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
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Combine fish and lemon/lime juice in a glass bowl.
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Leave for a couple of hours in the fridge for the fish to "cook" (it will become opaque).
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Add remaining ingredients to bowl.
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Cover and put back into fridge for 20 minutes to allow flavours to develop.
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Serve on buttered paleo toast with some guacamole!
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