butter into a shallow dish or brush it directly onto both sides of each fillet.
- Generously coat the fillets with the spice mixture, pressing the spices gently into the flesh to ensure they adhere. Drizzle the remaining 0.25 cup (57g) of butter over the seasoned fillets.
- Preheat a heavy-bottomed skillet (preferably cast iron) over high heat until it is very hot.
- Place the fillets in the hot skillet, skin-side down (if skin is on) or presentation-side down. Cook for 3 to 4 minutes undisturbed until the spices darken to a "blackened" crust.
- Flip the fillets carefully and cook for an additional 2 to 3 minutes on the other side, or until the fish is fully opaque and flakes easily with a fork.
- Remove the fillets from the skillet immediately to prevent overcooking and serve warm.
Nutritional Information
- Calories: 629 kcal
- Total Fat: 38g
- Saturated Fat: 16g
- Cholesterol: 190mg
- Sodium: 1250mg
- Total Carbohydrates: 3g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 66g
Pro Tips for the Perfect Blackened Crust
- Use a Cast-Iron Skillet: For that signature char without burning, a cast-iron skillet is essential. It retains high heat better than non-stick pans, allowing the spices to toast instantly upon contact.
- Butter Management: Since butter has a lower smoke point than oil, move quickly. Once the butter hits the hot pan, the fish should follow immediately. If you are worried about burning, you can mix a teaspoon of olive oil or avocado oil into the melted butter for higher heat tolerance.
- Room Temperature Fish: Let your salmon fillets sit on the counter for 15 minutes before cooking. Cold fish hitting a hot pan causes the muscle fibers to seize up, leading to uneven cooking.
- Don't Crowd the Pan: Leave at least an inch of space between fillets. Crowding traps steam, which will prevent that beautiful blackened crust from forming and result in soggy fish.
- Check for Doneness Early: Salmon continues to cook even after you take it off the heat. Remove it when the center is still slightly translucent (around 125°F / 52°C internal temperature) for the juiciest results.
Frequently Asked Questions (FAQ)
Q: Is this blackened salmon recipe spicy? A: Yes, it has a kick! The combination of cayenne pepper and paprika gives it a moderate heat level. If you prefer a milder version, reduce the cayenne pepper to ¼ teaspoon or omit it entirely, relying on the paprika for color and flavor.
Q: Can I make this recipe with frozen salmon? A: You can, but it must be fully thawed first. Thaw the salmon in the refrigerator overnight for the best texture. Pat it extremely dry with paper towels before applying the butter and seasoning, as excess water will steam the fish instead of blackening it.
Q: Is it better to cook blackened salmon with the skin on or off? A: It is a matter of preference, but cooking with the skin on helps hold the fillet together. Cook the flesh side (presentation side) first to get the blackened crust, then flip to the skin side to finish cooking. The skin acts as a barrier to protect the meat from overcooking.
Q: Can I use this seasoning on other types of fish? A: Absolutely. This blackened seasoning works wonderfully on other firm white fish like tilapia, halibut, cod, or mahi-mahi. Adjust the cooking time depending on the thickness of the fillets.
Conclusion
If you are looking for a quick healthy seafood dinner that doesn't compromise on flavor, this blackened salmon recipe is a must-try. It is naturally a Keto friendly salmon dish and a gluten-free fish recipe, making it perfect for various dietary needs without needing special substitutions. The rich spices make this the best seasoning for salmon when you want to switch up your routine from the usual lemon-pepper. Whether you need a high protein dinner after a workout or just an easy weeknight meal that impresses guests, this Cajun style salmon delivers every time. Give this spicy pan-seared salmon a try tonight—your taste buds will thank you!

I absolutely love recipes that deliver big flavor with minimal effort, especially on busy weeknights. There is nothing quite like these Salmon Blackened Fillets

14/02/2026

There is nothing quite like a warm, golden slice of Salmon Pie to make a busy weeknight feel like a special occasion. I honestly used to think that making a savory pie required hours of rolling dough and complicated techniques, but this recipe completely changed my mind. By swapping out heavy wheat flour for a nutty, crisp almond and sesame blend, we get a Salmon Pie that isn't just incredibly delicious and creamy, but also keeps you feeling light and energized. Whether you are hosting a brunch or just need a comforting dinner, this dish is a total showstopper.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 slices
Ingredients
The Almond & Sesame Crust
- 0.75 cup (84g) Almond flour
- 4 tbsp. (30g) Coconut flour
- 4 tbsp. (36g) Sesame seeds
- 1 tbsp. (9g) Ground psyllium husk powder
- 1 tsp. (4g) Baking powder
- 1 pinch Salt
- 3 tbsp. (45ml) Olive oil
- 4 tbsp. (60ml) Water
- 1 large Egg, beaten
The Creamy Smoked Salmon Filling
- 8 oz (227g) Smoked salmon, roughly chopped
- 5 oz (142g) Cream cheese, softened
- 5 oz (142g) Cheddar cheese, shredded
- 1 cup (230g) Keto-friendly mayonnaise
- 3 large Eggs
- 2 tbsp. (7g) Fresh dill, chopped finely
- 0.5 tsp. (1.2g) Onion powder
- 0.25 tsp. (0.5g) Ground black pepper
Instructions
- Preheat your oven to 350°F (180°C) and ensure your rack is in the center position.
- Combine the almond flour, coconut flour, sesame seeds, psyllium husk powder, baking powder, salt, olive oil, water, and the beaten egg in a food processor.
- Process the mixture on high until the dough comes together, feels sticky, and forms a unified ball.
- Line the bottom of a 10-inch (25-cm) springform pan with parchment paper to prevent sticking.
- Transfer the dough to the pan and, using an oiled spatula or your hands, press the mixture evenly across the bottom to form a flat crust.
- Bake the crust in the preheated oven for 10 minutes or until it is lightly browned and firm to the touch.
- While the crust bakes, whisk together the mayonnaise, 3 eggs, softened cream cheese, onion powder, black pepper, and fresh dill in a large mixing bowl until smooth and well combined.
- Remove the pan from the oven and spread the smoked salmon and shredded Cheddar cheese over the pre-baked crust.
- Pour the egg and cream mixture over the salmon and cheese, using a spatula to smooth the top and ensure the filling is distributed evenly.
- Return the pan to the oven and bake for another 30 minutes, or until the filling is set in the center and the top is golden brown.
- Remove the Salmon Pie from the oven and let it cool in the pan for at least 8 minutes before slicing to allow the filling to firm up for the perfect slice.
Nutrition (Per Slice)
- Calories: 635
- Fat: 54.1g
- Total Carbs: 18.5g
- Fiber: 0.9g
- Protein: 19.4g
Pro Tips for the Perfect Salmon Pie
- Bring Ingredients to Room Temperature: To ensure your filling is silky smooth and lump-free, make sure your cream cheese and eggs are at room temperature before mixing. Cold cream cheese can result in a grainy texture that distracts from the delicate salmon.
- Don't Skip the Par-Bake: Par-baking (blind baking) the almond flour crust for that first 10 minutes is crucial. Since the filling is moisture-heavy, this step ensures the bottom remains crisp and sturdy rather than turning soggy.
- Fresh vs. Dried Herbs: While dried dill works in a pinch, fresh dill is a game-changer for this recipe. It cuts through the richness of the mayo and cheese, adding a bright, aromatic pop that pairs classically with smoked salmon.
- Let It Set: It is tempting to slice right away, but letting the pie cool for at least 8–10 minutes allows the egg-based custard to firm up. This ensures you get clean, beautiful slices that hold their shape on the plate.
Frequently Asked Questions (FAQ)
Can I freeze this Salmon Pie for later? Yes, you can! This pie freezes surprisingly well. Allow it to cool completely, then wrap individual slices tightly in plastic wrap and store them in an airtight container for up to 2 months. To reheat, simply thaw in the fridge overnight and warm it up in the oven to crisp the crust back up.
Can I use canned salmon instead of smoked salmon? Absolutely. If you are looking for a more budget-friendly option or a milder flavor, drained canned salmon works well. However, smoked salmon provides a distinct, savory depth that really elevates the dish to a "gourmet" level.
What should I serve with this Salmon Pie? Since this dish is rich and filling, pair it with something light and acidic. A crisp green salad with a lemon vinaigrette, steamed asparagus, or roasted radishes makes for a balanced low carb dinner idea.
Is this recipe suitable for a Keto diet? Yes, this is a quintessential keto recipe. By using an almond and coconut flour crust and high-fat ingredients like mayonnaise and cream cheese, it fits perfectly into high-fat, low-carb macros while remaining gluten-free.
Conclusion
I hope you love this Salmon Pie as much as I do! It truly is one of those easy salmon recipes that tastes like you spent hours in the kitchen, even though the oven does most of the work. Whether you are looking for low carb dinner ideas or just want some healthy comfort food that feels indulgent, this savory pie checks every box. Don't forget to tag me if you make it—I’d love to see your keto fish pie creations!

There is nothing quite like a warm, golden slice of Salmon Pie to make a busy weeknight feel like a special occasion. I honestly used to think that making a sav

13/02/2026

If you are looking for the ultimate crowd-pleaser that looks fancy but takes zero effort, this Deviled Egg with Shrimp is it. I've always loved the classic version, but adding a tender piece of shrimp and a dash of Tabasco completely transforms it into a gourmet bite. Whether you’re meal prepping for a high-protein week or need a quick appetizer for guests, this recipe is a total lifesaver. It’s creamy, slightly spicy, and deeply satisfying without being heavy.
Ingredients
- 4 large Eggs
- 0.25 cup (2 oz / 60g) Keto-friendly Mayonnaise
- 1 pinch (approx. 0.02 oz / 0.5g) Herbal Salt
- 1 tsp (0.17 fl oz / 5 ml) Tabasco Sauce
- 8 pieces (approx. 2 oz / 55g) Peeled and Cooked Shrimp
- 1 tbsp (0.1 oz / 3g) Fresh Dill, chopped (for garnish)
Instructions
- Place the 4 eggs in a medium pot and cover them with water by at least an inch, then bring to a boil over high heat and cook for exactly 10 minutes.
- Remove the eggs from the boiling water immediately and submerge them in a bowl of ice-cold water for 5 minutes to stop the cooking process; peel the shells carefully, slice each egg in half lengthwise, and scoop the yolks into a medium mixing bowl, reserving the whites on a clean serving plate.
- Mash the yolks thoroughly with a fork until smooth, then add 0.25 cup (60g) of mayonnaise, the pinch of herbal salt, and 1 tsp (5ml) of Tabasco sauce, stirring until the mixture is creamy and well-combined.
- Spoon or pipe the yolk mixture evenly into the cavity of each egg white half, then gently press one cooked shrimp onto the top of each deviled egg.
- Garnish the eggs with the 1 tbsp (3g) of fresh chopped dill and serve immediately while slightly warm, or chill for 20 minutes if preferred.
Nutritional Information (Per Serving)
- Calories: 178 kcal
- Carbohydrates: 0.6g
- Protein: 10g
- Fat: 14.5g
- Fiber: 0.2g
- Sugar: 0.4g
Pro Tips for the Best Deviled Egg with Shrimp
- The Ice Bath is Mandatory: To get that perfectly smooth, peel-able egg without pockmarks, you must shock the eggs in ice water immediately after boiling. This separates the membrane from the white, making peeling effortless.
- Dry Your Shrimp Thoroughly: Before topping the eggs, pat the cooked shrimp dry with a paper towel. Excess moisture from the shrimp can cause the creamy yolk filling to separate or become watery.
- Avoid the "Green Ring": Do not boil the eggs for longer than 10 minutes. Overcooking causes a chemical reaction that creates a greenish-grey ring around the yolk, which can ruin the vibrant yellow look of your appetizer.
- Pipe for Presentation: While you can spoon the mixture in, using a piping bag (or a ziplock bag with the corner snipped off) creates a much more professional, restaurant-quality finish that holds the shrimp better.
Frequently Asked Questions (FAQ)
Can I make Deviled Eggs with Shrimp ahead of time? Yes, you can prepare the boiled eggs and the yolk mixture up to 2 days in advance. Store the whites and the yolk filling in separate airtight containers in the refrigerator. Assemble them with the shrimp just before serving to keep them fresh.
Are these Spicy Shrimp Deviled Eggs keto-friendly? Absolutely. This recipe is naturally low in carbs and high in healthy fats, making it a perfect keto egg appetizer. Just ensure your mayonnaise does not contain added sugar or high-carb oils.
What size shrimp is best for this recipe? Small salad shrimp or medium shrimp cut in half work best. You want the shrimp to be a bite-sized topping that complements the egg rather than overpowering it. If using larger frozen shrimp, ensure they are fully thawed and patted dry.
How do I make the filling smoother? For the creamiest texture, ensure your yolks are mashed while still slightly warm, or push them through a fine-mesh sieve before mixing in the mayonnaise and tabasco.
Conclusion
I really hope you give this Deviled Egg with Shrimp recipe a try for your next gathering or meal prep session! It truly is one of the best party appetizers because it combines that nostalgic comfort food feel with a sophisticated seafood twist. Whether you are looking for easy seafood snacks or a high protein finger food to keep you fueled, these eggs deliver on flavor and nutrition. Don't forget that this is a fantastic low carb shrimp recipe that fits perfectly into a keto lifestyle. If you love creamy egg yolk filling with a bit of a kick, these spicy shrimp deviled eggs will quickly become your go-to.

If you are looking for the ultimate crowd-pleaser that looks fancy but takes zero effort, this Deviled Egg with Shrimp is it. I've always loved the classic vers

12/02/2026

There is nothing quite like a warm, comforting bowl of Spiced Fish Curry to lift your spirits after a busy day. This dish has become one of my absolute weeknight go-to meals because it tastes incredibly gourmet—like something you’d get at a high-end restaurant—but it actually comes together in just about 30 minutes. The magic happens when the turmeric, fenugreek, and ginger hit that creamy coconut milk, creating a rich, golden sauce that is perfect for soaking up with rice or naan. If you are looking for a healthy, high-protein dinner that doesn't skimp on flavor, you are going to love this recipe.
Ingredients
- 2 tbsp (30 ml) olive oil
- 6 fresh curry leaves (or dried bay leaves)
- 1 tbsp (15g) fresh ginger, grated
- 2 garlic cloves (approx. 0.2 oz / 6g), granulated or minced
- 2 medium onions (approx. 10.5 oz / 300g), finely chopped
- 0.5 tsp (1.5g) ground turmeric
- 1 tbsp (6g) ground coriander
- 2 tsp (5g) ground cumin
- 1 tsp (2.7g) chili powder
- 0.5 tsp (1.5g) ground fenugreek
- 2 cups (16 fl oz / 475 ml) unsweetened coconut milk
- 1 lb (16 oz / 454g) cod fillets, rinsed and cut into 2-inch bite-sized pieces
- 2 green chilies (approx. 0.5 oz / 15g), deseeded and finely chopped
- 1 medium tomato (approx. 5 oz / 150g), chopped
- 1 tsp (6g) salt, or to taste
Instructions
- Prepare your base aromatics by finely chopping 2 medium onions (approx. 10.5 oz / 300g), grating 1 tbsp (15g) of ginger, and mincing 2 garlic cloves (approx. 0.2 oz / 6g).
- Heat 2 tbsp (30 ml) of olive oil in a large heavy-bottomed saucepan over medium heat.
- Add 6 curry leaves to the hot oil and fry for exactly 1 minute until they release their aroma.
- Stir in the prepared ginger, garlic, and onions, then sauté for 3 minutes until the onions become soft and translucent.
- Add the spices: 0.5 tsp (1.5g) turmeric, 1 tbsp (6g) coriander, 2 tsp (5g) cumin, 1 tsp (2.7g) chili powder, and 0.5 tsp (1.5g) fenugreek; cook for 2 minutes while stirring constantly to toast the spices without burning them.
- Pour in 2 cups (16 fl oz / 475 ml) of unsweetened coconut milk and stir until the sauce is uniform in color.
- Gently place the 1 lb (16 oz / 454g) of cod pieces, chopped green chilies, and chopped tomato into the simmering liquid.
- Reduce the heat to medium-low and simmer the curry uncovered for 10 to 12 minutes, or until the fish is opaque and flakes easily with a fork.
- Stir in 1 tsp (6g) of salt (adjusting to personal taste) and serve warm on a platter.
Nutrition (Per Serving)
- Calories: 456 kcal
- Fat: 36.1g
- Fiber: 2.1g
- Protein: 25.0g
Chef's Pro Tips for the Best Spiced Fish Curry
- Don't Skip the "Bloom": When you add the spices (turmeric, coriander, cumin, etc.) in step 5, make sure to stir them constantly. This process, called "blooming," releases the essential oils in the spices. If you dump them straight into liquid, the flavor will be flat.
- Handle the Fish Gently: Cod is a delicate white fish. Once you add the fish pieces to the pan, try to avoid vigorous stirring, which can cause the fillets to break apart into mush. Instead, gently swirl the pan or use a spoon to spoon the sauce over the fish.
- Freshness Matters: While canned coconut milk works perfectly for a creamy coconut fish curry, using fresh curry leaves makes a massive difference in aroma compared to dried bay leaves. If you can find them at your local Asian market, buy a bunch and freeze the extras!
- Simmer, Don't Boil: Coconut milk can sometimes separate or curdle if boiled rapidly. Keep your heat at a gentle medium-low simmer to ensure your turmeric coconut sauce stays silky and smooth.
Frequently Asked Questions (FAQ)
Which fish is best for this curry? For this recipe, firm white fish works best. We used cod, but you can also use halibut, tilapia, or snapper. These varieties hold their shape well in the sauce, making this one of the best fish for curry recipes you can try at home.
Can I make this dairy-free fish curry ahead of time? Absolutely! In fact, curries often taste better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the fish.
Is this recipe suitable for a gluten-free diet? Yes, this is naturally a gluten-free seafood dinner. Just ensure that your spices are certified gluten-free to avoid cross-contamination. It pairs perfectly with steamed jasmine rice or a gluten-free flatbread.
Can I use frozen fish fillets? Yes, frozen fish is a great option for easy cod fish recipes. Thaw the fillets completely in the refrigerator overnight and pat them dry with paper towels before cutting them into chunks. This prevents excess water from watering down your rich curry sauce.
Conclusion
I hope you enjoy making this Spiced Fish Curry as much as I enjoyed creating it for you. It truly is the perfect solution when you need a 30-minute healthy dinner that doesn't compromise on flavor. Whether you serve this Indian style fish stew over a bed of fluffy rice or enjoy it as a standalone one-pot fish dinner, the rich turmeric coconut sauce is sure to be a hit with the whole family. If you are looking for a dairy-free fish curry or a spicy cod curry with tomatoes to spice up your weekly rotation, this recipe checks all the boxes.

There is nothing quite like a warm, comforting bowl of Spiced Fish Curry to lift your spirits after a busy day. This dish has become one of my absolute weeknigh

11/02/2026

There is something truly special about finding a recipe that feels elegant but is actually incredibly easy to throw together on a busy weeknight. These Tasty Mahi-Mahi Cakes have become a total lifesaver in my kitchen, especially when I want something light yet satisfying without spending hours at the stove. By using convenient canned fish and a few simple pantry staples, we can create golden, crispy patties that burst with fresh seafood flavor. Whether you are sticking to a low-carb lifestyle or just love a good fish cake, this dish is guaranteed to impress!
Ingredients
- Mahi-Mahi (Canned): 1 can (12 oz / 340g), thoroughly drained and flaked
- Seafood Seasoning: 2 tsp (0.35 oz / 10g) Primal Palate or preferred brand
- Egg Yolks: 3 large yolks (approx. 1.9 oz / 54g)
- Onion: 0.25 cup (1.4 oz / 40g), minced finely
- Olive Oil: 3 tbsp (1.5 fl oz / 45ml), for frying
- Fresh Chives: 1 tsp (0.1 oz / 3g), chopped, for garnish
- Fresh Parsley: 2 tsp (0.2 oz / 6g), chopped, for garnish
- Lemon: 4 wedges, for serving
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish to prevent sticking.
- In a large mixing bowl, combine the 12 oz (340g) of drained Mahi-Mahi, 2 tsp (10g) of seafood seasoning, 3 egg yolks, and 0.25 cup (40g) of minced onions until well incorporated.
- Scoop out approximately 2 tbsp (1 oz / 28g) of the mixture at a time and use your hands to shape it into a patty about 0.5 inches (1.3 cm) thick; repeat until all mixture is used, placing the patties into the prepared baking dish.
- Place the baking dish in the preheated oven and bake for 15 minutes until the cakes are set and cooked through; remove from the oven and set aside.
- Heat 3 tbsp (45ml) of olive oil in a skillet over medium-high heat until shimmering.
- Carefully add the baked patties to the skillet and sear for approximately 2.5 minutes per side (5 minutes total) until golden brown and crispy.
- Transfer to a serving platter, sprinkle with 1 tsp (3g) of chives and 2 tsp (6g) of parsley, and serve immediately with fresh lemon wedges.
Nutritional Information
- Calories: 223 kcal
- Total Fat: 14.3g
- Total Carbohydrates: 1.5g
- Dietary Fiber: 0.2g
- Protein: 22.2g
Chef's Pro Tips for Best Results
- Drain the Fish Thoroughly: Since we are using canned Mahi-Mahi, moisture is the enemy of a crispy cake. Press the fish into a fine-mesh sieve or squeeze it gently with paper towels to remove excess water before mixing.
- Don't Skip the Chill (Optional): If your patties feel a bit loose after shaping, pop them in the fridge for 10–15 minutes before baking. This helps the fats solidify and keeps the cakes from falling apart during the cooking process.
- Handle with Care: Because this recipe is binder-free (no breadcrumbs or flour) to keep it keto and gluten-free, the cakes can be delicate. Use a wide, thin spatula when flipping them in the skillet to keep that perfect golden crust intact.
- Customize Your Heat: The Primal Palate seafood seasoning is excellent, but if you like a kick, add a pinch (approx. 0.1 tsp / 0.5g) of cayenne pepper or paprika to the mix for a subtle heat that pairs perfectly with the lemon garnish.
Frequently Asked Questions (FAQ)
Can I use fresh Mahi-Mahi instead of canned? Yes, absolutely! If you have fresh Mahi-Mahi, poach or bake 12 oz (340g) of it first until it flakes easily with a fork. Let it cool completely before mixing it with the egg yolks and spices. This is a great way to use up leftover fish.
Are these Mahi-Mahi cakes suitable for a Keto diet? They definitely are. With only 1.5g of carbs per serving and no breadcrumb fillers, these are perfect Keto fish cakes. The egg yolks provide healthy fats and act as a natural binder, keeping the carb count extremely low.
Can I make these seafood patties in an air fryer? You can! For an even quicker version, skip the oven step. Spray your air fryer basket with oil and cook the patties at 375°F (190°C) for 10–12 minutes, flipping halfway through. This method yields a very crispy exterior similar to frying but with less mess.
How do I store leftover fish cakes? Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in an air fryer to maintain that crispy texture. They are a fantastic option for low carb dinner ideas throughout the week.
Conclusion
I really hope you give these Tasty Mahi-Mahi Cakes a try! They are proof that healthy eating doesn't have to be complicated or time-consuming. Whether you are looking for Paleo fish cakes to fit your lifestyle or just need a quick seafood dinner that the whole family will love, this recipe hits the spot. The combination of savory seafood seasoning and zesty lemon makes these gluten-free seafood patties feel like a gourmet meal without the hassle. If you make them, leave a comment below—I’d love to hear how they turned out!

There is something truly special about finding a recipe that feels elegant but is actually incredibly easy to throw together on a busy weeknight. These Tasty Ma

10/02/2026

There is truly nothing quite like the scent of fresh seafood hitting a hot grill on a warm evening. If you have ever felt intimidated by cooking squid at home, this Lemony Grilled Calamari is the absolute perfect place to start. It is incredibly tender, bursting with citrusy brightness, and comes together in just a few minutes. Whether you are hosting a summer barbecue or looking for a light, protein-packed weeknight meal, this dish proves that restaurant-quality seafood is entirely achievable in your own backyard.
Ingredients
- 2 lb (907 g) Calamari tubes and tentacles, cleaned
- 2 tbsp (30 ml) Extra virgin olive oil
- 0.25 cup (60 ml) Fresh lemon juice (approx. 4 tbsp)
- 1 tbsp (6 g) Lemon zest, freshly grated (approx. 2-3 tsp)
- 2 tbsp (6 g) Fresh oregano, finely chopped
- 1 tbsp (15 g) Garlic, minced
- 1 tsp (5 g) Sea salt (adjust to taste)
- 0.5 tsp (2 g) Ground black pepper
- Olive oil cooking spray (for greasing the grill)
Step-by-Step Instructions
- Preheat your grill to high heat (approx. 450°F / 230°C) to ensure a good sear.
- Using a sharp knife, gently score the top layer of the calamari tubes about 2 inches (5 cm) apart, being careful not to cut all the way through; set the prepared tubes and tentacles aside.
- In a large mixing bowl, combine 2 tbsp (30 ml) olive oil, 0.25 cup (60 ml) lemon juice, 1 tbsp (6 g) lemon zest, 2 tbsp (6 g) chopped oregano, 1 tbsp (15 g) minced garlic, sea salt, and black pepper, then whisk until well emulsified.
- Add the cleaned calamari tubes and tentacles to the bowl, tossing them by hand to ensure they are coated generously with the marinade.
- Cover the bowl and refrigerate to marinate for at least 30 minutes, but no longer than 1 hour, as prolonged exposure to the acid may toughen the texture.
- Grease the hot grill grates thoroughly with olive oil cooking spray to prevent sticking.
- Place the calamari tubes flat on the grill and cook for exactly 1.5 minutes per side, or until the flesh turns opaque and lightly charred marks appear.
- Remove the Lemony Grilled Calamari from the heat immediately and let it cool for about 5 minutes before serving to allow the juices to redistribute.
Nutrition Facts
- Calories: 427 kcal
- Fat: 22.2 g
- Fiber: 1.4 g
- Protein: 42.7 g
Nutritional Information
(Approximate values per serving)
- Calories: 427 kcal
- Carbohydrates: 11.5 g
- Protein: 42.7 g
- Fat: 22.2 g
Pro Tips for Success
- Don't Over-Marinate: While the lemon juice adds incredible flavor, the citric acid will eventually "cook" the seafood (like ceviche). Keep your marinating time between 30 and 60 minutes to ensure the Lemony Grilled Calamari remains tender rather than mushy.
- High and Fast Heat: Calamari needs to be cooked quickly over high heat. If the grill isn't hot enough, the squid will steam and become rubbery. Wait for those grates to be smoking hot before placing the tubes down.
- Dry Before Grilling: For the best char marks, lift the calamari out of the marinade and let the excess liquid drip off before placing it on the grill. Too much moisture on the surface prevents that beautiful browning.
- Score the Surface: Scoring the tubes 2 inches apart isn't just for looks; it prevents the tubes from curling up too tightly, allowing for even heat distribution and better contact with the grill.
Frequently Asked Questions (FAQ)
How do I know when the Lemony Grilled Calamari is done? Calamari cooks very quickly. It is done when the color changes from translucent to a solid opaque white and you see light char marks on the surface. This usually takes no more than 90 seconds per side.
Can I use frozen calamari for this recipe? Yes, frozen calamari works well. Ensure it is fully thawed in the refrigerator overnight and patted very dry with paper towels before adding it to the marinade to prevent it from becoming watery.
What should I serve with this grilled seafood? This dish pairs beautifully with light, Mediterranean-style sides. Consider serving it over a bed of arugula, alongside some roasted potatoes, or with a side of crusty bread to soak up the leftover lemon and garlic oil.
Conclusion
This Lemony Grilled Calamari is a testament to the fact that healthy grilling recipes don't have to be complicated to be delicious. By combining a zesty lemon garlic marinade with the smoky aroma of the grill, you create a keto seafood dinner that feels like a Mediterranean escape. Whether you are looking for a quick summer dinner or a high-protein meal for your Mediterranean diet calamari cravings, this dish delivers on every front. Fire up the BBQ and enjoy the tender, charred perfection of these BBQ calamari tubes tonight!

There is truly nothing quite like the scent of fresh seafood hitting a hot grill on a warm evening. If you have ever felt intimidated by cooking squid at home,

The Life In Ketosis

15/02/2026

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