Servings: 2
Ingredients
- 3 limes 2 juiced, 1 sliced.
- 2 Tbsp paprika
- 3 cloves garlic
- 1 Tbsp red pepper flakes Optional.
- 1 pinch Himalayan pink sea salt
- 1 pinch ground black pepper
- 1 lb white fish filets Halibut, Cod, mahi-mahi, or any other level 1 fish.
- 1 Tbsp grape seed oil
- 1 sweet yellow onion Sliced.
- 1 bell pepper Sliced.
- 2 cups tomatoes Diced.
- 32 fl oz low sodium fish stock Level 2 & 3: can substitute pure organic coconut water as an option.
- ¼ cup fresh cilantro
Instructions
- Stir together the juice from two limes, paprika, garlic, red pepper flakes, salt, and pepper in a bowl or ziploc bag. Add the fish and toss to coat. Cover or seal and refrigerate at least 20 minutes, up to 24 hours.
- In a large sauce pan, quickly cook the onions in the oil on high (1 to 2 minutes). Reduce heat to medium.
- Add the bell peppers, fish, and diced tomatoes to the pot in succeeding layers.
- Pour the fish stock over the mixture (Level 2&3: coconut water is a tasty optional substitute).
- Cover the pot and simmer 15 minutes, stirring occasionally.
- Stir in the cilantro (save a little bit for garnish) and continue cooking until the fish is completely cooked through (5 to 10 minutes).
- Garnish your bowl with lime slices and cilantro, Enjoy!
Notes
Health Coach Tip: Enjoy this with a big leafy green salad to get extra enzymes for digestion!
Tried this recipe?Mention @betr_health or tag #betrmeals
Awesome recipe. This is very tasty. I used Thai chili flakes and it gave it the heat I like. The flavor of the sweet onion, tomatoes, and bell peppers holds true. 😋