THE PALEO WAY 10 WEEK ACTIVATION PROGRAM

© PETE EVANS CHEF PTY LTD 2016. ALL RIGHTS RESERVED

Pan-fried Snapper with Aji

(Colombian-style Tomato and Onion
Salsa)

SERVES: 4

YIELDS: -

PREP TIME: 15 minutes

COOK TIME: 15 minutes

2 tablespoons coconut oil duck fat,
tallow or other good quality fat
CONTAINS: fish, chillies
4 Snapper fillets (about 90g - 130g
each), skin on and pin boned
Simple is always the best and this recipe sums up how easy paleo can
be. A beautiful piece of fish simply pan-fried (or steamed if you wish) 1 teaspoon ground cumin
and served with a delicious topping of Aji fits the bill perfectly.
1 pinch sea salt Himalayan salt (or to
taste)
Aji is a Columbian salsa of avocado, tomato and onion. The salsa works
really well with a piece of steak or paleo snags, sardines, prawns, 1 pinch freshly ground black pepper
scallops, or even some Mexican-spiced minced meat. Serve with (or to taste)
fermented veg on the side and perhaps cooked broccoli as well.
1 limes cut into wedges
To make the Aji, combine the tomato, spring onion, red onion, chilli,
avocado and coriander in a small bowl. Season generously with salt Aji
and pepper and let sit for 2 minutes until the salt dissolves. Gently stir in
the water and olive oil and set aside. 4 Roma tomatoes cut into 1 cm dice

1 spring onions (scallion), finely

Heat the oil in a large non-stick frying pan over medium-high heat.
chopped
Season the fish on both sides with cumin, salt and pepper.
1/4 red onions finely chopped
When the pan is hot, cook the fish, skin-side down, for 2½ minutes or 1 jalapeno chillies seeds removed
until the skin is golden and crisp. Turn the fish over and cook for a and finely chopped
further 2 - 2½ minutes or until just cooked through.
1/2 avocado cut into 1 cm dice
Place the fish onto serving plates, spoon over the Aji, then add extra
coriander leaves over the top. Serve with lime wedges on the side. 2 tablespoons coriander leaves finely
chopped, plus extra leaves to serve

60 mls water

2 tablespoons extra virgin olive oil