Serves 2, with extra mild and spicy toppings, or up to 4 by scaling up the fish quantity.
1 medium cucumber, peeled, seeded, and diced
1 avocado, peeled, pitted, and diced
2 cups tomatillos, diced
1 cup green zebra tomatoes, seeded and diced (about 3 small)
2 small yellow onions, diced
1/2 cup chopped cilantro
1-3 jalapeno peppers, seeded, cored, and diced
2 limes, juiced
freshly ground black pepper
2 cod, or another whitefish, fillets
- Combine cucumber and avocado in a medium bowl. Add 1/2 of the lime juice and stir gently to combine. Season with salt and pepper and set aside.
- Combine tomatillos, tomatoes, onion, cilantro, and jalapenos in a medium bowl. Add the other half of the lime juice and stir to combine. Season with salt and pepper.
- Melt 1 Tbsp coconut oil in a large skillet. Season fish with salt and pepper. Cook fillets for about 3 minutes on each side or until cooked through.
- To serve, place fish fillet on a plate. Spoon cucumber mixture on one side and tomatillo mixture on the other.
Blackened Fish With Asparagus and Olive Tapenade
Check for Paleo eBook