Citrus Fish and Kale

(salad recipe adopted from recipe found here.)

I have been eating surprisingly little fish on this diet, which is a shame because I love it so.

Again, this dish is super easy and fast. Downside though – no leftovers for lunch!

Citrus Fish and Kale

Ingredients:

Fish Marinade

  • 1 lime, juice and zest
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tbsp paprika
  • salt and pepper

Kale

  • 1 tbsp olive oil
  • 1 head kale, de-stemmed and torn into bite-sized pieces
  • 1 clove garlic, chopped
  • 1 lemon, juiced
  • salt and pepper
  • 1 handful cashews
  • 1 shallot, sliced
  • 1 tbsp maple syrup

Directions:

  • Mix all of the marinade ingredients together in a large dish and add two fillets of fish. Coat, and place in the fridge to marinate for an hour or more.
  • In a large pan on medium heat, place cashews and heat until roasted a light brown. Place cashews in a bowl and crunch up if desired.

Don't burn!


  • Add the olive oil, kale and garlic to the pan.


  • Saute for a few minutes, until nicely wilted. Add lemon juice and saute for another minute.

Pictures out of order!


  • Place kale in bowl with the cashews, toss and add some salt and pepper. Now heat up another pan/grill on the stove for the fish.
  • Add your sliced shallots to the original pan and saute for few minutes.

mmmmm... shallots...


  • Add your maple syrup to the shallots and saute until they look crispy. In the mean time, cook your fish! It only needs about 4-5 minutes on each side.

Fish is so easy to over-cook, so don't be neglectful.


  • Place the kale salad on a plate and top with the shallots. Add your fish and garnish with some cilantro.

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