Gluten Free, Cow’s Dairy Free, Diabetic Friendly, Paleo friendly, Low Carb
If you love fresh fish and mango’s then this is a dish for you! As you know I am not an advocate of eating lots of high sugar fruits on the program because of the high fructose content, but a little mango eaten with protein and good fats isn’t going to break the fructose bank! Perfect for a hot summers night, indulge and enjoy!
What you’ll need…
- 180 – 200 gm fillet of fresh perch or snapper per person
- 1 desert spoon of finely grated fresh ginger
- 1 stalk of lemon grass, finely sliced
- 1/2 Spanish onion, finely diced
- Virgin coconut oil for frying
How to make…
Heat coconut oil in a fry pan and add diced Spanish onion along with lemon grass and grated ginger and sauté on medium heat until onion is clear, being careful not to burn. Add the snapper fillets to the pan and cook on each side for around 4 minutes until crispy and golden – depending on the thickness.
For the salsa…
- 1 medium mango, cubed
- 1/2 Spanish onion, finely diced
- 1 cup coriander leaves
- ¼ cup extra virgin olive oil
- ¾ cup macadamia nuts, toasted
- Juice of 1 – 2 fresh limes
How to make…
- Peel the skin from the mango and slice the flesh from around the seed. Add to a medium mixing bowl along with all other ingredients and combine.
- Serve onto of a bed of rocket alongside the snapper with a wedge of fresh line and season with salt and pepper to taste
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