Lose It! – July 2019

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

1. Place the puree ingredients
   into a food processor, season
   and whizz to combine and smooth.
   Set aside.


2. 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.

3. Heat a pan, add the coconut oil
   and cook the fish until golden on
   both sides and cooked through.


4. 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

1. 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.


2. Remove, cover and allow to stand
   for at least 10 minutes before slicing.


3. 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.


4. For the dressing: Whisk together
   all the ingredients and season.


5. To assemble: Place the sliced fillet,
   avocado and pineapple onto a platter,
   drizzle with dressing and sprinkle with
   chopped chilli.


6. 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