All these fancy pants toasts are taking over the interwebs! Slathered with avocado, hummus, spirnkled with pomegranate… it’s just not fair I tell you. Well… gluten can’t have all the fun! Okinawa sweet potato lends itself nicely to toast because it’s so starchy and gets crispy and firm when cooked! So get to slicing, toasting and loading up because Paleo Toast is here to stay!
- 4oz of wild caught Mahi mahi
- 1 lemon
- 2 tsp dill
- 1 tsp salt
- 2 tbsp cooking fat
- 1/2 haas avocado
- 1/2 large okinawa sweet potato
- 1oz pâté (optional)
- parsley or cilantro
- Slice your potato in to 1/8-1/4 inch thick slices, leghthwise.
- Heat 1 tbsp cooking fat in a large skillet on medium high.
- Add in potato slices evenly distributed, sprinkle lightly with salt.
- Cook 5 minutes each side and then cover for a 2 minutes at the end.
- Transfer to a board.
- Season fish with salt & dill.
- Heat second tbsp of cooking fat in the same skillet.
- Sear your 4oz fillet, 2 minutes each side, then cover for 1-2 minutes. Done.
- Slice your avocado.
- Build your toasts, alternating toppings in different combinations: avo and mahi, avo and lemon with herbs, pate with fish etc.
- You'll have to have the pate made ahead of time or store bought. There is a pate recipe on this blog under snacks and sides.