***Makes 2 servings

• 2 tablespoon Grass-fed Butter (or olive oil)
• 230-340 grams white fish fillets,
• 1 Red or Yellow Pepper
• 2 garlic cloves, minced
• Himalayan Pink Salt & fresh ground pepper to taste • 1 teaspoon fresh thyme, chopped

Directions: In a skillet, melt the butter over medium-low heat.

Add the bell peppers and cook for about a few minutes until softened. Add garlic and cook until fragrant (about 30 seconds)

Add the fish and salt and pepper and sauté for 5-6 minutes (until shrimp is no longer translucent)

Add the thyme, mix all of the ingredients one last time, and enjoy!

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Makes 2 servings

• 2 x 180 grams Salmon Fillets
• Himalayan Pink Salt
• Fresh ground pepper
• 1 teaspoon grated lemon rind
• 2 tablespoon fresh squeezed lemon juice, divided
• 2 tablespoon extra virgin olive oil, divided
• 1 teaspoon dried rosemary
• Lemon slices for garnish

Directions: Season salmon fillets evenly with salt and pepper. In a plastic bag, place salmon, lemon rind, 1 tablespoon of the lemon juice, 1 tablespoon of the olive oil, and rosemary in a Ziploc bag. Make sure the salmon is evenly coated. Marinate in the refrigerator for 30 minutes.

Preheat your oven on the grill setting. Brush a baking dish with olive oil. Remove salmon from marinade. Place fillets, skin side down, on the oil-coated dish. Grill fish 6 inches from heat for about 8-10 minutes or until fillets flake easily with a fork.

Whisk together remaining tablespoon of lemon juice and 1 tablespoon oil; drizzle over fillets. Garnish, with lemon slices.

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*Serves 3. Serve with Mango Salsa

• 450 grams salmon (Wild if possible)
• 1 chopped fresh chili (optional)
• 1 tablespoon + 1 teaspoon. wholegrain mustard
• 1 lime (just the zest)
• 1/2 lime (just the juice)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon extra virgin olive oil

Combine all ingredients in a food processor and pulse for 30 seconds to combine. If no food processor available, finely dice the salmon in a large mixing bowl combine everything together and mix. Divide into 3 burger patties…

Preheat non-stick skillet on medium for 1 minute. Drizzle olive oil and sear burgers for 3-4 minutes each side until golden brown. Enjoy!

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(Serves 2)

Ingredients (marinade):
• 2 large oranges (juiced)
• ½ lime (juiced)
• 3 tablespoon olive oil • 1 teaspoon cumin powder • ½ teaspoon salt
• 2 fish fillets (cut into chunks)

Ingredients (wraps):
• 3-6 butter lettuce leaves
• ½ red pepper (diced)
• ½ red onion (diced)
• ½ mango (diced)
• ½ avocado (sliced)

Directions: Mix the orange juice, lime juice, olive oil, cumin, and salt in a bowl and combine well.

Gently place the pieces of fish into a large Ziploc bag and pour in the juice. Marinade for 2-4 hours in the refrigerator, flipping the bag over about half way through.

Then, simply prepare your tacos to your liking, adding the fish, pepper, onion, & mango to your lettuce wraps! (be creative and add anything else you think may taste great on there!)

It’s very refreshing and absolutely DELICIOUS! Once you get the marinade in the fridge, it will only take you about 10 minutes to prepare them.

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***Makes 2 servings

• 150 grams chopped bacon
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon minced garlic
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon Himalayan salt, divided
• 1/4 cup small basil leaves
• 1 tablespoon olive oil, divided
• 2 trout fillets, divided (340-450 grams total)
• 2 lemon wedges

Directions: Over low heat, heat parma in skillet. Cook just until bacon begins to brown (for about 4 minutes).

Add cherry tomatoes, garlic, 1/2 the pepper, and ½ the salt, and cook for 3 minutes or until tomatoes begin to soften. Remove from the heat, and stir in basil leaves.

In another large non-stick skillet, heat over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Sprinkle fish evenly with remaining salt and pepper.

Add both fillets to the pan; cook for 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Top fish with tomato sauté. Serve with lemon wedges.

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