Poached Freshwater Bass with Refreshing Tomato Green Olive Salsa
- 2 ripe tomatoes, cut into small cubes
- 12 large green olives, pitted and coarsely chopped
- ½ medium onion, finely chopped
- 2-3 tbsp fresh basil, chopped
- The juice of half a lime
- ¼ tsp freshly cracked black pepper
- 2 - 200g freshwater bass fillets (or any other firm white flesh fish. You could also use 4 smaller fillets)
- The juice of 1 lemon
- ½ cup water
- ½ onion, thinly sliced
- ¼ tsp Himalayan salt
- ¼ tsp freshly cracked black pepper
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Basil, fresh (2 tbsp)
- Lemon, juice of (1)
- Lime, juice of (1/2)
- Onion, medium (1/2)
- Onion (1/2)
- Tomatoes, ripe (2)
- Seafood
- Freshwater bass (2 g)
- Condiments
- Green olives, large pitted and coarsely chopped (12)
- Cooking & Baking
- Black pepper, freshly cracked (1/2 tsp)
- Himalayan salt (1/4 tsp)
- Drinks
- Water (1/2 cup)
Preparation
Read recipe preparation on thehealthyfoodie.com
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Recipe Stats
Published September 1, 2012 (5 months ago).
31 people saved this recipe.
