Citrus-Marinated Fish Fillet with Mustard-Garlic Crust and a Cucumber Tomato Salad

Plan Z Phase: This is a Z2 (ZReduction) recipe.

Servings: Serves 2

Ingredients:

  • 2 fish fillets. These can be sea bass, orange roughy tilapia or any of the other approved fishes.
  • 1/3 cup of orange juice (fresh squeezed) or mandarin orange juice from a can of organic mandarin oranges packed in mandarin orange juice. DO NOT use mandarin oranges packed in syrup.
  • dry mustard powder to taste
  • garlic powder to taste
  • celery salt to taste

For the salad

  • 1 cup of cucumber slices
  • 1 cup of cherry tomatoes cut in half
  • 1 packet of stevia
  • 1 Tbl of cider vinegar
  • 1/3 cup of water

Instructions:

In a shallow bowl, pour in your orange juice. Place the fish fillets on top. Dust the tops of the fish fillets with the mustard powder, garlic powder and celery salt.

Heat your large sauté pan to medium high. Slightly spray the pan with olive oil.

Place the fish fillets in spice side down. Cook on medium high for 2 minutes. Gently turn them over and finish cooking them; how long it takes will depend on the type of fish you chose. Just make sure they are cooked so that the fish is no longer opaque in the middle.

The salad can be assembled while the fish cooks. Place the cucumber and tomato in a bowl. Mix the Stevia, vinegar and water in a blender jar or by hand.  This is your dressing. Pour over veggies in the bowl and serve with a spoon.

Enjoy!

Cheers,