1lbwhite fish filetsHalibut, Cod, mahi-mahi, or any other level 1 fish.
1Tbspgrape seed oil
1sweet yellow onionSliced.
1bell pepperSliced.
2cupstomatoesDiced.
32fl ozlow sodium fish stockLevel 2 & 3: can substitute pure organic coconut water as an option.
¼cupfresh 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!