- Prepare sweet potatoes and potatoes and get them in the oven
- Prepare salad and salad dressing
- Prepare yogurt dipping sauce
- Sear fish and squeeze with lemons and limes
Kohlrabi carrot salad
This salad is so refreshing! I love pairing it with steak or chicken too. Its crunchy and crispy and citrusy! And it is a good excuse to learn what kohlrabi is and how to use it!
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Ingredients:
- 4 ounces Boston lettuce
- 1 kohlrabi cut into thin strips
- 2 carrots peeled with a peeler in thin strips
- 1 orange peeled and sliced, saving the core for dressing
- 2 scallions thinly sliced
- 2 lemons squeezed
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh mint finely chopped
- 1 tablespoon honey
- 1 teaspoon salt pink Himalayan
Directions:
- In a large salad bowl add the olive oil, lemon juice, core of the orange, honey, mint and salt. Whisk well.
- Add the lettuce, kohlrabi, carrots, oranges and scallions and mix well and serve!
Fish n Chips
This is my version of fish n' chips. I was always disappointed with the lack of flavor of typical fish n' chips and always felt too heavy after. So here is a lighter more fun version that will leave you full but not heavy!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 2 sweet potatoes cut into wedges
- 2 red skinned potatoes cut into wedges
- 3 1/2 teaspoons salt pink Himalayan
- 3 teaspoons curry powder optional
- 2 teaspoons garlic powder
- 1/4 cup extra virgin olive oil
- 4 filet ocean perch fish cut in quarters, skinned
- 1/2 cup coconut oil
- 2 limes freshly squeezed
- 2 lemons freshly squeezed
- 1 serving yogurt
- 1 cucumber finely chopped
- 2 tablespoons dill finely chopped
Directions:
- Preheat oven to 450℉
- Prepare 2 sheet pans with parchment paper and place sweet potato and potato wedges on top, not overlapping too much. Add 2 teaspoons of curry powder, 2 teaspoons of salt, the garlic powder and olive oil. Mix well until all pieces are evenly coated and not overlapping too much. Place in oven and bake for 30 minutes.
- Prepare yogurt in a small bowl. Add cucumber, dill, juice of 1 lemon and set aside.
- Place filet on towels and dry them well. Evenly sprinkle with remaining salt and curry powder. Prepare a non stick pan on high heat. Add 3 tablespoons of coconut oil and get hot. Add the fish in batches. Cook for 1 ½ minutes per side.
- Remove from pan and drizzle with juices from a lemon and lime. Serve right away.
Notes & Tips:
Feel free to add fresh herbs as garnish; parsley, mint, basil, or cilantro. I love using the yogurt dipping sauce for the fish and the chips!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Fish n’ chips salad:
- Break up any leftover pieces of fish and add it and the potatoes to the salad
- Add remaining dressing to yogurt mixture for a creamy salad dressing and mix well. (Be sure to add the dressing to the yogurt and not the other way around)
- Pack the dressing on the side
