Fish Sliders w/ Paprika Mayo & Sweet Potato Fries - (Free Recipe below)

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Fish Sliders Tapas Appetizers

10 slider buns
(quality breads are hard to find, to get an idea of decent ingredients, look at the

example of healthy bread ingredient list from Sami's Bakery Buns)

1 1/2 cups breadcrumb from quality bread (read note above)
1 tsp organic cumin
1 tsp sweet organic smoked paprika
1 tsp Pink Himalayan Salt & a grinding of organic black pepper
2 pasture raised eggs, lightly whisked (I avoid conventional eggs)

350g white fish (I prefer sustainably sourced Chilean Sea Bass) – firm or flaky, cut into roughly slider bun size

10 small organic tomatoes, sliced
1 tbsp lime juice from an organic lime
2 tsp
Ultimate Sweetener Birch Tree Xylitol (original recipe called for sugar, which I totally avoid)
1/2 organic chilli, deseeded and finely chopped
1 tbsp finely chopped organic coriander

grated zest of 1 organic lime
2 tbsp Unrefined Organic Coconut Oil (I avoid frying with any other oils)
1 organic avocado, sliced (optional)
a handful of small organic romaine lettuce leaves (or big ones torn up), or spinach
10 cocktail skewers

Paprika Mayo

1/2 cup good quality mayonnaise (I prefer to make my own healthy mayo, recipe in an older article)
1/2 tsp sweet smoked organic paprika
1 tsp lime juice from organic lime


Sweet Potato Fries
(this works for regular potatoes also)

2 lb. (1 kg) organic orange-fleshed sweet potatoes
2 Tbs. organic extra virgin olive oil
1/4 tsp. Pink Himalayan Salt, plus more, to taste (AVOID COMMON TABLE SALT UNDER ALL CIRCUMSTANCES!!!)


3 Tbs. grass fed grated Parmigiano-Reggiano [or other grass fed] cheese
2 Tbs. chopped organic  fresh flat-leaf parsley
1 organic garlic clove, minced
unrefined organic coconut oil (if you are frying fries, like I do)


If Baking Fries………..

Preheat an oven to 450°F (230°C).

Place the potatoes on a baking sheet.

Drizzle with the olive oil, sprinkle with the 1/4 tsp.

salt and toss to coat. Spread the potatoes out evenly.

Roast, stirring with a spatula halfway through, until the potatoes are tender and browned on the edges, 20 to 25 minutes.

In a large bowl, stir together the cheese, parsley and garlic. Add the warm fries and stir gently to coat.

Season with salt and serve immediately. Serves 4