Chicken Pad Thai
26th September 2018
Spicy Tuna and Tomato Burgers
3rd October 2018
Ingredients
- 2 Tilapia Fillets (or other white fish, cod, halibut, pollock)
- Fresh Ground Black Pepper
- 1 tbsp. organic melted coconut oil
- Squeeze of Lemon
- 2 cups Peaches (fresh, frozen, or canned without sugar)
- 1/2 onion
- 1 Bell Pepper
- 1 Jalapeno Pepper (seeded for a less spicy dish)
- 1 clove garlic
- 2 sprigs coriander
- 1 tbsp. Coconut Vinegar (optional)
- 1 tbsp. chia seeds
- 1 tbsp. lemon juice
Servings:
Instructions
Fish
- 1, Preheat oven to 375°F. Lay fish out on parchment paper lined baking sheet.
- 2, Spread with some melted coconut oil, pepper and a squeeze of lemon.
- 3,Bake for [time length="20"]20 minutes[/timer], or 10 minutes per inch of thickness.
Peach Salsa
- 1, In a food processor or blender combine: peaches, onion, pepper, jalapeño, garlic and coriander, blend until smooth.
- 2, Place in a pot and bring to a boil, reducing to a simmer.
- 3, Add coconut vinegar, chia seeds and lemon juice, stir and let simmer a few minutes.
- 4, Serve peach sauce over fish fillets.
