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trout coconut oil onion clove garlic bell pepper chard Handful of asparagus stalks like Braggs All salt thyme
Viewed: 71 - Published at: 7 years agoIngredients
- Fresh wild fish fillet (trout or halibut work well) Purchase enough for 2 servings so you can have leftovers
- 3 tbsp coconut oil
- 1 onion
- 1 clove garlic (minced)
- 1 Bell pepper
- 2 leaves Swiss chard
- Handful of asparagus stalks
- Any other fresh organic veggies you like (except mushroom)
- Bragg's All-purpose seasoning
- Sea salt and pepper
- Dried thyme, oregano, parsley
Method
- Chop all veggies into pieces about the size of your finger (length and width).
- Stir fry all veggies in a large fry pan with a bit of coconut oil. When they begin to soften, add the salt, pepper and spices to your taste preference.
- Add a splash of Bragg's Seasoning (start with a couple table spoons and see how the taste is).
- For the fish, in a separate fry pan, heat 2 tbsp coconut oil on medium-high (you may need to add more if necessary).
- Fry the fish on each side for 3 minutes (or until barely cooked through). Fish will continue cooking slightly after removed from heat.
