Take advantage of our Hot Pack special & put to use in this delicious recipe for Good Friday.
Nothing fishy here, just tasty, healthy, wild caught paleo goodness!!!
Fiery Snapper 'n Slaw
4 Wild Caught Snapper fillets
Knob of grass fed butter, organic ghee, or coconut oil (you choose)
1 Lime, fresh cut into wedges
Himalayan Sea Salt
2 tbsp Hilbilby Fire Sauce
¼ Chinese green cabbage, thinly sliced
¼ Red cabbage, thinly sliced
1 medium carrot, grated
Coriander, fresh, chopped
1 salad onion
Hilbilby Slaw Dressing:
¼ cup Sesame oil
1-2 tbsp Sesame seeds, lightly toasted
6 tbsp Hilbilby FiRE TONiC ®
Juice of 1/2 lime
Himalayan sea salt, to taste
Prepare Asian Coleslaw:
Step 1. Rinse cabbage, capsicum and onion and remove any dead leaves from the cabbage
Step 2. Peel carrot and grate
Step 3. Slice cabbage with large knife starting from the opposite end. Hold at the base
Step 4. Slice onion and green capsicum.
Step 5. Toss all vegetables together in a salad bowl and set aside
Step 6. Pan fry snapper in knob of either organic ghee, grass fed butter or coconut oil for approximately 3 min on each side on medium heat or until golden brown.
Step 7. Lightly toast sesame seeds in the same pan for 1 minute or until golden brown.
Step 8. Prepare slaw dressing: mix sesame oil in with FiRE TONiC ®, lime juice, toasted sesame seeds and Himalayan sea salt to taste. Toss through prepared coleslaw vegetables ready to serve
Step 9. Serve snapper seasoned with a pinch of Himalayan sea salt, with side of slaw, a splodge of Hilbilby Fire Sauce, a wedge of lime & sprig of coriander.
Happy Easter All
Leanne - Hilbilby Nutritionist