Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Low Disaccharide

Serves: 2

Prep time: 10 mins 

Marinade time: 15 mins

Cooking time: 10-12 mins

Ingredients

  • 2 ocean trout fillets, or salmon
  • 2 tbsp coconut oil

Marinade

  • 1 tsp ginger grated
  • 1 tbsp crushed lemongrass
  • 1 tbsp rice malt syrup OR honey
  • 1 tbsp fish sauce

Topping

  • 3 tbsp desiccated coconut (unsweetened)
  • 1 tsp coconut flour
  • Grated peel of 1 small lemon

Vegetables

  • 1 handful of baby spinach
  • 1 medium tomato, diced
  • 1 tsp dried onion flakes

Method

  • Into a bowl, place ginger, lemongrass, honey, and fish sauce and mix well.
  • Add fish fillets to marinade, and allow at least 15 minutes to sit.
  • In a separate bowl, mix topping ingredients, coconut, coconut flour and lemon peel.
  • Remove fish from marinade and press topping onto both sides of each fillet.
  • Heat oil to medium high in frying pan and add fish fillets.
  • Cook for 3 minutes on each side, then pour remaining marinade over and cook a few more minutes.
  • Remove fish and add spinach leaves, tomato and onion flakes to pan juices.
  • Toss until spinach wilted and tomato just tender.
  • Serve fish next to, or on spinach bed.

Notes


Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error

Enjoy this blog? Please spread the word :)