Super Fast
Broiled Fish with Fruit Salsa
Warm Kale Salad with Walnuts
Ingredients
- ¾ to 1 lb grouper or wild-caught cod (1-inch thick; or use other mild fish of same thickness)
- 1½ Tbsp avocado oil, divided
- ¼ tsp salt
- ⅛ tsp pepper
- ½ Tbsp balsamic vinegar
- ½ cup chopped strawberries
- ⅓ cup grape tomatoes, coarsely chopped
- 1 green onion, chopped
- 2 Tbsp chopped fresh cilantro (or use parsley)
- ½ tsp raw honey
Instructions
- Preheat broiler. Pat fish dry. Arrange fish on a foil-lined rimmed baking sheet; rub ½ Tbsp oil over fish, and sprinkle with salt and pepper.
- Broil on second oven rack 8 to 10 minutes or until fish flakes with a fork.
- Meanwhile, toss together 1 Tbsp oil, vinegar, and remaining ingredients. Spoon fruit salsa over fish.
Side Dish Ingredients
- ½ (16-oz) pkg chopped kale
- ¼ cup chopped raw walnuts
- 1 Tbsp extra virgin olive oil
- ½ Tbsp Dijon mustard
- 1 Tbsp red wine vinegar
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup thinly sliced red onion
Side Dish Instructions
- Cook kale in boiling water to cover 12 minutes or until kale is tender; drain. Rinse under cold water to cool; drain well. Squeeze kale dry between several layers of paper towels.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 4 to 5 minutes or until fragrant.
- Combine oil, mustard, vinegar, salt, and pepper. Pour vinaigrette over kale, and toss. Stir in nuts and onion.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
