What’s more synonymous with summer than fresh watermelon? As the temperatures rise and summer makes its debut, there’s nothing better to satisfy our need for extra hydration and antioxidants. I invite you to get creative with this refreshing fruit by trying this tasty salsa that pairs well with just about any protein. – Fish tacos are a hit at my house, but you can serve with grilled chicken, tofu or shrimp. I make these tacos 10-Day Detox Diet and Blood Sugar Solution friendly by substituting taco shells with lettuce leaves. And to make a complete meal, serve with some Grilled Summer Vegetables .
Fish Tacos with Watermelon Salsa
By
Published: June 18, 2015
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 10 mins
- Ready In: 30 mins
What’s more synonymous with summer than fresh watermelon? As the temperatures rise and summer makes its debut, there’s nothing better to satisfy our need for extra hydration and antioxidants. I invite you to get creative with this refreshing fruit by trying this tasty salsa that pairs well with just about any protein. – Fish tacos are a hit at my house, but you can serve with grilled chicken, tofu or shrimp. I make these tacos 10-Day Detox Diet and Blood Sugar Solution friendly by substituting taco shells with lettuce leaves.
Ingredients
- 2 cups Seedless watermelon diced
- 1 Fresh Ripe Avocado pitted, seeded & cubed
- 1/2 Red Onion finely chopped
- 1 lime Juice & Zest
- 1/2 Lemon Juice
- 1 Jalapeno Pepper stemmed & diced
- 1/2 cup chopped fresh cilantro
- 1/4 teaspoon plus pinch Sea Salt divided
- 1 1/2 Tablespoons Extra Virgin Olive Oil divided
- 1 Tablespoon Dr. Hyman’s Special Seasoning (see below)
- 1 Pound White flaky fish Cod or Halibut
- 16 Romaine or Butter Leaves
Instructions
- In a medium bowl, combine the watermelon, avocado, onion, lime juice, zest, lemon juice, jalapeno and cilantro. Toss with the 1 tablespoon olive oil and ¼ teaspoon salt and set aside.
- Prepare a pan or grill to cook the fish. If using the grill, preheat to high and coat the fish on both sides with the remaining oil. If using a pan, heat the remaining oil over medium heat.
- Sprinkle the fish with Dr. Hyman’s Special Seasoning and remaining salt. Cook the fish until opaque inside, about 5 minutes per side. When the fish reaches an internal temperature of 145 degrees, remove from heat and set aside to cool for about 5 minutes or until no longer hot, but still warm to the touch. Using a fork, break into big pieces.
- To serve, place two lettuce leaves on top of each other to make a sturdy base for the fish. Place about ¼ cup of fish on each lettuce wrap, top with a couple tablespoons salsa.
- Dr. Hyman’s Special Seasoning-
When I’m in a hurry to cook but want a meal that will pack some flavor, I use a tablespoon of this special seasoning to impart great aroma, taste and color to a pound of fish or meat. Keep a 2-ounce jar mixed up of this and stash it in your spice cabinet for up to 6 months.Yields = a healthy 1/4 cup
Prep Time = about 5 minutes
Cook Time = 0 minutesIngredients:
1 Tablespoon Smoked Paprika
1/2 Tablespoon Sea Salt
1/2 Tablespoon Black Pepper
1 Tablespoon Garlic Powder
1/2 Tablespoon Onion Powder
1 Teaspoon Cayenne Pepper (or more depending on preference for spice)
1 Teaspoon Cumin
1 Teaspoon Turmeric
2 Teaspoons Dried Oregano
2 Teaspoons Dried ThymeInstructions:
Combine all spices in a small bowl and stir to combine. Store in a glass spice jar in a cool dark place for up to 6 months.
- Nutritional analysis per serving (1 tablespoon): calories 25, fat 1g, saturated fat 0g, cholesterol 0mg, fiber 2g, protein 1g, carbohydrate 5g, sodium 800mg
from Dr. Mark Hyman http://ift.tt/1HZ4YEr
from WordPress http://ift.tt/1GkkTHK
No comments:
Post a Comment