hCG phase 2 3 4 Pan seared Halibut with Ginger Mango Salsa and Cilantro Sauce

Ginger Mango Salsa

1 mango, peeled and diced

½ small red onion, finely chopped

1 teaspoon fresh grated ginger

2 garlic cloves, minced

½ red bell pepper, finely chopped

Juice from ½ a lime

1/2 a bunch of cilantro, diced

In a medium sized mixing bowl, mix together the above ingredients and set aside.

Cilantro Sauce

½ cup homemade fat free mayo

½ cup cilantro

1 teaspoon cumin

2 teaspoons lime juice

Hot sauce to taste – I use Peri Peri but you can use whatever suits you

In a food processor or blender add all of the above ingredients and blend together until smooth.

The Fish 

1 kg halibut (Or however much you want to make!  One kg serves 10 adults.)

2 tablespoons of coconut oil

Sea salt and black pepper to taste

1. Season both sides of the fish filets with salt and pepper.

2. Heat the coconut oil in a large pan over medium to medium high heat.

3. Once the oil in the pan is nice and hot, place the fish filets in the hot coconut oil in and cook for 3-4 minutes per side

4. Serve the fish topped with the Mango Ginger Salsa and drizzled with the Cilantro Sauce.

As always, Enjoy!!

hCG Phase 2,3,4 Fish Curry

I am  not a fan of fish curry or such like dishes, but this is one dish I do love.  It is bursting with flavor and we are very sure you will enjoy it too.

Ingredients

45ml coconut Oil

1 Large Onion, finely chopped

4 Jam Tomatoes (Skins off and Stick blended)

3 Habanero Chillis

2 Tablespoons Brown Seedless Tamarind (Soaked with approx. half a cup of water. Black tamarind can also be used)

I Tbs freshly ground Ginger and Garlic

1 to 2 Pinches of Black Mustard Seeds

1 Pinch Methi Seeds

1.5 Tablespoon rough Sea Salt

1.5 Tablespoons Kashmiri Chilli Powder

1.5 teaspoon Rajah mild curry powder

1.5 teaspoon Rajah all in one curry powder

1 teaspoon Garam Masala

1.25kg Fish Slabs (tail end)

1 Sprig Curry Leaves

1 Tablespoon low sugar Tomato Paste (optional)

Dhania to garnish

Instructions

  1. Braise onions on medium heat.
  2. Add ginger garlic mix, mustard and methi seeds.
  3. Add chillis.
  4. Add masalas and mix
  5. Stir in tomatoes and toss for a few seconds.
  6. Add curry leaves.
  7. Add tamarind water and cook for approx. 10 minutes (until tomatoes are almost melted) on medium to low heat.
  8. Add salt and add fish.
  9. Cook for a further 10 to 12 minutes, turning the fish over once or twice until the fish is fully cooked.