This meal is gourmet perfection to impress your guests! Fresh fish and salad with lots of strong flavours and nutritious abundant!
4 Whiting fillets
1 T coconut oil
1/2 t celtic salt
1/2 t chilli flakes (optional)
1 T shredded coconut coated on the fish in pan
2 C Rocket leaves
4 x sun dried tomatoes finely chopped
Flesh of coconut (scoop with out with ice-cream scoop)
1 small ripe pineapple sliced then cut in 1/3 wedges.
2 small carrots finely sliced
2 T pumpkin seeds (optional toasted with drizzle of Tamari sauce)
2 T Sesame seeds
Handful of parsley
Juice or 1/2 lemon
Juice of 1/2 lime
pinch of Celtic salt
1 t apple cider vinegar ('with Mother')
Grill or pan fry fish in coconut oil, celtic salt and optional chilli flakes then coat fish with shredded coconut.
Line plates with rocket leaves and scatter sun dried tomatoes.
Place layers of coconut flesh in centre followed by pineapple wedges then top with fish and garnish with parsley.
Place carrots around the centre piece to create flower effect then scatter pumpkin and sesame seeds. (Have fun being creative!)
Add dressing ingredients to bottle with lid and shake to blend.
Drizzle dressing lightly over fish and salad or serve to side.