Cold Fish Salad


  •  1 Tbsp. water or organic chicken broth
  •  Juice of 1 lime
  •  ¼ pound wild haddock fillet
  •  ¼ cup onion, chopped
  •  1 Tbsp. fresh or pickled jalapenos, chopped
  •  ½ cup tomato, chopped
  •  1 Tbsp. dried or fresh parsley
  •  2 cups mustard greens, cooked


1.) Heat broth in skillet on medium-high heat.

2.) Place fish in skillet and pour lime juice over it, cooking until the

fish is opaque.

3.) Add onion, jalapenos, tomatoes, and parsley and cook for 5


4.) Transfer to a serving dish and refrigerate for 30-min – 2 hours.

5.) Serve on a bed of mustard greens sautéed in coconut oil.

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