Easy Healthy Recipe
Fish and Vegetables
Here is an easy healthy recipe that only takes about 20 minutes, assuming you have some leftover brown rice or quinoa on hand.
I use an iron skillet with a lid for this recipe.
2 wild-caught fish fillets (I like Cod or Alaskan Salmon)
1 medium onion
2 – 3 ounces fresh mushrooms, washed
1 small bunch fresh cilantro
orange slices (optional)
2 – 4 ounces white wine
1 Tablespoon of coconut oil (preferred) or olive oil
leftover rice or quinoa, or make some fresh pasta
Start boiling water if you’re making pasta. If you’re using leftover rice instead, put it on to warm.
Heat oil in skillet (medium-high)
Cut the onion in half length-wise, then cut very thin slices from each half. Slice the mushrooms.
Add them both to skillet.
Chop cilantro and set aside.
Check onions and mushrooms; they should be starting to go “transparent.” Push them to the side of the pan.
Carefully add the fish fillets in, next to the veggies. Salt and pepper if desired.
Give them one minute and turn them over.
Spoon the onions and mushrooms over the fish.
Scatter the chopped cilantro over all.
Lay the orange slices on top.
Drizzle wine over everything and put the lid on.
When the fish is done (probably no more than 2 – 3 minutes, max. Don’t overcook!), so is dinner.
Serve rice or pasta in a large flat bowl.
Using a spatula, pick up fish and veggies, and lay carefully on top. Arrange attractively.
Spoon remaining juices over rice or pasta, if desired.
This easy healthy recipe was submitted by Sherri Stockman
Blanco, Texas, USA
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