Easy Grilled White Fish with Lemony Kale Salad & Salty Cheese
Metabolic Reset Recipe- Carbohydrates: 5 grams; Protein: 2 portions
Refined Sugar Free
Lemony Kale Salad & Salty Cheese:
center ribs and tough stems removed, leaves finely shredded (2 CHO)
juiced and zested(1 CHO)
extra virgin olive oil
crumbled (1 PRO, 1 CHO)
(tilapia, sole, etc.)(1 PRO)*
peeled (2-3 cloves) (1 CHO)
Put the kale in a salad bowl.
In a separate small bowl, whisk together the Dijon, lemon juice, lemon zest, salt and pepper. Add the olive oil and continue to whisk to combine.
Drizzle the dressing into the kale and actively mix the two using salad tongs or your fingertips to coat the kale shreds, massaging them slightly.
Add the feta and toss again prior to serving.
Place a slice of lemon in the center of two layers of foil large enough to make a packet containing the fish.
Cut the garlic cloves in half and rub them all over each side of the fillet. Place the fillet on top of the lemon slice and top with the garlic.
Season with salt and pepper.
Place the ice cube in the center of the fillet and fold the foil into a packet.
Grill on medium-high heat for 10-15 minutes. Carefully remove the fillet from the foil packet and serve with the Lemony Kale Salad.
*The fish will reduce while cooking. Start with a fillet that is at least 80 grams.