My favorite day of the week (food-wise) is the day we eat fish. I love how there are so many ways you can cook it and enjoy the variety of flavors. In my opinion, the best way to eat fish is raw – in order of preference, raw white fish, followed by salmon then tuna- but grilled has its perks because you get to be creative with the sauces and seasoning. When you’re in a hurry, you can stuff the fish with rosemary leaves and lemon slices, then throw it in the oven and take it out grilled and ready. If you have time however, I greatly suggest you get creative with the seasoning. Last Saturday, we came up with this absolutely lip-smacking sauce to have your grilled fish with. Here’s the recipe.

Grilled Fish With Coriander Sauce

What you’ll need (for 2 persons):

grilled fish with coriander sauce | breadonbutter

  • 2 medium-sized fish of your choice
  • 3/4 cup lemon juice
  • 3 Tbsp olive oil
  • 2 garlic cloves
  • 2 tsp fresh ginger
  • A bunch of fresh coriander leaves
  • Salt, to taste
  • Fennel, sliced (optional)

How to make it:

  1. Line an oven dish with parchment paper or aluminum foil and place the fish on top and slice them in some places.
  2. In a small blender, place the coriander leaves, garlic cloves and ginger and pulse until they are all chopped and combined.
  3. Add half of the lemon juice and olive oil and pulse until combined. Then add the other half of the lemon and olive oil, adding salt. Pulse until combined.
  4. Add half the sauce on top of the fish, place the fennel around it and enter the dish in the oven for around 15 minutes or until the fish are completely cooked.
  5. Serve with fresh sauce aside.

grilled fish with coriander sauce | breadonbutter

I tried the same sauce with raw salmon and it was perfection! And it’s all whole 30 proof 😀


What do you think? 

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I’ve been eating various food lately, from healthy to fried to raw. People have been cooking a lot and I view it as being rude not to taste what they make (even though sometimes it’s full of green pepper which I can’t stand since the day I was born). Also, my sister was here on vacation for the past 2 weeks and I had to make do with eating out, having loads of food at home and not being able to control my cravings. But now that the routine has set again, I’ve decided to get back on a healthy lifestyle. I’ve been reading a lot about the Whole 30 challenge and about eating natural and whole foods to make one feel better. The Whole 30 Program is a program designed to change your life in 30 days. It says that certain food groups are having a negative impact on our health and fitness without us even realizing it. Mainly everything that is processed and not natural does not fit in your meals for 30 days. You can then judge how to balance your meals later on and which lifestyle to choose.

The rules are simple. You say yes to REAL food and no to anything processed, grains, legumes (beans, lentils, etc), dairy and anything which contains more than the actual food as ingredients. You can read more about the rules here.

It’s about making good food choices, no cheats, no special occasion, for 30 days! For those of you who know me, you know how hard this is going to be. I won’t stop posting recipes for everybody (we’ll be making them but I won’t be eating them for 30 days), but I will also be sharing my whole 30 meals every day. Make sure you follow me on Instagram (@breadonbutter_) to get every detail of what I’m having during the day and wish me good luck 🙂

I woke up today and had a banana with a black coffee. Here is today’s lunch recipe to inspire you to have real and delicious food. It’s not that hard, it just needs planning.

Baked Salmon and asparagus – Whole 30 Challenge Day 1

What you’ll need (for 1 person):

baked salmon and asparagus | breadonbutter

  • 100 g salmon filet
  • A bunch of fresh local asparagus
  • Olive oil
  • Salt

How to make it:

baked salmon and asparagus | breadonbutter

Preheat the oven to 200 degrees Celsius.

Place a baking sheet on an oven tray. Place the salmon filet and asparagus on top, sprinkle with olive oil and salt, then bake for 15 minutes or until the salmon is cooked and the asparagus are roasted.

baked salmon and asparagus | breadonbutter

You can add a side of brown rice or a baked potato.

baked salmon and asparagus | breadonbutter

It was full of flavors and it left me satisfied! Now off to plan dinner 🙂

I will be posting a weekly update every Monday and sharing recipes every other day, so stay tuned!

Did you know about the Whole 30 challenge? Would you do it?

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Seafood is my favorite. Apart from chicken wings, fish and shrimps are on the top of my most loved protein list. It’s healthy, it’s good for the waist and it gives you endless recipe possibilities. We’ve been barbecuing loads of shrimps lately but there are other ways you can cook this sea fruit. You can boil them, grill them, bake them, sauté them, stir-fry them, deep fry them, put them in your sandwich or even sometimes have them raw (delicious when they’re really fresh!).

So today, I’ve compiled a list of 6 ways you can cook your shrimps and have a happy meal.

1) Spice it up. This one is solely for crazy spicy food lovers. If you enjoy happy spicy tears and pink eyes after a meal from time to time, check out this delicious spicy shrimp recipe: http://www.breadonbutter.com/spicy-shrimp/

healthy | breadonbutter

2) Use it in your seafood pasta dish. I say use it because, in this recipe, you not only toss the shrimps in, but you also use their heads for the sauce. Click to know more: http://www.breadonbutter.com/the-pasta-series-jeans-fresh-and-exquisite-seafood-spaghetti/

shrimp pasta

3) Shrimp up your vegetable brown rice. For me, there’s nothing better than a good bowl of rice to have a perfect meal. Brown rice is now my thing and I love to shrimp it up from time to time 🙂 Check out this easy recipe I made for Lurpak Cook’s Range: http://www.breadonbutter.com/brown-vegetable-rice-lurpak-cooks-range/


4) As a side dish in the form of cakes. Choose this recipe for a quick and delicious add-on to your meal. You can make it healthy depending on the oil/butter you choose to cook it in. Link: http://www.breadonbutter.com/shrimp-cakes-for-a-healthy-pleasure/

shrimp cakes | breadonbutter

5) Transform it into comfort food. This shrimp and feta casserole will solve your weekday dinner dilemma in no time. For the recipe, go to this link: http://www.breadonbutter.com/healthy-shrimps-and-feta-casserole/

shrimps casserole | breadonbutter

6) Make it simple and BBQ them in skewers along with your burgers, hot dogs or grilled fish. Make sure you try this dip along with your grilled shrimps, you won’t regret it. Recipe here: http://www.breadonbutter.com/chili-sauce-go-bbq-ed-prawns/


There you have it 🙂

 I would love to know about more ways to cook shrimps, so do share your ideas in the comment section! 

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Guest Chef Jean Fares

Our favorite guest chef is taking a lot to the grill lately. The way he does it, is that he heats the grill pan for about 7  minutes until it  becomes so hot that when you drop a piece of meat on top, it will grill almost instantly.

A few nights ago, he made us these beautiful lamb racks with a compote that you will keep on eating long after you’re  done with the  whole dish. Along with a nice green salad, this meal is all you need for when you’re having friends over.  They will be licking their  fingers after this!

What you’ll need (for 2 to 3 persons):


– 8 Lamb chops

To marinate:

– 1 teaspoon of 9 spices blend (see recipe here)

– 3 tablespoons olive oil

– The juice of 1 lime

For the compote:

– 20 g of unsalted butter

– 4 red onions, thinly sliced

– 1/2 teaspoon of brown sugar

– 1 teaspoon of honey

– 6 dried figs

– 4 tablespoons of sherry vinegar (or vinaigre de Xeres)

– 1 tablespoon olive oil

– 1 teaspoon thyme (zaatar)

1) Marinate the lamb chops in the marinade ingredients, cover and leave them in the fridge for a minimum of an hour, 2 hours if you have time

2) Make the compote:


In a pan, melt the butter on low heat, then add the onions, sprinkling with the sugar and honey

Mix well and cover, cooking them for 15 minutes on low heat

Add the figs and half of the vinegar and cook until the liquid has almost evaporated

Add the remaining vinegar and cook until the liquid has completely evaporated

Add the olive oil and mix until the consistency of the whole thing becomes jam-like

Remove from heat and add the zaatar, then cool


3) On a hot grill, cook the lamb chops on high heat until golden brown



Present them beautifully and savor! Bon appétit! 🙂