ArcaMax

We have got to team up to stop this insanity. We have to work individually to save our own lives. This video pointed out, in many ways, that it was not our fault. We followed what was purported to be solid information and look where it got us. We ate our way into this problem and now we have to change how we eat to eat our way out of it. There’s no way around it.

The recipe I’m offering up today is what I’m having for lunch. This is my way of eating my way out of this nightmare. I hope it helps you too.

Grilled Fish with Mexican Slaw

Remarks: This is a Z2 (ZReduction) Recipe

Serves 4

Ingredients:

4 fillets of fish (you could use salmon, tilapia, cod, haddock and more)
For the Dressing
1 tsp of finely shredded lime peel (use your rasp or microplaner to remove the shred easily from the lime)
1/4 cup of fresh lime juice
1/4 cup of minced, fresh cilantro
1 packet of Truvia (stevia)
1 jalapeno chili, seeded and finely minced
4 cloves of garlic, minced. You can use fresh or jar garlic for this one.
Salt and pepper to taste
For the Mexican Slaw
*4 cups of shredded cabbage (or more)
10 cherry tomatoes cut in half
1 cup of diced peppers. (I used yellow, red and orange)
1 cup of chopped celery

Instructions:

Place the fish fillets in a large zipper bag.

Make the dressing. To do this put the lime peel, lime juice, cilantro, Truvia, jalapeno, garlic and a grate of sea salt in a bowl or in your small food processor or blender. Stir or whiz until mixed. Then pour half of the dressing in with the fish. Zip the bag shut. Put it back in your refrigerator to marinate about 30 minutes. Don’t leave it in much longer than that because a lime juice marinade will begin to “cook” the fish if you leave it too long.

Make your slaw. This is easy. Just put the cabbage and the tomatoes in your bowl along with the chopped veggies. Toss with the remaining dressing. Chill while the fish is marinating.

Have your grill heating while the fish is marinating. Or heat your grill pan. (You can also do this in a sauté pan if that’s easier. The fish is delicate so it will break apart easily if you’re not careful)

At the 30 minute point take your fish out of the bag. Discard the marinade. Very lightly spray your fish with olive oil spray. Put the fish fillets on the grill and grill them to your liking. You can season with sea salt and pepper if you choose. The fish usually takes about 4 to 6 minutes per side for a fish piece an inch thick. Your grill or heat level may vary. This is just a gauge to get you started. Be sure to spray both sides of the fish or it will stick when you turn it over.

*Even though carrots are not allowed on the ZReduction portion of The Zola Diet, you can use the coleslaw mix that’s pre-prepared in the grocery store. You can work around the few little carrot shreds or that few of them won’t harm your diet.

Serve the fish with the coleslaw on the side. For a person on Plan Z the portion is 6 oz of fish and a cup or a bit more of the coleslaw.

This is a great dish on a hot night. Perfect for the novice cook. Also good enough to invite company over or make this for a new date you are trying to impress.

Enjoy!
Cheers,
Zola