KINGFISH SKEWERS WITH CHARGRILLED TOMATOES AND CHILLIES

These gluten-free Paleo Kingfish Skewers make a light, flavorful, and satisfying meal idea.

Total Preparation Time: 35 Minutes 

Serving Size: 4 Servings

KINGFISH SKEWER RECIPE INGREDIENTS

• 1/4 cup (60ml) lemon juice
• 5-6 parsley sprigs, leaves roughly chopped 
• 1/2 teaspoon dried chili flakes 
• 1 1/2 tablespoons of your preferred oil 
• 800g skinless kingfish filets, pin boned, cut into 3cm cubes
• 3 long red chilies 
• 3 long green chilies 
• 250g vine-ripened cherry tomatoes 

Kingfish Skewers Preparation

STEP 1

Soak 8 wooden skewers in water for 10 minutes. Combine juice, parsley, dried chili, 2 teaspoons oil, and fish in a bowl. Cover and refrigerate for 10 minutes, then thread onto skewers.

STEP 2

Meanwhile, toss chilies and tomatoes in the remaining olive oil. Heat an oiled chargrill or barbecue over medium-high heat. When hot, cook chilies for 10 minutes, turning to blacken. The skin should pop and crack open. Cut open each chili down one side and remove seeds (unless you like it spicy).

STEP 3

Add the kingfish skewers to the char grill or barbecue and cook for 6-8 minutes, turning once, or until just cooked. Add the tomatoes and cook for the final 5 minutes, or until softened and lightly charred.

Serve 2 skewers per person with chargrilled tomatoes and chilies.

NUTRITION  VALUE

296 Calories, 

11.7g fat, 

2.6g saturated fat,

2.4g fiber, 

42.6g protein, 

3.1g carbs.

TUNA CAKES WITH LEMON PARSLEY SLAW

Turn a can of tuna into an easy and nutritious meal with this easy recipe. It’s perfect for a quick lunch or dinner and makes a filling meal you can count on.

Total Preparation Time: 20 Minutes 

Serving Size: 2 servings

Tuna Cake Recipe Ingredients

Lemon Parsley Slaw:

• 2 tablespoons olive oil-based mayonnaise
• Juice and zest of 1/2 lemon
• 1 clove garlic minced
• 2 tablespoons finely chopped parsley
• 2 cups finely shredded cabbage
• Sea salt and fresh ground pepper to taste

Tuna Cakes:

• 2 5- ounce cans of tuna drained
• 4 green onions sliced
• 1 clove garlic minced
• Juice and zest of 1/2 lemon
• 1/2 cup almond flour
• 1/2 teaspoon sea salt
• 2 eggs

Tuna Cake Preparation

STEP 1

Make the slaw by whisking the mayo, lemon, and garlic in a large bowl. Add the cabbage and parsley, season with salt and pepper. Stir and set aside.

STEP 2

To make the tuna cakes, mix the tuna, green onions, garlic, lemon, almond flour, salt, and eggs in a large bowl. Mix well and form into 4 patties. 

Heat a skillet over medium-high heat and add the oil. Fry the tuna cakes until browned on both sides.

Serve over the slaw.

NUTRITION  VALUE

84 Calories, 

20g fat, 

5g fiber, 

22g protein, 

10g carbs.