VOLUME 31 LOSE IT! 49
PALEO
AVOCADO PUREE
WITH SPICY FISH
SERVES 4
FOR THE PUREE
2 avocados, peeled and chopped
1 clove garlic, minced
5g dill, chopped
1 tbsp apple cider vinegar
Himalayan salt and black pepper
FOR THE FISH
4 x 200g fish fillets (we used basa)
2 tsp smoked paprika
1½ tsp cayenne pepper
1 tbsp oregano, dried
2 tsp pure maple syrup
coconut oil
dill to garnish
- Place the puree ingredients
into a food processor, season
and whizz to combine and smooth.
Set aside. - Place the fish on a surface.
In a small bowl mix together
the spices and herbs, add the
syrup and 1– 2 tsp warm water,
season and stir to combine (the
consistency of the mixture should
be fairly runny). Brush the mixture
onto the fish fillets.
- Heat a pan, add the coconut oil
and cook the fish until golden on
both sides and cooked through. - To serve: Dollop and swirl
some of the puree onto a plate,
top with a fish fillet and drizzle with
pan juices. Garnish with dill.
KEEP ON TRACK per serving
FAT 11G CARBS 9G PROTEIN 46G
WARM AVOCADO
AND FILLET AND
PINEAPPLE SALAD
SERVES 4
FOR THE FILLET
600g beef fillet, secured with string
2 tbsp coconut oil for brushing
Himalayan salt and black pepper
2 tsp Dijon mustard
½ pineapple, peeled and finely sliced
2 avocados, peeled and sliced
1 red chilli, chopped
FOR THE DRESSING
(^1) / 3 cup avocado oil
1 tbsp fresh lemon juice
3g parsley, chopped
coriander to garnish
- Preheat the oven to 200°C. Brush
the fillet with 1 tbsp coconut oil and
season well. Spread the mustard all
over the fillet. Heat a pan and brown
the fillet on all sides. Place in an oven-
proof dish and roast for 15–20 minutes
or until cooked to your liking. - Remove, cover and allow to stand
for at least 10 minutes before slicing. - Heat a griddle pan, brush the
pineapple with remaining coconut
oil, and cook the pineapple slices for
1–2 minutes on each side or until just
softened. - For the dressing: Whisk together
all the ingredients and season. - To assemble: Place the sliced fillet,
avocado and pineapple onto a platter,
drizzle with dressing and sprinkle with
chopped chilli. - To serve: Garnish with coriander. ■
KEEP ON TRACK per serving
FAT 52G CARBS 20G PROTEIN 30G
FOOD ASSISTANT: TANI KIRSTEN. IMAGES: GALLO IMAGES/GETTY IMAGES