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!
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