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

This is a very light, Mexican meal. It’s great on a hot day… or anytime you have a hankering for fish tacos or a trip to the beach.

Servings: Serves 4

Ingredients:

• 4 fish fillets, 6-8 oz each. I used salmon, but you can use any ZReduction approved fish.

For the Salsa:

• 4 cups of chopped, fresh, approved fruit. In the picture you see kiwi, strawberry, and cantaloupe. You can add other berries or orange segments.
• 1/4 cup chopped, fresh cilantro
• juice of 2 limes
• 1/2 medium sweet onion (walla walla, vidalia, etc.) diced
• 1 small jalapeño, minced

Instructions:

Cut fruit into small cubes and place in a small mixing bowl. Add all of the other salsa ingredients and stir.

Let the mixture sit in refrigerator for at least 30 minutes prior to eating to allow the flavors to meld. This is not a hot salsa. You can add more jalapeno if you want to jack up the heat factor, or you can add a bit of cayenne.

If you have a full cup of salsa that will use up your fruit allotment for this meal. You can still have a veggie on the side and a side salad.

For the Fish:

Pick any approved fish filet. You can spray it and grill it on your grill or in a grill pan. You can even roast it in the oven. In the picture I offer salmon. In order to get that nice grilled crust, I sprayed the salmon with olive oil spray and then placed it flesh-side down in the grill pan and let it cook a full 4 – 5 minutes on medium high. That gave it a nice crust and made it easy to turn over. You can do this with any fish. Most fish only take 3 minutes before you get that nice crust.

Turn over and cook on medium high until it’s done to your liking. Most fish takes approximately 7 minutes per inch of thickness to cook.

For the Zola To GO! version, transport the salsa in one dish and the fish in the other and combine them when you’re ready to eat.

Enjoy!

Cheers,