Once I had no tomatoes in the house, but I did have nectarines and a freshly delivered order of fish, so off I set to make one of my favourite dishes with a twist to really capture the taste of summer. Makes a lovely light lunch.
Dairy Free | Gluten Free | Serves 4
MAKE THIS RECIPE
3 healthy gurnard or snapper fillets, chopped into bite size pieces
1⁄4 small red onion, or 2 stalks spring onions, finely chopped
juice of 6-8 lemons or limes
2 yellow nectarines, cut into small pieces
half a long red chilli, finely chopped
1/4C organic coconut milk
3T fresh coriander (I used stalks as well)
sea salt and ground black pepper
Combine fish and lemon/lime juice in a glass bowl.
Leave for a couple of hours in the fridge for the fish to "cook" (it will become opaque).
Add remaining ingredients to bowl.
Cover and put back into fridge for 20 minutes to allow flavours to develop.
Serve on buttered paleo toast with some guacamole!
If you’re interested in one-on-one coaching designed to help you build a strong nutrition and lifestyle foundation to overcome skin and gut health related challenges such as eczema and allergies, I see a small number of clients each week from around the world in my private integrative nutrition and gut health online. For more information visit here.
Maryana Lishman is a integrative nutrition coach and wellness strategist with a focus on holistic skin and gut health. As a mum who resolved her daughter's eczema, multiple food allergies and Failure to Thrive from the inside out, she is passionate about helping other families build a strong wellness foundation so they can thrive.
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